Lemon Loaf Cake (super moist and fluffy) (2024)

A delicious lemon cake recipe or cake au citron in French that’s super moist and fluffy at the same time. There’s an important secret step I received from a French pastry chef that I’m going to share with you!

For me, this is the best lemon loaf recipe to obtain the perfect balance of texture and an intense lemony flavor.

The secret: I soak the cake in a homemade lemon syrup after baking. A tip from French a pastry chef to get a moist lemon cake with a fresh lemon flavor!

By the way is a great recipe for a birthday cake.

Ingredients and alternatives

You only need a few simple ingredients to make this moist lemon loaf. Here are some tips:

See Also

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• Lemons:Choose organic or untreated fresh lemons because you’ll need the zest. Many recipes call for one lemon only, but I prefer using two large lemons, or even three if they’re small!
• Eggs:Medium-sized eggs
• Sugar:I use white sugar preferably to avoid giving color to the cake. You’ll also need it for the syrup.
• Flour and cornstarch:I use all purpose flour. I like to replace some of the flour with cornstarch to lighten the cake and make it even more fluffy. For a gluten-free version, replace wheat flour with a gluten-free flour mix or gluten-free oat flour.
• Baking powder:To make the cake rise.
• Salt:Just a pinch, as in all my cakes!
• Yogurt:For a moist texture. I like to use Greek yogurt with 10% fat, but you can use any type of yogurt or even sour cream.
• Butter:I use unsalted butter, melted and slightly cooled so it doesn’t cook the eggs when incorporated into the batter. You can replace the butter with a neutral vegetable oil, in this case only count 80 % (e.g. 3/4 cup oil instead of 1 cup butter or 80 g oil for 100 g butter).
• Vanilla:A dash of vanilla extract for flavor (optional).

You will find the exact quantities in the recipe card.

How to make a moist lemon loaf (with photos)

1. I always start by mixing the sugar and lemon zest together and I whisk this mixture with the eggs until fluffy.

2. Next, I mix the dry ingredients separately before incorporating them into the egg and sugar mixture in two or three batches.

3. In between each batch, I add the yogurt and then the butter. I finish with a bit of vanilla extract.

4. I pour the batter into my prepared pan and bake the cake in the oven. Note that the recipe is for an approximately 8-inch (20-22cm) cake pan. To get a nice loaf shape, add a streak of butter in the center of the cake.

5. And now, here’s the secret of this cake! While the cake is baking, I prepare a lemon syrup with water, fresh lemon juice (from the lemons after removing the zest), and sugar.

6. I let the cake cool for 5 minutes, I poke it with a toothpick before pouring the syrup while the cake is still in its pan.

7. I wait about ten minutes for the cake to absorb the syrup well before take it out the cake pan and let it cool on a wire rack.

I personally don’t need any additional glaze on top as this lemon cake is moist and sweet enough, but you can of course add a simple lemon glaze made with icing sugar and lemon juice.

Géraldine’s Tips

1. Release the Essential Oils:When preparing the lemon zest and sugar mixture, take your time to rub them together. This process helps to release the essential oils from the zest, enhancing the flavor of your cake.
2. Incorporate Dry Ingredients Gradually:To avoid clumps in your batter, add the dry ingredients in two or three separate additions. This method ensures a smooth and evenly mixed batter.
3. Use an Electric Mixer for Consistency:While mixing, I prefer to use an electric mixer for a more consistent texture. However, make sure not to overwork the batter, as this can lead to a denser cake.
4. Monitor Baking Time Closely:Oven temperatures can vary, so it’s essential to keep an eye on the baking time. After 40 minutes of baking, check the cake’s progress every 5 minutes to ensure it’s cooked to perfection.

More Cake Recipes

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• Super Moist Marble Cake
• Apricot Tart with Almond Cream
• Hazelnut Cake with Chocolate (naturally gluten-free)

FAQ : Moist Lemon Loaf Cake

Recipe card