Lemon Loaf Cake Recipe with Oil {lactose-free}

Sharing is caring!

A bright, tender lemon loaf cake made with oil, fresh lemon juice, lemon zest, and a simple lemon glaze for soft, citrusy slices.

This lemon loaf cake is one of those simple bakes that always makes me happy. It is soft, moist, packed with fresh lemon flavor, and finished with a sweet lemon glaze that makes it feel just a little bit special.

So what makes this lemon loaf cake so soft and bright?

I love baking loaf cakes with oil because they stay beautifully tender for days. For this recipe, I used neutral oil, lactose-free milk, fresh lemon juice, and plenty of lemon zest to create a light, fluffy cake with lots of bright citrus flavor.

And if you know me, you know I never stop at just a little lemon. I wanted this cake to taste properly lemony, so there is fresh lemon juice in the batter and a simple lemon glaze on top.

It is the kind of cake that works for almost any occasion. A slice with your afternoon coffee (an Americano, maybe) , something lovely to bring when visiting friends, or an easy dessert after dinner. And if you happen to have a batch of homemade lemon sorbet in the freezer, serving the two together is absolutely worth it.

Note

From Nora’s Kitchen

This recipe was inspired by my daughter’s love of lemon desserts. I wanted a moist lemon loaf cake with a clear lemon flavor, not just a shy little whisper of citrus, so I used both fresh lemon juice and lemon zest.

I also chose milk plus oil instead of cream because I wanted the cake to stay soft, fluffy, and easy to slice. Oil gives this loaf its tender crumb, while the lemon zest brings that beautiful fresh citrus fragrance.

While testing this recipe, I got a little impatient and drizzled the lemon glaze over the loaf before it had completely cooled. The flavor was still wonderful, but the glaze never set the way I had hoped. Instead of those gorgeous white stripes on top, it flowed down the sides of the loaf and turned much paler as it melted into the warm cake. For a neat, white drizzle that sits nicely on top, be sure to let the lemon loaf cool completely before glazing.

🔪 How to Make Lemon Loaf Cake

Start by preheating your oven and lining a loaf pan with parchment paper. Leaving a little overhang on the sides makes it much easier to lift the cake out once it has cooled.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening evenly and gives the cake a soft, even crumb.

In a mixing bowl, whisk together the granulated sugar, eggs, and lemon zest until well combined. For even more lemon flavor, you can rub the zest into the sugar with your fingertips before adding the eggs. This helps release the natural oils from the zest and gives the finished cake a brighter lemon aroma.

Then whisk in the lemon juice, vanilla extract, lactose-free milk, and neutral oil. The batter will already smell wonderfully fresh and citrusy at this stage.

Fold the dry ingredients into the wet ingredients, mixing only until no dry streaks of flour remain. Try not to overmix, as this helps keep the loaf light, tender, and fluffy.

Transfer the batter to the prepared loaf pan and smooth the top. Bake until the loaf is golden and risen, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely cover it with foil during the final part of baking.

Once baked, let the cake rest in the pan for 10 to 15 minutes before lifting it out and placing it on a wire rack to cool completely.

When the cake has cooled, whisk together the powdered sugar and fresh lemon juice until smooth. Begin with one tablespoon of lemon juice and add a little more only if needed. A thicker glaze will sit neatly on top, while a thinner glaze will drip down the sides and soak into the cake a bit more.

Drizzle the glaze over the loaf and allow it to set for a few minutes before slicing. Enjoy a slice with coffee or tea, or serve it with a scoop of homemade lemon sorbet for a bright and refreshing dessert.

Tips & Tricks

• Use fresh lemons.
  • Fresh lemon juice and fresh lemon zest make the biggest difference here.
• Wash the lemons with hot water before zesting to remove any residue from the peel.
• Zest before juicing, as whole lemons are much easier to zest than squeezed lemon halves.
• Rub the zest into the sugar.
  • This releases the lemon oils and gives the cake a stronger lemon flavor.
• Do not overmix the batter.
  • Once the flour is added, mix only until everything comes together.
• Let the cake cool before glazing.
  • A fully cooled loaf gives you a cleaner, prettier glaze.
• Use a neutral oil.
  • Sunflower oil, canola oil, or another mild baking oil works best.

