Lemon Glazed Loaf Cake Recipe
Introduction
This Lemon Glazed Loaf Cake is a simple yet delightful treat that combines the bright zestiness of lemon with a sweet, smooth glaze. Perfect for afternoon tea or a light dessert, it offers a refreshing twist on a classic loaf cake.
Ingredients
- Flour – 1 ½ cups
- Sugar – 1 cup
- Eggs – 3 large
- Lemon juice – ¼ cup (for glaze and cake)
- Powdered sugar – ½ cup (for glaze)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour and sugar. Beat in the eggs and lemon juice until the batter is smooth and well mixed.
- Step 2: Pour the batter into a greased loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
- Step 3: In a small bowl, mix powdered sugar with lemon juice to create the glaze. Adjust the consistency to your liking by adding more sugar or juice.
- Step 4: Drizzle the glaze evenly over the warm loaf cake and allow it to set before slicing and serving.
Tips & Variations
- For extra flavor, add lemon zest to the batter or glaze.
- Use Greek yogurt or sour cream to make the loaf more moist.
- Substitute part of the flour with almond flour for a nutty twist.
Storage
Store the lemon glazed loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in the microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bottled lemon juice for the glaze?
Yes, bottled lemon juice works well, but fresh lemon juice will give a brighter and more vibrant flavor.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the loaf; if it comes out clean or with a few dry crumbs, the cake is done.
PrintLemon Glazed Loaf Cake Recipe
A simple and delicious Lemon Glazed Loaf Cake featuring a moist lemon-infused cake topped with a sweet and tangy lemon glaze. Perfect for afternoon tea or as a refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
Glaze Ingredients
- ¾ cup powdered sugar
- 2 tablespoons lemon juice (freshly squeezed)
Instructions
- Prepare the batter: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar. Beat in the eggs and 2 tablespoons of lemon juice until the batter is smooth and well mixed.
- Bake the loaf cake: Pour the batter into a greased or parchment-lined loaf pan. Place in the preheated oven and bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth and pourable. Adjust thickness by adding more powdered sugar or lemon juice if necessary.
- Glaze the cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.
Notes
- For extra lemon flavor, add the zest of one lemon to the cake batter.
- Ensure the cake is fully cooled before glazing to prevent the glaze from melting off.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- You can substitute granulated sugar with a finer sugar for a more delicate crumb.
Keywords: lemon cake, loaf cake, lemon glaze, dessert, citrus cake
