If you’re a fan of citrus desserts, nothing beats the fresh, tangy flavor of a homemade Lemon Loaf Cake with Lemon Glaze. Whether you’re looking for a delightful breakfast, a refreshing snack, or even a simple dessert to end your meal, this easy lemon loaf is the perfect choice. Moist, buttery, and filled with the bright zest of lemons, it’s a treat everyone will love. This cake is also surprisingly easy to make, bringing together the perfect balance of sweetness and tartness.
Why You’ll Love This Lemon Loaf Cake
This Lemon Loaf Cake with Lemon Glaze is the ideal recipe for any occasion. Whether you’re baking for a family gathering, brunch, or simply craving something sweet, this cake is quick, delicious, and perfect for any citrus lover. With just a few simple ingredients, you can create a loaf that’s tender, moist, and bursting with lemon flavor. It’s an easy recipe that will impress both family and guests alike.
Ingredients You’ll Need for Lemon Loaf Cake
To create this irresistible Lemon Loaf Cake with Lemon Glaze, you’ll need the following ingredients. Each one contributes to the rich flavor and moist texture of the cake.
• All-Purpose Flour: Provides the base for the cake and helps create its light texture.
• Baking Powder: Ensures the loaf rises to perfection.
• Lemon Zest: Adds a burst of lemon flavor to the cake, enhancing the citrus notes.
• Salt: Balances the sweetness and heightens the flavor.
• Unsalted Butter: Creates a rich, tender crumb in the loaf.
• Granulated Sugar: Sweetens the cake while balancing the tartness of the lemon.
• Eggs: Help bind the ingredients together and add moisture.
• Vanilla Extract: Enhances the overall flavor of the cake.
• Lemon Juice: Essential for a tangy citrus flavor, contributing both to the cake and the glaze.
• Buttermilk: Adds moisture and richness to the loaf, making it extra tender.
• Confectioners’ Sugar: Used for the glaze to add sweetness and a smooth finish.
• Milk: Needed for the glaze to achieve the perfect consistency.
Alternative Ingredient Suggestions for Lemon Loaf Cake
While the ingredients listed above create the perfect Lemon Loaf Cake, there are some alternatives you can use to suit your preferences or dietary needs.
• Gluten-Free Flour: If you need a gluten-free version, you can substitute all-purpose flour with a gluten-free all-purpose flour blend.
• Almond Milk: For a dairy-free option, you can replace buttermilk with almond milk or oat milk and add a splash of lemon juice to replicate the acidity.
• Maple Syrup: Instead of granulated sugar, use maple syrup for a natural sweetener. Just be mindful of adjusting the liquid ratios to maintain the loaf’s moisture.
Step-by-Step Instructions for Lemon Loaf Cake with Lemon Glaze
Making this delicious Lemon Loaf Cake with Lemon Glaze is simple and straightforward. Follow these easy steps for a perfectly baked lemon loaf:
- Preheat your oven to 350°F (175°C). Grease an 8×4 or 9×5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 4-6 minutes.
- Add the eggs one at a time, mixing in each egg fully before adding the next. Add the vanilla extract and lemon juice, mixing until combined.
- With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
- Allow the loaf to cool in the pan for about 15 minutes before removing it.
- Prepare the lemon syrup by whisking together confectioners’ sugar and lemon juice. Brush the syrup over the warm cake.
- To make the glaze, whisk together confectioners’ sugar, lemon juice, and milk until thick. Once the loaf is fully cooled, drizzle the glaze over the top.
Tips & Tricks for a Perfect Lemon Loaf Cake
Here are some handy tips to ensure your Lemon Loaf Cake comes out perfectly every time:
• Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smooth batter and an evenly textured loaf.
• Creaming Butter and Sugar: Take your time to cream the butter and sugar until fluffy. This step is crucial for a light and airy texture.
• Lemon Syrup: The syrup not only adds flavor but helps keep the loaf moist. Be sure to brush it on while the cake is still warm for the best results.
• Make Ahead Tip: You can freeze the lemon loaf cake without the glaze. Once cooled, wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before glazing and serving.
Pairing Ideas and Variations for Lemon Loaf Cake
This Lemon Loaf Cake with Lemon Glaze is versatile enough to be served with various accompaniments. Here are a few ideas:
• Side Dishes: Pair your lemon loaf with fresh fruit, such as berries or citrus slices, for a refreshing touch.
• Toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
• Make it Spicy: Add a pinch of cayenne pepper or a dash of ginger to the batter for a unique twist.
• Storage: Store leftover lemon loaf cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for about a week. You can also freeze individual slices for easy servings later on.
