This heritage recipe is a tried and tested, fool-proof recipe. If you love lemon, then you're going to love this moist lemon cake recipe! It's quick and easy to make and you'll have everyone asking you for this recipe!
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!!
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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
½ cup butter, softened at room temperature
1 cup granulated sugar
2 eggs
½ cup milk
1 and ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
Grated rind of 1 lemon
Glaze:
Juice of 1 lemon
¼ 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 ¼ 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
Keywords: Dessert, sweet breads, lemon
Christena Campbell
I made this lemon loaf it is delicious, nice lemon taste and moist
Sandra
Thanks so much for taking the time to comment! I'm so happy to hear that you enjoyed the recipe!
Susan Vlasaty
The recipe was perfect. It turned out moist and lots of flavor.
★★★★★
Sandra
That's terrific! I'm happy that you liked it!
DEBORAH
I also make a orangeloaf the same way as the lemon loaf they are mmade the same way exceept you substatue lemon for orange!
Sandra
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 🙂
Nancy
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.
Sandra
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!
Monique
I made the lemon and I made a vanilla! The best a quickest recipe. I love them both. Thanks.
Sandra
What a great idea to make a vanilla loaf as well! I'm so please that you love them! Thanks for posting your comment.
Peyton
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.
★★★
Cindy Cormier
Can buttermilk be substituted for milk?
Sandra
I have not tested this recipe with buttermilk. The acidity would be different than the milk and would require adjusting baking soda/baking powder.