Ina Garten’s Lemon Loaf Cake is a bright, buttery classic that delivers pure sunshine in every slice. Moist and tender with a fine crumb, this loaf is infused with fresh lemon juice and zest, then finished with a sweet-tart glaze that soaks in and makes the cake irresistibly flavorful. It’s elegant without being fussy—exactly the kind of dependable, crowd-pleasing bake you expect from Ina Garten.
Perfect for brunch, afternoon tea, or dessert, this lemon loaf keeps beautifully and tastes even better the next day.
Yield and Timing
This recipe makes 1 standard loaf (8–10 slices).
Prep time is 15 minutes, with 45–50 minutes of baking time.
Ingredients
For the cake:
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup fresh lemon juice
- ¼ cup whole milk
- 1 teaspoon vanilla extract
For the glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
Preparation
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt. In a small cup, combine the lemon juice, milk, and vanilla.
Add the dry ingredients to the butter mixture in two additions, alternating with the liquid mixture, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack.
Glazing
Whisk together the powdered sugar and lemon juice until smooth. While the loaf is still warm, spoon the glaze evenly over the top, allowing it to drip down the sides and soak into the cake.
Let the loaf cool completely before slicing.
Serving Suggestions
Serve at room temperature with coffee or tea. This loaf is lovely on its own, but also pairs well with fresh berries or a light dusting of powdered sugar for extra presentation.
Storage
Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavor deepens over time, making leftovers especially good.
Why This Lemon Loaf Is a Classic
This cake works because it’s balanced—bright lemon flavor without being sharp, tender crumb without heaviness, and a glaze that enhances rather than overwhelms. Ina Garten’s Lemon Loaf Cake is simple, refined, and endlessly reliable—the kind of recipe you’ll come back to whenever you want something fresh, comforting, and guaranteed to please.
Enjoy !!!
