Description
A moist and tangy Lemon Glazed Loaf Cake that combines the bright flavors of fresh lemon zest and juice with a tender buttery crumb, finished with a sweet and zesty lemon glaze. Perfect for afternoon tea or a light dessert.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract, lemon zest, and fresh lemon juice to infuse the batter with citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix until just combined to avoid overmixing, which can make the cake dense.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover the loaf loosely with aluminum foil.
- Cool the Cake: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely, which prevents the glaze from melting.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed to make it drizzle-friendly.
- Glaze and Garnish: Once the cake is completely cool, drizzle the lemon glaze over the top. Optionally, sprinkle additional lemon zest on top for extra color and flavor.
- Serve: Slice the loaf and serve as a delightful treat with tea or coffee.
Notes
- If you prefer a tangier cake, increase the lemon juice in the batter slightly.
- Cover the cake with foil if it browns too fast during baking.
- Sour cream can be substituted with Greek yogurt for a similar texture and tang.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be thickened by adding more powdered sugar if a thicker consistency is desired.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon loaf cake, lemon glazed cake, citrus dessert, lemon dessert, baked lemon cake, easy lemon cake
