Classic Lemon Loaf Cake with a Zesty Glaze

There’s something wonderfully comforting about a classic Lemon Loaf Cake. Its bright, citrusy aroma fills the kitchen as it bakes, promising a treat that’s both simple and elegant. This recipe yields a beautifully moist and tender cake, topped with a sweet and zesty lemon glaze that adds the perfect finishing touch. It’s the ideal companion for your afternoon cup of tea or a delightful dessert for any occasion.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• ½ cup (120ml) milk, at room temperature
• 2 tablespoons fresh lemon juice
• For the Glaze:
• 1 cup (120g) powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8.5 x 4.5 inch loaf pan, or line it with parchment paper for easy removal.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light, fluffy, and pale in color, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Zest: Add the eggs one at a time, beating well after each addition. Beat in the fresh lemon zest until combined.
5. Alternate Wet and Dry: In a small bowl, stir together the milk and 2 tablespoons of lemon juice. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
6. Bake the Cake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Glaze: While the cake cools, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency.
9. Glaze and Serve: Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 20 minutes before slicing and serving. Enjoy!

Nutrition Information

The following is an estimate for one serving (1 of 10 slices).