Go Back
–+ servings
A glazed lemon loaf cake with one slice cut, displayed on a white rectangular plate. Two whole lemons are placed in the background on a wooden surface.
Print Recipe
5 from 8 votes

Moist Lemon Loaf Cake with Glaze | Lemon Pound Cake

Moist lemon pound cake with a tangy drizzle glaze. This easy lemon loaf cake is soft, zesty, and the perfect simple dessert to bake.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: World
Keyword: lemon
Servings: 10 yields
Calories: 339kcal

Ingredients

For the cake:

  • ¾ cup Butter unsalted, softened
  • 4 Eggs large
  • 1 cup Sugar
  • 3 tablespoons Lemon juice
  • 2 tablespoons Lemon zest
  • 1¾ cups All-purpose flour
  • ½ teaspoon Salt
  • 1½ teaspoons Baking powder
  • ⅔ cup Yogurt or sour cream
  • 1 teaspoon Vanilla extract

For the glaze:

  • 1 cup Powdered sugar
  • 3 tablespoons Lemon juice
US Customary - Metric

Instructions

  • Prepare the Pan & Oven: Preheat oven to 325°F (163°C). Grease and line a 9x5-inch (23x12cm) loaf pan with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  • Cream Butter & Sugar: In a large mixing bowl, cream the softened butter, sugar, and lemon zest until light and fluffy.
  • Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
  • Combine Wet & Dry: Add half of the dry ingredients and mix gently. Stir in the yogurt, lemon juice, and vanilla extract until well combined and smooth. Add the remaining flour mixture and fold until just combined; don’t overmix.
  • Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Glaze the Cake: While the cake is still warm, whisk powdered sugar and lemon juice until smooth. Pour the glaze over the cake, letting it drip down the sides. Allow to cool slightly before slicing.

Video

Notes

  • Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. It also freezes well (without glaze) for up to 2 months. Wrap tightly in plastic and thaw before glazing and serving.
  • Yogurt vs. Sour Cream: Both work well. Yogurt gives a slightly lighter texture, while sour cream makes the crumb richer.
  • Flour Substitute: For a lighter version, swap ½ cup of flour with almond flour for a subtle nutty flavor.
  • Glaze Upgrade: Add a teaspoon or two of cream cheese to the glaze for a creamier, tangier finish, or sprinkle with poppy seeds for texture.
  • Citrus Variations: Replace lemon juice/zest with orange, lime, or even a mix of citrus for a fun twist.
  • Make it Extra Lemon-y: Brush the warm cake with additional fresh lemon juice before glazing for a more intense citrus punch.
  • Zesting Tip: When zesting lemons, avoid the white pith underneath the skin; it’s bitter and can affect the flavor. Stick only to the bright yellow outer layer for the best citrus aroma and taste
  • Serving Ideas: Perfect with a cup of tea, topped with fresh berries, or lightly toasted with a dab of butter for breakfast.

Nutrition

Calories: 339kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 221mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 618IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg