Lemon Loaf Cake with Lemon Glaze
Ingredients
For the loaf
200 g all-purpose flour
150 g granulated sugar
2 large eggs (room temperature)
120 ml vegetable oil or melted butter
120 ml milk or plain yogurt
Zest of 2 lemons
60 ml fresh lemon juice
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
For the lemon glaze
120 g powdered sugar
2–3 tbsp fresh lemon juice
Instructions
Preheat oven to 170 °C (340 °F).
Grease and line a loaf pan.
Mix wet ingredients
In a bowl, whisk eggs and sugar until light.
Add oil (or butter), milk (or yogurt), lemon zest, lemon juice, and vanilla.
Mix dry ingredients
In another bowl, combine flour, baking powder, and salt.
Combine
Add dry ingredients to wet ingredients. Mix gently until smooth (do not overmix).
Bake
Pour batter into the pan.
Bake 45–55 minutes, until a toothpick comes out clean.
Prepare glaze
Mix powdered sugar with lemon juice until thick but pourable.
Finish
Let cake cool 10 minutes, then drizzle glaze over the loaf.
Allow glaze to set before slicing.
Result
Soft, moist lemon loaf
Bright lemon flavor
Light crackly glaze on top
If you want:
Extra moist version
- No-egg version
Air fryer or yogurt-only version