Lemon Glazed Loaf Cake is a moist, tender loaf flavored with fresh lemon zest and juice and finished with a sweet and tangy lemon glaze. It uses simple pantry ingredients and needs no special equipment.
The loaf bakes until golden brown in about an hour, and the glaze is just powdered sugar and lemon juice whisked until smooth. It is an easy bake for tea time, brunch, or a light dessert, and it keeps well for several days.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 50 to 60 minutes
- Total Time: about 1 hour 15 minutes
- Yield: 1 loaf (about 8 slices)
- Difficulty: Easy
What You Need Before You Start
- Standard loaf pan
- Two mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients and Helpful Swaps
- ■ 1½ cups (190 g) all-purpose flour
- ■ 1½ teaspoons baking powder
- ■ ¼ teaspoon salt
- ■ ½ cup (113 g) unsalted butter, softened
- ■ 1 cup (200 g) granulated sugar
- ■ 2 large eggs, at room temperature
- ■ Zest of 2 lemons (about 2 tablespoons)
- ■ ¼ cup (60 mL) fresh lemon juice
- ■ 1 cup (120 g) powdered sugar, for the glaze
- ■ 2 tablespoons fresh lemon juice, for the glaze
- Butter: vegetable oil works in a pinch, with a slightly different texture.
- Flour: whole wheat flour or a gluten-free flour blend can replace all-purpose flour.
- Lemons: use limes for a different citrus flavor.
How to Make Lemon Glazed Loaf Cake
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a larger bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry mixture to the wet mixture and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools slightly on a wire rack, whisk the powdered sugar and lemon juice until smooth. Drizzle the glaze generously over the warm loaf.
- Slice and serve with extra lemon slices on the side if you like.
Why You Will Love This Recipe
- Fresh lemon zest and juice give the loaf a bright, vibrant flavor.
- Softened butter creams into a rich, moist, tender crumb.
- Gentle mixing keeps the texture soft instead of tough.
- The simple glaze adds a sweet and tangy finish.
Storage and Make-Ahead Tips
- Store the loaf in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it in plastic wrap or aluminum foil and refrigerate for up to a week.
- Freeze individual slices wrapped tightly in plastic wrap; thaw at room temperature.
FAQ
What is Lemon Glazed Loaf Cake?
Lemon Glazed Loaf Cake is a moist, tender loaf infused with fresh lemon flavor and topped with a sweet and tangy lemon glaze.
How do you make Lemon Glazed Loaf Cake?
Cream the butter and sugar, beat in the eggs, lemon zest, and lemon juice, then stir in the dry ingredients until just combined. Bake until golden brown and drizzle with the lemon glaze.
Can I substitute ingredients in Lemon Glazed Loaf Cake?
Yes. You can use vegetable oil instead of butter, and whole wheat flour or a gluten-free flour blend instead of all-purpose flour. The texture will change slightly.
How should I store Lemon Glazed Loaf Cake?
Store the loaf in an airtight container at room temperature for up to 3 days, or wrap it and refrigerate for up to a week. To freeze, wrap individual slices tightly in plastic wrap, place them in a zip-top bag, and thaw at room temperature.
Can I add other flavors to the loaf?
Yes. You can swap the lemons for limes, add poppy seeds for texture, or fold in blueberries or raspberries for a fruity twist.
Can I reheat a slice?
Yes. Microwave a slice for about 10 to 15 seconds, or enjoy it cold.
Lemon Glazed Loaf Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or nonstick spray, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a larger bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
- Gradually add the dry mixture to the wet mixture and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools slightly on a wire rack, whisk the powdered sugar and lemon juice until smooth. Drizzle the glaze generously over the warm loaf.
- Slice and serve with extra lemon slices on the side if you like.