Health Benefits of Lemon Loaf Cake with Lemon Glaze
Not only does this Lemon Loaf Cake bring joy to your taste buds, but it also comes with a dose of vitamin C from the fresh lemons. Lemons are packed with antioxidants that support the immune system and promote healthy skin. While this cake is a sweet indulgence, its bright citrus flavor provides a refreshing alternative to heavier desserts.
This homemade Lemon Loaf Cake with Lemon Glaze is a timeless recipe that’s easy to make, bursting with fresh lemon flavor, and sure to be a crowd-pleaser every time. Whether you’re enjoying it at breakfast, as a snack, or as a sweet treat after dinner, this cake is always a good idea.
Conclusion: Why You’ll Love This Lemon Loaf Cake with Lemon Glaze
In conclusion, this Lemon Loaf Cake with Lemon Glaze is a perfect treat for any occasion. Whether you’re enjoying it for breakfast, a snack, or dessert, the refreshing lemon flavor and the sweet, tart glaze make every bite irresistible. With a simple list of ingredients and easy-to-follow instructions, this cake is as rewarding to make as it is to eat. It’s a fantastic way to use fresh lemons and elevate your baking to a whole new level. Try it today, and you’ll see why this recipe quickly becomes a family favorite.
Frequently Asked Questions (FAQs)
1. Can I make Lemon Loaf Cake without buttermilk?
Yes, if you don’t have buttermilk, you can easily make a substitute by combining 1/2 cup of regular milk with 1 1/2 teaspoons of white vinegar or lemon juice. This will replicate the acidity of buttermilk, ensuring your cake remains moist and tender.
2. How can I store Lemon Loaf Cake with Lemon Glaze?
Store your Lemon Loaf Cake with Lemon Glaze at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate it for up to a week. You can also freeze the cake without the glaze for up to 3 months. Just thaw it in the fridge and add the glaze before serving.
3. Can I make this Lemon Loaf Cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this cake. Just be sure to use a high-quality blend for the best results.
4. How do I get the glaze to have the right consistency?
To achieve the perfect glaze consistency, whisk together confectioners’ sugar, lemon juice, and milk. If the glaze is too thick, add more lemon juice or milk to thin it out. If it’s too runny, add more powdered sugar until you reach a thick, but pourable consistency that will drizzle nicely over the loaf.
More Relevant Recipes
- Lemon Raspberry Layer Cake: This vibrant cake combines the bright flavor of lemons with the sweetness of raspberries. The layers of fluffy cake and creamy frosting will remind you of the freshness in the Lemon Loaf Cake with Lemon Glaze, making it a perfect dessert for any occasion.
- Lemon Poppy Seed Bread: For a delicious twist on the classic lemon loaf, this bread incorporates poppy seeds for a unique texture that complements the zesty lemon flavor. It’s light, fluffy, and perfect for anyone who loves citrus desserts.
- No-Bake Lemon Eclair Cake: If you’re craving lemon flavor but prefer a no-bake treat, this lemon eclair cake is the way to go. The creamy lemon filling and smooth layers create a refreshing dessert that’s easy to make and just as satisfying as a freshly baked loaf cake.
Lemon Loaf Cake with Lemon Glaze – Easy & Delicious Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-10 slices) 1x
Description
This Lemon Loaf Cake with Lemon Glaze is a moist, buttery treat bursting with fresh lemon flavor, perfect for breakfast, snack, or dessert. Easy to make and delightfully tangy, it’s a crowd-pleaser for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- 1 cup confectioners’ sugar (for glaze and syrup)
- 2 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x4 or 9x5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together flour, baking powder, lemon zest, and salt.
- In a stand mixer bowl, beat softened butter and granulated sugar until light and fluffy, about 4-6 minutes.
- Add eggs one at a time, mixing fully after each addition. Mix in vanilla extract and lemon juice.
- On low speed, alternate adding flour mixture and buttermilk, starting and ending with flour mixture. Mix until just combined.
- Pour batter into prepared loaf pan and smooth top.
- Bake 45-55 minutes until toothpick inserted comes out clean or with few moist crumbs.
- Let cool in pan 15 minutes before removing.
- Whisk confectioners’ sugar and lemon juice to make lemon syrup; brush over warm cake.
- For glaze, whisk confectioners’ sugar, lemon juice, and milk until thick. Drizzle over cooled loaf.
Notes
Use room temperature ingredients for best texture. Cream butter and sugar well for light crumb. Brush lemon syrup while cake is warm to keep moist. Store leftovers in airtight container.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
