Lemon Loaf Cake Recipe

This is a straightforward homemade version of Starbucks lemon loaf cake — soft, fluffy, extra lemony with that thick sugary glaze that cracks a little when you bite in. Cozy, budget-friendly, and yeah… it actually tastes better the next day.

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hour
• Flavor: citrusy, buttery, glazed to heaven
• Great for: afternoon slumps, brunch flexes, low-key sugar cravings

Why I Like This Recipe

Okay so I didn’t mean to bake. I just had lemons and leftover cream and… here we are. Made this loaf while watching reruns of Kitchen Nightmares. It cooled on the counter, I poured the glaze while half-asleep, and somehow — magic. Tart, moist, super soft. Ate two slices before bed and zero regrets.

Ingredients

For the Loaf

• 1¾ cups all-purpose flour
• 2 tbsp cornstarch
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup warm full-fat milk
• 3 tbsp lemon juice (fresh, always)
• ¾ cup unsalted butter (room temp)
• 2 tbsp vegetable oil (canola works)
• 1 cup white sugar
• 1½ tbsp lemon zest (zest like you mean it)
• 3 large eggs (room temp)

Lemon Syrup

• ¼ cup sugar
• ¼ cup lemon juice

Lemon Glaze

• 1 cup powdered sugar
• 1½ tbsp lemon juice
• Extra zest if you’re fancy

How To Make Lemon Loaf Cake

1. Mix the dry stuff: Flour, cornstarch, baking powder, salt. Whisk it.
2. Curdle the milk: Warm milk + lemon juice = makeshift buttermilk. Let it sit.
3. Cream the butter: Add sugar, oil, zest. Beat till fluffy.
4. Add the eggs: One at a time. Mix like you care.
5. Alternate the wet + dry: Start with curdled milk, then dry. Fold gently — don’t overmix.
6. Bake it: Into a lined loaf pan, 320°F with fan (or 347°F without). 1 hour.
7. Cool a bit: Let it rest 15 mins. Meanwhile, make lemon syrup.
8. Soak it: Pour syrup all over — top, bottom, sides. Don’t be shy. Let cool completely.
9. Glaze it: Powdered sugar + lemon juice = glossy perfection. Pour thick. Zest on top optional but cute.

Tips for Success

• Fold gently. Overmixing = sad dense loaf.
• Use fresh lemons. Bottle juice doesn’t hit the same.
• Don’t skip the syrup — it’s the secret to that moisture.
• Glaze when it’s fully cooled or it’ll slide right off.

Storage and Reheating

• Room Temp: Covered, good for 2–3 days.
• Fridge: Lasts up to a week, but glaze gets a little firm.
• Freezer: Wrap slices individually. Toast or microwave to bring them back to life.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the syrup: It’s what keeps it moist for days. Don’t skip it.
• Overbaking: Start checking at 55 mins. Knife or toothpick should come out clean.
• Not lining the pan: Trust me — you want it to lift cleanly.
• Using cold eggs or butter: Room temp everything = smoother batter.
• Pouring glaze too soon: Let it cool or it’ll melt into a puddle.

Nutrition Facts (Per Slice – est.)

• Calories: 378
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 96mg
• Sodium: 212mg
• Potassium: 85mg
• Total Carbohydrate: 61g
• Dietary Fiber: 1g
• Sugars: 27g
• Protein: 5g