Lemon Loaf Cake with Lemon Glaze
This amazing lemon butter cake features a homemade glaze for a refreshing and bright dessert!
Servings: 10
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
Prep Tips:
- 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
Calories: 472kcal | Carbohydrates: 68g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 293mg | Potassium: 108mg | Fiber: 1g | Sugar: 48g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
