I perfected a Moist Lemon Bread by swapping one common ingredient for another, and the simple twist behind it is worth the read.

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I never meant to chase perfection, but this Extra Moist Lemon Loaf Cake showed up when I was experimenting, and now people keep begging for a slice. It’s an easy and moist loaf that gets its bright punch from plenty of lemon zest and its tender crumb from a bit of sour cream.

The trickier part is how a simple glaze transforms it into a Glazed Lemon Loaf Cake that looks fancy but really isn’t. I won’t lie, there are small hacks I use so it stays soft for days, and once you try it you’ll probably wonder why you waited so long.

Ingredients

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Flour gives structure and carbs little fiber so it makes the loaf tender not dense.
And sugar gives browning and sweetness, adds calories but helps moisture and texture.
Eggs provide protein stability and lift they bind the batter and add richness.
Butter adds flavor oil keeps it extra moist both add saturated and unsat fats.
Sour cream or Greek yogurt adds tang fat and protein makes crumb tender and moist.
Zest oils give bright aroma juice gives tartness and balances the sweet glaze.
Powdered sugar glaze adds shine and sweetness more lemon juice makes it runnier and tangier.

Ingredient Quantities

1 1/2 cups (190 g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine salt

1 cup (200 g) granulated sugar

2 large eggs

1/2 cup (115 g) unsalted butter, melted

1/4 cup (60 ml) vegetable oil

1/2 cup (120 g) sour cream or plain Greek yogurt

1/4 cup (60 ml) milk

2 tablespoons lemon zest (about 2 lemons)

1/4 cup (60 ml) fresh lemon juice, plus 2 to 3 tablespoons more for glaze

1 teaspoon vanilla extract

1 cup (120 g) powdered sugar for glaze

How to Make this

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1. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper leaving an overhang for easy removal. Bring the eggs and sour cream to room temperature while the oven warms.

2. In a medium bowl whisk together 1 1/2 cups (190 g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt. Set aside.

3. In a large bowl whisk 1 cup (200 g) granulated sugar and 2 large eggs until pale and a bit thick, about 1 minute. Stir in 1/2 cup (115 g) melted unsalted butter (cooled slightly) and 1/4 cup (60 ml) vegetable oil until combined.

4. Add 1/2 cup (120 g) sour cream or plain Greek yogurt, 1/4 cup (60 ml) milk, 2 tablespoons lemon zest and 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract to the wet mixture. Whisk until smooth, it’s okay if there are tiny lumps.

5. Fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix or you’ll get a dense loaf. Scrape the batter into the prepared pan and smooth the top, then tap the pan a few times on the counter to release air bubbles.

6. Bake 50 to 60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too quickly cover loosely with foil for the last 15 minutes.

7. Let the loaf cool in the pan 10 to 15 minutes, then lift out using the parchment and transfer to a wire rack. While it cools make the glaze.

8. For the glaze whisk 1 cup (120 g) powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable. Adjust with more powdered sugar to thicken or more lemon juice to thin. If it seems too thick warm it a few seconds in the microwave and stir.

9. While the loaf is still warm poke it a few times with a skewer or fork and pour the glaze over so some sinks in. Let glaze set at least 20 to 30 minutes before slicing. Store wrapped at room temp up to 2 days or refrigerate up to 5 days.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×5 inch loaf pan lined with parchment paper leaving an overhang
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula (for folding and scraping)
7. Measuring cups and measuring spoons
8. Microplane or zester for lemon zest
9. Wire cooling rack
10. Toothpick or skewer and a small bowl for the glaze

FAQ

Q: Can I use plain Greek yogurt instead of sour cream? A: Yes, you can. Use the same amount (1/2 cup). Full fat Greek yogurt gives the best texture, but low fat works too. If your yogurt is very runny, drain it a bit so the batter stays thick enough.

Q: How do I make sure the loaf stays extra moist? A: Dont overmix the batter once you add the flour, fold until just combined. The combo of melted butter and oil plus sour cream keeps it tender. Bake until a toothpick comes out with a few moist crumbs, not wet batter. Right after baking, poke the warm loaf with a skewer and brush with a little extra lemon-sugar syrup or lemon juice so it soaks in.

Q: What pan should I use and how long do I bake it? A: A standard 8×4 inch loaf pan is best. Bake at 350 F (175 C) for about 50 to 60 minutes, but start checking at 45 minutes. If you use a 9×5 pan the cake will be thinner and will bake faster, so cut 5 to 10 minutes off and watch closely.

Q: My top cracks or browns too fast. How do I fix that? A: A small crack is normal and fine. To avoid excessive browning, tent the loaf loosely with foil for the last 10 to 15 minutes of baking. Also dont overfill the pan and make sure your oven temp is accurate.

Q: Can I make the loaf ahead or freeze it? A: Yes. Store cooled loaf tightly wrapped at room temp for 2 days, or in the fridge up to 5 days. To freeze, wrap well and freeze up to 3 months. Thaw overnight in the fridge or at room temp. If you plan to freeze, wait to add the glaze until after thawing for a fresher look.

Q: Any tips for the glaze so it turns out perfect? A: Start with 1/4 cup powdered sugar and 2 tablespoons lemon juice, whisk to a pourable but slightly thick consistency, then add juice or sugar a little at a time. Pour over a warm cake for a softer soak-in finish, or over a cooled cake for shiny drips. Add a bit of zest if you want extra punch.

Extra Moist Lemon Loaf Cake Recipe Substitutions and Variations

Eggs: Use flax eggs if you want egg-free. For each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes. For 2 eggs double it. Or for a lighter swap use 1/4 cup applesauce per egg (so 1/2 cup for this recipe) but the loaf may be a touch denser.
Unsalted butter + oil: Instead of 1/2 cup butter and 1/4 cup oil you can use 3/4 cup neutral oil (canola, sunflower) measured by volume. Or swap the butter for melted coconut oil cup for cup (same volume) but it will add a mild coconut note and can firm up when chilled.
Sour cream or Greek yogurt: Replace the 1/2 cup with 1/2 cup buttermilk for extra tang, just know it thins the batter a bit so watch the texture. Crème fraîche works 1:1 too and keeps the richness. If using buttermilk you can slightly reduce the 1/4 cup milk if batter seems too loose.
All purpose flour: Swap with a gluten free 1:1 flour blend using the same weight (about 190 g) but check for xanthan gum in the blend. You can also use whole wheat pastry flour 1:1 for a nuttier flavour. If using regular whole wheat try a 50/50 mix with AP to avoid a heavy loaf.

Pro Tips

– Measure flour by weight or spoon it into the cup and level it off. The loaf is sensitive to a little too much flour, which makes it dry and dense.

– Maximize lemon flavor by zesting before you juice the lemons and rubbing the zest into the granulated sugar until fragrant. That releases the oils and makes the lemon taste much brighter.

– Keep the batter light: fold the dry mix in only until streaks disappear. Overmixing develops gluten and gives a tough crumb.

– Make sure your oven is accurate and check doneness with a toothpick or cake tester. If the top starts to brown too fast, loosen a piece of foil over the pan rather than increasing bake time.