Hey y’all! If you’re a fan of all things citrusy and sweet, this Lemon Loaf Cake with Lemon Glaze will absolutely brighten your day. It’s moist, buttery, and bursts with vibrant Lemon flavor in every bite—perfect for busy mornings, afternoon tea, or whenever you crave a little sunshine on your plate. The zesty glaze adds the prettiest finish and an extra hit of lemony goodness. Let’s get cooking!

Why You’ll Love This

Super moist and tender with a refreshing lemon zing in every slice.
Easy one-bowl recipe—minimal fuss, maximum flavor.
Perfect for brunch, dessert, gifting, or just because!
Lemon glaze gives a beautiful, glossy finish and extra tang.
Keeps its lovely texture for days (if it lasts that long!).

Ingredients

1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (115g) unsalted butter, room temperature
1 cup (200g) granulated sugar
2 large eggs, room temperature
Zest of 2 lemons
1/4 cup (60ml) fresh lemon juice
1/2 cup (120g) sour cream, room temperature
1 tsp pure vanilla extract
For the Lemon Glaze:
1 cup (120g) powdered sugar
2-3 tbsp fresh lemon juice (as needed)

Directions

Prep Your Pan & Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Beat Wet Ingredients

In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy (about 2 minutes).
Beat in the eggs one at a time, scraping down the bowl as needed.
Stir in lemon zest, lemon juice, vanilla, and sour cream until combined.

Combine & Bake

Gradually add the dry ingredients to the wet, mixing until just combined (don’t overmix!).
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 48–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the Cake cool in the pan for 15 minutes, then lift it out and transfer to a wire rack to cool completely.

Make the Lemon Glaze

In a small bowl, whisk together powdered sugar and enough lemon juice to create a thick but pourable glaze.
Drizzle generously over the cooled cake.

Notes

Room temperature ingredients blend more smoothly for a tender crumb.
If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking.
Let the loaf cool completely before glazing to prevent the icing from melting off.

Variations

Lemon-Blueberry Loaf: Fold 1 cup of fresh blueberries into the batter before baking.
Lemon-Poppy Seed Loaf: Stir in 1 tablespoon of poppy seeds for extra crunch.
Gluten-Free Lemon Loaf: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Required Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer (or hand whisk)
Parchment paper
Wire cooling rack

Storage Instructions

Store the lemon loaf cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 6 days or freeze (wrapped well) for up to 2 months.

Suggested Pairings & Serving Recommendations

Enjoy slices with hot tea, coffee, or lemonade for a refreshing treat.
Top with fresh berries and a dollop of whipped cream for an elegant dessert.
Serve toasted with a little butter for a cozy breakfast.

Pro Tips

Don’t overmix the batter—mix just until combined for a light, tender cake.
Use fresh lemon juice and zest for the brightest, most authentic flavor.
Fully cool the loaf before glazing to ensure a beautiful, opaque finish.

FAQ

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch.

Why did my loaf sink in the middle?

This can happen if you overmix the batter, underbake, or open the oven door too early. Follow the instructions closely for best results.

Can I freeze Lemon Loaf Cake with Lemon Glaze?

Yes! Let the loaf cool completely, wrap tightly, and freeze for up to 2 months. For best results, glaze after thawing.

Lemon Loaf Cake with Lemon Glaze

Why You’ll Love This

Ingredients