Description
A moist and zesty lemon loaf cake topped with a sweet citrus glaze. Perfect for breakfast, tea time, or as a light dessert bursting with fresh lemon flavor.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon juice and zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled loaf before slicing and serving.
Notes
- For extra lemon flavor, poke holes in the loaf with a toothpick before glazing.
- Use fresh lemon juice and zest for the brightest flavor.
- This loaf keeps well for 3 days at room temperature when wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: lemon loaf cake, citrus dessert, glazed lemon bread, easy loaf cake