A Glazed Lemon Loaf is bright, buttery, and packed with zesty lemon flavor — like a homemade version of the Starbucks lemon loaf, only better (and no preservatives). Moist, tender, and topped with a sweet-tart lemon glaze that sinks into every bite.
🍋 Glazed Lemon Loaf Cake
🕒 Time: ~1 hour
🍽 Yields: 1 loaf (8–10 slices)
🌡️ Oven Temp: 175°C / 350°F
🧾 Ingredients
For the lemon loaf:
-
1½ cups (190g) all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
3 large eggs
-
¾ cup (150g) granulated sugar
-
½ cup (120ml) plain yogurt or sour cream
-
½ cup (120ml) vegetable oil
-
Zest of 2 lemons
-
¼ cup (60ml) fresh lemon juice
-
1 tsp vanilla extract
For the lemon glaze:
-
1 cup (120g) powdered sugar
-
2–3 tbsp fresh lemon juice
-
(Optional) ½ tsp lemon zest for extra punch
👨🍳 Instructions
1. Prep:
-
Preheat oven to 175°C (350°F).
-
Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. Mix dry ingredients:
-
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix wet ingredients:
-
In a large bowl, whisk eggs and sugar until light and slightly frothy.
-
Add yogurt, oil, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
4. Combine:
-
Add dry ingredients to wet in two parts, mixing just until combined.
(Don’t overmix or it’ll get dense.)
5. Bake:
-
Pour batter into prepared pan.
-
Bake for 45–55 minutes, or until a toothpick comes out clean from the center.
-
Let cool in pan for 10–15 minutes, then transfer to a wire rack.
6. Make the glaze:
-
Whisk powdered sugar and lemon juice until smooth and pourable.
-
Once loaf is mostly cooled, pour glaze over the top.
-
Let set for at least 15 minutes before slicing.
🍽 Tips & Variations:
-
Extra lemony? Add ½ tsp lemon extract to the batter.
-
Add-ins: Mix in poppy seeds or blueberries for a twist.
-
No yogurt? Sub with sour cream or buttermilk.
