Glazed Lemon Loaf Cake

Glazed Lemon Loaf Cake

Ingredients

For the cake:

• 1½ cups (190 g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 2 tbsp fresh lemon zest (about 2 lemons)
• ¼ cup (60 ml) fresh lemon juice
• ½ tsp vanilla extract
• ½ cup (120 ml) plain yogurt or sour cream

For the lemon glaze:

• 1 cup (120 g) icing (powdered) sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest (optional)

Instructions

1. Preheat your oven to 175°C (350°F). Grease and line a standard loaf tin (about 23 × 13 cm / 9 × 5 inches).
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).
4. Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla.
5. Add the dry ingredients in three additions, alternating with the yogurt. Mix just until combined.
6. Pour the batter into the prepared loaf tin and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze

1. Whisk the icing sugar with 2 tablespoons of lemon juice until smooth.
2. Add more lemon juice, a little at a time, until you reach a thick but pourable consistency.
3. Stir in the lemon zest if using.
4. Drizzle over the cooled cake and allow the glaze to set for 15–20 minutes before slicing.

Tips

• For extra lemon flavor, brush the warm cake with 2–3 tablespoons of lemon syrup (equal parts lemon juice and sugar, heated until dissolved) before adding the glaze.
• Use fresh lemons for the best flavor.
• Store the loaf in an airtight container for up to 4 days at room temperature, or refrigerate for up to 1 week. It also freezes well for up to 3 months.

This recipe yields 8–10 slices.