This delectable lemon loaf cake takes me back to my childhood when my mother would bake up a loaf of this delicious lemon cake. She topped it with a sweet glaze that made every bite utterly irresistible. As a child I washed down slice after slice with a cold glass of milk. Now I enjoy it with a steaming hot mug of freshly brewed coffee in the morning. A slice of this lemon loaf cake is like a ray of bright sunshine on your plate and an utterly delightful way to start your day. And you’re going to love how easy it is to make as well!
How To Make Lemon Loaf Coffee Cake:
Start by preheating your oven to 350℉. Generously grease a loaf pan with butter and set aside.
Sift together flour, baking powder, and salt into a bowl. Set aside.
Zest the lemons and divide their juice into two bowls.
Combine the sugar and the lemon zest in a bowl. Rub the lemon zest into the sugar with your fingers until it’s fragrant, and the mixture resembles coarse sand. Set aside.
Beat together the eggs, yogurt, juice of 1 lemon, and the vanilla extract until well blended.
Add the sifted flour mixture and then the lemon sugar mixture; beat on low speed until batter is combined.
Fold in olive oil using a spatula, until combined. Do not over mix.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour and 15 minutes.
Remove from the oven and allow loaf to cool for 30 minutes in the loaf pan. After 30 minutes, run a knife around the edge of the pan to loosen it and transfer it to a serving dish. Allow to cool completely.
Once loaf has cooled completely, whisk the remaining lemon juice and confectioners sugar together in a bowl to make a thin glaze.
Pour the glaze over cake. Place loaf on a sheet of parchment paper to catch excess glaze.
Allow glaze to set before slicing into the loaf.
This lemon coffee cake is extremely moist and loaded with a bright citrusy lemon flavor. The lemon juice and zest really makes the flavor pop. The addition of yogurt and olive oil produces a cake that is ultra moist and literally melts in your mouth. The glaze gives it the perfect amount of sweetness that compliments the loaf perfectly. Most cake recipes call for a neutral flavored oil like canola or vegetable oil. The olive oil in this cake adds a lovely flavor that you don’t get with other recipes. Plus I love using olive oil in place of other highly processed seed oils. It’s a much healthier option and tastes fantastic in this cake. This lemon loaf is perfect with coffee in the morning, or served with brunch, as a delicious after school snack for the kids, or as a sweet treat when that craving hits you late at night.
The next time you have a couple of lemons on hand and you’re thinking of whipping up a sweet treat, give this recipe a try. It’s reminiscent of the pound cakes our grandmothers and mother’s baked up when we were kids but with a lighter texture that’s both moist and delicious. This recipe is a keeper for sure.
Lemon Loaf Coffee Cake
Equipment
- 1 loaf pan
Ingredients
- 2 tsp butter, to grease loaf pan
- 1½ cup flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 2 lemons, zested and juiced
- 3 large eggs
- ½ cup plain greek yogurt
- ½ cup good quality olive oil
- 1 cup powdered sugar
Instructions
- Preheat oven to 350℉.
- Generously grease a loaf pan with butter and set aside.
- Sift together flour, baking powder, and salt into a bowl. Set aside.
- Zest the lemons and divide their juice into two bowls.
- Combine the sugar and the lemon zest in a bowl. Rub the lemon zest into the sugar with your fingers until it's fragrant, and the mixture resembles coarse sand.
- Beat together the eggs, yogurt, juice of 1 lemon, and the vanilla extract until well blended.
- Add the flour mixture and then the sugar mixture; beat on low speed until batter is combined.
- Fold in olive oil using a spatula, until combined. Do not over mix.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour and 15 minutes.
- Remove from the oven and allow loaf to cool for 30 minutes in the loaf pan. After 30 minutes, run a knife around the edge of the pan to loosen it and transfer it to a serving dish. Allow to cool completely.
- Once loaf has cooled completely, whisk the remaining lemon juice and confectioners sugar together in a bowl to make a thin glaze. Drizzle the glaze over cake.
- Allow glaze to set before slicing into the loaf.
Did You Make This?
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