Glazed Lemon Loaf Cake Recipe

A soft, moist, and beautifully fragrant lemon loaf cake topped with a smooth lemon glaze is the perfect homemade treat for breakfast, afternoon tea, or dessert. This classic lemon loaf has a tender crumb, rich buttery flavor, and a refreshing citrus taste that comes from fresh lemon juice and zest.

Equipment

• 9×5-inch loaf pan
• Medium bowl
• Large mixing bowl
• Wire rack
• Small bowl
• Spatula

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ¾ cup unsalted butter, softened at room temperature
• 3 large eggs
• ¾ cup Greek yogurt or sour cream
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• ¼ cup milk
• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line the pan with parchment paper, leaving some extra paper hanging over the sides to make removing the loaf easier after baking.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the bowl aside.
3. In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light, fluffy, and creamy.
4. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Add the Greek yogurt or sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until smooth and well combined.
6. Gradually add the dry ingredients to the wet mixture. Alternate with the milk, beginning and ending with the flour mixture. Mix gently until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top of the loaf begins browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
9. Remove the loaf from the oven and allow it to cool in the pan for about 10 to 15 minutes. Carefully transfer the loaf to a wire rack and let it cool completely before adding the glaze.
10. In a small bowl, combine the powdered sugar, fresh lemon juice, lemon zest, and vanilla extract. Whisk until the glaze becomes smooth and creamy. Adjust the consistency if needed by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
11. Once the lemon loaf has completely cooled, drizzle the glaze generously over the top. Allow the glaze to set for a few minutes before slicing.

Notes

Use fresh lemons whenever possible for the strongest citrus flavor. Ensure butter and eggs are at room temperature. Do not overmix the batter after adding flour. Allow the cake to cool completely before glazing. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.