Description

This Lemon Loaf Cake is soft, moist, and bursting with citrus flavor. Made with real lemon juice and zest, then topped with a tangy-sweet lemon glaze, it’s a bakery-style treat that’s easy to make at home.

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
1 tsp vanilla extract

For the Lemon Glaze:

1 cup powdered sugar
2-3 tbsp fresh lemon juice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add eggs and flavorings: Beat in eggs one at a time, then mix in lemon juice, zest, and vanilla extract.
Alternate flour and milk: Add the flour mixture in two parts, alternating with milk, mixing just until combined.
Bake: Pour batter into prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Glaze: Once loaf is mostly cooled, whisk powdered sugar and lemon juice together to form a glaze. Drizzle over the top and let set.

Notes

For extra lemon flavor, brush the loaf with lemon syrup (1:1 lemon juice and sugar) before glazing.
This cake freezes well—wrap tightly and freeze for up to 2 months.

Want a dairy-free version? Substitute milk and butter with plant-based options.