Lemon Loaf Cake with Lemon Glaze

Lemon Loaf Cake with Lemon Glaze

Lemon Loaf Cake with Lemon Glaze is a delightful treat that perfectly captures the bright and refreshing flavor of lemons. This cake is soft, moist, and bursting with citrus goodness. Whether enjoyed with a cup of tea or as a sweet dessert, this loaf cake is sure to bring a little sunshine into your day.

Why Make This Recipe

If you are looking for a simple yet delicious dessert, this lemon loaf cake is an excellent choice. It only requires a handful of ingredients and is easy to make. The sweet and tangy lemon glaze adds an extra layer of flavor that makes this cake irresistible. Plus, it’s perfect for sharing with friends and family!

How to Make Lemon Loaf Cake with Lemon Glaze

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• Zest of 1 large lemon
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice for glaze
• Lemon zest for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
4. Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and lemon juice until smooth and pourable.
10. Once the cake has cooled, drizzle the glaze generously over the top of the loaf, letting it drip down the sides.
11. Garnish with lemon zest for a vibrant, fresh finish.

How to Serve Lemon Loaf Cake with Lemon Glaze

Serve the lemon loaf cake sliced, either on its own or with a dollop of whipped cream. Add some fresh berries on the side for a colorful touch. This cake is great for breakfast, afternoon tea, or a sweet dessert.

How to Store Lemon Loaf Cake with Lemon Glaze

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For freezing, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months.

Tips to Make Lemon Loaf Cake with Lemon Glaze

• Make sure your butter is softened to room temperature for easy creaming with sugar.
• Measure the flour properly by spooning it into the measuring cup and leveling it off to avoid a dense cake.
• For a stronger lemon flavor, you can add an extra tablespoon of lemon juice to the glaze.

Variation

You can add poppy seeds to the batter for a lovely crunch and a classic lemon-poppy seed flavor combo. Additionally, substitute the lemon with other citrus fruits like orange or lime for a tasty twist.

FAQs

1. Can I use bottled lemon juice instead of fresh?
   Yes, but fresh lemon juice gives a brighter flavor. If you need to use bottled juice, make sure it’s 100% pure lemon juice.

2. Can I make this cake ahead of time?
   Yes, this cake can be made a day in advance. Just wait to glaze it until you are ready to serve.

3. Is the cake gluten-free?
   This recipe uses all-purpose flour. You can try substituting it with a gluten-free flour blend, but the texture may change.

Enjoy baking and sharing this delightful Lemon Loaf Cake with Lemon Glaze! It’s a simple yet delicious way to brighten up any day.