Glazed Lemon Loaf
This vintage recipe is a tried and tested, fool-proof recipe. If you love lemon, then you’re going to love this Glazed Lemon Loaf! It’s quick and easy to make and you’ll have everyone asking you for this recipe!
Like lemon poppyseed muffins, this lemon cake is great as a snack or even a dessert, as well as my Lemon Poke Cake and Lemon Dump Cake.
I’m excited to share this Glazed Lemon Loaf recipe with you! This is one of these recipes that you make, then think – I should have made a double batch!
Freshly squeezed lemon juice mixed with sugar creates a sweet lemon glazed that is drizzled over the loaf when it is still warm from the oven – heavenly!!
YOU’LL LOVE THIS RECIPE!
- it’s SO easy to make! no fancy equipment required and takes little time to mix up.
- this is a tested recipe with consistent results that you can count on
- uses basic ingredients that you might already have in your pantry/refrigerator
INGREDIENTS & SUBSTITUTIONS
- take the butter out of the refrigerator 30 to 60 minutes before you begin baking since it needs to be softened at room temperature. Same for the eggs.
- use the freshest lemons that you can find and be sure to wash them thoroughly in warm (not hot) water and pat dry before zesting them. There’s nothing better than fresh lemon flavour!
- I use 1% milk in this recipe or you can also use 2% or whole milk.
INSTRUCTIONS & EXPERT TIPS
The step-by-step photos below will give you a visual idea about how the batter will look as you’re preparing this recipe.
- one of the keys to the delicate texture of this loaf is to ensure that you are not over mixing the ingredients. When you add the flour, stir only until moistened.
- drizzle the glaze over the loaf when it is still warm from the oven, allowing it to soak in completely.
- resist the urge to open the door the check on the loaf too early during the baking process. This can cause your loaf to sink in the middle. Turn on the oven light to keep an eye on it.
STORAGE & FREEZING INSTRUCTIONS
Wrap the loaf in plastic wrap and store on kitchen counter for up to three days.
You can also freeze the loaf by wrapping it in two layers of plastic wrap (and a layer of foil as well if you have it). The loaf will keep in the freezer for up to one month.
Thaw completely at room temperature before slicing.
Wrap the cooled lemon loaf in two layers of plastic wrap. The loaf will keep in the freezer for up to one month. Thaw completely at room temperature before slicing.
Once the loaf has cooked, wrap it in plastic wrap ensuring that it covers all over the lemon loaf. Store on the kitchen counter for up to three days.
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Glazed Lemon Loaf Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
Description
A delicate crumb in this moist and tangy lemon cake that is sure to please. This is an easy recipe to make with great results.
Ingredients
1/2 cup butter, softened at room temperature
1 cup granulated sugar
2 eggs
1/2 cup milk
1 and 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Grated rind of 1 lemon
Glaze:
Juice of 1 lemon
1/4 cup granulated sugar
Instructions
This recipe can be made by hand, or using an electric or stand mixer.
- In a large mixing bowl, cream together butter, sugar and 1 egg.
- Beat in second egg and beat until well combined.
- Blend in milk and stir just until combined.
- In a medium mixing bowl, stir together flour, baking powder, salt and lemon rind.
- Pour the flour mixture over batter and stir only to moisten being careful not to over mix.
- Spoon into a greased 9x5x3 inch loaf pan.
- Bake in 350F oven for 50-55 minutes or until cake tester inserted into the centre comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and place on wire cooling rack with a piece of parchment paper or waxed paper under the cooling rack. (this will make it easier to clean up the spilled drizzle)
- Using a toothpick or very sharp knife, poke holes all over the top of the lemon loaf about two inches apart.
- Prepare the glaze by combining the juice of 1 lemon with 1/4 cup of granulated sugar in a small bowl. Mix well.
- While the loaf is still warm, pour glaze over the entire top of the loaf. Use a pastry brush to brush any glaze that has dripped onto the parchment paper onto the sides of the loaf.
Notes
Storage Instructions:
Wrap the loaf in plastic wrap and store on kitchen counter for up to three days.
Freezing Instructions:
Wrap loaf in two layers of plastic wrap, followed by aluminum foil and store up to 1 month in the freezer.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 278
- Sugar: 27.1 g
- Sodium: 139.2 mg
- Fat: 10.5 g
- Saturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 44.1 g
- Fiber: 0.7 g
- Protein: 3.9 g
- Cholesterol: 61.8 mg
I made this lemon loaf it is delicious, nice lemon taste and moist
Thanks so much for taking the time to comment! I’m so happy to hear that you enjoyed the recipe!
The recipe was perfect. It turned out moist and lots of flavor.
That’s terrific! I’m happy that you liked it!
I also make a orangeloaf the same way as the lemon loaf they are mmade the same way exceept you substatue lemon for orange!
Delicious! I will soon be posting an orange poppyseed loaf that sounds similar to this one. I love orange flavours too! Thanks for stopping by 🙂
So I just made this recipe and it turned out amazing❤️❤️I did add a little lemon juice to the batter not much, I also cooked the loaf not quite 50 minutes, I suppose everyone’s oven cooks differently. The loaf is really moist and I would not change anything except I definitely should have made two!! I’ll be making this again. Thank you!
this loaf is very good, i added some lemon juice with the milk, upped the lemon flavour! also stirred some blueberries in! delicous! thanks for the recipe.
Blueberries and lemon -my favourite! Thanks so much for letting me know how it turns out and I’m so happy to hear that you enjoyed it!
It turned out fabulous and I’m making it again today
I made the lemon and I made a vanilla! The best a quickest recipe. I love them both. Thanks.
What a great idea to make a vanilla loaf as well! I’m so please that you love them! Thanks for posting your comment.
I love how easy it was to make, I did not use a mixer. Unfortunately, we thought it was a little dry and didn’t have enough lemon flavor. Needs more glaze too.
Can buttermilk be substituted for milk?
I have not tested this recipe with buttermilk. The acidity would be different than the milk and would require adjusting baking soda/baking powder.
I made this lemon loaf it was delicious, nice and moist. The only problem i had was the lemon loaf stuck in my pan really bad .I greased the pan well ,any idea why it stuck so bad
I’ve been putting parchment paper in my loaf pans to just easily pull my loaves out.
Made this and it is was perfect moist lemon flavour!!
Hi there. I made the loaf and it was delicious but it was a little bit dry. I’m wondering what you would recommend to make it more moist. I was wondering if I should add some more milk to it it would help. Thoughts? Thanks in advance.
Regards,
Tanya
I would definitely go light when measuring the flour.Fluff it up with a spoon in the container and then scoop it in and level the top with a sharp knife. That may help. Also, all ovens run a bit differently, so I would definitely check it with a toothpick about ten minutes before the stated time. Hope that helps!
Are you using salted or unsalted butter in this recipe
You can use either!
The Lemon Loaf was a huge hit.
That’s terrific! Thanks so much for taking the time to post your feedback. I appreciate it 🙂
Just stopping by to say this is my new favourite lemon loaf recipe! Perfectly moist and just the right amount of lemon. Will definitely be making multiple batches throughout spring and summer!!! 🍋✨
Thrilled to hear that you enjoyed this lemon loaf!