The Ultimate Fluffy Lemon Loaf Cake

This lemon loaf is the perfect “recipe” for brightening any afternoon. It delivers a tender, tight crumb that remains incredibly moist, paired with a vibrant citrus punch that avoids being overly tart. Whether you are serving it at a tea party or enjoying a slice with your morning coffee, this cake is a timeless classic that never fails to impress.

The Secret to the “Fluff”

The key to achieving the signature fluffy texture seen in the photo is the emulsification of the fats and sugars. By creaming the butter and sugar thoroughly, you incorporate tiny air bubbles that expand in the oven, lifting the heavy batter into a light, airy loaf.

Ingredients

• 1 ½ cups All-Purpose Flour: Provides the necessary structure.

• 1 cup Granulated Sugar: For sweetness and moisture retention.

• ½ cup Unsalted Butter: Softened to room temperature for perfect creaming.

• 2 Large Eggs: To bind the batter and provide lift.

• ½ cup Sour Cream or Greek Yogurt: The “secret ingredient” for a moist, tender crumb.

• 2 Fresh Lemons: You will need both the zest and the juice for maximum flavor.

• 1 tsp Baking Powder & ½ tsp Salt: For leavening and flavor balance.

Instructions

1. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together for at least 3 to 5 minutes. The mixture should become pale and significantly lighter in volume. This step is crucial for the cake’s final fluffiness.

2. Add the Liquids

Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and sour cream. If the mixture looks slightly curdled at this stage, don’t worry—it will smooth out once the flour is added.

3. Fold in Dry Ingredients

Sift the flour, baking powder, and salt into the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Overmixing at this stage will develop the gluten and result in a tough, dense cake rather than a fluffy one.

4. The Bake

Pour the batter into a greased and parchment-lined loaf pan. Bake at 350°F (175°C) for 45 to 55 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is a beautiful golden brown.

The Pro-Tip Glaze

To take this loaf to the next level, whisk together 1 cup of powdered sugar and 2 tablespoons of lemon juice. Pour this over the cake while it is still slightly warm; the glaze will partially soak into the top layer, creating an extra burst of lemon flavor.