This perfect Glazed Lemon Loaf recipe results in a cake that is both sweet and tart, yet moist and light. It will definitely satisfy the sweet tooth of any lemon lover! Evidence of that is my 6-year old daughter, who simply cannot get enough of this cake! The cake has delicious lemon-sugar syrup spooned on while still warm, and then it is topped with a lemon frosting glaze. This cake is perfect for breakfast or dessert, and makes 2 loaves. You can keep one, and share the other with friends, family, or neighbors!
Ingredients and Preparation
Some initial steps should be taken to prepare your ingredients before assembling the cake batter:
- Set butter out to come to room temperature for several hours/overnight.
- Place eggs, buttermilk out to come to room temperature about 30-45 minutes before assembling cake batter ingredients.
- Next, preheat your oven to 350 degrees and grease 2 loaf pans. Line with parchment paper and grease again, if desired.
- Zest and juice 6 or 7 lemons (or until 1/4 cup lemon zest has been produced, and at least 3/4 cup lemon juice has been squeezed).
A hand juicer, or electric juicer comes in handy here. A quality zester or rasp is also necessary for zesting multiple lemons in this recipe.
The Glazed Lemon Loaf Cake Batter
Once your ingredients are ready, you can begin making the Glazed Lemon Loaf cake batter.
Cream the butter and 2 cups granulated sugar together for about 5 minutes on medium speed, until light and fluffy.
Add the eggs one at a time, then the lemon zest, beating until incorporated.
Next, sift the flour, baking powder, baking soda, and salt together in a medium bowl. In a liquid measuring cup, combine 1/4 cup lemon juice, buttermilk, and vanilla extract.
Alternately, add the flour and buttermilk mixtures into the batter, about 1/3 at a time, starting and finishing with the flour mixture.
Make sure you scrape down the bottom and sides of the bowl with a spatula, and fold the batter a few times to ensure all of the ingredients have been incorporated.
Divide the batter between the pans evenly and smooth the tops of each cake with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack on top of a sheet pan to continue cooling.
The Lemon Sugar Syrup
While the cakes are baking, combine 1/2 cup granulated sugar and 1/2 cup lemon juice in a small sauce pan and cook over low heat until the sugar has dissolved and the syrup just starts to thicken, about 5-7 minutes.
Spoon the lemon syrup evenly over the cakes, ensuring a pan is present under the wire rack.
Let the cakes finish cooling completely.
The Lemon Frosting Glaze
Sift confections sugar into a medium bowl, stir in the lemon juice and 2 Tbsp milk. Add more milk as needed to allow glaze to be drizzled or spread over the cakes, as desired.
The consistency of my frosting was easy to pour of the cakes and ran down the sides for a pretty, striped look. Again, make sure you have a baking sheet under the cakes!
Using a serrated knife, slice the cake and serve! This Glazed Lemon Loaf is great on its own, but also pairs nicely with coffee or tea.
Glazed Lemon Loaf
Ingredients
Lemon Cake Batter
- 1/2 lb Unsalted Butter (room temperature)
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature)
- 3/4 cup Buttermilk (room temperature)
- 1/4 cup Lemon zest, grated (about 6 lemons)
- 3 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1/4 cup Freshly Squeezed Lemon Juice
Lemon Syrup
- 1/2 cup Granulated Sugar
- 1/2 cup Freshly Squeezed Lemon Juice
Lemon Glaze Icing
- 2 cups Powdered Sugar, sifted
- 2-3 Tbsp Milk
- 2 Tbsp Lemon Juice
Instructions
Lemon Cake
- Set butter out to come to room temperature for several hours/overnight. Set eggs, buttermilk out to come to room temperature about 30-45 minutes before assembling cake batter ingredients.
- Preheat oven to 350 degrees and grease 2 loaf pans. Line with parchment paper and grease again, if desired.Zest 6 or 7 lemons until 1/4 cup lemon zest has been produced.
- Cream the butter and 2 cups granulated sugar together for about 5 minutes on medium speed, until light and fluffy.
- Add the eggs one at a time, then the lemon zest, beating until incorporated.
- Sift the flour, baking powder, baking soda, and salt together in a medium bowl. In a liquid measuring cup, combine 1/4 cup lemon juice, buttermilk, and vanilla extract.
- Alternately, add the flour and buttermilk mixtures into the batter, about 1/3 at a time, starting and finishing with the flour mixture.
- Divide the batter between the pans evenly and smooth the tops of each cake with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack on top of a sheet pan to continue cooling.
Lemon Syrup
- While the cakes are baking, combine 1/2 cup granulated sugar and 1/2 cup lemon juice in a small sauce pan and cook over low heat until the sugar has dissolved and the syrup just starts to thicken, about 5-7 minutes.
- Spoon the lemon syrup evenly over the cakes, ensuring a pan is present under the wire rack. Let the cakes finish cooling completely.
Lemon Glaze Icing
- Sift confections sugar into a medium bowl, stir in the lemon juice and 2 Tbsp milk. Add more milk as needed to allow glaze to be drizzled or spread over the cakes, as desired.
Like this recipe? Try my Bakery Style Blueberry Muffins next!
