Lemon Glazed Loaf Cake

A Lemon Glazed Loaf Cake is a soft, buttery pound-cake-style loaf flavored with fresh lemon juice and zest, then topped with a tangy-sweet lemon glaze. It’s moist, fragrant, and perfect with tea or coffee.

Full Recipe

Ingredients For the loaf cake

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter (softened)
• ¾ cup (150g) sugar
• 2 large eggs
• 2 tbsp lemon zest (from 2 lemons)
• ¼ cup (60ml) fresh lemon juice
• ½ cup (120ml) milk or yogurt
• 1 tsp vanilla extract

For lemon glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• Optional: ½ tsp lemon zest for stronger flavor

Instructions

1. Prepare the oven

Preheat oven to 175°C (350°F). Grease and line a loaf pan.

2. Mix dry ingredients

In a bowl, whisk flour, baking powder, and salt.

3. Cream butter & sugar

Beat butter and sugar until light and fluffy (3–5 minutes).

4. Add eggs & flavor

Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.

5. Combine batter

Add dry ingredients alternately with milk/yogurt. Mix until just combined (don’t overmix).

6. Bake

Pour into pan and bake for 45–55 minutes, or until a toothpick comes out clean.

7. Cool

Let cake cool in pan for 10–15 minutes, then transfer to rack.

8. Add glaze

Mix powdered sugar + lemon juice. Pour over cooled cake.

Description

This loaf cake has:

• A soft, tender crumb
• Bright citrusy lemon flavor
• A sweet-tangy glaze that slightly hardens on top
• A bakery-style finish but simple home ingredients

Tips for Best Results

• Don’t overmix batter → keeps cake soft
• Use fresh lemons only (bottled juice reduces flavor)
• Add extra zest for stronger lemon aroma
• Let cake cool fully before glazing or it will melt
• For extra moisture, replace milk with yogurt or sour cream
• Wrap cake overnight for even better flavor next day

Servings

• Makes 8–10 slices
• Best served at room temperature

Nutritional Information (approx. per slice)

• Calories: 280–320 kcal
• Carbohydrates: 40g
• Fat: 11g
• Protein: 4g
• Sugar: 22–26g
• Fiber: <1g

(Values vary based on ingredients used)

Benefits

• 🍋 Rich in vitamin C from lemon juice and zest
• 😊 Provides quick energy (good for snacks or breakfast treat)
• 🧈 Homemade = fewer preservatives than store cakes
• 🧠 Mood-lifting citrus aroma (lemon scent is known for uplifting effect)
• ☕ Pairs well with tea, aiding relaxed digestion experience

Q&A

Q1: Why did my loaf cake sink in the middle?

A: Usually due to underbaking or overmixing. Make sure oven is fully preheated and test with a toothpick.

Q2: Can I make it without eggs?

A: Yes. Replace each egg with:

• ¼ cup yogurt OR
• 1 mashed banana (slight flavor change)

Q3: Can I make it more moist?

A: Yes:

• Add 2 tbsp extra yogurt
• Or reduce flour by 2 tbsp
• Avoid overbaking

Q4: Can I freeze it?

A: Yes. Wrap tightly and freeze up to 2 months. Add glaze after thawing for best texture.

Q5: Why is my glaze too runny?

A: Too much lemon juice. Add more powdered sugar to thicken.