Lemon Loaf Cake
Bright, zesty, and irresistibly moist, this Lemon Loaf Cake is a citrus lover's dream come true. Made with fresh lemon juice, fragrant zest, and a buttery base, this cake strikes the perfect balance between tangy and sweet. A simple lemon glaze drizzled over the top adds an extra burst of flavor and a glossy finish. Perfect for breakfast, dessert, or a midday snack, this easy-to-make loaf requires just 15 minutes of prep time and bakes to golden perfection in under an hour. Whether served at a brunch gathering or enjoyed with a cup of tea, this homemade lemon loaf is an unmissable classic that’s as comforting as it is delicious. Keywords: Lemon Loaf Cake, moist lemon cake, easy lemon dessert, lemon glaze, citrus loaf cake.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 0.25 cup fresh lemon juice
- 0.5 cup milk
- 1 cup powdered sugar
- 1.5 tablespoons fresh lemon juice for glaze
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest until combined.
Slowly mix in the fresh lemon juice.
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
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.
Let the lemon loaf cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 1.5 tablespoons of fresh lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze over the top, letting it drip down the sides.
Allow the glaze to set for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 474.1 g | 172% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 326.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 267 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 649 mg | 14% | |
*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.
