Glazed Lemon Loaf Cake

by

Glazed Lemon Loaf Cake

Description
This Glazed Lemon Loaf Cake is soft, buttery, and packed with fresh lemon flavor. The loaf has a tender, moist crumb thanks to yogurt and butter, while the sweet-tangy lemon glaze adds the perfect finishing touch. It’s an easy homemade cake that’s perfect for breakfast, brunch, afternoon tea, or dessert. Every slice is bursting with bright citrus flavor and melts in your mouth. Whether you’re baking for family or serving guests, this classic lemon loaf is always a crowd-pleaser.

Ingredients

For the Lemon Loaf

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup whole milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: Cream the Butter

In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.

Step 4: Add Eggs

Beat in the eggs one at a time, mixing well after each addition.

Step 5: Add Flavor

Mix in the vanilla extract, lemon zest, lemon juice, yogurt, and milk until smooth.

Step 6: Combine

Gradually fold the dry ingredients into the wet ingredients. Mix just until combined. Avoid overmixing to keep the loaf tender.

Step 7: Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow the loaf to cool in the pan for 10–15 minutes before transferring it to a wire rack.

Step 9: Make the Glaze

Whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with a little extra lemon juice if needed.

Step 10: Glaze & Serve

Once the loaf has cooled completely, drizzle the lemon glaze generously over the top. Let it set for about 15 minutes before slicing and serving.

Tips & Notes

  • Fresh lemons provide the best flavor.
  • Do not overmix the batter or the loaf may become dense.
  • Let the loaf cool completely before glazing.
  • Store in an airtight container for up to 4 days at room temperature.
  • Freeze individual slices for up to 2 months.

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest flavor, but bottled can be used if necessary.

Can I make this ahead of time?
Yes! The flavor actually improves the next day.

Can I add blueberries?
Absolutely! Fold in 1 cup of fresh or frozen blueberries before baking.

How do I know when it’s done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the loaf is ready.

Servings & Nutrition

Servings: 10 slices

Approximate Nutrition (Per Slice):

  • Calories: 290
  • Carbohydrates: 42g
  • Protein: 4g
  • Fat: 12g
  • Saturated Fat: 7g
  • Sugar: 26g
  • Fiber: 1g
  • Sodium: 140mg

Leave a Comment