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angeschnittener Zitronenkuchen aus der Kastenform mit Zitronenguss

Moist Lemon Loaf Cake with Lemon Syrup

This moist lemon loaf cake is an easy, classic lemon cake made in a loaf pan with fresh lemon zest and a homemade lemon syrup. Soft, tender, and full of bright citrus flavor, it’s the perfect simple lemon drizzle cake for everyday baking.

Course Dessert
Cuisine German
Keyword lemon drizzle cake, lemon loaf cake, moist lemon cake
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 200 kcal

Ingredients

For the Lemon Cake

  • 2 large lemons zest + juice
  • ¾ cup granulated sugar 150g
  • 4 large eggs
  • 1½ cups all-purpose flour 190g
  • ⅓ cup cornstarch 40g
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup sour cream 120g
  • ½ cup butter melted and slightly cooled (120g)

For the Lemon Syrup (25% more than classic)

  • ¼ cup water 60ml
  • 3½ tablespoons fresh lemon juice 50ml
  • 4 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 325°F (160°C fan). Grease and lightly flour a loaf pan.
  2. Wash the lemons in hot water. Finely zest them, then rub the zest into the sugar using your fingers until the sugar feels slightly damp and smells intensely lemony.
  3. Add the eggs to the lemon sugar and beat for 2–3 minutes until pale and slightly fluffy.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  5. Stir the sour cream and melted butter together.
  6. Add the dry ingredients and the butter mixture alternately to the egg mixture, mixing just until combined. Do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Make the Lemon Syrup

  1. While the cake is baking:
  2. Add water, lemon juice, and sugar to a small saucepan.
  3. Heat gently, stirring until the sugar is fully dissolved.
  4. Let it simmer for 1–2 minutes, then keep warm.

Soak the Cake

  1. As soon as the cake comes out of the oven:
  2. Poke holes all over the top with a skewer or toothpick.
  3. Slowly spoon the warm syrup over the hot cake, a little at a time, letting it soak in before adding more.
  4. This step is what makes the cake incredibly moist and gives it that bakery-style texture.
  5. Let the cake cool completely in the pan, then remove and dust with powdered sugar or cover with a simple icing made from lemon juice and icing sugar.