Description
This Lemon Loaf Cake with Cream Cheese Frosting combines bright citrus flavor with a soft, buttery crumb and a smooth, creamy topping. Baked in a loaf pan, it has the classic coffee-shop appearance many people love.
Fresh lemon juice and lemon zest give the cake its refreshing taste, while sour cream helps create a moist and tender texture. The cream cheese frosting adds a rich finish that pairs perfectly with the light citrus flavor.
This homemade lemon loaf is ideal for brunch, dessert, or enjoying with coffee or tea. If you enjoy bakery-style lemon pound cake or popular coffee-shop lemon loaf cakes, this recipe offers a fresh homemade version that’s simple to prepare.
Ingredients
For the Lemon Loaf Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
⅓ cup sour cream or Greek yogurt
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Cream Cheese Frosting
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1–2 tablespoons lemon juice (to taste)
½ teaspoon vanilla extract
Instructions
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