Lemon Loaf Cake With Glaze

This easy lemon loaf cake is exactly what I bake when I want something bright but comforting. It carries a bold citrus flavor from both lemon zest and juice, comes out light and moist every time, and it always disappears at brunch. Plus, finishing it with a thick, tangy glaze really seals the deal for lemon lovers.

My family swears this loaf brings a little sunshine to our kitchen even on the cloudiest days. It is the first thing I make when spring hits or when a sweet craving sneaks up on me.

Ingredients

• All purpose flour: ensures a tender crumb Look for flour that feels soft and powdery not clumpy
• Baking powder: helps the loaf rise and keeps it airy Pick a new container for best results
• Salt: balances sweetness and intensifies the lemon flavor Use fine sea salt so it mixes evenly
• Unsalted butter: lends richness and helps hold everything together Make sure it is fully softened to room temp
• Granulated sugar: sweetens the cake and adds moisture Choose white sugar with small uniform crystals for even blending
• Large eggs: bind the batter and add structure Let them sit out for half an hour before using
• Greek yogurt: brings creaminess and helps keep the cake extra moist Full fat works best for richness
• Fresh lemon zest: infuses every bite with real lemon fragrance Use a firm heavy lemon for maximum oils
• Fresh lemon juice: punches up the tang Choose lemons that yield easily when squeezed for more juice
• Vanilla extract: gives a warm balance to the lemon flavor Pick pure vanilla for best taste
• Confectioners sugar: is key for a smooth glaze Sift it to prevent lumps
• Heavy cream: creates a luscious thick glaze Any real heavy cream will do just avoid low fat versions
• Extra lemon zest and slices: are perfect for a final fresh look at serving

Step-by-Step Instructions

Prep the Pan

Gently grease a standard loaf pan and line it with parchment paper that extends over the long sides This makes it easy to lift out the baked loaf later

Mix Dry Ingredients

In a medium bowl whisk together flour baking powder and salt until fully mixed Set aside

Cream Butter and Sugar

In the bowl of a stand mixer beat softened butter on medium high until fluffy and pale about two minutes Scrape the sides for even texture Add sugar and continue beating until very light and creamy

Add Eggs

Reduce the mixer to medium speed Add eggs one at a time mixing just until each is blended in

Add Wet Ingredients

Mix in Greek yogurt lemon zest lemon juice and vanilla extract The batter may look curdled but it will smooth out

Combine Wet and Dry

On medium speed add the dry ingredients gradually and mix until just incorporated No streaks of flour should remain but do not overmix

Bake

Pour the batter into your prepared loaf pan Smooth the top Bake on the middle rack for about fifty five to sixty minutes until a toothpick comes out mostly clean A few moist crumbs are fine

Cool

Let the baked loaf rest in the pan for five to ten minutes before lifting it out to cool completely on a rack The cake must be fully cool before glazing

Make the Glaze

Whisk confectioners sugar with lemon juice and add heavy cream little by little until your glaze is thick and pourable Add more sugar if too thin or a little more cream if too thick

Finish the Loaf

Drizzle or pour the glaze evenly over the cooled loaf Top with extra lemon zest or slices Slice thick serve and enjoy every tangy bite

Save

Greek yogurt is my secret ingredient It keeps the crumb so incredibly tender that friends always ask how I made it so moist My kids love helping zest the lemons and always want to lick the glaze spoon

Storage Tips

Store your loaf tightly wrapped in foil or plastic at room temperature for up to three days Refrigerate if you prefer but bring to room temp before serving for best texture If fully cooled the loaf also freezes beautifully Just wrap in plastic and a second layer of foil then thaw overnight in the fridge before glazing

Ingredient Substitutions

Swap sour cream for the Greek yogurt if that is what you have on hand The flavor and creaminess will still be spot on If you only have bottled lemon juice the loaf will work but fresh lemons give unbeatable flavor Any plant based butter substitutes can be used for dairy free baking just make sure it is softened for creaming

Serving Suggestions

This lemon loaf is perfect as breakfast with tea or coffee or as a simple dessert after dinner For a festive touch add extra glaze or scatter fresh berries over the top It is also easy to slice and pack up for picnics bake sales or lunchboxes

Save

Lemon Loaf Cake in Culture

Lemon cakes like this have long been bakery favorites in England and the US thanks to their cheerful look and bright flavor They are often served at afternoon teas or holiday brunches I grew up with versions of this loaf and loved how my grandmother always added more glaze than strictly necessary

Frequently Asked Questions About Recipes

→ How do I keep the loaf moist?

Use Greek yogurt and room temperature ingredients to lock in moisture. Avoid overbaking and let it cool completely before glazing.

→ Can I freeze this lemon loaf?

Yes, cool the loaf fully, wrap in plastic and foil, and freeze for up to 2 months. Thaw overnight before serving and glaze once defrosted.

→ What's the best way to achieve a thick glaze?

Gradually add liquid to the confectioners sugar, mixing until just thick enough to pour without running. Add more sugar for a thicker consistency.

→ Why did my loaf sink in the center?

Avoid opening the oven during baking, as drops in oven temperature can cause sinking. Also, make sure to measure ingredients accurately.

→ Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for creaming the butter and sugar as well as blending the rest of the batter until smooth.

→ How do I add extra lemon flavor?

Increase the lemon zest or add a touch more juice to both the batter and glaze for a stronger citrus punch.