Lemon Drizzle Loaf Cake comes together easily with basic kitchen ingredients. Infused with a luscious lemon sugar glaze, a slice of this lemon pound cake is perfect with its buttery crumb and bright lemon flavor.
Calling all lemon lovers! This is the absolute best lemon pound cake you've been waiting for!
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Lemon Pound Cake
There's something undeniably delightful about a classic lemon pound cake.
This homemade cake is moist, buttery, bursting with fresh citrus flavor and perfect for any occasion.
Whether you’re enjoying a slice with your morning coffee or tea, or serving it as a dessert, its bright citrus notes make it a favorite with everyone.
In my opinion, this homemade poundcake is even better than Starbucks Lemon Loaf and it's so easy to make too!
This recipe has a soft yet dense crumb and a tangy lemon glaze that infuses the cake creating a perfectly balanced sweetness.
Lemon Drizzle Loaf Cake will quickly become your go-to dessert recipe when you're craving a classic pound cake.
Be sure to give my carrot cake recipe a try too!
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How to make a homemade lemon pound cake
This is a quick overview of how to make this recipe for lemon pound cake. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Combine the butter and granulated sugar in a mixing bowl, and using a mixer, beat until smooth and blended. Add eggs and beat until combined. Gradually add the flour and then the milk and vanilla and beat until a smooth cake batter forms. Stir in the lemon zest. and transfer the cake batter to the prepared loaf pan.
- Step 2: Bake for 45 minutes. Tent with aluminum foil and bake an additional 15 minutes or until the cake is golden and a toothpick inserted in the center of the cake comes out clean.
- Step 3: While the cake is baking, whisk the confectioners sugar and lemon juice together until smooth and blended.
- Step 4: Poke holes in the top of the warm cake and brush half of the glaze over the cake. Let stand in the pan for 20 minutes. Then transfer the cake to a wire rack and cool completely. Drizzle with the remaining glaze.
Hint: Line your loaf pan with parchment paper or aluminum foil, and coat with cooking spray, leaving a 3-inch overhang for an easy way to lift the cake out of the pan!
Expert recipe tips
Room Temperature Ingredients - Be sure that your butter, eggs, and milk are at room temperature for a smoother batter and better texture.
Proper Mixing - Creaming the butter and sugar properly will incorporate air into the batter which will give you a classic poundcake texture
Don’t Overmix - After adding the flour and milk, mix just until combined
Use Fresh Lemons - Fresh lemon juice and grated zest will give the best flavor as compared to using bottled lemon juice.
Check for Doneness - Use a toothpick to test the cake’s center and if it comes out clean, your cake is baked through
Lemon Simple Syrup - You can also brush the top of the warm cake with a lemon simple syrup for extra citrus flavor!
Substitutions
- Flour – If you prefer a finer texture you can use cake flour instead of all-purpose flour.
- Gluten Free - For a gluten-free cake, 1:1 gluten-free flour can replace the all-purpose flour
- Sugar - Granulated sugar can be replaced with coconut sugar.
- Milk – A plant-based milk can be used in place of whole milk
- Lemon - If lemons aren’t available, lime or orange can be used and will provide a different citrus flavor.
- Meyer Lemons - Meyer lemons will give you a sweeter milder citrus flavor when used in place of the lemon
Variations
- Berry Lemon Pound Cake - Fold in your favorite fresh berries, such as blueberries or raspberries, for texture and a fruity flavor.
- Glazed Almond Lemon Cake - Add almond extract to both the cake batter and the glaze. Sprinkle slivered almonds on top of the cake after glazing it.
- Coconut Lemon Cake - Use coconut milk instead of regular milk and add toasted shredded coconut to the batter.
- Poppy Seed Lemon Cake - Stir in a tablespoon of poppy seeds for a delightful crunch and texture.
Equipment
- 8-inch x 4-inch Loaf Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring cups
- Measuring spoons
- Microplane or Zester
- Citrus Juicer
- Toothpick
- Wire rack
Storage
- Room Temperature - Store your lemon loaf cake in an airtight container, or wrapped in plastic wrap and then in foil. The cake will stay fresh for about three days
- Freezing – You can wrap cake slices individually in plastic wrap and store them in an airtight container or freezer storage bag for up to three months in the freezer. Thaw at room temperature before serving.
Ingredients
Ingredients for lemon loaf cake:
- All-Purpose Flour - Provides structure and stability to the cake.
- Granulated Sugar – Adds sweetness and contributes to the cake’s tender texture.
- Butter - Adds richness and moisture and a delicious dairy note
- Eggs - Add structure to the cake.
- Milk - Helps keep the cake moist
- Vanilla Extract - Adds a balance and depth of flavor to the cake
- Lemon – Lends a bright, tangy citrus flavor to the cake and the glaze
- Confectioners’ Sugar – Powdered sugar combines with lemon juice for a glaze that’s sweet and tangy
Easy Lemon Desserts
If you're a lemon lover like I am, be sure to give these easy lemon recipes a try too!
What to serve with
Any of these recipes will complement this loaf cake recipe:
Lemon Drizzle Loaf Cake Recipe
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Equipment
- microplane or Zester
Ingredients
CAKE
- 10 Tablespoons butter at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/3 cups flour
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
GLAZE
- 1 cup confectioners sugar
- 2 Tablespoons lemon juice
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Instructions
CAKE
- Preheat your oven to 350F. Line a small 8-inch x 4-inch loaf pan with parchment paper or aluminum foil leaving a 3-inch overhang on the long sides of the pan. for an easy way to life the cake out of the pan Spray with cooking spray. Or you can just spray a loaf pan with cooking spray.
- Combine the butter and granulated sugar in a mixing bowl, and using a mixer, beat until smooth and blended.
- Add eggs and beat until combined.
- Gradually add the flour and then the milk and vanilla and beat until a smooth cake batter forms.
- Stir in the lemon zest and transfer the cake batter to the prepared loaf pan.
- Bake for 45 minutes. Tent the cake with foil and bake an additional 15 minutes or until a toothpick inserted in the center comes out clean.
GLAZE
- While the cake is baking combine the confectioners' sugar and lemon juice in a small mixing bowl, whisking until smooth.
- Place the cake pan on a wire rack and, using a toothpick, poke holes in the top of the cake. Brush the cake with half of the glaze and let it cool in the pan for 20 minutes.
- Remove the cake from the pan and cool completely on the wire rack.
- Once the cake is cooled, drizzle the remaining glaze over the top of the cake.
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