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Lemon Loaf Cake
5 from 3 votes

Lemon Loaf Cake

A moist and delicious loaf cake covered in a simple lemon glaze!

Prep Time
25 mins
Cook Time
50 mins
Servings: 1 loaf
Course: Dessert, Snacks, Cake, Brunch, Others
Cuisine: American, International

Ingredients

Lemon Loaf
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup butter salted, softened
  • 1 cup granulated sugar
  • 3 large egg beaten
  • 1 ½ teaspoons lemon extract
  • lemon zest from 1 large lemon
  • 2 Tablespoons lemon juice freshly squeezed
  • 1/3 cup buttermilk
Lemon Glaze
  • 1 cup powdered sugar
  • 1 Tablespoon lemon juice freshly squeezed
  • 1 Tablespoon milk (Add more if needed to reach desired consistency of glaze.)

Instructions

    Cup of Yum
  1. Preheat the oven to 350F degrees. Generously grease an 8 x 4-inch loaf pan with non-stick spray. Set aside.In a medium bowl whisk together the flour, baking powder and salt. 
  2. In a separate bowl beat together the butter and sugar until combined and fluffy. Mix in the eggs 1 at a time.Add lemon extract, lemon zest, and lemon juice.Slowly mix in 1/2 of the flour mixture and 1/2 of the buttermilk.Turn off the mixer and scrape the sides and bottom of the bowl.Repeat mixing in the rest of the flour mixture and buttermilk until just combined.
  3. Pour the batter into the prepared pan and bake for 50 to 60 minutes. When a toothpick inserted in center comes out clean it is done.If the top is browning too much towards the end of the bake time, tent a piece of aluminum foil over top and continue baking.Cool the cake before adding the glaze. (If you glaze it while it's hot it will melt and run off the cake.)FOR THE LEMON GLAZE: Mix together the three glaze ingredients until fully combined. Pour glaze over the top of the cooled cake. Slice into pieces. Serve and enjoy!

Notes

  • Yields: 1 loaf (8 slices)