🌡️ Storage

• Store the lemon loaf cake in an airtight container at room temperature for about 2 to 3 days.
• For longer storage, keep it in the refrigerator for up to 5 days. The fridge can make cakes feel a little firmer, so let the slice sit at room temperature for a few minutes before serving.
• You can also freeze this cake without the glaze. Wrap the cooled loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature, then glaze before serving.

If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it.

Lemon Loaf Cake with Oil

This lemon loaf cake with oil is soft, moist, and full of fresh lemon flavor from lemon juice and lemon zest. Finished with a simple lemon glaze, it is an easy lemon loaf cake for spring, summer, brunch, or a cheerful afternoon coffee break.

Pin Recipe Print Recipe

Cook ModePrevent your screen from going dark

No ratings yet

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Cooling time:1 hour hr

Total Time:2 hours hrs

Equipment

• Loaf Pan
• Mixing bowls
• Whisk
• Spatula
• Citrus zester
• Lemon squeezer
• Parchment Paper
• Wire cooling rack

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• ¼ teaspoon Baking soda
• ¼ teaspoon Salt
• 1 cup Granulated sugar
• 3 Eggs large
• Zest of 2 lemons
• ¼ cup Fresh lemon juice about 2 lemons
• 1 teaspoon Vanilla extract
• ⅓ cup Lactose-free milk
• ½ cup Neutral oil

Optional Lemon Glaze

• ¾ cup Powdered sugar
• 1 to 2 tablespoons Fresh lemon juice

Metric – US Customary

Instructions

• Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the cake out easily after baking.
• In a medium bowl, whisk together 2 cups All-purpose flour, 2 teaspoons Baking powder, ¼ teaspoon Baking soda, and ¼ teaspoon Salt. Set aside.
  2 cups All-purpose flour, 2 teaspoons Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
• In a separate bowl, add the Zest of 2 lemons, 3 Eggs, and 1 cup Granulated sugar. Whisk until well combined. For more lemon flavor, you can rub the zest into the sugar with your fingertips before adding the eggs.
  1 cup Granulated sugar, 3 Eggs, Zest of 2 lemons
• Whisk until smooth and slightly lighter in color.
• Whisk in ¼ cup Fresh lemon juice, 1 teaspoon Vanilla extract, ⅓ cup Lactose-free milk, and ½ cup Neutral oil until combined.
  ¼ cup Fresh lemon juice, 1 teaspoon Vanilla extract, ⅓ cup Lactose-free milk, ½ cup Neutral oil
• Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 45 to 55 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 to 15 minutes, then lift it out and transfer it to a wire rack. Let it cool completely before glazing.
• For the glaze, whisk ¾ cup Powdered sugar with 1 to 2 tablespoons Fresh lemon juice. Add more lemon juice only if needed, until the glaze reaches your preferred consistency.
  ¾ cup Powdered sugar, 1 to 2 tablespoons Fresh lemon juice
• Drizzle the glaze over the cooled lemon loaf cake. Let it set for a few minutes before slicing.

Notes

For the prettiest lemon glaze, let the loaf cake cool completely before drizzling it over the top. If the cake is still warm, the glaze will soften, run down the sides, and soak in more quickly. It will still taste delicious, but the finish will look more rustic and less defined.

For a thicker white drizzle, start with only 1 tablespoon of lemon juice and add more drop by drop until the glaze is smooth but still thick enough to sit on top of the cake.

Nutrition

Serving: 1Slice | Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 193mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg

Calories: 326kcal

Servings: 10 slices

Author: Nora

⛑️ Food Safety

• Wash hands, utensils, and work surfaces before preparing food or drinks.
• Use clean glasses, jars, cutting boards, and utensils.
• Keep raw eggs, raw flour, and unbaked dough or batter away from ready-to-eat foods.
• Do not eat raw dough or batter that contains raw flour or raw eggs.
• Keep perishable ingredients chilled until ready to use.
• Do not leave perishable foods or drinks at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 °F / 32 °C.
• Refrigerate leftovers and perishable items promptly in airtight containers.

For further information, check Safe Food Handling – FDA.

Sharing is caring!

Related posts:

63 Yummy Pineapple Desserts No Bake Lemon Cheesecake with Blueberry Sauce Semolina Cheesecake Limoncello Cheesecake No Bake