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
Scale
- 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