Cake/ Muffins & Pastries

Lemon Loaf Cake

A moist lemon loaf cake just like the lemon cake from Starbucks…but better!!  Greek yogurt keeps this cake moist and lemon zest and lemon extract give this cake it’s lemony flavor.  A simple, one bowl loaf cake recipe…no mixer required!  The cake is topped with a light lemon-vanilla glaze.  Lemon Loaf Cake that is great for breakfast, with coffee or as a snack.

I am not sure why it has taken me so many years to make this lemon loaf cake, because it is the one go-to bakery item that James will always get at Starbucks…despite the disapproving looks I give him.  I always tell him, “I can make that you know.”  But sometimes James just needs a snack to get him through those Target shopping trips I drag him on.  I always laugh when we walk into Target and James asks, “Do we need a cart?”  Hahahaha.  Silly boy.  I can go into Target for one thing and end up leaving with a cart load of stuff I didn’t even know I needed!  I know I am not alone in this!  So thank goodness for the Starbucks inside of Target, to get James through those shopping adventures.

And James loved this cake….he said it was better than the Starbucks lemon loaf.  And James is my most honest taste tester.  So you better believe that this loaf cake is legit.

Lemon extract (not lemon oil and not lemon juice!!) and lemon zest are used to make the cake.  I used Ballard Extracts lemon extract in my cake.

I love how easy this loaf cake is to make too…one bowl!!  Have I mentioned yet that this is made in one bowl?  Yes….one bowl.

Lemon Loaf Cake

Print Recipe
Serves: One 9x5-inch loaf Cooking Time: 50-52 minutes

Ingredients

  • LEMON LOAF:
  • 3 eggs, room temperature
  • 1 cup white granulated sugar
  • 1 cup greek yogurt, room temperature
  • 1/2 cup canola oil
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • pinch of nutmeg
  • LEMON GLAZE:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

1

Preheat oven to 350-degrees. Line a 9x5-inch loaf pan with parchment paper. Spray the bottom and sides of the pan with baking spray. Set aside.

2

LOAF CAKE: In a large bowl, whisk together vigorously the eggs, sugar and greek yogurt, until smooth and combined. Slowly whisk in the oil. Stir in the lemon zest, lemon extract. Stir in the flour, baking powder, salt and nutmeg until just combined (you may have some lumps- this is okay!). Pour batter into prepared pan, in an even layer.

3

Bake loaf cake in 350-degree oven for 50-52 minutes, or until top is domed and set, and toothpick inserted in the center comes out without raw batter on it. If your loaf cake starts to brown on top but is not done, loosely drape a piece of foil on top of the cake to tent it and prevent over browning.

4

Allow cake to set and cool in pan for 30-minutes, before transferring to a wire rack to finish cooling completely before topping with the glaze.

5

LEMON GLAZE: In a small bowl, stir together the powdered sugar, lemon juice and vanilla extract. Add more sugar for a thicker consistency or more lemon juice for a thinner consistency. Drizzle glaze over cooled loaf cake.

Notes

Store loaf cake at room temperature in an airtight container. Unglazed cake can be frozen for up to 6-months.

Once your loaf cake has cooled, it’s time to mix up the lemon-vanilla glaze!  I made my glaze nice and thick….

Totally appropriate for breakfast, snack or dessert.  SO TELL ME!!!  What’s your favorite Starbucks treat?  Leave me a comment below!

 

XOXO,

Kelly

PS- I have linked this recipe up at the following link parties: Meal Plan Monday, Sugar and Spice, Foodie Friday, Pretty Pintastic Party, Reader Tip Tuesday, The Pin Junkie.

Poinsettia Drive

[optin-cat id=”528″]

June 12, 2018 By
19
About

I am a self taught baker that enjoys baking from scratch and learning the science behind baking in order to create new recipes! I started this blog so I could share with you the yummy recipes I am making in my kitchen, but also to have some fun and laughs along the way!

