Looking for the perfect lemon loaf cake? This this one is even better. This cozy, citrusy loaf is soft, moist, and fragrant — with a little twist: I use fresh mandarins instead of lemons and add a pinch of cardamom and cinnamon to bring a warm, spiced note that’s just perfect for winter baking. This recipe has been tested to perfection, and whether you stick with mandarins or swap back in classic lemons, it’s guaranteed to become your new favorite loaf cake.
Table of Contents
- Why You’ll Love This Recipe
- Why Trust Me?
- Ingredients You’ll Need
- Ingredient Swaps & Variations
- How to Make This Lemon Loaf Cake
- Expert Baking Tips
- Storage & Make-Ahead Tips
- Final Thoughts
Why You’ll Love This Recipe
This isn’t your average lemon loaf cake. While many recipes mimic the Starbucks lemon loaf (and trust me, I’ve tested them all!), this one leans into seasonal citrus and warm spice. I wanted to create something a little softer and a lot cozier, the kind of cake you want to eat with a cup of tea under a blanket.
The mandarin zest gets rubbed right into the sugar for an ultra-fragrant base, and Greek yogurt ensures every bite stays tender and moist. The ground cardamom and cinnamon? Subtle but transformative. You can also finish it with a citrus glaze or buttercream for a bakery-style finish — or keep it simple and slice it as-is.
Why Trust Me?
I’m a professional recipe developer, lifestyle expert, and home entertaining enthusiast with years of experience creating recipes for top food brands and home cooks alike. Everything I share is tested (and re-tested) in my kitchen — and always with everyday ingredients in mind. My readers love my focus on simplicity and seasonal ingredients, and I believe in creating cozy recipes that are elevated yet approachable. This lemon loaf cake is a perfect example of that balance.
Ingredients You’ll Need
Here’s what makes this citrus loaf shine — and a few tips for each one:
- All-purpose flour – Measured correctly (spooned and leveled!) to avoid a dense loaf.
- Baking powder & salt – For rise and balance.
- Organic cane sugar – Adds depth of flavor. You can sub white sugar if needed.
- Cardamom & cinnamon – Just a pinch for warm, wintery vibes. Feel free to omit or add more to taste.
- Mandarin zest & juice – Freshly zested and squeezed for the brightest flavor. Swap with lemon for a classic version.
- Plain Greek yogurt – Adds moisture and structure. You can use sour cream as an alternative.
- Canola oil – Makes the loaf tender and soft. Neutral-flavored oils work best.
- Eggs – Use large eggs at room temperature for even mixing.
- Vanilla extract – Adds a soft, bakery-style aroma.
Ingredient Swaps & Variations
- Use lemon instead of mandarin – The zest and juice of 1 large lemon will do the trick.
- Add poppy seeds – 1 tablespoon of poppy seeds adds texture and a classic lemon loaf vibe.
- Make it dairy-free – Use coconut yogurt and a neutral plant-based oil like avocado or sunflower.
- Top it with glaze – Mix 1 cup powdered sugar with 1–2 tablespoons of mandarin or lemon juice for a simple drizzle.
- Citrus buttercream option – Whip together ½ cup butter, 1½ cups powdered sugar, and 1 tbsp citrus juice/zest for a dreamy finish.
How to Make This Lemon Loaf Cake
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 tsp cardamom
- ½ tsp cinnamon
In a large bowl, combine 1 cup sugar with 2 tbsp mandarin zest. Rub the zest into the sugar with your fingers until fragrant.
Add to the sugar mixture:
- 2 tbsp mandarin juice
- ¾ cup Greek yogurt
- ½ cup canola oil
- 2 large eggs
- 1 tbsp vanilla extract
Whisk until smooth.
Add dry ingredients to wet, mixing just until combined.
Pour batter into prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick comes out clean from the center.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Expert Baking Tips
- Don’t overmix the batter – Overmixing can make your loaf dense. Stir just until combined.
- Rub zest into sugar – This helps release the essential oils and enhances citrus flavor.
- Watch the bake time – All ovens vary. Start checking at 45 minutes. The loaf should spring back slightly when touched.
- Room temperature ingredients – Always bring eggs and yogurt to room temp for best results.
Storage & Make-Ahead Tips
- Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for 5 days.
- Freeze the loaf (unfrosted) for up to 3 months. Wrap in plastic and then foil. Thaw at room temperature.
- Make ahead: Bake the loaf a day ahead and glaze just before serving for best texture.
FAQ
Final Thoughts
This lemon loaf cake — or should I say, mandarin and cardamom loaf — is one of those recipes that feels both classic and new at the same time. It’s cozy, fragrant, and so simple to make, with just a few seasonal ingredients and a swirl of wintery spice. Whether you bake it for a weekend treat, a brunch table, or a holiday gift, this loaf is guaranteed to bring joy in every slice.
Have a question? Leave a comment or tag me on Instagram if you bake it — I love seeing your creations. And, join me over on Facebook where I share recipes daily!
Mandarin & Cardamom Loaf Cake
A moist and cozy mandarin loaf cake spiced with cardamom and cinnamon. Easy, fragrant, and perfect for winter baking or holiday gifting!
Ingredients
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 cup organic cane sugar
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- 2 tbsp mandarin zest (about 2 mandarins)
- 2 tbsp mandarin juice (freshly squeezed)
- ¾ cup plain Greek yogurt
- ½ cup canola oil (or any neutral oil)
- 2 large eggs (room temperature)
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, cardamom, and cinnamon.
- In a large bowl, combine sugar and mandarin zest. Use your fingers to rub the zest into the sugar until fragrant.
- Add the mandarin juice, Greek yogurt, canola oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Optional Glaze (for a finishing touch):
Mix 1 cup powdered sugar with 1–2 tbsp mandarin or lemon juice and drizzle over the cooled loaf.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
