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
Scale
- 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