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

There’s something undeniably comforting about an Old-Fashioned Lemon Loaf Cake. Maybe it’s the way the bright citrus scent fills your kitchen as it bakes, or how the tender crumb melts in your mouth with just the right balance of sweet and tangy. Whatever the reason, this cake is a timeless classic—one that feels like a warm hug from Grandma’s recipe box.

I first fell in love with this loaf during a rainy afternoon at my aunt’s house. She served it with a dollop of whipped cream and a steaming cup of Earl Grey, and I swear, it tasted like sunshine. Since then, I’ve tweaked her recipe to perfection, ensuring it’s moist, lemony, and downright irresistible. Whether you’re craving a simple dessert, a brunch showstopper, or a sweet gift for a friend, this loaf cake is your answer. Plus, it’s easier to make than you might think!

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

This isn’t just any lemon loaf—it’s the kind that sticks in your memory. Here’s why:

Perfectly balanced flavor: Tangy lemon glaze meets a subtly sweet, buttery crumb.
Moist texture: Thanks to sour cream (or yogurt), every bite is tender.

Simple ingredients: No fancy tools or hard-to-find items—just pantry staples.
Versatile: Enjoy it plain, with berries, or even toasted with a smear of butter.

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 Greek yogurt)

2 tbsp lemon zest
¼ cup fresh lemon juice
1 tsp vanilla extract

Step-by-Step Instructions

Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Dry ingredients: Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lemon zest, juice, and vanilla.

Combine: Gently fold dry ingredients into the wet mixture until just combined.
Bake: Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean.
Glaze: Optional—drizzle with a mix of powdered sugar and lemon juice while warm.

Tips for the Best Lemon Loaf Cake

Want bakery-level results? Here’s how:

Room-temperature ingredients: They blend more evenly for a smoother batter.
Don’t overmix: Fold gently to avoid a dense loaf.

Fresh lemons: Bottled juice won’t give the same vibrant flavor.
Cool before slicing: Let it rest 10 minutes in the pan, then transfer to a wire rack.

For more citrusy inspiration, try our Lemon Blueberry Scones or Orange Poppyseed Muffins.

Variations to Try

Mix it up with these fun twists:

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

Gluten-free: Swap flour for a 1:1 gluten-free blend (like Bob’s Red Mill).

Frequently Asked Questions

Can I freeze lemon loaf cake? Yes! Wrap slices tightly and freeze for up to 3 months.

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

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

How do I store lemon loaf cake? Keep it airtight at room temp for 3 days or refrigerate for up to a week.

Can I make this dairy-free? Substitute butter with coconut oil and sour cream with coconut yogurt.

What’s the best way to zest lemons? Use a fine grater or microplane, avoiding the bitter white pith.

There you have it—a loaf cake that’s as delightful to bake as it is to eat. Whether you’re serving it at a bridal shower, packing it for a picnic, or sneaking a midnight slice (no judgment here), this Old-Fashioned Lemon Loaf Cake is sure to become a staple. Happy baking, and don’t forget to share your creations with us on social—we love seeing your kitchen wins!