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 its lemony flavor. A simple, one bowl loaf cake recipe…no mixer required! The cake is topped with a light lemon-vanilla glaze.
It might surprise you to know that Starbucks does not use any lemon juice in their Lemon Loaf Cake. The lemon flavor comes from just the extract. So no…I did not leave out an ingredient in the recipe below! I did use real lemon juice in the glaze though.
I love how easy this loaf cake is to make too…one bowl. No electric mixer
Lemon Loaf Cake
Print RecipeIngredients
- 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
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.
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.
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.
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.
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!
PIN ME ⬇️
19 Comments
Kelsie | the itsy-bitsy kitchen
June 12, 2018 at 8:17 AMWe 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!
Kelly
June 13, 2018 at 6:17 AMHahahaha ahhhh Target 😉 And thank you!! XOXOX
hummingbirdthyme
June 12, 2018 at 8:20 AMYUM! 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).
Kelly
June 13, 2018 at 6:29 AMThank you! Doubling the glaze would definitely be yummy 😉 And I love that you are a fellow Target-aholic hahahahaha XOXO
pglooney
June 12, 2018 at 4:18 PMGreek yogurt is one of my favorite baking ingredients! This sounds delightful
Kelly
June 13, 2018 at 6:25 AMThank you Patrick! I love baking with greek yogurt too 🙂 XOXO
Audrey
June 12, 2018 at 4:43 PMLemon 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.
Kelly
June 13, 2018 at 6:24 AMThanks Audrey! I love simple recipes, because most days I don’t have that much time!! I hope you give this a try 🙂
Vickie
June 12, 2018 at 5:54 PMSeems like 2 tablespoons of lemon extract is a typo? Usually 1/2 teaspoon is enough to give lemon flavor, maybe one teaspoon at most?
Kelly
June 13, 2018 at 6:21 AMThanks Vickie! It really is two tablespoons of lemon extract!! There isn’t any other lemon flavoring the cake other than the extract 🙂
Kim | The Baking ChocolaTess
June 12, 2018 at 8:03 PMI would eat the whole loaf. It looks so delectable and moist! YUM!
Kelly
June 13, 2018 at 6:22 AMHehehehe thanks Kim! Nothing wrong with eating the whole loaf 😉 XOXO
Julie
June 13, 2018 at 1:44 AMI love a good lemon cake, pinning, so I can give this a try, thanks
Kelly
June 13, 2018 at 6:22 AMThanks Julie! And thanks for pinning!! XOXO
heather (delicious not gorgeous)
June 13, 2018 at 6:41 PMthis looks so good!! and i have to admit, even i succumb when i’m at the airport and i just need cake, ya know? (;
Kelly
June 19, 2018 at 10:56 AMHahahah thank you Heather….and yes…I totally know 🙂 XOXO
Linda on Poinsettia Drive
June 15, 2018 at 4:18 AMYummy, thank you for linking up on the Classy Flamingos Blog Party!
Kelly
June 19, 2018 at 10:56 AMThank you for hosting Linda! XOXO
Jan Thomas
August 5, 2018 at 6:57 AMLemon.. and bread… Winner winner! So glad you shared this on our Farmers Market Recipe Collection link up for Celebrate 365!