1. Can I make Lemon Loaf Cake without buttermilk?

Yes, if you don’t have buttermilk, you can easily make a substitute by combining 1/2 cup of regular milk with 1 1/2 teaspoons of white vinegar or lemon juice. This will replicate the acidity of buttermilk, ensuring your cake remains moist and tender.

2. How can I store Lemon Loaf Cake with Lemon Glaze?

Store your Lemon Loaf Cake with Lemon Glaze at room temperature for 2-3 days in an airtight container. For longer storage, refrigerate it for up to a week. You can also freeze the cake without the glaze for up to 3 months. Just thaw it in the fridge and add the glaze before serving.

3. Can I make this Lemon Loaf Cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this cake. Just be sure to use a high-quality blend for the best results.

4. How do I get the glaze to have the right consistency?

To achieve the perfect glaze consistency, whisk together confectioners' sugar, lemon juice, and milk. If the glaze is too thick, add more lemon juice or milk to thin it out. If it's too runny, add more powdered sugar until you reach a thick, but pourable consistency that will drizzle nicely over the loaf.

Lemon Loaf Cake with Lemon Glaze – Easy & Delicious Recipe

Name: Lemon Loaf Cake with Lemon Glaze
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 tablespoon lemon zest; 1/2 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons lemon juice; 1/2 cup buttermilk; 1 cup confectioners’ sugar (for the glaze); 1 tablespoon lemon juice (for the glaze); 1 tablespoon milk (for the glaze)

Description

This Lemon Loaf Cake with Lemon Glaze is the perfect treat for any citrus lover. Moist, buttery, and bursting with fresh lemon flavor, it’s topped with a sweet and tangy glaze that makes it irresistible. Whether enjoyed for breakfast, a snack, or dessert, this cake is easy to prepare and always a crowd-pleaser.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon juice
1/2 cup buttermilk
1 cup confectioners’ sugar (for the glaze)
1 tablespoon lemon juice (for the glaze)
1 tablespoon milk (for the glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8×4 or 9×5 inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set aside.
In the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 4-6 minutes.
Add the eggs one at a time, mixing fully before adding the next. Add the vanilla extract and lemon juice, mixing until combined.
With the mixer on low speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs.
Allow the loaf to cool in the pan for about 15 minutes before removing it.
Prepare the lemon syrup by whisking together confectioners’ sugar and lemon juice. Brush the syrup over the warm cake.
To make the glaze, whisk together confectioners’ sugar, lemon juice, and milk until thick. Once the loaf is fully cooled, drizzle the glaze over the top.

Notes

Ensure that your ingredients are at room temperature for the best texture.
If you don’t have buttermilk, you can substitute with regular milk and a splash of lemon juice or vinegar.
For a thicker glaze, add more powdered sugar to achieve the desired consistency.
If you prefer a denser cake, use a 9×5 loaf pan. For a lighter texture, use an 8×4 pan.
This cake can be stored at room temperature for 2-3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 300
Sugar: 33g
Sodium: 145mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 59mg