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

There’s something magical about the scent of citrus and butter wafting through the kitchen—especially when it’s from an Old-Fashioned Lemon Loaf Cake. This humble yet irresistible treat is the kind of dessert that feels like a warm hug, evoking memories of grandma’s baking or lazy Sunday afternoons with a cup of tea. Whether you’re craving a bright, tangy bite to pair with your morning coffee or need a simple yet stunning dessert for a gathering, this loaf cake delivers every time.

What makes this recipe stand out? It’s the perfect balance of tart and sweet, with a tender crumb that melts in your mouth. Unlike overly complicated desserts, this loaf cake relies on pantry staples and a little love. Plus, it’s forgiving—no fancy techniques required! If you’ve ever struggled with dry or dense lemon cakes, this version (with a secret ingredient—sour cream!) guarantees moist, fluffy perfection. Trust me, one slice won’t be enough.

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

This isn’t just any lemon cake. Here’s why it’ll become your go-to:

Zesty & Bright: Fresh lemon zest and juice pack a punch of flavor.
Moist & Tender: Sour cream keeps it luxuriously soft for days.

Simple Elegance: No fuss—just mix, bake, and enjoy.
Versatile: Perfect for breakfast, dessert, or gifting.

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

2 tbsp fresh lemon juice
1 tbsp lemon zest
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 Butter & Sugar: Beat butter and sugar until fluffy. Add eggs one at a time.

Combine Wet & Dry: Alternate adding dry mix and sour cream. Stir in lemon juice, zest, and vanilla.
Bake: Pour batter into the pan. Bake 50–60 minutes until a toothpick comes out clean.
Cool & Enjoy: Let cool before slicing. Optional: Drizzle with a lemon glaze!

Tips for the Perfect Lemon Loaf

Want to elevate your cake? Try these tricks:

Room-Temperature Ingredients: Ensures even mixing.
Don’t Overmix: Stir until just combined for a tender crumb.

Double the Glaze: For extra tang, mix powdered sugar with lemon juice and drizzle generously.

Fun fact: My neighbor once traded me a jar of honey for a slice of this cake—true story! It’s that good.

Pairing Suggestions

This loaf pairs beautifully with a cup of Earl Grey tea or a scoop of vanilla bean ice cream. For a brunch spread, serve it alongside berry chia pudding.

Frequently Asked Questions

Can I use bottled lemon juice? Fresh is best for flavor, but bottled works in a pinch.

How do I store lemon loaf cake? Keep it wrapped at room temperature for 3 days or freeze for up to a month.

Can I make this gluten-free? Yes! Swap flour for a 1:1 gluten-free blend.

Why did my cake sink in the middle? Overmixing or underbaking are likely culprits.

Can I add blueberries? Absolutely—fold in 1 cup fresh or frozen berries for a twist.

What’s the best way to zest a lemon? Use a fine grater and avoid the bitter white pith. Here’s a handy guide.

Whether you’re baking for yourself or sharing with loved ones, this Old-Fashioned Lemon Loaf Cake is a timeless treat that never goes out of style. The bright citrus flavor and buttery richness make it a year-round favorite—because sometimes, the simplest recipes are the ones that stick with us the longest. Happy baking!