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Moist Lemon Loaf Cake with Sweet Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 112 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf (8x4 or 9x5 inch pan) - about 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Moist Lemon Loaf Cake is a delightful, tangy treat featuring a tender crumb infused with fresh lemon zest and juice, topped with a sweet lemon glaze for an extra burst of citrus flavor. Perfect for breakfast, dessert, or a refreshing snack, this cake combines classic ingredients with simple techniques to create a moist, flavorful loaf that’s easy to make and sure to please.

Ingredients

Scale

For the Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk

For the Lemon Syrup

  • 1/4 cup confectioners’ sugar
  • 3 tablespoons lemon juice

For the Glaze

  • 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency)
  • 1 tablespoon lemon juice (more if needed to reach the right consistency)
  • 1 tablespoon milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×4 inch or 9×5 inch loaf pan thoroughly with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the room temperature butter and granulated sugar together on medium-high speed until fluffy and pale, about 4-6 minutes. Scrape down the sides and bottom of the bowl as necessary to ensure even mixing.
  4. Add Eggs and Flavorings: With the mixer on low speed, add the eggs one at a time to the creamed mixture, followed by the vanilla extract and lemon juice. Increase the speed to medium-high and beat until the mixture is fully combined.
  5. Incorporate Flour and Buttermilk: On low speed, alternately add the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined; do not overmix to keep the cake tender.
  6. Bake the Cake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool and Prepare Lemon Syrup: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Meanwhile, combine confectioners’ sugar and lemon juice in a small bowl to make the lemon syrup. Set aside.
  8. Brush Lemon Syrup: Carefully remove the lemon loaf from the pan and place it on a wire rack. While the cake is still warm, brush the lemon syrup evenly over the top and sides to soak in the flavors.
  9. Make the Lemon Glaze: Whisk together the sifted confectioners’ sugar, lemon juice, and milk in a small bowl until thick and smooth. Adjust the consistency by adding more lemon juice if needed.
  10. Glaze the Cake: Once the loaf is completely cool, pour the lemon glaze over the top allowing it to drip down the sides. Let the glaze set before slicing and serving.

Notes

  • Cream the butter and sugar until light and fluffy to achieve a tender, airy cake texture.
  • If you don’t have buttermilk, substitute by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for a few minutes before using.
  • Use room temperature ingredients so they blend easily and help produce a uniform texture throughout the cake.
  • Check the cake a few minutes before the minimum baking time to prevent overbaking, which can dry out the loaf.
  • For extra lemon flavor, consider adding a bit more zest or an extra teaspoon of lemon juice in the batter.

Find it online: https://oliviadinner.com/moist-lemon-loaf-cake-with-sweet-lemon-glaze-recipe-2/