Lemon Loaf Cake with Lemon Glaze

A light lemon loaf perfect alone or with fresh fruit and a dollop of whipped cream.

Photo by connie g.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Loaf:

  • 1/2

    cup unsalted room temperature butter (1 stick)

  • 1

    cup granulated sugar

  • 1

    teaspoon vanilla

  • 2

    eggs

  • 1

    tablespoon lemon zest (approximately zest from 1 lemon)

  • 2

    tablespoons lemon juice (approximate juice from 1 lemon)

  • 1 1/2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/4

    cup half and half or milk

  • Glaze:

  • 1

    cup powdered sugar (sifted)

  • 3

    tablespoons lemon juice

  • 1

    teaspoon lemon zest (optional)

  • 1/4

    teaspoon vanilla

  • pinch of salt

Directions

Loaf: Preheat oven to 350 degrees. Grease and flour a standard loaf pan. In a large bowl, cream the room temperature butter and sugar together. In a small bowl, whisk the eggs and vanilla till frothy. Whisk in lemon juice and lemon zest. Slowly beat the egg mixture into the butter mixture. In a medium bowl, whisk together flour, baking powder and salt. Then gradually fold the dry ingredients into the butter/egg mixture alternating with the half and half or milk till combined. Bake for 40 - 45 minutes till golden brown and a toothpick comes out clean. While loaf is baking prepare glaze. Glaze: In a small bowl, whisk powdered sugar, lemon juice, vanilla and salt. Add optional lemon zest if you'd prefer more lemon flavor. Place loaf on cooling rack and let cool for 5 minutes then remove loaf from pan and spoon on glaze.

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