Glazed Lemon Loaf Cake

Instructions

step 1 Preheat the oven to 350°F (175°C) and grease a standard loaf pan. /n
step 2 In a bowl whisk together flour, baking powder, and salt. /n
step 3 In another bowl cream the butter and sugar until light and fluffy. /n
step 4 Add the eggs one at a time mixing well after each addition. Stir in lemon juice, lemon zest, milk, and vanilla extract. /n
step 5 Gradually fold the dry ingredients into the wet mixture until just combined. /n
step 6 Pour the batter into the prepared loaf pan and smooth the top. /n
step 7 Bake for 45–55 minutes until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. /n
step 8 In a small bowl mix powdered sugar, lemon juice, and lemon zest to create a smooth glaze. /n
step 9 Drizzle the glaze over the cooled loaf cake and let it set before slicing and serving.

Storage and Reheating Tips

Store the lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To serve warm, microwave slices for about 10–15 seconds. The loaf can also be frozen for up to 2 months; wrap tightly and thaw before serving.