Glazed Lemon Loaf Cake

This Glazed Lemon Loaf Cake is a bright, moist, and flavorful treat that’s perfect for any time of the year. With a tender crumb and a tangy-sweet glaze, each slice is bursting with fresh lemon flavor. It’s simple enough for a weekday dessert but elegant enough to serve at gatherings and special occasions.

Why You’ll Love This Recipe

The Glazed Lemon Loaf Cake is easy to prepare with simple ingredients you likely already have in your pantry. The combination of a soft, buttery cake with a zesty lemon glaze creates an irresistible balance of sweet and tart. It’s perfect for lemon lovers and makes a delightful addition to brunches, afternoon teas, or as a light dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Fresh lemon juice
• Lemon zest
• Whole milk
• Powdered sugar (for the glaze)

directions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the lemon juice and zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. To make the glaze, mix powdered sugar with fresh lemon juice until smooth and pourable. Drizzle over the cooled cake.

Servings and timing

This recipe yields approximately 8–10 servings.
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

• Add poppy seeds to the batter for a classic lemon-poppy seed twist.
• Substitute some of the milk with sour cream or Greek yogurt for a richer, denser cake.
• For extra lemon punch, poke holes in the loaf and pour a bit of lemon syrup over before glazing.
• Add a handful of blueberries to the batter for a fruity burst.
• Swap the lemon for orange or lime for a different citrus flavor.

storage/reheating

Store the Glazed Lemon Loaf Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To freeze, wrap the loaf tightly in plastic wrap and then foil; it can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving. If you prefer it slightly warm, microwave a slice for about 10–15 seconds.

FAQs

What makes the lemon loaf cake moist?

The combination of butter, milk, and the correct baking time keeps the cake moist and tender.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.

How do I know when my lemon loaf is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.

Can I double this recipe?

Yes, you can double the recipe and bake it in two loaf pans or a larger baking pan. Adjust baking time accordingly.

Why did my lemon loaf sink in the middle?

Overmixing the batter or underbaking the loaf can cause it to sink. Be careful to follow the directions closely.

Can I make this lemon loaf cake gluten-free?

Yes, you can substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour.

Is it necessary to glaze the cake?

No, but the glaze adds extra lemon flavor and sweetness that complements the cake beautifully.

Can I add lemon extract for more flavor?

Yes, a teaspoon of lemon extract can boost the lemony flavor even further.

Should the cake be refrigerated after glazing?

Not necessarily. It can stay at room temperature for a couple of days, but refrigerate if keeping it longer.

What’s the best way to zest a lemon?

Use a microplane or fine grater to remove the yellow outer skin without getting the bitter white pith underneath.

Conclusion

This Glazed Lemon Loaf Cake is a simple yet delightful dessert packed with fresh, tangy flavor and a tender, buttery crumb. Whether you enjoy it as a midday treat, a brunch centerpiece, or a light dessert, it’s sure to brighten your table and satisfy any lemon craving. Try it once, and it will quickly become a go-to recipe in your kitchen.

Print