Name: Lemon Loaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 ½ cup all purpose flour; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup butter (softened); 1 cup sugar; 2 L eggs; 1 teaspoon vanilla extract; zest of 1 lemon; 2 Tablespoons lemon juice; ½ cup sour cream; ⅓ cup frozen strawberries; 1 cup confectioners sugar; 1 teaspoon strawberry jam; 1-2 Tablespoons lemon juice; edible flowers (optional)

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I’m excited to share this lemon loaf recipe with you guys, because for those that know me, you know I have no patience for patchky recipes. This is a super simple basic cake, upgraded to be a show stopper on your spring/ Shavuot table.

What is lemon loaf cake?

Lemon loaf is a classic pound cake flavoured with lemon. It’s a best seller at Starbucks, and a family favorite homemade!

I wanted to elevate the classic a bit so I decided to try adding berries to the batter and the glaze, and it came out amazing!

How to make easy lemon loaf from scratch?

This cake is so easy to make and just takes a few minutes to put together. The first step in any baking adventure is to gather all your ingredients:

Flour: all purpose flour works best here
Butter: softened to room temperature
Egss: also room temperature
Sugar: I use white granulated
Sour cream: I use 15% fat content
Freshly squeezed lemon juice: you can also use store bought
Lemon zest
Vanilla extract
Salt: sea salt or kosher salt
Baking powder
Frozen or fresh strawberries or raspberries
Confectioners sugar
Strawberry or raspberry jam for the glaze

ingredients for lemon loaf — Mise en place

Once you have all your ingredients measured, you’re ready to start baking!

Mix the dry ingredients and lemon zest together, set aside.
Beat the eggs, sugar, butter and vanilla for a few minutes until light and fluffy.
Add in the dry ingredients alternating with the lemon juice and sour cream.
Pour the batter into a loaf pan lined with parchment paper.
Press the berries into the batter.
Bake!
While the cake is baking, prep the glaze: Mix confectioners sugar with lemon juice and jam.
When the cake is totally cool pour the glaze over the top and decorate with edible flowers (optional!).

How to store this lemon loaf recipe?

The best way to store this cake is covered in plastic cling wrap on the counter for a few days, or in the freezer for longer. See below for freezing instructions. If you want to prep this cake in advance it’s best to keep the glaze separate and assemble before serving.

Can you freeze this lemon loaf recipe?

Absolutely! This lemon cake freezes beautifully. It’s best to freeze this cake without the glaze if preparing it in advance. Wrap the cake tightly in cling wrap and freeze in a ziplock bag for up to 3 months.

Lemon cake with glaze

I really love the combo of berries and lemon so I wanted to create a strawberry glaze to go with this lemon loaf. The strawberry glaze is super easy to make, you just add a bit of jam to your regular lemon glaze, it not only adds flavor but it also adds beautiful color.

Edible flowers

Have you ever tried edible flowers?! They are so beautiful it’s mind blowing! I have yet to taste them 😉 since I’m not a very adventurous eater, but I am so so happy to use them as garnish! It really takes everything to the next level, and this lemon loaf is no exception.

Love this cake? Try these other easy recipes:

This No Bake Lotus Cheesecake from my blog is a huge hit.

Try this Rhubarb & Elderflower Refresher from my friend Anita’s blog Wild Thistle Kitchen.

Did you try this recipe?

I LOVE to hear what you think of my recipes! It would mean so much to me if you could rate this recipe below and leave a comment or share with your friends ❤ Thanks for being here!