This “Golden Glazed Lemon Loaf Cake” is a delightful and refreshing treat, perfect for breakfast, brunch, an afternoon snack, or a light dessert. The image captures a beautifully baked loaf cake, still nestled within its metal loaf pan, showcasing its appealing golden-brown crust and inviting texture. The top of the loaf features a characteristic “crown” or crack running down its center, a telltale sign of a well-risen and perfectly baked quick bread. What truly sets this cake apart visually is the generous application of a glossy, translucent glaze that glistens over the entire surface, subtly seeping into the natural cracks and crevices of the cake, promising an infusion of bright, tangy sweetness with every bite. The glaze appears light in color, suggesting a lemon or citrus base, which perfectly complements the implied zesty flavor of the cake itself. The overall impression is one of comforting homestyle baking, offering a moist, tender crumb beneath that irresistible sweet and tart exterior. This recipe is designed to deliver a loaf that is not overly sweet, allowing the vibrant lemon flavor to shine through, balanced by the richness of butter and the moistness of the cake. It’s a versatile cake that can be enjoyed plain, or elevated with a cup of tea or coffee.
The golden-brown exterior of the loaf cake indicates a perfectly baked item. The characteristic crack on top shows good oven spring and a light texture. The glossy, translucent glaze evenly coats the surface and seeps into the cracks, suggesting a moist cake and a flavorful, sweet-tart topping. The presence of the cake still in the loaf pan implies it has just been baked, adding to the fresh and homemade appeal.
Ingredients:
- For the Lemon Loaf Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon lemon zest (from 2 medium lemons)
- ½ cup (120ml) fresh lemon juice (from 2-3 medium lemons)
- ½ cup (120ml) full-fat buttermilk (or ½ cup milk mixed with ½ tablespoon lemon juice/vinegar, let sit 5 mins)
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 3-4 tablespoons fresh lemon juice (adjust as needed for consistency)
- ½ teaspoon lemon zest (optional, for extra flavor and visual appeal)
- Equipment:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper (recommended for easy removal)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand or hand-held, optional but helpful)
- Rubber spatula
- Citrus zester/grater
- Citrus juicer
- Wire cooling rack
Instructions:
Part 1: Prepare the Lemon Loaf Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to create “slings” for easy removal of the baked cake.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl (or the bowl of an electric mixer), cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Zest: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the lemon zest. The mixture may look slightly curdled, but it will come together.
- Combine Wet Ingredients: In a separate small bowl, combine the ½ cup fresh lemon juice, buttermilk, and vanilla extract.
- Alternate Dry and Wet: With the mixer on low speed (or by hand), gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are okay.
- Pour into Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and may have a crack down the middle, as seen in the image.
- Cool Slightly: Once baked, remove the loaf pan from the oven. Let the cake cool in the pan for 10-15 minutes on a wire rack. This allows it to firm up before removal.
Part 2: Prepare the Lemon Glaze
- Combine Ingredients: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of fresh lemon juice, and optional ½ teaspoon lemon zest until smooth.
- Adjust Consistency: The glaze should be thick enough to coat the back of a spoon but still pourable and glossy. If it’s too thick, add more lemon juice, a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a little more powdered sugar.
Part 3: Glaze the Loaf Cake
- Remove from Pan: After the initial cooling period, carefully lift the loaf cake out of the pan using the parchment paper overhang. Transfer it to a wire cooling rack placed over a baking sheet (to catch any drips of glaze).
- Glaze While Warm: While the cake is still warm (but not hot from the oven), slowly and evenly pour the lemon glaze over the top of the loaf cake. Allow the glaze to drip down the sides and seep into the crack on top, creating that beautiful glossy finish shown in the image. You can use a spoon or spatula to encourage it to spread.
- Set the Glaze: Let the glazed loaf cake sit at room temperature for at least 30 minutes to allow the glaze to set.
Part 4: Serve and Store
- Slice and Serve: Once the glaze has set, slice the loaf cake with a serrated knife into thick slices and serve.
- Storage: Store leftover “Golden Glazed Lemon Loaf Cake” in an airtight container at room temperature for up to 3-4 days. It can also be wrapped tightly in plastic wrap and then foil and frozen for up to 1 month. Thaw at room temperature before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to emulsify better, creating a smoother batter and a more tender cake.
- Don’t Overmix: Overmixing the batter develops the gluten too much, which can result in a tough, dense cake. Mix until just combined.
- Test for Doneness: The toothpick test is reliable. If it comes out with wet batter, continue baking. If it comes out clean or with a few moist crumbs, the cake is done.
- Glaze While Warm: Glazing the cake while it’s still warm (but not piping hot) allows the glaze to partially absorb into the cake, keeping it moist and infusing it with more lemon flavor, as well as giving it that desirable glossy finish.
- Parchment Paper Slings: Using parchment paper with overhangs is a simple trick that makes removing the delicate loaf cake from the pan incredibly easy and mess-free.
- Fresh Lemon Juice and Zest: For the best and brightest lemon flavor, always use fresh lemons for both the cake and the glaze. The zest contains essential oils that contribute significantly to the aroma and taste.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make a substitute by adding lemon juice or white vinegar to regular milk and letting it sit for a few minutes. This reacts with the baking soda to create a light, tender crumb.
Enjoy this moist, tender, and beautifully glazed “Golden Glazed Lemon Loaf Cake!”