You Might Also Like

Baked Oatmeal Cookie Donuts with Maple Glaze

September 26, 2017

Beat the Heat: The Top Cakes for Summer

July 10, 2024

Carrot Cake with Cream Cheese Frosting

January 16, 2017

19 Comments

  • Reply
    Kelsie | the itsy-bitsy kitchen
    June 12, 2018 at 8:17 AM

    We have the same Target shopping issue :). Why must their store be stocked with so many things I never knew I needed? And OMG, this cake sounds amazing. I LOVE lemon desserts!

    • Reply
      Kelly
      June 13, 2018 at 6:17 AM

      Hahahaha ahhhh Target 😉 And thank you!! XOXOX

  • Reply
    hummingbirdthyme
    June 12, 2018 at 8:20 AM

    YUM! YUM! YUM! YUM! I so love a lemon loaf, and this recipe is perfect to use that little bottle of lemon extract I have in my spice drawer – thanks! For me, though, I like to double the glaze because (I’d rather eat that than the cake), it’s my favorite part! Ha! Thanks for the recipe! PS I just filled an entire cart at Target, too, after just going in for laundry detergent (but, like you, I knew better and got the cart).

    • Reply
      Kelly
      June 13, 2018 at 6:29 AM

      Thank you! Doubling the glaze would definitely be yummy 😉 And I love that you are a fellow Target-aholic hahahahaha XOXO

  • Reply
    pglooney
    June 12, 2018 at 4:18 PM

    Greek yogurt is one of my favorite baking ingredients! This sounds delightful

    • Reply
      Kelly
      June 13, 2018 at 6:25 AM

      Thank you Patrick! I love baking with greek yogurt too 🙂 XOXO

  • Reply
    Audrey
    June 12, 2018 at 4:43 PM

    Lemon is one of my favorites, I just love how simple so many of your recipes are. I’m really loving using Greek yogurt now days too. I need to try this.

    • Reply
      Kelly
      June 13, 2018 at 6:24 AM

      Thanks Audrey! I love simple recipes, because most days I don’t have that much time!! I hope you give this a try 🙂

  • Reply
    Vickie
    June 12, 2018 at 5:54 PM

    Seems like 2 tablespoons of lemon extract is a typo? Usually 1/2 teaspoon is enough to give lemon flavor, maybe one teaspoon at most?

    • Reply
      Kelly
      June 13, 2018 at 6:21 AM

      Thanks Vickie! It really is two tablespoons of lemon extract!! There isn’t any other lemon flavoring the cake other than the extract 🙂

  • Reply
    Kim | The Baking ChocolaTess
    June 12, 2018 at 8:03 PM

    I would eat the whole loaf. It looks so delectable and moist! YUM!

    • Reply
      Kelly
      June 13, 2018 at 6:22 AM

      Hehehehe thanks Kim! Nothing wrong with eating the whole loaf 😉 XOXO

  • Reply
    Julie
    June 13, 2018 at 1:44 AM

    I love a good lemon cake, pinning, so I can give this a try, thanks

    • Reply
      Kelly
      June 13, 2018 at 6:22 AM

      Thanks Julie! And thanks for pinning!! XOXO

  • Reply
    heather (delicious not gorgeous)
    June 13, 2018 at 6:41 PM

    this looks so good!! and i have to admit, even i succumb when i’m at the airport and i just need cake, ya know? (;

    • Reply
      Kelly
      June 19, 2018 at 10:56 AM

      Hahahah thank you Heather….and yes…I totally know 🙂 XOXO

  • Reply
    Linda on Poinsettia Drive
    June 15, 2018 at 4:18 AM

    Yummy, thank you for linking up on the Classy Flamingos Blog Party!

    • Reply
      Kelly
      June 19, 2018 at 10:56 AM

      Thank you for hosting Linda! XOXO

  • Reply
    Jan Thomas
    August 5, 2018 at 6:57 AM

    Lemon.. and bread… Winner winner! So glad you shared this on our Farmers Market Recipe Collection link up for Celebrate 365!

    • Lets chat! Leave me a comment!

    This site uses Akismet to reduce spam. Learn how your comment data is processed.