Here is a detailed, step-by-step Lemon Glazed Loaf Cake recipe with clear instructions for a moist, bakery-style result.

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Lemon Glazed Loaf Cake

Yield

1 standard 9×5-inch loaf (8–10 slices)

Prep Time

20 minutes

Bake Time

50–60 minutes

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Ingredients

For the Lemon Loaf Cake

• 1 ½ cups (190 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup (115 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 2 large eggs, room temperature

• 1 tablespoon lemon zest (from 1–2 lemons)

• 2 tablespoons fresh lemon juice

• ½ cup (120 ml) milk or buttermilk

• 1 teaspoon vanilla extract

For the Lemon Syrup (Optional but Recommended)

• 2 tablespoons fresh lemon juice

• 2 tablespoons sugar

For the Lemon Glaze

• 1 cup (120 g) powdered sugar

• 2–3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest (optional)

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Equipment

• 9×5-inch loaf pan

• Mixing bowls

• Electric mixer or whisk

• Spatula

• Parchment paper

• Wire cooling rack

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Step-by-Step Instructions

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Step 1: Prepare the Pan and Oven

1. Preheat oven to 350°F (175°C).

2. Grease a 9×5-inch loaf pan.

3. Line with parchment paper, leaving overhang for easy removal.

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Step 2: Mix Dry Ingredients

1. In a bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

2. Set aside.

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Step 3: Cream Butter and Sugar

1. In a large bowl, beat softened butter until smooth.

2. Add sugar and beat 3–4 minutes until light and fluffy.

This step helps create a soft texture.

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Step 4: Add Eggs and Flavor

1. Add eggs one at a time, mixing well after each addition.

2. Add lemon zest and mix.

3. Stir in lemon juice and vanilla extract.

The mixture may look slightly curdled; this is normal.

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Step 5: Combine Wet and Dry Ingredients

1. Add half of the dry ingredients to the butter mixture.

2. Mix gently.

3. Add milk.

4. Add remaining dry ingredients.

5. Mix until just combined. Do not overmix.

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Step 6: Bake

1. Pour batter into prepared pan.

2. Smooth the top.

3. Bake for 50–60 minutes.

4. Check at 45 minutes.

5. Insert a toothpick into the center; it should come out clean or with a few crumbs.

If the top browns too quickly, tent loosely with foil.

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Step 7: Add Lemon Syrup (Optional but Enhances Moisture)

1. While cake is baking, heat lemon juice and sugar in a small saucepan until sugar dissolves.

2. Once cake is done, let it cool in pan for 10 minutes.

3. Poke small holes in the warm cake using a skewer.

4. Spoon syrup evenly over the cake.

5. Let cool completely.

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Step 8: Prepare the Lemon Glaze

1. In a small bowl, mix powdered sugar and lemon juice.

2. Adjust consistency:

   • Add more sugar for thicker glaze.

   • Add more lemon juice for thinner glaze.

3. Stir in zest if desired.

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Step 9: Glaze the Cake

1. Once cake is completely cool, drizzle glaze over the top.

2. Let glaze set for 15–20 minutes before slicing.

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Texture and Flavor Tips

• Use fresh lemon juice, not bottled, for best flavor.

• Zest only the yellow part of the peel to avoid bitterness.

• Do not overmix batter to keep cake tender.

• For extra moistness, substitute half the butter with oil.

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Storage

• Store at room temperature (airtight) for 2 days.

• Refrigerate up to 5 days.

• Freeze (without glaze) up to 2 months.