Easy Glazed Lemon Loaf Recipe | Moist & Zesty Lemon Cake
Bake the perfect glazed lemon loaf with this easy recipe. Moist, tender, and bursting with lemon flavor, topped with a tangy glaze. Ideal for brunch, tea, or dessert.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Loaf pan (9x5 inch)
- Parchment paper
- Cooling rack
- Zester and juicer
- Measuring Cups and Spoons
Ingredients
For the Loaf
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter (softened) or neutral oil
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh lemon juice
- Zest of 2 lemons
For the Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: 1 tbsp milk or cream
Optional Add-ins
- ½ cup blueberries
- 2 tbsp poppy seeds
- Cream cheese swirl
Instructions
Prep Wet & Dry Ingredients
- Whisk flour, baking powder, and salt in a bowl.In another bowl, cream butter and sugar until fluffy. Beat in eggs, lemon juice, zest, and sour cream.
Combine & Bake
- Fold dry ingredients into wet until just combined.Pour batter into parchment-lined loaf pan.Bake at 350°F (175°C) for 50–55 minutes, until toothpick comes out clean.
Make Glaze
- Whisk powdered sugar and lemon juice until smooth. Adjust thickness as needed.
Glaze the Loaf
- Cool loaf for 10 minutes. Brush or drizzle glaze over warm loaf for a shiny finish.
Serve & Store
- Slice and serve warm or at room temperature.Store airtight for 3–4 days.
Notes
- Ingredient Tip: Always use fresh lemon juice and zest for vibrant flavor.
- Make-Ahead: Freeze unglazed loaf for up to 2 months. Glaze after thawing.
- Variations: Add blueberries, poppy seeds, or cream cheese swirl for creative twists.
- Serving Idea: Pair with tea, coffee, or fresh berries for a complete treat.