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Close up slice of lemon pound cake with lemon glaze on a white plate.
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4 from 4 votes

Lemon Loaf Cake

This light Lemon Loaf Cake drizzled with a sweet and tart lemon glaze has a tender buttery crumb and is full of bright citrus flavor. This easy loaf of quick bread is perfect for breakfast, a snack and even dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Lemon Loaf, lemon Loaf Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 300kcal


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk

For the Lemon Syrup

  • 1/4 cup confectioners' sugar
  • 3 tablespoon lemon juice

For the Glaze

  • 1 cup confectioners’ sugar, sifted (more if needed to reach the right consistency)
  • 1 tablespoon lemon juice (more if needed to reach the right consistency)
  • 1 tablespoon milk


  • Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray
  • In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed.

 With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined.

 With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
  • Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.
  • Remove from the oven and allow to cool in the pan for about 15 minutes.
  • Prepare the lemon syrup by combining together the confectioners’ sugar and lemon juice. Set aside.
  • Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
  • Make the icing by whisking together the confectioners’ sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
  • When the loaf is completely cool, pour the icing over the loaf.


  • Cream the butter and sugar until light and fluffy.
  • If you don't have buttermilk, you can make your own by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice.
  • Use room temperature ingredients. Room temperature ingredients bind together easily producing a uniform texture throughout the cake.


Calories: 300kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 145mg | Potassium: 131mg | Fiber: 1g | Sugar: 33g | Vitamin A: 355IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg