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This Glazed Lemon Loaf is infused with lemon flavor AND topped with it! If you are a lemon-lover, this recipe is for you 🙂
Each year, our neighbors leave lemons from their trees for the rest of us to enjoy and we are definitely grateful for that. This is the first of a few recipes I’ll be making with this beauties.
How do you make Glazed Lemon Loaf Cake?
This is a really simple recipe using ingredients you likely already have at home. A stand mixer makes quick work of pulling this cake together.
Step 1: Add sugar, eggs and sour cream, followed by streaming the oil.
Step 2: Add the zest and extract (I had vanilla and you could add lemon extract, but that glaze was enough for me).
Last Step: Add flour, baking powder and salt. And that’s it! You are finished.
A word about loaf pans. While this recipe is made for a single, full-size loaf pan, it did take extra time to cook through the center. In hindsight, I may have opted to use two loaf pans instead so that it could be cooked in less time and therefore, your edges would be less browned.
Can I use a cake pan instead?
Yes! In fact, this would work great in a 9″ x 13″ pan or two 8″ round cake pans and cut into wedges. It would definitely serve more people and give you more surface space for the glaze.
Is this a thing of beauty? Let it cool in the pan until you are able to handle it. Then, allow it to cool completely before glazing.
How to make a Lemon Powdered Sugar Glaze
The glaze is even more simple than the cake. Powdered sugar and lemon juice are combined and stirred until you reach a consistency that can be drizzled. You could dip the entire top of the cake in the glaze, or drizzle as I have here.
I love how you can see all of those little bits of lemon zest within the cake. I added some for garnish as well.
Slice into portions and enjoy!
Did you make this recipe for Glazed Lemon Loaf? Leave me a comment below and let me know what you thought.
And if you enjoyed the recipe, why not PIN it for later? 🙂
Glazed Lemon Loaf
Equipment
- Electric or Hand Mixer
Ingredients
FOR THE LEMON CAKE:
- 1 c Sugar
- 1 c Sour Cream
- 3 large Eggs
- 1/2 c Vegetable Oil
- 3 tbsp Lemon Zest
- 1 tsp Vanilla Extract or Lemon Extract if you have it - do NOT substitute lemon juice for Lemon Extract
- 1 1/2 c All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
FOR THE LEMON GLAZE:
- Lemon Juice I used about 4 tablespoons, but this may vary for you. Use what you need to make a glaze that drizzles.
- 1 c Powdered Sugar
Instructions
FOR THE LEMON CAKE:
- Preheat oven to 350 degrees and prepare a loaf pans/two 8" cake pans of a 13"x 9" cake pan with cooking spray. Set aside.
- In a large bowl (or the bowl of an electric mixer), add the sugar, eggs and sour cream. Mix them until the sugar dissolves a bit.
- Drizzle in the oil while the mixer is running and then add the remaining ingredients.
- Pour batter into prepared pan and bake for 55-65 minutes or until a toothpick inserted comes clean. NOTE: This will obviously vary depending on which pans you choose to use.
- Allow to cool in the pan for at least 30 minutes. Then remove to a cooling rack to cool completely before glazing.
FOR THE LEMON GLAZE:
- In a bowl, combine powdered sugar and lemon juice until you reach a drizzling consistency. If it's too loose, add more sugar. Too thick, add more lemon juice.
- Drizzle over cake.