Bright and buttery, this glazed Lemon Loaf Cake is an amazing dessert that even beginners bakers will excel at making! It's tender, moist, and packed with fresh lemon zest and juice for the perfect amount of vibrant citrus flavor.
Thanks to a sweet-tart lemon glaze finish, this lemon butter cake is the perfect balance of rich and refreshing in every single slice!
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🩵 About This Recipe
Looking for a dessert that balances sweet indulgence with bright and refreshing flavor? This lemon butter cake features a homemade lemon glaze to double down on the tangy citrus flavor!
Best of all, you probably have most of the ingredients you need in your kitchen already. Simple steps make this classic dessert easy to make for a lemony treat that's great for special occasions or an anytime sweet tooth remedy.
If you want to try even more fruity desserts, try my No Bake Mango Cheesecake or these Banana Pudding Cheesecake Bars!
🧂 Gather Your Ingredients
- unsalted butter
- granulated sugar
- large eggs
- baking powder - helps prevent the loaf from becoming too dense.
- salt - balances out the sweet and tangy flavors with some saltiness.
- whole milk - makes the batter rich and substantial.
- lemon zest
- fresh lemon juice - you'll need lemon juice for both the cake batter and lemon glaze.
- vanilla extract - adds a bit of sweetness and warm flavor.
- powdered sugar - combines with lemon juice to make a simple but delicious glaze.
🔪 Let's Make Lemon Loaf Cake!
(Or click here to jump right to the recipe card with measurements!)
Beat Butter
In a mixing bowl, use a hand mixer or stand mixer to combine sugar and butter.
Add Eggs
Beat room temperature eggs into the butter mixture.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Add to the batter, alternating with splashes of milk.
Flavor Batter
Mix in the lemon zest, lemon juice, and vanilla extract.
Bake
Pour into a prepared pan and smooth over the top. Bake at 350 degrees for 50 to 60 minutes, then cool to room temperature.
Make Glaze
While the loaf cools, combine lemon juice and powdered sugar.
Glaze Cake
Once the cake is at room temp, drizzle with glaze.
💡 Expert Tips and Tricks
- Try to avoid overmixing, especially when adding the dry ingredients to the wet ingredients. Overmixing can cause more gluten formation, which will lead to a denser or tougher cake.
- I highly recommend using fresh lemon juice and fresh lemon zest for best flavor results.
- If you don't allow the cake to cool before adding the glaze, it may sink into the cake or drip off the sides.
❔ FAQs
This typically happens if the center is underbaked. After baking, the underbaked center will collapse as it cools. Be sure you're baking the loaf all the way through to prevent this kind of sinking.
Technically you can, but because the lemon flavor is so important I recommend using fresh juice for best results.
A classic toothpick test is the best bet for determining if the center of your loaf is baked. The toothpick should come out clean or with a few small crumbs at most.
📝 Substitutions and Variations
- This can also be made as a bundt cake! Just pour into a greased bundt cake pan and add 5 minutes or so to the baking time.
- For some extra fruit flavor, fold blueberries and/or raspberries into the batter.
- If you want a simpler version, skip the glaze and simply dust with powdered sugar. You can also serve the loaf on its own if you like.
- Add some almond extract with the vanilla extract to make the flavor slightly more complex.
Kristin's Kitchen Tip
Cold ingredients like the butter and eggs should be left out at room temperature for a bit before making the batter. This will ensure easy mixing and a nice smooth result!
🥡 Storage
Wrap tightly with plastic wrap or store in an airtight container. The cake will last for 2 days at room temperature or up to 5 in the fridge. You can eat the cake cold or allow it to sit out for a bit to warm up slightly.
Unglazed, you can also freeze the entire loaf or individual slices for up to 2 months. Allow the cake to thaw in the fridge before enjoying again.
Keep It Handy
Don't have time for this lemon loaf cake recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair this cake with a topping of whipped cream or whipped topping and fresh berries to elevate the presentation and add more sweet and fruity flavor.
😋 More Lemon Dessert Recipes You'll Love
- Lemon Cookies - You'll love this simple and classic cookie recipe that's amazing for parties, special occasions, or anytime snacking!
- Cream Cheese Lemonade Pie - A no bake pie that will become a favorite for its bright and refreshing flavor and sugar cone crust.
- Strawberry Lemonade Popsicles - These homemade ice pops are great as refreshing treats during the summer.
- Lemon Bars - Make this recipe from Preppy Kitchen for a nostalgic and classic citrus dessert!
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Lemon Butter Cake with Glaze
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📋 Recipe Card
Lemon Loaf Cake with Lemon Glaze
Ingredients
Pound Cake
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 lemons' worth of zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy.1 cup unsalted butter, softened, 1 ¾ cups granulated sugar
- Add the eggs one at a time, beating well after each addition.4 large eggs, room temperature
- In a separate bowl, whisk together the flour, baking powder, and salt. Then, add the dry ingredients to the batter alternately with the milk, mixing just until combined.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, ½ cup whole milk
- Stir in the lemon zest, lemon juice, and vanilla extract.2 lemons' worth of zest, ¼ cup fresh lemon juice, 1 teaspoon vanilla extract
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.1 cup powdered sugar, 2 tablespoons fresh lemon juice
- Drizzle the glaze over the cooled cake.
- Garnish with lemon slices or extra lemon zest if desired before slicing and serving.
Notes
- Make sure the butter and eggs are at room temperature for the smoothest batter and best texture.
- Mix the batter just until combined once the flour is added. This helps to keep the cake tender instead of dense.
- Fresh lemon juice and zest give the brightest flavor, though bottled lemon juice can work in a pinch.
- Let the cake cool completely before glazing so the glaze stays nicely on top instead of soaking in.
Variations:
- Make it a bundt! Bake the batter in a bundt pan instead of a loaf pan and begin checking for doneness around 55-65 minutes.
- Add blueberries or raspberries to the batter.
- Swap the lemon glaze for a dusting of powdered sugar.
- Add a little almond extract along with the vanilla.
Serving Suggestions:
- Top each serving with whipped cream and fresh berries for a more elevated presentation.
- Slice the cake and serve the slices slightly chilled on warm days for a refreshing dessert.
Storage:
- Store tightly wrapped at room temperature for up to 2 days. Or store in an airtight container in the refrigerator for up to 5 days.
- You can freeze an unglazed loaf or individual slices for up to 2 months. Thaw and glaze before serving.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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