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Glazed Lemon Loaf Cake

An incredibly moist, bright, and citrusy lemon pound cake topped with a thick, glossy, sweet lemon icing and fresh lemon slices. The perfect balance of sweet and tart.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup granulated sugar
  • 3 tbsp fresh lemon zest from about 3 lemons
  • 0.5 cup unsalted butter softened to room temp
  • 0.25 cup neutral oil canola or vegetable
  • 3 eggs large, room temp
  • 1 tsp vanilla extract
  • 0.25 cup fresh lemon juice
  • 0.5 cup sour cream or greek yogurt full fat, room temp
Thick Lemon Glaze
  • 1.5 cups powdered sugar sifted
  • 2-3 tbsp fresh lemon juice
  • 1 tbsp heavy cream or milk optional, for opacity

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang.
  2. In a large bowl, rub the fresh lemon zest into the granulated sugar with your fingers until fragrant and pale yellow.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add softened butter and oil to the lemon sugar. Beat with a mixer on medium-high until light and fluffy (3-4 minutes).
  5. Add eggs one at a time, mixing well after each. Mix in the vanilla extract and lemon juice.
  6. On low speed, add 1/3 of the flour mixture, then 1/2 of the sour cream. Repeat, ending with the final 1/3 of flour. Mix just until combined. Do not overmix.
  7. Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, tenting with foil at 40 minutes if browning too quickly. A toothpick should come out clean.
  8. Cool in the pan for 15 minutes, then use the parchment sling to remove the cake to a wire rack to cool completely.
  9. For the glaze, whisk powdered sugar, lemon juice, and cream until thick and smooth. Adjust consistency with more juice or sugar if needed.
  10. Pour the glaze over the completely cooled cake, allowing it to drip down the sides. Garnish with fresh lemon slices. Let the glaze set before slicing.

Notes

Ensure all cold ingredients (eggs, butter, sour cream) are completely at room temperature before beginning to ensure a smooth, uncurdled batter.