Baking A Classic Lemon Loaf Cake With Glaze

Introduction

There’s nothing quite like the bright, zesty flavor of a homemade lemon loaf cake, especially when topped with a luscious glaze. This recipe delivers a perfectly moist and tender crumb, bursting with fresh lemon flavor, and finished with a tangy, sweet glaze that elevates it to the next level. It’s the perfect treat for any occasion, from a casual afternoon tea to a celebratory gathering. Get ready to impress your friends and family with this simple yet elegant dessert!

Why You’ll Love This Baking A Classic Lemon Loaf Cake With Glaze

This recipe is incredibly easy to follow, even for beginner bakers. The ingredients are readily available, and the process is straightforward. Beyond its simplicity, the result is a truly delightful cake. The balance of tart lemon and sweet glaze is irresistible, and the moist texture will leave you wanting more. It’s a recipe you’ll want to keep coming back to time and time again.

A stunning, high-quality hero shot of the finished "Baking A Classic Lemon Loaf Cake With Glaze", beautifully styled and appetizing. Bright, natural lighting. The cake is presented on a rustic wooden board, sliced to reveal the moist crumb, with a few lemon slices and sprigs of fresh mint artfully arranged alongside. Depth of field should be shallow, focusing on the texture of the glaze and the cake's crumb. — A stunning, high-quality hero shot of the finished “Baking A Classic Lemon Loaf Cake With Glaze”, beautifully styled and appetizing. Bright, natural lighting. The cake is presented on a rustic wooden board, sliced to reveal the moist crumb, with a few lemon slices and sprigs of fresh mint artfully arranged alongside. Depth of field should be shallow, focusing on the texture of the glaze and the cake’s crumb.

Essential Ingredients for Baking A Classic Lemon Loaf Cake With Glaze

This recipe uses simple, everyday ingredients to create an extraordinary cake. Make sure your butter is softened for optimal creaming!

1 ½ cups cups granulated sugar
½ cup cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cup buttermilk
Zest of 2 lemons
¼ cup cup fresh lemon juice
1 cup powdered sugar
2-3 tablespoons lemon juice, for glaze

Let’s Make Baking A Classic Lemon Loaf Cake With Glaze Together!

Let’s get baking!

You Must Know Before You Start

Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. Make sure your butter is softened to room temperature for proper creaming with the sugar. This will ensure a light and fluffy cake.

An action shot related to preparing "Baking A Classic Lemon Loaf Cake With Glaze", like ingredients being mixed, dough being kneaded, or an important technique being demonstrated. Show hands if natural. Focus on the hands gently folding the batter to avoid overmixing. The bowl should be partially visible, showing the pale yellow batter and flecks of lemon zest. Natural light from a window should illuminate the scene. — An action shot related to preparing “Baking A Classic Lemon Loaf Cake With Glaze”, like ingredients being mixed, dough being kneaded, or an important technique being demonstrated. Show hands if natural. Focus on the hands gently folding the batter to avoid overmixing. The bowl should be partially visible, showing the pale yellow batter and flecks of lemon zest. Natural light from a window should illuminate the scene.

Add Your Touch (Variations & Customizations)

Feel free to experiment and make this recipe your own!

Add Poppy Seeds: Incorporate 1 tablespoon of poppy seeds into the batter for added texture and flavor.
Use a Different Citrus: Substitute lime zest and juice for a tropical twist.
Make it a Bundt Cake: Bake the batter in a greased and floured bundt pan for a beautiful presentation.
Drizzle with Honey: Add a touch of sweetness and complexity by drizzling honey over the glaze.

Instructions

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach desired consistency.
Once the cake is completely cool, drizzle the glaze over the top.

Chef’s Helpful Tips for Perfect Baking A Classic Lemon Loaf Cake With Glaze

A few extra tips for baking success!

Don’t overmix the batter; overmixing can lead to a tough cake.
Let the cake cool completely before glazing to prevent the glaze from melting.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Another beautiful shot of the plated "Baking A Classic Lemon Loaf Cake With Glaze", perhaps a different angle, a serving suggestion, or a close-up on a detail. A close-up shot focusing on a single slice of the cake, showcasing the moist crumb and the glossy lemon glaze. Natural light should highlight the texture and color of the cake. — Another beautiful shot of the plated “Baking A Classic Lemon Loaf Cake With Glaze”, perhaps a different angle, a serving suggestion, or a close-up on a detail. A close-up shot focusing on a single slice of the cake, showcasing the moist crumb and the glossy lemon glaze. Natural light should highlight the texture and color of the cake.

Nutrition Facts (Approximate)

Please note: Nutritional information is an estimate and can vary based on ingredients and serving size.

Serving Size: 1 slice
Calories: 350 kcal
Protein: 4g
Fat: 18g
Carbohydrates: 45g

This recipe is a good source of Vitamin C.

Frequently Asked Questions (FAQ)

Can I use frozen lemon juice?: It’s best to use fresh lemon juice for the most vibrant flavor, but you can substitute with thawed frozen lemon juice in a pinch. Just make sure it’s completely thawed and not watery.
How can I store leftover cake?: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this cake ahead of time?: Yes, you can bake the cake a day or two in advance. Glaze it just before serving for the best results.