Vanilla Glazed Lemon Loaf Cake
Bright, zesty, and irresistibly moist, this Vanilla Glazed Lemon Loaf Cake is the perfect balance of citrusy freshness and sweet indulgence. Made with fresh lemon juice and fragrant lemon zest, every bite bursts with tangy flavor, while the rich vanilla glaze drizzled on top adds a silky layer of sweetness. This easy-to-make loaf comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Whether you’re hosting brunch, looking for a stunning dessert, or simply craving a sweet treat, this lemon loaf cake is delightfully versatile. Serve it alongside a steaming cup of tea or coffee for a comforting, bakery-style experience right at home! Keywords: lemon loaf cake, vanilla glaze, easy dessert, zesty lemon cake, homemade loaf recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon zest
- 0.5 cup Unsalted butter, melted and cooled
- 2 large Eggs
- 0.5 cup Whole milk
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
- 2 tablespoons Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan, then line it with parchment paper for easier removal.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest.
In a separate medium bowl, whisk together the melted butter, eggs, milk, fresh lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can cause the cake to become dense.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil in the last 10-15 minutes of baking.
Once baked, remove the loaf 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 loaf cools, prepare the vanilla glaze by whisking together the powdered sugar, vanilla extract, and milk in a small bowl. Adjust the consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.
Drizzle the glaze over the cooled lemon loaf cake, letting it drip down the sides. Allow the glaze to set before slicing and serving.
Enjoy your Vanilla Glazed Lemon Loaf Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.6 g | 143% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 473.7 g | 172% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 331.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 661 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.
