This perfectly lemony lemon loaf cake is rich and moist, with a dense but fluffy crumb, topped with sweet and tart lemon icing. I based this lemon pound cake recipe off of my high altitude pound cake, but with plenty of fresh lemon juice and zest for loads of lemon flavor. The cake itself isn’t too sweet, so the lemon icing is the perfect finish for this simple but delicious cake.
Looking for more lemon recipes? You’ll love these lavender lemonade honey popsicles, lemon tart, lemon poppy seed cream cheese muffins, and lemon crumb bars.
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Why You’ll Love This Cake
Quick and Easy to Make. Making the cake batter is a quick process of creaming butter and sugar, then adding the wet and dry ingredients.
Perfect Pound Cake Texture. I love the dense cake crumb that’s so rich, moist, buttery and full of lemon flavor.
Stays Fresh for Days. One of the best things about pound cake is how soft and moist they stay for days after baking. Three days after baking this cake, it was still as fresh tasting as when it came out of the oven.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
Cake
- Unsalted Butter. Makes the cake moist, rich and flavorful.
- Granulated Sugar. Adds sweetness and moisture.
- Eggs. Gives the cake structure and richness.
- Flour. All-purpose flour adds structure and strength.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness.
- Lemons. Fresh lemon zest and juice adds flavor and acidity for a tender cake crumb.
- Sour Cream. Adds moisture and acidity for a soft, tender cake crumb.
- Vanilla + Lemon Extracts. Flavor.
TIP: Make sure all ingredients are at room temperature for best results.
Icing
- Powdered Sugar. Sweetens and thickens the icing.
- Light Corn Syrup. Stabilizes the sugar and sets the icing.
- Lemon Juice. Thins the icing to a pourable consistency and adds tartness to balance the sweetness.
Instructions
Cake
- Preheat the oven to 325F, and line a standard-sized loaf pan with a piece of parchment paper so that the paper hangs over two sides. This makes it easy to lift the cake out of the pan.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes on medium speed, scraping the bowl down several times.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next.
- In a separate bowl, sift together the flour, baking powder and salt.
- Zest the lemons, then juice the lemons into a liquid measuring cup; you’ll need 1/4 cup of juice. Combine the lemon juice, zest, sour cream, vanilla and lemon extracts.
- With the mixer on low, add the flour mixture in 3 additions, alternating with the lemon juice mixture, starting and ending with the flour. Mix just until mostly combined, then use a spatula to fold in any remaining bits of flour. The batter will be thick.
- Spread the batter into the loaf pan. Bake on the center oven rack for about 55-60 minutes, until a cake tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 20 minutes, then lift the cake out by grabbing onto the overhang of parchment paper. Set on a cooling rack to cool to room temperature before pouring on the icing and serving.
TIP: This recipe makes a generous amount of icing to cover the top of the cake and drip down the sides. If you like a little less, just cut the icing recipe in half.
Icing
- Whisk together all ingredients until the icing is a smooth, thick drizzling consistency.
- Pour the icing over the cake, letting it drip down the sides. The icing will set in about 15-20 minutes. Zest some fresh lemon zest on top of the icing.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Can this recipe be doubled?
Yes, you can double the recipe to make two loaves.
Will this recipe work as a bundt cake?
Absolutely. Just double the recipe to make a large, standard-sized bundt cake (12-cup capacity).
Can I make this into a layer cake?
I’m not sure. It might be a bit dense for a layer cake. I recommend this lemon cake recipe for a layer cake.
What can I substitute for the sour cream?
Instead of the sour cream, you can use full-fat buttermilk or plain, unsweetened Greek yogurt.
Should I use fresh or bottled lemon juice?
Either works, but I recommend fresh lemon juice, since you need fresh lemons for their zest anyway. The zest adds more lemon flavor to the cake than just the juice on its own.
Is this a dense cake?
This is a pound cake, which has a dense cake crumb that’s very soft, tender and moist.
How should I store leftover cake?
Keep the cake in an airtight container at room temperature for 3-5 days.
Can I add blueberries to the cake batter?
I haven’t tried it, but I don’t see why it wouldn’t work. The batter is thick, so just briefly fold in fresh blueberries after mixing up the batter. Since blueberries make baked goods sooooo moist, I would keep the leftover cake refrigerated so it doesn’t spoil from the moisture.
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High Altitude Lemon Loaf Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cake
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 ¾ cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 small lemons, zested and juiced (you need 1/4 cup lemon juice)
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon extract
Icing
- 1 ½ cups powdered sugar, sifted
- 1 tsp light corn syrup
- 2 ½ – 3 tbsp lemon juice (from 1 small lemon)
Instructions
Cake
- Preheat the oven to 325F, and line a standard-sized loaf pan with a piece of parchment paper so that the paper hangs over two sides. This makes it easy to lift the cake out of the pan.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes on medium speed, scraping the bowl down several times.
- Beat in the eggs, one at a time, beating each for 10 seconds before adding the next.
- In a separate bowl, sift together the flour, baking powder and salt.
- Zest the lemons, then juice the lemons into a liquid measuring cup; you'll need 1/4 cup of juice. Combine the lemon juice, zest, sour cream, vanilla and lemon extracts.
- With the mixer on low, add the flour mixture in 3 additions, alternating with the lemon juice mixture, starting and ending with the flour. Mix just until mostly combined, then use a spatula to fold in any remaining bits of flour. The batter will be thick.
- Spread the batter into the loaf pan. Bake on the center oven rack for about 55-60 minutes, until a cake tester inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 20 minutes, then lift the cake out by grabbing onto the overhang of parchment paper. Set on a cooling rack to cool to room temperature before pouring on the icing and serving.
Icing
- Whisk together all ingredients until the icing is a smooth, thick drizzling consistency.
- Pour the icing over the cake, letting it drip down the sides. The icing will set in about 15-20 minutes. Zest some fresh lemon zest on top of the icing.
This was my first time making any kind of loaf and it turned out perfectly! I had to cook it for a few minutes longer but was very successful!
This baked up perfectly at 8600 ft. Delicious!