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

There’s something magical about the simplicity of an Old-Fashioned Lemon Loaf Cake. Whether it’s the sunny aroma of citrus filling your kitchen or the first bite of that tender, buttery crumb, this cake feels like a hug from Grandma—if Grandma had a penchant for zesty desserts. It’s the kind of recipe that never goes out of style, perfect for lazy Sunday brunches, afternoon tea with friends, or even as a sweet little gift wrapped in parchment and twine.

I first fell in love with this loaf cake during a rainy spring afternoon when my neighbor, Mrs. Thompson, brought over a still-warm slice. One taste and I was hooked—bright lemon flavor, a delicate glaze, and just the right amount of sweetness. It’s since become my go-to when I need a pick-me-up or want to impress without stress. Best of all? It’s incredibly easy to make, requiring just a bowl, a whisk, and a handful of pantry staples. Let’s bake some sunshine together!

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

This isn’t just any lemon loaf—it’s a timeless classic with a few secrets for perfection:

Bright, balanced flavor: Tangy but not puckering, sweet but not cloying.
Moist texture: Thanks to a touch of sour cream (or yogurt, if you’re improvising).

Versatile: Fancy it up with blueberries or keep it pure and simple.
Freezer-friendly: Stash slices for future you (or unexpected 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
½ cup sour cream (or plain yogurt)

2 tbsp lemon zest
¼ cup fresh lemon juice

Step-by-Step Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

Dry mix: Whisk flour, baking powder, and salt in a bowl.
Cream butter & sugar: Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time.
Combine: Alternate adding dry ingredients and sour cream, then fold in lemon zest and juice.

Bake: Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean.
Glaze (optional): Mix 1 cup powdered sugar with 2 tbsp lemon juice and drizzle over cooled cake.

Tips for the Perfect Lemon Loaf

Want bakery-level results? Here’s how:

Zest smartly: Use organic lemons and avoid the bitter white pith.
Room temp matters: Cold ingredients don’t blend as smoothly.
Don’t overbake: The loaf should spring back lightly when touched.

Patience pays: Let it cool completely before slicing (or the crumb will tear).

For more citrusy inspiration, try our Lemon Blueberry Scones or Citrus Olive Oil Cake.

FAQs About Old-Fashioned Lemon Loaf Cake

Can I use bottled lemon juice?

Fresh is best for vibrant flavor, but in a pinch, bottled works—just skip the zest.

How do I store lemon loaf cake?

Keep it airtight at room temp for 3 days or freeze for up to 3 months.

Can I make this gluten-free?

Yes! Swap in a 1:1 gluten-free flour blend like King Arthur’s.

Why did my loaf sink in the middle?

Overmixing or underbaking are likely culprits. Check your oven temp with a thermometer!

Can I add poppy seeds?

Absolutely—fold in 2 tbsp with the dry ingredients for a classic twist.

What’s the best way to zest a lemon?

Use a microplane and rotate the lemon—stop when you hit the white layer.

Whether you’re savoring a slice with your morning coffee or sharing it at a potluck, this Old-Fashioned Lemon Loaf Cake is a little reminder that the best things in life are often the simplest. If you loved this recipe, you might also adore our Classic Vanilla Pound Cake—because sometimes, tradition tastes like home.