This Easy Glazed Lemon Loaf Cake is extra moist, lemony, melts in your mouth, and irresistible. The lemon glaze is also insanely tasty, so drizzle and enjoy! This Lemon Loaf is one of my all-time favorite recipes which is a No Fail so, if you are a lemon lover like me, get ready for the ultimate lemon cake recipe.
Let’s start with the ingredients needed:
- All Purpose Flour: Make sure flour is well measured because it’s one of the highest culprits to any cake problems.
- Baking Powder and Baking Soda: The most important leavening agents to give the cake shape.
- Butter should be melted or well softened at room temperature so it can easily mix with other ingredients. If using cold butter, will not produce a smooth cake or well-textured cake.
- Lemon zest: The oils from the zest combines with the sugar creating a perfect lemon flavor.
- Half and Half Cream or Heavy Cream: Locks in moisture in the cake. Can substitute it with Sour cream.
- Eggs: This has to be at room temperature to easily combine with butter and other wet ingredients.
- Fresh Lemon Juice: Adds flavor and taste.
- Salt: Neutralizes the sweetness and taste of the cake.
The Lemon Glaze:
It’s made with confectioners sugar (powdered sugar, icing sugar), lemon juice, and milk. Make sure you add the liquids in batches till it reaches desired consistency. The glaze also helps to hold in moisture. Pour over the cake when it’s warm. If you want the glaze to harden quickly, put it in the refrigerator for like 15 minutes.
Which Baking pan can I use?
In this recipe, I used the 9 x 5″ loaf pan. You can use a bundt pan, muffin pan, or mini loaf pan.
- If using a bundt pan, bake at 325 degrees F for 1 hour and 10 minutes.
- Muffins; Bake at 350 degrees F for 25 – 30 minutes.
- Mini loaf pan: Bake at 350 degrees F for 20 -25 minutes.
How to Preserve lemon Loaf:
Allow the cake to completely cool. Store in an airtight container for about 2 days and transfer to the refrigerator. Can last in the refrigerator for up to 7 days.
Can I freeze Lemon cake?
Let it cool, then wrap it in a plastic and aluminum foil, and place in the freezer for up to 5 months. To consume, thaw at room temperature or in the fridge and serve.
Easy and Moist Lemon Loaf Cake
- Hand whisk
- 1½ cup All Purpose Flour
- 3 Large Eggs at room temperature
- 1 cup Granulated sugar
- ½ cup Melted Butter
- 1 cup Half and Half Cream or sour cream, or heavy cream
- 2 tbsp Lemon Juice
- Zest from 1 Whole Lemon
- 1½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
For the Glaze
- 1 cup Powdered sugar (icing sugar)
- 2 tbsp Lemon juice
- 1 tbsp MIlk
- Preheat oven to 350°F. Grease a 9 x 5" baking pan and set aside.
- In a mixing bowl, add the eggs, sugar, cream, melted butter, and lemon juice, and mix using a hand whisk or electric whisk till well combined.
- Add flour, salt, baking powder, baking soda, and lemon zest. Mix until just combined.
- Pour the batter into the prepared baking pan and tap on the working surface gently to release some air bubbles.
- Bake for 55 minutes, till the center is fully set or a toothpick inserted comes out clean or crumb free.
- Remove from oven and let it cool in the pan for 10 minutes, then remove from the pan. Let it finish cooling on a wire rack.
- For the glaze. In a bowl or cup, mix powdered sugar, lemon juice, and milk till well combines. Pour all over the cake while the cake is still warm.
- Let the glaze set or harden, then cut the cake and serve.