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Easy, moist, fresh, and delicious, this is the best LEMON LOAF CAKE! This soft, light, and sweet cake made with yogurt and lemon zest. It whips up in no time and makes for the perfect anytime treat. In true Italian fashion, it’s not overly sweet and is full of delicious lemon flavor.
More delicious cakes you will love: Easy Italian Pear Cake (Torta di Pere) and Italian Chocolate Cake (torta al ciocolato).
Why you’ll love this reicpe
This easy lemon loaf cake is lovely with or without the blueberries. This cake is a staple in our home. Since it is so easy I make it on weeknights and on a lazy weekend afternoon. It is a great cake to deliver to a friend or bring to a small gathering.
Table of Contents
Simple Ingredients
- Eggs
- Granulated sugar
- Yogurt
- Oil or butter
- Lemon zest
- Lemon extract
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
See the recipe card for exact measurments.
How to Make Lemon Loaf Cake
This lemon loaf cake couldn’t be easier to make! You can make it in one bowl. See the recipe card below for a printable version.
- First, whisk together the eggs and lemon zest with sugar until pale yellow.
- Add yogurt and extracts and mix.
- Then, add the dry ingredients before drizzling in the oil.
- Turn the lemon loaf batter into a greased 9×5-inch loaf pan and bake until the top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
This lemon loaf cake needs to cool for at least 30 minutes before enjoying! It is worth the wait.
Lemon Loaf Cake with Blueberries!
Recently, my mamma and I started making the lemon cake with blueberries. They add a little pop in your mouth and create just the right juicy fruity flavor without overpowering the cake itself. Try it both ways and decide for yourself which you like best!
We also like to just pour heavy cream on top for a little creamy goodness. You could also add freshly whipped cream if you fancy that better.
I’ve served this for breakfast, as a snack, and even dessert. This is the only Lemon Loaf Cake recipe you will ever need. Print it. Pin it. Save it and remake it. Bring to a friend. Enjoy it. Make it with Love. That’s it!
Equipment
Here is my favorite tool for zesting lemon: MIRCROPLANE (I do not recommend knock off versions of this brand). My favorite Loaf Pan.
If you love lemon cake recipes, you might enjoy this Lemon Olive Oil Cake! Another lemon recipe you will love is this Lemon Biscotti Recipe and Lemon Curd Recipe!
More Easy Cake Recipes:
Poppy Seed Cake with Orange Almond Vanilla Glaze
Simple Italian Apple Cake (one bowl)
FAQs
I don’t recommend doing so, as that would change the taste of the lemon loaf cake too much. If you want an orange olive oil dessert, make my Orange Olive Oil Cake recipe instead.
I’ve had quite a few readers ask about using gluten-free flour in this Lemon Yogurt Loaf Recipe. I’ve only made the recipe as written, but readers have reported success using either Bob’s Red Mill Gluten-Free Flour or Cup4Cup gluten-free flour. I can’t say for sure if using a gluten-free flour will work, but this is what readers have recommended!
Of course, just note that your bake time will vary depending on the size of your pans. One reader reported success making seven mini loaves and baking them at 350ºF for about 35 minutes, if that helps. However, I haven’t tried it this way.
Yes, this lemon loaf freezes incredibly well. It can be frozen up to 6 months. Be sure to wrap it tight with plastic wrap and place it inside a freezer bag. If making with the blueberries, I do not recommend freezing it.
Growing up my mamma would buy the round lemon cake covered with heavy sugar glaze from our local grocery store- anyone know the one I’m talking about ;)?
She bought one every week and it was always on our counter in my great grandmother’s beautiful cake plate covered with a glass cloche- which still sits on her kitchen counter today.
My friends always knew it would be there and it was the perfect after school treat. During that time my mom worked long days and didn’t have time to bake as well as cook dinner for us every evening.
The store bought cake was more than appreciated! When my mom did have time, she made this light, airy, pure lemony sweet loaf. It tastes 100% more fresh and made with real lemon, unlike the store bought version. I could eat a slice of this cake with a cup of afternoon tea Every. Single. Day!
