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Glazed Lemon Loaf Cake

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A moist, buttery lemon loaf cake topped with a sweet and tangy lemon glaze, perfect for tea time or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch 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 together until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon zest, lemon juice, and vanilla extract.
  6. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together the powdered sugar and lemon juice to make the glaze, then drizzle over the cooled cake.

Notes

  • Ensure the loaf is completely cool before glazing to avoid the glaze melting.
  • For extra lemon flavor, add a few drops of lemon extract to the batter.
  • The cake can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/glazed-lemon-loaf-cake/