Citrusy And Sweet, This Lemon Loaf Cake Is The Perfect Recipe For The Weekend

Last Updated:March 07, 2026, 13:02 IST

This lemon loaf cake can be made in under an hour, and is perfect for summer weekened baking.

This lemon loaf cake is a flavour bomb that should be enjoyed over a relaxing weekend

Summer is here, and summer weekends call for simple joys like baking. And nothing captures that zesty sunshine quite like a lemon loaf cake—moist, tangy, and crowned with a glistening glaze that cracks under your fork. This foolproof recipe transforms basic pantry staples into a buttery, citrus-infused delight, perfect for lazy brunches, afternoon tea, or gifting to neighbours. With vibrant lemon zest permeating every tender crumb and a syrup soak ensuring days of softness, it’s lighter than pound cake yet indulgent enough for dessert.

Ready in under an hour of active time, it fills your home with irresistible aromas. Customise with poppy seeds for crunch or yoghurt for extra tenderness. Slice thickly, pair with chai, and savour the ritual.

This recipe for a lemon loaf cake by Chef Aanal Kotak is super easy to whip up over the weekend. It can be enjoyed with tea or coffee while bingeing on your favourite movie or series.

Lemon Loaf Cake

INGREDIENTS:

FOR LEMON LOAF CAKE

• ½ Cup Curd

• 2 Cups Maida (All-Purpose Flour)

• ½ Tsp Baking Powder

• ½ Tsp Baking Soda

• 1 Tsp Lemon Zest

• 1 Tbsp Lemon Juice

• ½ Cup Oil (Vegetable or Canola)

• 1 Tsp Vanilla Essence

• 1 Cup Icing Sugar

• ½ Cup Milk

• 2 Drops Yellow Food Colour (Optional)

FOR GLAZE:

• 1 Cup Icing Sugar

• 2 Tbsp Milk

• Lemon Zest (For Garnish)

METHOD:

1. Preheat oven to 175°c (350°f). Grease a loaf tin or line with parchment paper.

2. In a mixing bowl, whisk curd and oil until smooth.

3. Add vanilla essence and lemon zest; mix well.

4. Add icing sugar and whisk until fully combined.

5. Sift maida, baking powder and baking soda together.

6. Add dry ingredients gradually into the wet mixture.

7. Pour in milk and combine into a smooth batter.

8. Add lemon juice and mix gently.

9. Add food colour if using.

10. Pour batter into the prepared tin and bake for 30–35 minutes or until a toothpick comes out clean.

11. Cool in the tin for 10 minutes, then unmold and cool completely.

1. Whisk icing sugar and milk into a smooth, pourable glaze.

2. Drizzle over the cooled cake and garnish with lemon zest.