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Moist and Tangy Lemon Loaf Cake

A moist lemon loaf, partially sliced, drizzled with a thick glaze and topped with lemon zest strips.
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Bake a moist, tender lemon loaf cake featuring bright citrus flavor and topped with a simple, sweet lemon glaze. This recipe is straightforward to prepare.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant.
  4. Add the eggs to the sugar mixture and whisk until pale and slightly thickened.
  5. Whisk in the melted butter, milk, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  11. Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • For an extra moist crumb, you can substitute plain Greek yogurt for the milk.
  • If you prefer a thinner glaze, use slightly more lemon juice in the glaze mixture.
  • You can use this recipe to make cupcakes; bake for 18-22 minutes.

Nutrition

Find it online: https://tastetaught.com/moist-tangy-lemon-loaf-cake-recipe/