Glazed Lemon Loaf Cake

1 h 10 min | easy | vegetarian

Glazed lemon loaf cake on parchment paper, with one slice cut and set in front to show the moist, pale-yellow crumb; white lemon glaze drips down the golden-brown top and sides, with two whole lemons and a folded patterned towel blurred in the background.

Recipe by Eunice Published Jan 5, 2026

Prep Time	Cook Time	Total Time
20 min	50 min	1 h 10 min

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Introduction

This glazed lemon loaf cake is bright, buttery, and tender, with a sweet-tart lemon flavor in every bite.

It’s perfect for afternoon coffee, easy spring desserts, or a simple make-ahead treat for brunch.

A zingy lemon glaze soaks into the soft loaf, giving it a moist, bakery-style crumb and a gorgeous shiny finish.

Close-up of a slice of glazed lemon loaf cake on a white plate, showing a moist yellow crumb and golden-brown crust with white lemon glaze dripping over the top; a whole glazed loaf and lemon halves are blurred in the background.

How to Make Glazed Lemon Loaf Cake

Prep mode (keeps screen active)

Prepare the pan and preheat the oven

Preheat your oven to 350°F with a rack in the center position.
Grease a 9x5-inch loaf pan with butter or nonstick spray, then line it with a parchment sling.
Leave some parchment overhang on the long sides so you can lift the loaf out easily.
Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Set the bowl aside so it is ready when you combine the wet ingredients.

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Cream the butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and pale in color.
Use a hand mixer on medium speed for about 3 to 4 minutes, scraping the bowl as needed.
Add eggs, lemon, and remaining wet ingredients

Beat in the eggs one at a time, mixing just until each egg disappears into the batter.
Mix in the lemon zest and vanilla extract until evenly distributed and very fragrant.
Stir in the canola oil, then add lemon juice and half and half, alternating with the flour mixture.
Begin and end with the dry ingredients, and mix on low speed just until the batter looks smooth.
Bake the lemon loaf

Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
Tap the pan gently on the counter a few times to release any large air bubbles.
Bake for 45 to 55 minutes, or until the top is golden and a toothpick comes out mostly clean.
If the top browns too quickly, tent the loaf loosely with foil for the last 10 minutes.

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Cool the loaf before glazing

Let the cake cool in the pan on a wire rack for about 15 minutes.
Use the parchment sling to lift the loaf out, then set it directly on the rack to cool completely.
Do not glaze while warm, or the glaze will soak in instead of setting on top.
Prepare and pour the lemon glaze

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
If the glaze seems too thick, add a few more drops of lemon juice, one at a time.
If it seems thin, whisk in a little more powdered sugar until it slowly ribbons off the spoon.
Drizzle the glaze over the completely cooled loaf, letting it run down the sides for pretty streaks.
Let the glaze set for at least 20 minutes before slicing the cake with a sharp knife.

Close-up of a glazed lemon loaf cake with one slice cut, showing a moist yellow crumb and golden-brown crust; white lemon glaze drips down the side, with lemon slices and a plate in the background.

Substitutions

Replace half and half with full-fat Greek yogurt thinned with milk: Mix equal parts full-fat Greek yogurt and milk, then use the blend in place of the half and half. It adds gentle tang and keeps the crumb tender without making the loaf heavy.
Swap unsalted butter with neutral oil for extra moisture: Use the same amount of canola or vegetable oil instead of butter for a softer, very moist crumb. The loaf will taste slightly less buttery, but the lemon flavor comes forward even more.
Replace some glaze lemon juice with limoncello for an adults-only twist: Swap one tablespoon of the glaze lemon juice with limoncello to add floral depth and a gentle boozy note. The glaze stays bright and citrusy but feels a little more special for dinner parties or celebrations.

Tips

Use room-temperature ingredients for a smooth batter: Let the butter, eggs, and half and half sit out until they lose their chill, about 30 minutes. Cold ingredients can make the batter curdle and bake into a denser, less even crumb.
Zest the lemons before juicing them: Always zest whole lemons first, pressing lightly so you remove only the bright yellow peel, not the bitter pith. Fresh zest carries tons of flavor oils and keeps the loaf tasting vibrant even after a day or two.
Measure the flour carefully: Spoon flour into your measuring cup, then level it off instead of scooping straight from the bag. Too much flour makes the loaf dry and heavy, and it will not soak up the glaze nicely.
Check for doneness in several spots: Insert a toothpick near the center and again closer to one side, since loaf pans bake unevenly sometimes. You want a few moist crumbs attached, but no wet batter clinging to the toothpick.
Slice with a serrated knife once fully cooled: Use a serrated bread knife and gentle sawing motion so the glaze and crumb stay neat instead of tearing. Cutting while warm can collapse the structure and smear the glaze.

Nutrition Facts ^*

Energy	319	kcal
Protein	5	g
Total Fat	13	g
Carbohydrates	47	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I use bottled lemon juice instead of fresh?: Fresh lemon juice gives much brighter flavor, but bottled works in a pinch if it is 100 percent lemon. Avoid bottles with preservatives or added flavors, which can taste flat or slightly metallic when baked.
Why did my lemon loaf sink in the middle?: Sinking usually means the batter was overmixed, the oven ran cool, or the loaf came out before it finished setting. Next time, mix on low speed just until combined and bake until a toothpick shows only moist crumbs.
How should I store the glazed lemon loaf?: Once the glaze sets, store the loaf covered at room temperature for up to three days. For longer storage, wrap slices tightly and freeze them for up to two months.
How can I make the lemon flavor even stronger?: Add an extra tablespoon of lemon zest to the batter and another teaspoon of zest to the glaze. You can also brush the warm loaf with a simple syrup made from equal parts sugar and lemon juice.