This Simple Lemon Loaf Cake is one of the lemony-est treats I’ve ever put in my mouth. Lemon zest and pure lemon extract give the cake its sunny flavor and intense perfume. And nothing could be easier to make. The only equipment you’ll need is a bowl, a whisk, and a loaf pan.
Break 3 large, room-temperature eggs into a mixing bowl…
And violently whisk them into submission.
Next, whisk in one cup of sugar…
A healthy cup of sour cream…
Half a cup of some neutral-tasting vegetable oil…
The grated zest of a lemon…
And 2 tablespoons of pure lemon extract. You can find lemon extract at any two-bit grocery store.
Add 1 1/2 cups self-rising flour…
And stir it in with a spoon or spatula. Stir only until the flour disappears. The batter will be somewhat lumpy.
Tip the batter into a greased and floured 9- x 5-inch loaf pan (I sprayed my pan with “baking” spray)…
And smooth the top with a spatula.
Bake in a preheated 350°F oven until the cake puffs and colors slightly, and a skewer inserted into the center of the cake comes out clean — 50-55 minutes. (As mentioned in the video, I covered my cake with a tent of aluminum foil during the last 5 minutes of baking to avoid an overly-bronzed top.) Allow the cake to cool in the pan for 30 minutes, then unmold onto a wire rack for further cooling.
When the cake has cooled to room temperature, give it a quick glaze: 1 cup confectioners’ sugar blended with just enough fresh lemon juice to achieve the consistency of your dreams.
Enjoy this Simple Lemon Loaf Cake with a mug of coffee, a cup of tea, or a flute of Champagne!
Looking for another lemonicious dessert? Try my Best Lemon Tart.
And here, in case you want it, is the printable recipe:
Simple Lemon Loaf Cake
Equipment
- A 9- inch x 5-inch loaf pan, greased and floured (or sprayed with "baking" spray)
Ingredients
For the cake:
- 3 large eggs at room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup neutral-tasting vegetable oil
- The grated zest of 1 lemon
- 2 tablespoons pure lemon extract
- 1 1/2 cups self-rising flour (see note below)
For the glaze:
- 1 cup confectioners' sugar
- 2-3 tablespoons freshly-squeezed lemon juice
Instructions
- Center the oven rack; preheat the oven to 350°F. Break the eggs into a large mixing bowl, and whisk them thoroughly. One at a time, whisk in each of the following: the sugar, sour cream, vegetable oil, lemon zest, and lemon extract. Add the self-rising flour, and stir, with a spoon or spatula, until the flour disappears. The batter will be somewhat lumpy.
- Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Bake in the preheated oven until the cake puffs and colors slightly, and when a skewer inserted into the cake comes out clean -- 50-55 minutes. To avoid a too-brown top, cover the cake with a tent of aluminum foil during the final 5 minutes of baking.
- Allow the cake to cool in its pan for 30 minutes. Then unmold, and let cool to room temperature on a wire rack. When completely cool, whisk together the confectioners' sugar and lemon juice. Pour over cake.
Notes
Nutrition
Jeane says
It looks delicious. I love lemon cake. Can you use lemon juice in the cake itself (as I don’t have lemon extract)?
Kevin Lee Jacobs says
Hi Jeane – Lemon extract is responsible for this cake’s mouth-watering perfume. Lemon juice will afford only a faint scent. (I’d use the extract!)
linda george says
Can’t wait to try it…..I love any lemony dessert.Thanks so much. Good luck with Binky I am sure she needs lots of touching as she would be snuggled with either siblings or her mom. If there is any way you can stuff her in your shirt,or somehow carry her around for a good part of the day I am sure she would love it + thrive…. Pet her for me ! Great news she was purring!
Kevin Lee Jacobs says
Hi Linda – Binky spends most of the day in our laps — she loves companionship! Hope you enjoy the cake!
Bernadette says
I love the photo of the sugar being poured in very cool!
Jersey Shore Amy says
I love lemon desserts! I always double the amount of zest and/or juice called for to get the wonderful flavor and aroma (if recipe doesn’t call for extract). What else should I add to all purpose flour since I do not have self-rising?
Thank you! And Binky looks fantastic!
Kevin Lee Jacobs says
Hi Bernadette – Sugar pic is from the video. High drama!
Hi Jersey Shore Amy – Ingredients for self-rising flour are included in the printable recipe above. Hope you enjoy this lemonicious cake!
Suzanne K says
Thank YOU for my Sunday morning smile and good news! I’m so very thrilled that Binkie is doing so well – kittens are definitely smile-worthy, especially playing and/or cuddling/purring kittens! I was so concerned when I read your initial post that I didn’t watch the first video (I didn’t want to be more heartbroken in case Binkie didn’t respond to your awesome care). I watched this one to the end and may watch again just for another warm fuzzy smile!
As another poster mentioned, I’ve been fur-less for several years and the pandemic quarantine definitely has me thinking about getting a cat from a rescue, but I feel like that would be admitting that I won’t ever be able to travel freely and return to my previous life. I also debate fostering, but am sure that I’d turn into a foster failure… Oh well, I’ll enjoy your Binkie videos in the meantime for my kitten fix!
Thank you (and Mr. Fox) again for your hard work and boundless love that is giving Binkie the will and means to thrive!
Suzanne K says
whoops, meant to post in Binkie thread! Love the lemon, I’d add the ‘poke cake’ concept to this – poke holes and then drizzle the frosting into the holes as well as over the top. Extra lemony!
