The Glazed Lemon Loaf Cake is a moist, buttery, and tangy dessert bursting with fresh lemon flavor. It’s the perfect balance of sweet and tart, with a soft crumb that melts in your mouth and a glossy lemon glaze that adds extra zest. This easy-to-make loaf is ideal for tea time, brunch, or any special occasion where you want a light yet flavorful treat.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- ½ cup buttermilk or milk
- 1 teaspoon vanilla extract
For Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add lemon zest, lemon juice, and vanilla extract to the mixture. Mix until well combined.
- Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with flour. Mix until smooth and lump-free.
- Pour the batter into the prepared loaf pan and smooth the top. 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.
- For the glaze, whisk together powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake and let it set before slicing.
