Description
Bright, tangy, and irresistibly moist, this lemon loaf cake is perfect for brunch, dessert, or a mid-afternoon treat. The tender crumb, buttery texture, and zesty lemon glaze make it a crowd favorite that’s simple to prepare yet impressive to serve. Whether you’re a seasoned baker or trying it for the first time, this recipe delivers consistent, delicious results every time.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- ½ cup milk (or dairy-free alternative)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a loaf pan.
- In a medium bowl, whisk flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Gradually fold in flour mixture, being careful not to overmix.
- Pour batter into prepared pan, smooth the top, and sprinkle coarse sugar if desired.
- Bake for 45–50 minutes or until a toothpick comes out clean.
- Mix powdered sugar with lemon juice for glaze and drizzle over slightly cooled loaf.
- Allow to cool completely before slicing.
Notes
- Use fresh lemons for the brightest flavor.
- Let ingredients come to room temperature for better texture.
- Parchment paper ensures easy removal and clean slices.
- Optional: Add poppy seeds or fresh berries for variety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 250
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg