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The Best Glazed Lemon Loaf Cake with Fresh Lemon Icing

The Best Glazed Lemon Loaf Cake with Fresh Lemon Icing

The best glazed lemon loaf cake with fresh lemon icing — soft, moist and bursting with citrus, perfect for breakfast, brunch or tea time.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) vegetable oil
  • ½ cup (120 g) plain Greek yogurt
  • Zest of 2 lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
For the Lemon Glaze
  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In a separate large bowl, whisk sugar and eggs until light and creamy.
  5. Add oil, yogurt, lemon zest, lemon juice, and vanilla extract.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined.
  7. Pour batter into the prepared loaf pan.
  8. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
  10. Mix powdered sugar, lemon juice, and zest until smooth.
  11. Pour the glaze over the cooled cake and let it set before slicing.

Notes

For extra lemon flavor, brush the warm cake with 2 tablespoons of lemon syrup (equal parts lemon juice and sugar).
Garnish with fresh lemon slices and extra zest before serving.
Store covered at room temperature for up to 3 days.