Easy lemon loaf cake with lemon glaze recipe

This easy lemon loaf cake with lemon glaze is bright with citrus flavour and has a moist and soft crumb. The cake, which is made with yoghurt and butter gets brushed with lemon syrup as well as coated in a delicious lemon glaze icing. This is a fool-proof recipe that everyone will love.

A classic lemon loaf cake should be in any baker’s repertoire. As with my best carrot cake recipe and Victorian sponge cake with strawberry jam I did a fair bit of research and testing. Most classic lemon drizzle loaf cakes are a variation of pound cake, but I found the texture too dense. I wanted something lighter.

I absolutely insisted on using the butter in the recipe because the flavour is so important here. The yoghurt lightens the texture up and all round I loved the final result of this cake which lasts a few days in a sealed container.

I have used Kerrygold butter which is a dream to work with in baking. The butter is made from grass-fed Irish cows and is ultra creamy and delicious.

I used the zest of 2 large lemons so if yours are smaller use at least 3. You can almost not have enough lemon flavour in a lemon loaf cake. Use the juice from these lemons to make the lemon drizzle and icing.

Can You freeze lemon loaf cake?

This cake as with any cake can freeze very well. Wrap the uniced cake in plastic wrap or tin foil and free. To thaw, simply remove it from the freezer and stand until it reaches room temperature. I prefer to add the iced lemon glaze after it has been frozen.

A few tips on how to make a lemon loaf cake

Line a 22 x 12cm/ 8-9 x 4-5 inch loaf tin with baking paper.

Using an electric mixer, either in the whisk or paddle attachment beat the room temperature butter and sugar until pale and fluffy, then add the lemon zest and vanilla.

Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the bowl if necessary.

be careful not to overmix the batter once you have added the flour and yoghurt.

If the top colours are too much during baking, loosely cover the cake with foil from about 20 minutes in. I generally always cover my cakes to prevent over-browning.

When the cake comes out of the oven, poke it all over with a sharp knife or skewer. Brush the drizzle over the cake, allowing it to absorb.

Remove the cake from the tin after 10 minutes and allow it to cool completely on a rack before icing it with the lemon glaze.

Ingredients

Cake:

125 gm Kerrygold salted butter
225 gms caster sugar
Zest of 2 large lemons or 3 medium
½ tsp vanilla extract
2 large free-range eggs
280 gms flour
2 tsp baking powder
115 gms full fat or double cream Greek yoghurt

Lemon syrup drizzle:

40 gms caster sugar
3 Tbsp lemon juice

Lemon icing:

150 gms icing sugar sifted
2 – 3 Tbsp lemon juice

Instructions

Preheat the oven to 180C/350F.
Line a 22 x 12cm loaf tin with baking paper.
Using an electric mixer, beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla.
Add the eggs one at a time, beating well after each addition. Scrape down the bowl if necessary.
With the mixer on low, add the yoghurt and flour in 2 or three parts and mix briefly until just combined. You could do this by hand. Ensure that you do not over mix
Put the batter into the lined loaf tin and spread it to the edges evenly.
Bake for 40 – 45 minutes and until it is golden brown and firm to the touch. You will know it’s done when a sharp knife or skewer or knife is inserted into the centre, and it comes out clean.
If the top colours are too much during baking, loosely cover the cake with foil.
Mix the drizzle ingredients. When the cake comes out of the oven, poke it all over with a sharp knife or skewer. Brush the drizzle over the cake, allowing it to absorb.
Remove the cake from the tin after 10 minutes and allow it to cool completely on a rack.
Once it is completely cool, make the lemon icing and spread it on the cake. Allow some of it to drizzle down the edges.