I wanted to create a Lemon Loaf that was less dense than my Extra Moist Lemon Pound Cake so I came up with this! It’s just a little lighter in texture and I add a lemon syrup on top for a extra lemon flavor. The syrup is added when the loaf is removed from the oven.
It’s good to know that this cake freezes well! Slice and store in the freezer for a rainy day treat or last minute dessert.
Ingredients
To keep this loaf light, I used olive oil instead of butter, yogurt and milk so the cake would be super moist.
If you’d like to bake a double layer lemon cake, try my mini lemon cake! It’s so delicious!
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Easy Moist Lemon Loaf

Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 and 1/2 tbsp lemon zest or zest from two lemons
- 1/2 cup whole milk Greek Yogurt
- 1/4 cup regular or buttermilk if you have it
- 1/2 cup olive oil
- 2 eggs
- 1 tsp vanilla
- Lemon Glaze*
- Lemon syrup: 1/4 cup lemon juice, 2 tsp sugar: heat in microwave to dissolve the sugar. Use a fork to pierce the top of the cake. Pour the syrup over the cake and allow to sit for 10-15 minutes. Remove cake from pan and allow to finish cooling on rack prior to glazing.
Instructions
- Preheat oven to 350 degrees F. and grease an 8X4-inch pan.
- In a large bowl, whisk flour, baking powder, and salt.
- In a second bowl, whisk sugar and lemon zest. Add yogurt, milk, olive oil, eggs, and vanilla. Whisk to combine.
- Pour wet ingredients in to dry ingredients. Stir gently, don't overmix. Pour in to prepared loaf pan and bake 45 to 50 minutes.
- Remove loaf from the oven when done. When the loaf is still warm, use a fork to make holes in the top of the cake. Pour the syrup over the top and allow to absorb for 10 minutes.
- Remove cake from pan and allow to cool about 10 more minutes.
- Drizzle icing over the top and serve!
Notes
*Lemon Glaze: 1 cup powdered sugar, 2 tbsp lemon juice, plus a tbsp or more cream to achieve desired consistency Whisk until smooth. Drizzle over cake.