This easy moist lemon loaf is soft, tender, and packed with fresh lemon flavor in every bite. The cake itself is light yet sturdy, soaked with a tangy lemon syrup, and finished with a smooth lemon glaze that adds the perfect balance of sweetness and citrus. It’s a simple, reliable bake that feels bakery-quality but comes together effortlessly at home.

Why You’ll Love This Recipe

This lemon loaf is incredibly moist thanks to the combination of butter, oil, milk, and lemon syrup. The flavor is bright and fresh without being overpowering, making it perfect for any time of day. It’s easy to prepare with straightforward steps, uses simple ingredients, and stays soft for days. Whether served as a tea cake, dessert, or special treat, it always impresses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon loaf
1¾ cups (210 g) all purpose flour
2 tablespoons (14 g) cornstarch
1½ teaspoons baking powder
½ teaspoon salt
½ cup (120 g) warm full-fat milk
3 tablespoons (42 g) freshly squeezed lemon juice
¾ cup (170 g) unsalted butter, room temperature
2 tablespoons (26 g) neutral vegetable oil
1 cup (200 g) white granulated sugar
1½ tablespoons lemon zest
3 large eggs, room temperature

Lemon syrup
¼ cup (50 g) white granulated sugar
¼ cup (55 g) freshly squeezed lemon juice

Lemon glaze
1 cup (125 g) icing sugar
1½ tablespoons (21 g) freshly squeezed lemon juice
1 tablespoon lemon zest for topping, optional

Directions

Preheat the oven to 160°C (320°F) using the fan setting. Line an 8.5 × 4.5 inch loaf tin with baking paper, lightly greasing the tin first so the paper sticks well.

In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Mix gently and set aside.

In a small bowl, combine the warm milk and lemon juice. Stir and set aside. The mixture will curdle slightly, which is normal.

In a large bowl, cream the butter, vegetable oil, sugar, and lemon zest for about 2 minutes until pale and fluffy.

Add the eggs one at a time, mixing well after each addition.

Pour in half of the milk and lemon mixture and mix until just combined. Remove the mixer and switch to a spatula.

Fold in half of the dry ingredients gently until just combined. Add the remaining milk mixture and fold again. Finally, fold in the remaining dry ingredients until the batter is smooth. Avoid overmixing.

Transfer the batter to the prepared loaf tin and smooth the top evenly. Bake for about 60 minutes, or until a skewer inserted into the center comes out clean.

Let the loaf cool in the tin for 15 minutes. While it cools, prepare the lemon syrup by heating the sugar and lemon juice in a small saucepan over medium heat until the sugar fully dissolves. Remove from heat.

Carefully remove the loaf from the tin and place it on a tray. Brush or spoon the warm syrup evenly over the entire loaf, including the sides and bottom. Allow the loaf to cool completely.

To make the glaze, mix the icing sugar and lemon juice in a bowl until thick and smooth. Once the loaf is fully cooled, spread the glaze over the top and garnish with lemon zest if desired.

Servings and timing

This recipe makes 10 slices.
Preparation time is about 15 minutes.
Baking time is approximately 1 hour.
Cooling and finishing time is about 30 minutes.
Total time needed is roughly 1 hour and 45 minutes.

Variations

For a lighter glaze, add an extra teaspoon of lemon juice.
For a sweeter finish, reduce the lemon juice in the glaze slightly and add more icing sugar.
You can add poppy seeds to the batter for extra texture and a classic lemon pairing.
Orange juice and zest can be used instead of lemon for a citrus twist.

Storage/Reheating

Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days. Allow chilled slices to come to room temperature before serving. The loaf can also be frozen, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.

FAQs

Can I make this lemon loaf without a fan oven?

Yes, bake at 175°C (347°F) if your oven does not have a fan setting.

Why is my loaf dry?

Overbaking or overmixing the batter can cause dryness. Make sure to bake just until a skewer comes out clean.

Can I skip the lemon syrup?

The syrup is highly recommended as it adds moisture and flavor, but the loaf will still be tasty without it.

How do I know when the loaf is fully baked?

Insert a skewer into the center. If it comes out clean or with a few crumbs, it’s done.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled juice can be used if needed.

Why did my loaf crack on top?

A crack is normal and happens as the cake rises and sets during baking.

Can I make this loaf ahead of time?

Yes, it actually tastes even better the next day once the flavors settle.

Can I use low-fat milk?

Full-fat milk gives the best texture, but low-fat milk can work if necessary.

How thick should the glaze be?

It should be thick but spreadable, slowly dripping off a spoon.

Can I turn this recipe into muffins?

Yes, divide the batter into muffin cups and bake at 175°C (347°F) for about 18–22 minutes.

Conclusion

This easy moist lemon loaf is a dependable, flavorful bake that delivers soft texture and vibrant citrus taste every time. With its simple method, luscious syrup, and smooth glaze, it’s a recipe you’ll return to again and again for gatherings, gifting, or everyday enjoyment.

Print