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Glazed Lemon Loaf Cake

4.23 from 9 votes
Total: 1 hour 15 minutes
Serves 1 LOAF CAKE

Enjoy a slice of rich and buttery loaf cake that bakes up beautifully and tastes scrumptious. This moist yet dense and flavorful Glazed Lemon Loaf Cake is a perfect way to celebrate spring!

Glazed Lemon Loaf CakeWe have finally made it to Spring! Today marks the first day of spring and the temperatures are gradually warming up. We still have some melting snow on the ground, but this is so much better than sub-zero degree temperatures. And what does this calls for – Celebration! Yes, time to celebrate Spring with some moist and flavor glazed lemon loaf cake. 

A great cake to celebrate any occasion, whether be Spring, Easter or Mother’s day! Everything about this cake is amazing – it’s soft, moist, dense and oh so delicious! If you have tried my ORANGE CAKE recipe than I am sure you are going to love this one too!Glazed Lemon Loaf Cake

Now on to the recipe!

Glazed lemon loaf cake is an easy-to-make recipe that is bursting with fresh lemon flavor and is finished off with a luscious lemon drizzle. This cake has a perfect balance between creamy and tart and has just the right amount of lemon flavor! The ingredient that adds creaminess to this cake is Cream cheese. Glazed Lemon Loaf CakeFew tips that I would like to share regarding this cake- 

  • Creaming butter and sugar is an essential step. Cream until the mixture is light and fluffy. 
  • To avoid the eggy smell in your cake – add eggs one at time. Beat on LOW setting, until it blends in the batter then add the other one. 
  • Add flour mixture and milk alternately to the batter, mixing well in between. 
  • Batter should be of a dropping consistency. 
  • Bake the cake for desired time and allow it to cool for 15-20 minutes before inverting it onto a wire rack. 

You can enjoy the cake as is (without a glaze).  Pair it with a dollop of your favorite ice cream and fresh fruits and enjoy. Or just have it with a cup of tea or coffee – A perfect tea time treat!Glazed Lemon Loaf CakeOther option! 

You can top the cake with irresistible lemon glaze made of lemon juice and powdered sugar. Simply boil it down until thick and pour it over the warm cake. I highly recommend the lemon glaze, as it takes the cake to a whole new level – a real showstopper at your next party. 

Store in in the fridge and is good for a week. Do give this bright and fresh cake a try and if you happen to make this, then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!Glazed Lemon Loaf Cake

Glazed Lemon Pound Cake

4.23 from 9 votes
Enjoy a slice of rich and buttery loaf cake that bakes up beautifully and tastes scrumptious. This moist yet dense and flavorful Glazed Lemon Loaf Cake is a perfect way to celebrate spring!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 1 LOAF CAKE

INGREDIENTS 

DRY INGREDIENTS

WET INGREDIENTS

  • 3 large Eggs
  • ½ cup Unsalted Butter
  • 1 cup Granulated Sugar
  • ½ cup Any Vegetable Oil
  • 8 ounces Cream cheese
  • 2 tablespoons Lemon zest
  • 1 teaspoon Lemon extract
  • 2 tablespoons Milk

FOR LEMON GLAZE

  • 3 tablespoons Lemon Juice
  • 1 cup Confectioners sugar

INSTRUCTIONS

  • Assemble: dry ingredients.
  • Sift dry ingredients and set it aside.
  • Assemble: wet ingredients.
  • Cream cheese....
  • Freshly grated lemon, milk, essence and oil.
  • Combine butter and sugar in a large bowl. Preheat oven @325 degree F.
  • Cream until the mixture is light and fluffy. Add cream cheese and mix until the mixture is creamy and well blended.
  • To avoid the eggy smell in your cake – add eggs one at time.
  • Beat on LOW setting, until it blends in the batter then add the other one.
  • Add lemon zest.
  • Pour in vanilla essence.
  • And oil.
  • Time to add flour. Add flour mixture and milk alternately to the batter,
  • Alternate the process - flour-milk-flour-milk, mixing well in between.
  • Batter should be of a dropping consistency.
  • Pour batter in a greased pan. Tap couple to times on the counter to release any trapped air.
  • Bake the cake for 50-55 minutes or until the toothpick comes out clean.
  • Allow the cake to cool for 15-20 minutes before inverting it onto a wire rack.
  • While the cake is cooling, prepare the glaze.
  • Place lemon juice in a pan. Bring it to a boil. Stir in powdered sugar and a pinch of salt. Cook until thick.
  • Remove from flame and drizzle over cake.
  • Cut yourself a big piece.
  • And enjoy a slice of rich and buttery loaf cake along with a cup of hot tea.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: All

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Comments

  1. Sheeba says:

    In ingredients 1.5 cups means one and a half cup?

  2. safkri says:

    Ruchi,all your cake recipes r awesome!
    Was wondering if you could post more vegan gluten free cakes using almond meal, amaranth flour, etc or show the right substitution for flour,eggs,butter etc?

    • Ruchi says:

      Will surely look into your request Safkri!
      Thanks for your wonderful feedback. Glad to hear that you are enjoying my recipes.

  3. Feroza says:

    Hi
    How much is 6 ounces cream cheese (please give in grams)

  4. Seena Rajsekar says:

    Ruchi
    Its so mouth watering recipies and its so simple.

  5. pc says:

    Hi. Just want to share with you that i baked it in eggless way (substituted with whipping cream) and it was fabulous!! Great thanks!

    • Ruchi says:

      That’s awesome. How much whipping cream did you add?
      Thanks for sharing your wonderful feedback with me PC. Glad you liked the recipe. 🙂

  6. Regine says:

    Looks like a good recipe but i find it strange you cannot specify amount of liquid to add, since rule of thumb is that good execution of cake recipes requires specific measurements.

    • Ruchi says:

      Thanks for stopping by Regine. Amount of liquid is updated in the recipe.

      • Regine says:

        Thanks Ruchi. I made your cake last night using a pullman loaf pan (9 inch). It looks so good but I have not yet tried it. I will let you know how i like it once I have a slice. I used 1/4 cup water for my last addition to the cake batter.

      • Ruchi says:

        You are very welcome Regine.
        Will wait for your feedback. 🙂

  7. gayatri tiwari says:

    would also like t0 know how much whipping cream since I am vege tks

    • Ruchi says:

      Gayatri, I have no idea about whipping cream.
      It was suggested by a reader that she used whipping cream to make this cake the eggless way. If you are looking for an eggless cake then use the search option on the blog as I have many eggless cake/cupcake recipes.

  8. rima says:

    do we have to add water??? it is mentioned in the ingredients but not in the recipe

  9. Joyce says:

    Why butter isnt listed in the ingredients; how much butter?