Here’s a bright, moist Glazed Lemon Loaf Cake — bakery-style, tender crumb, and packed with fresh lemon flavor 🍋🍰
Perfect with tea or coffee.
🍋 Glazed Lemon Loaf Cake
Makes: 1 loaf (9×5-inch)
Prep: 15 minutes | Bake: 50–60 minutes
Ingredients
Lemon Loaf
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (or neutral oil)
- 2 large eggs
- ⅓ cup milk or yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze
- ¾ cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven
350°F (175°C). Grease and line loaf pan. - Mix dry ingredients
Whisk flour, baking powder, and salt. - Cream butter & sugar
Beat until light and fluffy.
Add eggs one at a time, then vanilla, lemon juice, and zest. - Combine batter
Add dry ingredients alternately with milk/yogurt.
Mix just until combined. - Bake
Pour into pan.
Bake 50–60 minutes, covering loosely with foil if top browns too fast. - Cool & glaze
Cool 10 minutes in pan, then transfer to rack.
Whisk glaze and drizzle over warm loaf.
Tips for the Best Lemon Loaf
- Use fresh lemon juice & zest only
- Don’t overmix — keeps crumb tender
- Glaze while loaf is warm for maximum soak-in
- Store wrapped; flavor improves next day
Variations
- Add poppy seeds
- Swap glaze for lemon cream cheese frosting
- Make mini loaves for gifting
- Add blueberries (toss in flour first)
If you want, I can also share:
- A Starbucks-style copycat version
- A Greek yogurt ultra-moist version
- Or a gluten-free lemon loaf
Just tell me 😊
