Lemon Loaf Cake with Cream Cheese Frosting

Description

This Lemon Loaf Cake with Cream Cheese Frosting is the ultimate balance of bright citrus flavor, buttery richness, and velvety sweetness. Baked in a loaf pan for that classic coffee-shop look, this cake has a tender, moist crumb thanks to sour cream and real lemon juice. The thick cream cheese frosting melts slightly into the top, creating a luxurious finish that’s perfect for brunch, dessert, or an afternoon treat with coffee or tea.

If you love Starbucks lemon loaf, bakery-style pound cake, or homemade lemon desserts, this recipe delivers that familiar flavor with fresher, more vibrant results. It’s easy enough for beginners but impressive enough for special occasions.

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

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes. This step is key for creating a soft, bakery-style crumb.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix—this keeps the loaf tender.

Step 6: Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting Instructions

In a bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then mix in lemon juice and vanilla extract until thick, fluffy, and spreadable.

Once the loaf is completely cool, generously frost the top. Use a spatula or piping bag for decorative swirls like the ones shown in the image.

Pro Tips for the Best Lemon Loaf

Use fresh lemon juice, not bottled, for the brightest flavor
Room-temperature ingredients blend more smoothly
For extra moisture, brush the warm loaf with a lemon syrup (lemon juice + sugar)
Chill the frosted loaf for cleaner slices

Storage and Freezing

Store covered at room temperature for 1 day
Refrigerate for up to 5 days
Freeze unfrosted loaf for up to 3 months

High-CPM Related Questions (SEO Optimized)

These questions are commonly searched and valuable for food blogs, Pinterest, and Google Discover:

What is the secret to a moist lemon loaf cake?
How do you make a lemon loaf like Starbucks at home?
Can I use cream cheese frosting instead of lemon glaze?
Why does my lemon pound cake turn out dry?
What’s the best lemon dessert for brunch?
How long does homemade lemon loaf cake last?
Can lemon loaf cake be frozen with frosting?
What makes bakery-style pound cake so dense and moist?
Is sour cream or yogurt better for lemon cake?
How do I get strong lemon flavor in baked goods?

High-CPM Keywords to Include

Lemon loaf cake recipe
Starbucks lemon loaf copycat
Bakery-style lemon pound cake
Cream cheese frosting loaf cake
Moist lemon cake from scratch
Easy homemade lemon dessert
Best lemon loaf recipe
Lemon cake with cream cheese icing
Coffee shop style lemon loaf
Homemade pound cake recipe