Easy Glazed Lemon Loaf Cake
A moist, tender, and intensely flavorful lemon loaf cake, soaked in a lemon simple syrup and topped with a thick lemon glaze. Better than the coffee shop version.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Microplane zester
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp lemon zest (from 2 lemons)
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup unsalted butter, melted
- 2 tbsp fresh lemon juice
- 1 cup powdered sugar, sifted
- 2-3 tbsp fresh lemon juice (for glaze)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Zest Sugar: In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant.
- Mix Batter: Add the flour, baking powder, and salt to the sugar mixture and whisk to combine. In a separate medium bowl, whisk the eggs, sour cream, melted butter, and 2 tbsp lemon juice. Pour the wet ingredients into the dry and stir with a spatula until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool in the pan on a wire rack for 15 minutes.
- Glaze: While the loaf cools, whisk the powdered sugar and 2 tbsp of lemon juice in a small bowl. Add more lemon juice or a splash of milk if needed to reach a thick, pourable consistency. Pour the glaze over the warm loaf. Let cool completely before slicing.
Notes
Use room temperature sour cream and eggs. Zest the lemon *before* juicing. Rub the zest into the sugar for maximum flavor. Glaze the loaf while it's still warm, but not hot.