Old-Fashioned Lemon Loaf Cake: A Sunny Slice of Nostalgia

There’s something magical about the simplicity of an Old-Fashioned Lemon Loaf Cake. It’s the kind of recipe that feels like a hug from your grandmother—warm, comforting, and just sweet enough to brighten even the cloudiest day. Whether you’re savoring a slice with your afternoon tea or sharing it at a potluck, this cake has a way of bringing people together. The tender crumb, the zesty glaze, the buttery richness… it’s no wonder this classic has stood the test of time.

I first fell in love with this recipe during a rainy spring weekend when I needed a little pick-me-up. As the lemony aroma filled my kitchen, I realized this wasn’t just a cake; it was a mood-lifter, a conversation starter, and a delicious way to celebrate life’s small joys. And the best part? It’s incredibly easy to make. No fancy techniques or obscure ingredients—just pure, uncomplicated goodness. If you’re craving a dessert that’s both humble and extraordinary, this loaf cake is your answer.

Why You’ll Love This Old-Fashioned Lemon Loaf Cake

This isn’t just any lemon cake. Here’s what makes it special:

Perfect balance: Tangy lemon and sweet vanilla play harmoniously.
Moist texture: Thanks to buttermilk (or a simple DIY substitute).

Versatile: Fancy it up with berries or keep it classic.
Freezer-friendly: Bake ahead for last-minute guests.

How to Make Old-Fashioned Lemon Loaf Cake

Ingredients You’ll Need

1 ½ cups all-purpose flour

1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened

1 cup granulated sugar
2 large eggs
2 tbsp lemon zest

¼ cup fresh lemon juice
½ cup buttermilk (or milk + ½ tbsp vinegar)
1 tsp vanilla extract

Step-by-Step Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Dry mix: Whisk flour, baking powder, and salt in a bowl.
Cream: Beat butter and sugar until fluffy. Add eggs one at a time.

Zest: Fold in lemon zest, juice, and vanilla.
Combine: Alternate adding dry mix and buttermilk, mixing gently.
Bake: Pour batter into pan. Bake 50–60 minutes until golden.

Glaze: Drizzle with a mix of powdered sugar and lemon juice while warm.

Pro Tips for the Best Lemon Loaf

Want bakery-level results? Try these tricks:

Room-temperature ingredients: They blend more evenly for a smoother batter.

Fresh lemons: Bottled juice can’t match the brightness of fresh zest and juice.
Don’t overmix: Stir until just combined to avoid a dense loaf.

For more baking inspiration, check out our guide to Perfect Vanilla Cupcakes—another timeless favorite!

Variations to Try

This recipe is wonderfully adaptable:

Blueberry-lemon: Fold in 1 cup fresh blueberries.
Lavender-infused: Add 1 tsp culinary lavender to the dry ingredients.

Gluten-free: Swap flour for a 1:1 gluten-free blend.

Frequently Asked Questions

Can I make this lemon loaf cake dairy-free?
Yes! Use plant-based butter and almond milk + lemon juice instead of buttermilk.

How do I store lemon loaf cake?
Keep it in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Why did my cake sink in the middle?
This usually happens if the cake is underbaked or the oven temperature is too low. Use an oven thermometer to check accuracy.

Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch. Skip the zest if using bottled.

What’s the secret to a moist lemon loaf?
Buttermilk and not overbaking are key. Check for doneness with a toothpick at 50 minutes.

Can I double this recipe?
Absolutely! Double all ingredients and use two loaf pans or a bundt pan.

There you have it—a loaf cake that’s as delightful to bake as it is to eat. Whether you’re reviving a family tradition or starting a new one, this Old-Fashioned Lemon Loaf Cake is sure to become a staple. For more citrusy treats, explore Tangy Lemon Bars or dive into the science of baking with King Arthur Baking’s Lemon Guide. Now, go preheat that oven and let the lemony bliss begin!