Description
A bright and zesty lemon loaf that’s perfectly moist, bursting with citrus flavor, and finished with a tangy-sweet glaze. Perfect for brunch, dessert, or an afternoon treat.
Ingredients
For the cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- Zest and juice of 2 lemons (about 2–3 tbsp zest and ¼ cup juice)
- ½ cup plain Greek yogurt (or sour cream/buttermilk)
- 1 tsp vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- Optional: ½ tsp lemon zest for extra zing
Instructions
1️⃣ Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2️⃣ Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together for about 2–3 minutes until light and fluffy.
4️⃣ Add eggs and lemon: Beat in the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
5️⃣ Combine wet and dry: Gradually add the dry ingredients in three parts, alternating with the Greek yogurt. Start and end with the dry ingredients. Mix gently—do not overmix.
6️⃣ Bake: Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently on the counter to release any air bubbles. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
7️⃣ Make the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust thickness as needed. Drizzle over the completely cooled cake. Add a sprinkle of lemon zest if you like.
8️⃣ Serve: Slice and enjoy plain or topped with whipped cream, vanilla ice cream, or fresh berries for an extra treat!
Notes
- Lemons: Use fresh lemons for the best flavor. Bottled juice works in a pinch, but fresh zest and juice give the cake its signature zing.
- Greek yogurt substitute: Sour cream or buttermilk can be used in place of Greek yogurt for a slightly different texture but the same moisture level.
- Room temperature ingredients: Make sure the butter, eggs, and yogurt are at room temperature before mixing. This helps the batter blend more smoothly and evenly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 8 slices