Michele spencer says
Hi Kevin, thank you for giving a video update on sweet Bible! I’m so happy that she is thriving. It is all due to your big, gorgeous heart and your willingness to take on such responsibility! Bless you! Your lemon cake looks delicious and I can’t wait to try it. Sadly I do not own a zester or a juicer. Do you have any recommendations on what I should purchase. Also, is it crucial that I flour the pan? Can I use regular spray oil that has no flour? I guess I have one more question. I’ve never zested anything. How do I do it without getting the bitter part of lemon?
Michele Spencer says
Sorry Kevin, auto correct changed Binky’s name to Bible. I didn’t catch that before I submitted the post!
NJ Baker says
How would Limoncello do in this loaf cake??
Nancy says
How would Limoncello do in this loaf cake??
Dianne says
Kevin, I’m happy to see that Binky is now thriving! She’s so cute!
One question about baking… If I quadrupled your Lemon Loaf Cake recipe, would it be OK to bake the four loaves at one time in the oven? I’m sure they would take a little longer to get done, but are there any other downsides to doing that? Or any modifications that might help it work?
Thanks for your advice. 🙂
Lorie says
Kevin, I always enjoy your recipes and am making my way through those in your cookbook. Your pictures and comments in the cookbook make this a particularly fun experience.
I keep printing out your new recipes, but would love it if you would collect them all in a second cookbook. Would be one of the first in line to purchase it!
Judith says
This looks mouth watering good. I don’t have self rising flower. What do I add to all purpose flour?
Kevin Lee Jacobs says
Hi Suzanne K – The “poke-cake” concept would certainly work with this lemon loaf!
Hi Michelle – The lemon zesting gadget and the juicer I use (and love!) are both listed on the “shop” page of this site. Click here to view. As for greasing the loaf pan, regular non-stick spray might suffice. (I used “baking” spray, which contains flour.)
Hi NJ Baker – You could sub limoncello for the lemon juice in the glaze. I’d use lemon extract in the cake itself. The extract provides powerful perfume!
Hi Diane – You should be able to bake 4 loaves at a go. As for timing, I’d test the cakes after 50-55 minutes, and then add more time (5 minutes?) until a toothpick inserted in the cakes comes out clean.
Hi Lorie – What a nice comment! I’d love to write another cookbook.
Hi Judith – Ingredients for self-rising flour are listed in the printable recipe above. Enjoy!
linda says
5 stars for sure ! Delicious and moist and just as you said it would be.
I followed the recipe exactly.Very Very yummy
Trudi says
Hello! I lost my Facebook connection .So I am super happy to find you on Email . below is my email address ! Trudi
Toni O'Brien says
Someday, when I win the millions in the lottery, I am going to convince you and Mr. Fox to sell your beautiful place, to come buy a new beautiful old Victorian property near me and you can become my personal chef. I shall reward you handsomely!!!!!
Kevin Lee Jacobs says
Hi Linda – I’m so glad!
Hi Trudi – Good to hear from you!
Hi Toni – Ha! I’d love to be your personal chef after you win the lottery.
Patti LAW-POGGI says
Kevin, every time I use confectioners sugar it tastes HORRIBLE! Maybe with the lemon juice it will be better.
Sheila says
Great recipe- thanks
Marcy says
I was sure there was a misprint when I added 2 tablespoons of lemon extract which is about half the bottle. I also tasted the batter before pouring and it was bitter! I was certain I was supposed to have added only 2 teaspoons, but it was too late at that point. As it was baking I doublechecked and tablespoons was right. I was delighted to discover that after baking it tasted fine — lemony!
shirley welch says
Wonderful lemon cake !! thank you for sharing ~
Margaret Doane says
Last year you had a receipe for a lemon cake but I believe it did not have self-rising flour. Anyway, I made it and it was delicious. I’ve been receiving your emails for about 10 years. Keep up the good work!
Cynde Robbins says
Could this recipe be made successfully with gluten free flour like 1 to 1 King Arthur?
patrice says
Always look forward to your posts. Your video was wonderful. Beautiful home. Beautiful property. Sweet pets. Great recipes. Thanks Kevin
Joan says
The instant I saw this I knew I needed to give this beautiful loaf a try. Baked in the evening and flavors melded nicely overnight. Always up for any kind of lemon recipe. This is delicious, moist, and lemony! It’s so good I haven’t made the icing yet and hope to before loaf disappears. Added 1/2 C toasted pecans just for heck of it. Lovely recipe, thank you for sharing, Kevin!
Kevin Lee Jacobs says
Hi Patrice – Thank you so much for watching the “A Day in the Life: Kevin Lee Jacobs” video on YouTube. And yes, the pets are a constant source of entertainment!
Hi Joan – Great to know that you made — and liked — this cake. Thank you for the 5 stars!
Joan says
Hi Kevin, a follow-up to my May 2 entry – still 5+ stars! As I fairly frequently make Lemon Curd I’m used to an intense lemon flavor and decided to experiment and see if I could amp up the lemon flavor even more in this lovely loaf and go bigger! I doubled the zest and added an additional Tablespoon of lemon extract and a 1/4 tsp. fiori di sicilia – it worked and wasn’t over-powering I’m happy to report. Thanks for the advice not to over-mix when adding the flour/baking powder/salt melange as it’s easy to do. This loaf also mellows nicely over a few days – if it lasts that long! Thank you, again, Kevin!
Ellie says
Hi, Kevin. I made this cake earlier and have had a slice. It is delicious and baked up beautifully. Thanks so much for the recipe.
Kimberly J Pruitt says
Hello Kevin….I love watching your videos! I love a good pound cake but I don’t care for Lemon. Do you have a similar recipe for a Butter Pound Cake without the Lemon?
MARY LAIUPPA says
Can I substitute Lemoncello?
Kim says
Love this recipe! So easy and quick to make. And oh so GOOD.