Tangy Lemon Loaf Cake with Glazed Finish

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fluffy, moist lemon loaf cake infused with fresh lemon zest and topped with a bright lemon glaze for a refreshing finish. This American-inspired recipe, ready in about 65 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 8 American cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick), softened unsalted butter
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
2 tbsp fresh lemon zest
1/4 cup, plus 2 tbsp for glaze fresh lemon juice
1 cup, for glaze powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then stir in 2 tbsp fresh lemon zest.
Step 3: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Stir in 1/4 cup fresh lemon juice until just combined.
Step 4: Pour batter into a greased 8x4-inch loaf pan and smooth the top. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
Step 5: For the glaze, whisk together 1 cup powdered sugar and 2 tbsp fresh lemon juice until smooth. Drizzle over the warm loaf and allow to set before slicing.