The Glazed Lemon Loaf Cake Recipe is an absolute showstopper for anyone who adores bright, zesty flavors balanced with a tender, moist crumb and a smooth, tangy glaze. This delightful cake combines the richness of butter and sour cream with the fresh zing of lemon juice and zest, resulting in a loaf that feels both comforting and refreshingly sweet. From the moment you slice into this golden beauty, the irresistible citrus aroma will fill your kitchen, making it perfect for a casual afternoon treat or a special gathering of friends. Trust me, once you try this Glazed Lemon Loaf Cake Recipe, it will become your go-to whenever you want to impress without fuss.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this lemon loaf is straightforward, yet each one plays an essential role. From the creamy butter that provides richness, to the fresh lemon juice that brings brightness, every component works together to create a balanced texture and vibrant flavor. Let’s take a look at what’s required:
- 1 cup butter (softened): Provides a rich, tender crumb and buttery flavor.
- 3 large eggs (room temperature preferred): Help bind the ingredients and add moisture.
- 1 ½ cups granulated sugar: Sweetens the cake and helps with browning.
- ½ cup sour cream (room temperature preferred; OR Greek yogurt): Adds moisture and a slight tang for depth.
- 3 tablespoons fresh lemon juice (1-2 lemons): Brings fresh citrus brightness into the batter.
- 1 teaspoon finely grated lemon zest (about 1 lemon): Packs a concentrated lemon flavor without extra liquid.
- 2 cups flour: The base structure for the cake’s crumb.
- 2 teaspoons baking powder: Ensures the loaf rises beautifully and stays light.
- 1/4 teaspoon salt: Balances sweetness and enhances flavors overall.
- 1/2 cup lemon juice (about 3 lemons; for syrup): Used to soak the cake for intense lemon flavor.
- 1 cup icing sugar (for syrup): Combines with lemon juice to create a sweet, tangy syrup.
- 1 cup icing sugar (for glaze): Forms a smooth finish that adds sweetness and visual appeal.
- 1-2 tablespoons lemon juice (for glaze): Mixed with icing sugar to create the perfect glaze consistency.
How to Make Glazed Lemon Loaf Cake Recipe
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F and lining a loaf pan (either 9×5 inch or 8×4 inch) with baking parchment. This simple prep ensures your cake comes out cleanly and bakes evenly, setting the stage for baking success.
Step 2: Cream the Butter, Eggs, and Sugar
Using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter until creamy, then add eggs and granulated sugar. Whip until the mixture is light and fluffy—this aeration is crucial for a tender, airy cake. Next, stir in the sour cream, fresh lemon juice, and lemon zest until just combined. Don’t worry if the batter looks a little scraggly; that’s perfectly normal.
Step 3: Fold in the Dry Ingredients
Add the flour to the wet mixture, then sprinkle the baking powder and salt on top. Mix gently on low speed until the batter is smooth without overmixing. The careful combining ensures your loaf stays tender and moist rather than tough.
Step 4: Bake Your Lemon Loaf
Spread the batter evenly in your prepared loaf pan and slide it into the oven. Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool in the pan for 5 minutes to start setting before moving on to the next step.
Step 5: Lemon Syrup Soak
Create a syrup by mixing half a cup of lemon juice with a cup of icing sugar until smooth. Using a skewer, poke holes about three-quarters deep into the warm cake—these holes will allow the syrup to seep deep inside. Brush the syrup evenly over the cake, pausing to let it soak in before applying more. Let it sit for 10 minutes for maximum lemon punch.
Step 6: Glaze the Loaf
Once the cake has cooled completely on a rack, mix the remaining icing sugar with 1 to 2 tablespoons of lemon juice until you get a thick, pourable glaze. Spread this evenly over the top of the cake and allow it to firm up for at least 10 minutes before slicing. The glaze adds just the right sweet-tart finish and a beautiful sheen that makes the cake irresistible.
How to Serve Glazed Lemon Loaf Cake Recipe
Garnishes
Fresh garnishes can elevate your Glazed Lemon Loaf Cake Recipe to another level. Try topping slices with thin lemon slices, a sprinkle of finely grated zest, or even fresh mint leaves for a pop of color and freshness. Edible flowers also add a whimsical touch for special occasions.
Side Dishes
This lemon loaf pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. A cup of Earl Grey tea or a lightly brewed coffee complements the citrus and enhances the cake’s subtle sweetness, making it perfect for afternoon tea or brunch.
Creative Ways to Present
For a visually exciting dessert, serve individual slices alongside fresh berries and a drizzle of honey or berry coulis. You can stack thinner slices as mini lemon loaf sandwiches with a layer of sweet mascarpone or lemon curd in between. This versatile cake is as much a treat to the eyes as it is to the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover Glazed Lemon Loaf Cake Recipe wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to 3 days. Keeping it sealed preserves moisture and prevents the glaze from drying out.
Freezing
If you want to enjoy this cake later, freeze it by wrapping whole or sliced cake securely in plastic wrap followed by aluminum foil. It will keep well in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving to maintain the best texture and flavor.
Reheating
For a freshly baked feel, warm slices gently in the microwave for 10-15 seconds or in an oven set to 300°F for about 5 minutes. Avoid overheating to keep the loaf moist and prevent the glaze from melting away.
FAQs
Can I substitute Greek yogurt for sour cream in this Glazed Lemon Loaf Cake Recipe?
Yes, Greek yogurt is an excellent substitute for sour cream and can provide a similar tang and moisture. Use the same amount, and your loaf will turn out just as delicious and tender.
How can I tell when the lemon loaf cake is fully baked?
The best test is to insert a toothpick or skewer into the center of the cake and pull it out. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.
Why does the syrup soak step matter in this recipe?
The lemon syrup adds an extra burst of citrus flavor deep inside the cake. It also keeps the crumb incredibly moist, turning the ordinary loaf into a luscious, juicy treat.
Can I make this cake gluten free?
You can try swapping the regular flour for a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or a similar binder to help maintain the cake’s structure and texture.
How long will the glaze stay fresh on the cake?
The glaze will stay fresh and firm for at least a day at room temperature. Over more days, it may soften slightly, but storing the cake in a cool place or refrigerator helps maintain its texture.
Final Thoughts
The Glazed Lemon Loaf Cake Recipe is one of those timeless treasures that delivers comfort and brightness in every bite. Whether you’re baking for yourself, friends, or family, it’s guaranteed to bring smiles and requests for seconds. So roll up your sleeves, gather those simple yet impactful ingredients, and treat yourself to a slice of lemon-infused happiness. I promise you, it’s worth every delicious moment!
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Glazed Lemon Loaf Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Glazed Lemon Loaf Cake is a moist and flavorful treat bursting with fresh lemon juice and zest. The soft, tender crumb is enhanced by a tangy lemon syrup soaked into the cake, then topped with a sweet and slightly tart lemon glaze, making it perfect for any occasion or afternoon tea.
Ingredients
Cake Ingredients
- 1 cup butter (softened)
- 3 large eggs (room temperature preferred)
- 1 ½ cups granulated sugar
- ½ cup sour cream (room temperature preferred; OR Greek yogurt)
- 3 tablespoons fresh lemon juice (1–2 lemons)
- 1 teaspoon finely grated lemon zest (about 1 lemon; zest before cutting in half/juicing)
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Syrup Ingredients
- 1/2 cup lemon juice (about 3 lemons; please measure juice before adding icing sugar)
- 1 cup icing sugar (sifted if clumpy)
Glaze Ingredients
- 1 cup icing sugar (sifted if clumpy)
- 1–2 tablespoons lemon juice (about 1/2 lemon)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line a 9×5 inch or 8×4 inch loaf pan with baking parchment to prevent sticking and ensure easy removal of the cake.
- Cream ingredients: Place the softened butter in a large mixing bowl and beat it with a hand mixer or stand mixer until creamy. Add the eggs and granulated sugar, then continue beating until the mixture is light in color and fluffy. Incorporate the sour cream, fresh lemon juice, and finely grated lemon zest, mixing until combined. The mixture may appear slightly split; this is normal.
- Add dry ingredients: Gradually add the flour to the creamed mixture, followed by the baking powder and salt sprinkled on top. Mix on low speed until you achieve a smooth batter, being careful not to overmix.
- Bake: Pour and spread the batter evenly into the prepared loaf pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes before proceeding.
- Syrup: Mix the lemon juice with the icing sugar to create a syrup. Using a skewer, poke several holes into the cake about three-quarters down (do not go all the way through). Brush the syrup gently over the cake, allowing it to soak in before adding more. Leave the cake in the pan for an additional 10 minutes to absorb the syrup.
- Glaze: Combine icing sugar with 1 to 2 tablespoons of lemon juice until the glaze is smooth and just pourable but thick. Once the cake is completely cool, carefully spread the glaze evenly over the top. Allow the glaze to firm up for at least 10 minutes before slicing and serving.
Notes
- For best results, use room temperature eggs and sour cream to ensure a smooth batter.
- You can substitute sour cream with Greek yogurt if preferred.
- Be careful not to poke holes all the way through the cake when applying the syrup to prevent dripping.
- The lemon glaze adds a beautiful shine and extra tang, but you can adjust the thickness by adding more or less lemon juice.
- Store the cake covered at room temperature for up to 3 days or refrigerate to extend freshness.
