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Lemon Loaf Cake with Lemon Glaze


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

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Rate this recipe 4.4/5 (24 Votes)


  • 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


Adapted from


Step 1


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.


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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