Description

A moist, buttery lemon loaf cake with a sweet-tart glaze that soaks into every crumb. This nostalgic recipe features fresh lemon zest and juice for maximum citrus flavor with a tender crumb texture reminiscent of vintage bakery treats.

Ingredients

Scale

For the Crust:

For the cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest (about 2 lemons)
1/2 cup whole milk
2 tablespoons fresh lemon juice
For the glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each addition. Mix in lemon zest.
Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Stir in lemon juice.
Pour batter into prepared pan and bake for 45-55 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
While warm, poke holes all over the cake with a skewer. Whisk glaze ingredients and pour over cake.
Let glaze set for 30 minutes before slicing.

Notes

For best results, use room temperature ingredients. The glaze will soak into the cake better when applied warm. Store covered at room temperature for up to 3 days. Freezes well for up to 1 month.