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A delicious lemon loaf cake, freshly baked and ready to slice.

Zesty Lemon Loaf Cake

This Zesty Lemon Loaf Cake is a delightful treat featuring a moist, tender crumb and a bright, tangy lemon glaze. Perfect for breakfast, dessert, or an afternoon snack, it's sure to brighten your day with its vibrant citrus flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup fresh lemon juice (from about 1-2 lemons)
  • 1 tablespoon lemon zest (from about 1-2 lemons)
  • 0.5 cup whole milk
For the Glaze:
  • 1.5 cups powdered sugar
  • 3-4 tablespoons fresh lemon juice

Equipment

  • 9x5 inch loaf pan
  • medium bowl
  • large bowl
  • electric mixer
  • wire rack
  • small bowl

Method
 

Preheat & Prep
  1. Preheat oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing and flouring, or lining with parchment paper.
Combine Dry Ingredients
  1. Whisk together flour, baking powder, and salt in a medium bowl, then set aside.
Cream Butter & Sugar
  1. In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy.
Add Eggs & Vanilla
  1. Beat in eggs one at a time, then stir in vanilla extract, lemon juice, and lemon zest until just combined.
Alternate Wet & Dry
  1. Gradually add dry ingredients to wet, alternating with milk, mixing on low speed until just combined.
Bake
  1. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer comes out clean.
Cool
  1. Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
  1. Whisk powdered sugar and lemon juice in a small bowl until smooth, adjusting consistency as needed.
Glaze & Serve
  1. Once cake is completely cool, drizzle with glaze and let set for 10-15 minutes before slicing and serving.

Notes

Ensure your butter is truly softened for the best creaming results. Do not overmix the batter, as this can lead to a tough cake. The cake is done when a wooden skewer inserted into the center comes out clean. For an extra lemony kick, add a tiny bit more lemon zest to the batter or glaze. Adjust glaze consistency by adding more powdered sugar if too thin, or more lemon juice if too thick.