Lemon Loaf Cake

lemon loaf cake

I love this cake. It’s like summer on a plate. It’s light and lemony and luscious, with just the right combination of tart and sweet. It features a pleasantly lemony cake with a tart lemon/sugar glaze all topped off with a sweet lemon and icing sugar icing.

The recipe comes from Ina Garten, who has a couple of lemon cake recipes. This is the one that uses butter and buttermilk (as opposed to the other one that uses oil and yogurt).

Lemon Loaf Cake

This recipe makes two 8×4-inch loaves or you could easily bake it up in a bundt pan for a pretty, special occasion cake. The recipe could also be halved to make just one loaf, although it freezes very well so if you’d like an extra to freeze, you might just as well make the two and freeze the other one for later.


I’m not usually one to suggest organic produce, but I do for this recipe. I feel much better myself using organic lemons when I will be putting a lot of the zest into the bowl and I’ve found that they aren’t that much more expensive anymore.

Adapted from an Ina Garten recipe

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  1. I have tried to cook this kind of cake. It is really delicious. Thank you for sharing the recipe with us!

  2. Thanks Maggie. I’ll be sure to stop by your blog!

  3. I love lemon pie, thanks for this delicious recipe!!!
    I’m also into the food blog world, and it would be great if you can take a look at my site and leave me any comment/suggestion.
    Take care and keep posting!

  4. So glad you enjoyed it! I love the levels of lemon in this cake. I tend to make the cake a little bit sweeter (2 1/4 cups sugar) with the lesser amount of zest (1/4 cup). That’s just my preference though. I like that it can be tweaked that way.

  5. I made this yesterday and loved it. The cake has a nice crumb but is still really moist and the lemon is strong and tart without being mouth-puckering.
    It really is like “summer on a plate”.
    Thanks for sharing it!

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