Lemon Glaze Cake
Bright, zesty, and delightfully moist, this Lemon Glaze Cake is the ultimate treat for lemon lovers! Infused with freshly squeezed lemon juice and aromatic lemon zest, this easy-to-make loaf cake boasts a tender crumb and bursts with citrusy flavor in every bite. Topped with a silky, tangy lemon glaze that seeps into the cake just right, it’s perfect for dessert, brunch, or an indulgent afternoon snack. Ready in just over an hour, with minimal prep time, this simple yet elegant recipe is a crowd-pleaser for any occasion. Whether you’re a fan of classic citrus desserts or just looking for a refreshing twist, this lemon-glazed masterpiece is sure to impress.
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Recipe Information
Ingredients
- 170 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 3 Large eggs
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 ml Whole milk
- 60 ml Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 120 grams Powdered sugar (for glaze)
- 30 ml Freshly squeezed lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In a small bowl or measuring cup, combine the milk, freshly squeezed lemon juice, and lemon zest.
Alternately add the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until incorporated; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, make the lemon glaze by whisking together the powdered sugar and freshly squeezed lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cake, allowing it to run down the sides for a decorative effect.
Let the glaze set for about 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 532.2 g | 194% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 325.5 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 344 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
