Glazed Lemon Loaf Cake is a moist, tangy, and perfectly sweet dessert that brings the bright flavor of fresh lemons to every bite. This delightful loaf cake is soft on the inside, with a zesty lemon glaze that adds just the right amount of sweetness and shine. It’s perfect for tea time, brunch, or as a refreshing dessert after a meal. With its buttery texture and vibrant citrus aroma, this cake is sure to impress anyone who loves the combination of sweet and tart flavors.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients alternately with buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled loaf and let it set before slicing.