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Print
LEMON YOGURT LOAF RECIPE
- Total Time: 60 minutes
- Yield: 12 servings 1x
Description
Lovely balance of sweet and tangy makes this Lemon Loaf the only recipe you will EVER want for a Lemon Cake. Enjoy with or without the blueberries!
Ingredients
- Nonstick vegetable oil spray
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cup sugar
- 1 1/2 tablespoon finely grated lemon zest
- 1 cup whole-milk French (or Greek) yogurt
- 1/2 cup non flavored oil or butter
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons lemon extract
- Optional- 1 1/2 cups blueberries (tossed in a bit of flour to incorporate without bleeding into the batter)
Instructions
- Preheat oven to 350°. Coat loaf pan (9x5x3 inches, 8 cup) with vegetable oil spray. Dust with flour; tap out excess.
- Whisk flour, baking powder, and kosher salt in a medium bowl.
- Using your fingers, rub sugar with lemon zest in a large bowl until incorporated. Add eggs. With a mixer, mix until very foamy and pale yellow, a few minutes.
- Add yogurt, oil or butter, lemon extract and vanilla extract whisk to blend.
- Fold in dry ingredients just to blend. Do not overmix.
- If adding blueberries toss and fold in now
- Pour batter into prepared loaf pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–60 minutes.
- Let cake cool in pan on a wire rack for 15 minutes. If desired, brush the top with melted butter and dust with granulated sugar. Invert onto rack; let cool an additional 15 minutes. Enjoy!
Notes
- Prep Time: 15 min
- Cook Time: 50-60 min
- Category: Sweet/ Dessert
- Method: Italian
- Cuisine: Italian/ French
This loaf cake is so easy to make, and wow the flavors burst in your mouth. I definitely will be making this again soon.
Yes! This is a total family favorite! Happy you loved it.
So easy and so delicious!! Definitely will be making it again. Loved it with the blueberries.
Yes! We love the blueberries as well! Happy you enjoyed it.
So easy to make ~ Now I have to wait for it to cool to enjoy it. The house smells amazing!!!
Yay! It is so tender and flavorful. Enjoy.
Delicious! We live this recipe. I did add the blueberries. I might not text time because I want to freeze it. I baked because we had friends coming to spend the night and I wanted to serve it for breakfast. After dinner our friend asked if it was for dessert or breakfast and I just said YES and served it for dessert and then again the next morning. It was enjoyed by all.
YUMM! I love with the blueberries too!
Made this with blueberries and absolutely delicious. Very moist. Easy to make. My friends and family loved it. Elena’s recipes are the best.
So happy you loved it! It is a good one.
Made this with the blueberries and absolutely delicious! So moist and easy to make. Wonderful as a great gift to give to neighbors. Perfect for luncheons, teas, etc.
Yes! Love it for all of those wonderful occasions.
I included fresh blueberries in this lemon loaf & dusted the top of the loaf with a whisper of sifted powdered sugar. It is absolutely delicious! Thanks so much for sharing this recipe. It is a keeper for sure!
Hope you love it time and time again!
You are welcome. Enjoy time and time again!
This is delicious. I’ve made it a couple times. One time I even made it gluten free with Bob’s Red Mill 1 for 1 Gluten Free Flour Blend.
I am happy you enjoyed a gluten-free version!
I made this cake and is great.
Thanks
Lenka,
I am so happy you enjoyed it!
Can you use frozen berries and what size loaf pan
Yes, you can use frozen berries. Make sure to toss them in a little flour before adding to the batter or the color will bleed and and make the batter purple :). You can use a 9 x 5 x 3 inch -8 cup- 23 x 13 x 8 cm.
Happy Baking!
What is on top of the loaf? Sugar? If so, when do you add…before or after baking?
Hi Karen! It is pearl sugar. It is optional and you add it before just before baking. It’s delicious with or without.
Enjoy!