Glazed Lemon Loaf Cake
This soft and buttery lemon loaf cake is bursting with bright citrus flavor and topped with a sweet lemon glaze that drips beautifully down each slice. Moist, fluffy, and perfectly balanced between sweet and tangy, it’s ideal for breakfast, tea time, or dessert.
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- ½ cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add dry ingredients and mix until just combined.
- Pour batter into the loaf pan and bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool slightly before removing from the pan.
- Mix powdered sugar, lemon juice, and zest to make the glaze.
- Drizzle glaze generously over the cooled loaf and let set before slicing.
Description
This lemon loaf cake has a tender crumb with a refreshing citrus aroma in every bite. The glossy lemon glaze adds extra sweetness and tang, making the cake incredibly moist and bakery-style delicious.
Q&A
Q1: Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled works in a pinch.
Q2: How do I keep the cake moist?
Avoid overbaking and store the loaf tightly wrapped at room temperature.
Q3: Can I freeze this cake?
Yes! Wrap slices individually and freeze for up to 2 months.
Q4: Can I add poppy seeds?
Absolutely. Add 1 tablespoon of poppy seeds to the batter for a classic lemon-poppy seed loaf.
Q5: What pairs well with lemon loaf cake?
Tea, coffee, fresh berries, or whipped cream make perfect companions.