Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I baked a Glazed Lemon Loaf Cake for Spring Brunch. It was a sunny April morning, and I wanted to make something light, cheerful, and just a little indulgent for my family. The house smelled like fresh lemons and sugar, and the soft, tender crumb of the loaf paired with the sweet glaze made everyone’s faces light up. Since then, this Glazed Lemon Loaf Cake for Spring Brunch has become a staple whenever I want to bring warmth, brightness, and a touch of elegance to the table. I make it for weekend brunches, tea parties with friends, or just because life deserves a little sweetness.
Every time I make this Glazed Lemon Loaf Cake for Spring Brunch, I remember why I fell in love with baking in the first place. There’s something magical about combining simple ingredients flour, eggs, sugar, and lemons into something that feels like sunshine on a plate. The glaze adds a shiny, sweet finish that’s impossible to resist. And honestly, baking this cake has become a ritual for me: zesting the lemons, mixing the batter by hand, and slowly pouring the glaze over the warm loaf it’s all part of the joy.
Why I Love Making This Recipe
I love this Glazed Lemon Loaf Cake for Spring Brunch because it’s simple, comforting, and utterly beautiful. The bright citrus flavor instantly lifts my spirits, and the moist, tender crumb makes every bite feel cozy. It’s versatile too you can serve it warm with tea, or slice it thin for a light dessert. And it’s a recipe that never fails to bring my family together around the table. Every slice is a reminder of shared moments, laughter, and the little joys of home cooking.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a single loaf:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 tbsp lemon zest (about 2 lemons)
- ¼ cup (60ml) freshly squeezed lemon juice
- ½ cup (120ml) sour cream or Greek yogurt
- 1 tsp vanilla extract
For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest for extra sparkle
Little secrets:
- Always use room temperature eggs and butter—they blend more easily and give a lighter texture.
- Zest your lemons before juicing to get the freshest flavor.
- For an extra moist cake, don’t overmix the batter—fold gently after adding the flour.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy using a hand mixer or stand mixer.
- Beat in eggs, one at a time, then add lemon zest, lemon juice, sour cream, and vanilla extract. Mix gently.
- Fold the dry ingredients into the wet ingredients carefully until just combined. Overmixing can make the cake dense.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing:
- While the cake is still slightly warm, whisk together powdered sugar, lemon juice, and zest.
- Drizzle over the cake using a spoon or small whisk. Allow it to set for at least 15 minutes before slicing.
How I Serve It at Home
I love serving this Glazed Lemon Loaf Cake for Spring Brunch with a pot of hot Earl Grey tea or a refreshing glass of lemonade. For a cozy weekend brunch, I slice it thick and pair it with fresh strawberries or raspberries. Sometimes, I even spread a little mascarpone or cream cheese on a slice for an indulgent touch. The aroma of lemon fills the kitchen and sets the perfect mood for a sunny morning spent with loved ones.
Storage, Reheating & Make-Ahead Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to a week; allow slices to come to room temperature before serving for the best flavor.
- Freeze unglazed for up to 2 months, then glaze when ready to serve.
- Reheat slices gently in the microwave for 15–20 seconds if desired just enough to warm the cake without melting the glaze.
100-Word Short Version
Bright, tender, and utterly cozy, this Glazed Lemon Loaf Cake for Spring Brunch is my go-to for sunny mornings and cheerful gatherings. The soft crumb and zesty lemon flavor come together effortlessly, topped with a sweet glaze that sets perfectly. Using simple ingredients like butter, sugar, eggs, and fresh lemons, this cake is approachable yet elegant. It pairs beautifully with tea, fresh berries, or a light spread of mascarpone. Perfect for brunches, tea parties, or a simple weekend treat, it’s a recipe that never fails to bring warmth, joy, and smiles to the table.
Print
Glazed Lemon Loaf Cake for Spring Brunch
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: British/Western
- Diet: Vegetarian
Description
Bright, tender, and utterly cozy, this Glazed Lemon Loaf Cake for Spring Brunch is perfect for sunny mornings and cheerful gatherings. Moist, zesty, and topped with a sweet glaze, it’s a simple yet elegant treat that brings warmth and joy to any table.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 tbsp lemon zest (about 2 lemons)
- ¼ cup (60ml) freshly squeezed lemon juice
- ½ cup (120ml) sour cream or Greek yogurt
- 1 tsp vanilla extract
- For the glaze: 1 cup (120g) powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add lemon zest, lemon juice, sour cream, and vanilla extract. Mix gently.
- Fold dry ingredients into wet until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
- Whisk powdered sugar, lemon juice, and zest; drizzle over warm cake. Let set 15 minutes.
Notes
Use room temperature eggs and butter for light texture. Avoid overmixing batter to keep cake tender. Store in airtight container for up to 3 days, or freeze unglazed up to 2 months. Glaze while cake is warm for best shine.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Conclusion
Baking this Glazed Lemon Loaf Cake for Spring Brunch always makes me feel like I’m sharing a little sunshine with my family and friends. It’s simple, joyful, and full of love the kind of recipe that reminds you why cooking is about more than food. Every bite brings warmth, every slice sparks conversation, and every brunch feels a little brighter. I hope it brings as much joy to your table as it does to mine.