Description
A moist and zesty lemon loaf cake topped with a sweet lemon glaze. Perfect for dessert or a refreshing snack with tea.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf before serving.
Notes
- For an extra moist cake, don’t skip the Greek yogurt.
- Let the loaf cool completely before glazing to prevent the glaze from melting.
- For a bakery-style look, score a shallow line down the center of the batter before baking.
- Use room temperature eggs and yogurt for a smooth batter.
- Don’t overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310 calories
- Sugar: 48g
- Sodium: 0mg
- Fat: 11g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg