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
Scale
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.
