Bright & Zesty Lemon Loaf Cake

This moist and zesty Lemon Loaf is made with sweetened condensed milk, self-rising flour, and fresh lemon juice for an easy, flavorful dessert or breakfast treat. Perfect with a simple lemon glaze.

There’s something truly special about the refreshing scent of lemons filling your kitchen as a loaf cake bakes to golden perfection. Whether you’re looking for a simple dessert, a sweet breakfast treat, or the perfect pairing for an afternoon tea, this Lemon Loaf has you covered. Moist, dense, and bursting with lemon flavor, it’s incredibly easy to make and even easier to devour. Plus, with just a few ingredients, it's ideal for both beginners and seasoned bakers alike.

Why You'll Love This Lemon Loaf

• Bright & Flavorful: Thanks to fresh lemon juice and zest, every bite has a punch of citrusy brightness.

• Ultra Moist: The use of sweetened condensed milk gives this loaf its moist, dense texture without being heavy.

• Minimal Ingredients: Just a handful of common kitchen staples and you're ready to bake!

• Customizable: Add a lemon glaze for extra sweetness and shine.

• Crowd Favorite: Perfect for brunches, baby showers, holidays, or just because.

Ingredients Breakdown

Here’s what makes this lemon loaf so magical:

3 Large Eggs

The eggs act as a binder and add richness. Room temperature eggs blend more smoothly and help create a more even bake.

1 Cup Sweetened Condensed Milk

This ingredient adds moisture, sweetness, and a velvety texture. It also eliminates the need for additional sugar or butter.

1 Cup Self-Rising Flour

Self-rising flour includes both the flour and leavening agents (baking powder and salt), simplifying the recipe. Do not substitute with all-purpose flour, or the loaf won't rise correctly.

2 Tablespoons Lemon Juice + 2 Teaspoons Lemon Zest

Fresh lemon juice gives the loaf its tart brightness, while the zest infuses it with intense citrus aroma. Zest is key for layering the lemon flavor throughout.

How to Make the Best Lemon Loaf

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C). Line a standard loaf pan with parchment paper or lightly grease it with cooking spray.

2. Whisk the eggs and sweetened condensed milk in a large bowl until fully incorporated and smooth.

3. Add the self-rising flour and whisk until the batter is smooth and no lumps remain.

4. Stir in the lemon juice and zest until fully combined.

5. Pour the batter into the prepared loaf pan.

6. Bake for 45 minutes or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Lemon Glaze

For an extra layer of lemony sweetness:

Ingredients:

• 1 cup powdered sugar

• 1-2 tablespoons lemon juice (fresh)

Instructions:

1. In a small bowl, whisk together powdered sugar and lemon juice until smooth.

2. Adjust the amount of lemon juice depending on your desired consistency.

3. Drizzle the glaze over the cooled loaf and allow it to set before slicing.

Tips for Success

• Use Fresh Lemons: Bottled lemon juice won’t deliver the same brightness. Always zest your lemon before juicing it.

• Don’t Overmix: Once the flour is added, mix just until combined. Overmixing can lead to a dense loaf.

• Test Early: Start checking your loaf around the 40-minute mark. Every oven is different, and overbaking can dry it out.

• Cool Completely Before Glazing: If the loaf is warm, the glaze will melt right off.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for 5-6 days. Bring to room temperature before serving for best flavor.

• Freezer: Wrap the loaf (unglazed) in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge and glaze before serving.

What to Serve With Lemon Loaf

• A hot cup of tea (Earl Grey and chamomile are great matches!)

• Fresh berries or whipped cream

• A scoop of vanilla or lemon ice cream

• As part of a brunch spread with eggs, fruit, and pastries

Why You'll Keep Coming Back

This Lemon Loaf is the kind of recipe you keep on rotation. It's simple enough to make on a weeknight but special enough to serve at a brunch or holiday. With minimal cleanup, no fancy equipment, and a bright, happy flavor, this loaf brings sunshine to any day. It’s perfect for beginner bakers and lemon lovers alike.

Did you try this Lemon Loaf recipe? I’d love to see how it turned out! Snap a pic and tag me on Instagram @cooksnapbake or leave a comment below with your thoughts. If you’re looking for more citrus desserts, be sure to subscribe to my newsletter for weekly recipes, kitchen tips, and more!

Author: CookSnapBake.com

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Lemon Loaf Cake

This moist and zesty Lemon Loaf is made with sweetened condensed milk, self-rising flour, and fresh lemon juice for an easy, flavorful dessert or breakfast treat. Perfect with a simple lemon glaze.

Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min

Ingredients

Lemon Loaf

• 3 large eggs
• 1 cup sweetened condensed milk
• 1 cup self-rising flour
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest

Optional Glaze

• 1 cup powdered sugar
• 1-2 tbsp lemon juice.

Instructions

1. Preheat oven to 325°F. Grease or line a loaf pan with parchment.
2. Whisk eggs and condensed milk until smooth.
3. Add flour and stir until no lumps remain.
4. Add lemon juice and zest; mix well.
5. Pour into pan and bake 35-45 minutes or until toothpick comes out mostly clean.
6. Cool 10 minutes in pan, then transfer to a wire rack.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #Lemon Loaf Cake

Enjoy this bright and simple treat!