Lemon Loaf Cake With Glaze (Print-Friendly Format)

Tender, citrus-infused loaf delivers vibrant lemon flavor and moist crumb, finished with a rich glaze.

# Required Ingredients:

→ Batter

01 - 260 g all-purpose flour, spooned and leveled
02 - 1.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 227 g unsalted butter, softened to room temperature
05 - 200 g granulated sugar
06 - 4 large eggs, at room temperature
07 - 120 g Greek yogurt, at room temperature
08 - Zest of 2 large lemons (approximately 1 tablespoon)
09 - 45 ml freshly squeezed lemon juice
10 - 1 teaspoon vanilla extract

→ Glaze

11 - 180 g confectioners' sugar, plus more as needed
12 - 15 ml freshly squeezed lemon juice, or to taste
13 - 15–30 ml heavy cream, as needed
14 - Lemon zest and slices for garnish

# How to Make It:

01 - Preheat oven to 175°C. Grease a 23x13 cm loaf pan and line with parchment paper, allowing overhang on the long sides.
02 - In a bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on medium-high speed until fluffy, about 2 minutes, scraping the bowl as needed. Add sugar and continue mixing until light and creamy, about 2 additional minutes.
04 - Reduce to medium speed. Add eggs one at a time, fully incorporating after each addition. Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract. The mixture may appear curdled; this is normal due to the lemon juice.
05 - Mix the dry ingredients into the wet mixture on medium speed, blending until fully combined and no pockets of flour remain. Do not overmix.
06 - Pour the batter into the prepared loaf pan. Bake on the center rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
07 - Remove from the oven and let cool in the pan for 5–10 minutes. Lift out of the pan and transfer to a wire rack to cool completely before glazing.
08 - In a bowl, mix confectioners' sugar with lemon juice and add heavy cream gradually until the glaze reaches a thick, pourable consistency.
09 - Drizzle or spread the glaze over the completely cooled loaf. Garnish with lemon zest and lemon slices. Slice and serve.

# Additional Information:

01 - Ensure all ingredients are at room temperature for optimal batter consistency and volume.
02 - Do not open the oven during baking, as significant temperature changes may cause the cake to sink.
03 - For the best glaze texture, add cream slowly to control the thickness.
04 - Loaf may be baked a day in advance; glaze just prior to serving for freshness.
05 - For freezing, wrap the cooled loaf in both plastic and foil, freeze up to two months, and glaze after thawing.

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