Moist Lemon Loaf Cake with Fresh Lemon Glaze
A moist lemon loaf cake topped with a tangy fresh lemon glaze, perfect for any occasion.
Equipment
- 1 9x5-inch loaf pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
- 1 zester
- 1 measuring cups and spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent sticking.
- In a large bowl, whisk together the flour, baking powder, and salt until combined.
- In another bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the lemon zest and juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with 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 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Lemon Glaze
- While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set before slicing.
Serving and Storage
- Slice the cake into 8 pieces and serve with tea or coffee for a delightful treat.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Always use fresh lemons for the best flavor. Ensure all ingredients are at room temperature for easy mixing.
Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or fresh berries.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: Bake a day in advance and glaze just before serving for best results.
Ingredient Substitutions: You can substitute whole milk with almond milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or fresh berries.
Storage & Freshness: Store in an airtight container to keep the cake moist.
Make-Ahead Tips: Bake a day in advance and glaze just before serving for best results.