Can I use bottled lemon juice for the Tangy Glazed Lemon Cake Loaf?

While fresh lemon juice offers the best vibrant flavor, bottled can be used in a pinch, especially for the glaze. For the cake itself, fresh zest and juice truly make this Tangy Glazed Lemon Cake Loaf shine, so I always recommend fresh if possible.

How do I know when my lemon cake loaf is done baking?

The best way is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean with no wet batter, it's done. The top should also be golden brown and the edges should start to pull away slightly from the pan.

Can I make this Tangy Glazed Lemon Cake Loaf ahead of time?

Absolutely! This loaf keeps wonderfully for several days. It's often even better the next day as the flavors meld and deepen. Just store it airtight at room temperature once the glaze has set.

Why is my Tangy Glazed Lemon Cake Loaf dry?

Most likely, it was overbaked. Keep a close eye on your oven and test for doneness promptly. Another factor could be too much flour, so ensure you're measuring accurately. Using oil or sour cream instead of butter can also contribute to a moister crumb.

Can I freeze the Tangy Glazed Lemon Cake Loaf?

Yes, you can! Wrap the cooled, unglazed loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature or gently warm in the microwave. You can also freeze individual slices for quick treats later.

What if I don't have a loaf pan?

No problem! You can bake this recipe in an 8x8 inch square pan, adjusting the baking time accordingly. It will likely be shorter, around 30-40 minutes, so start checking earlier.

How do I get a perfect, smooth glaze without lumps?

Ensure your powdered sugar is sifted before mixing with lemon juice; this prevents lumps from forming. Whisk vigorously until all lumps are gone. If it's too thick, add a tiny bit more lemon juice; too thin, add more powdered sugar until you reach your desired consistency.

Is this Tangy Glazed Lemon Cake Loaf suitable for kids?

Yes, it's a family-friendly favorite! The sweet-tart balance is generally well-loved by children, making it a wonderful dessert or snack. My kids always ask for extra slices!

Easy Tangy Glazed Lemon Cake Loaf Recipe

Description

This Tangy Glazed Lemon Cake Loaf transforms basic ingredients into a bright, sweet, and tangy delight, perfect for busy parents or new bakers. Enjoy a moist, homemade treat without the fuss.

Ingredients

All-Purpose Flour
Granulated Sugar
Large Eggs
Milk (whole or 2%)
Vegetable Oil (or melted unsalted butter)
Fresh Lemons (zest & juice)
Baking Powder
Salt
Powdered Sugar

Instructions

Prep Your Pan (5 mins): Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang for easy lifting.
Combine Dry Ingredients (2 mins): In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Mix Wet Ingredients (3 mins): In a separate large bowl, whisk eggs, milk, oil (or melted butter), and fresh lemon zest until well combined.
Combine Wet & Dry (2 mins): Add the dry ingredient mixture to the wet ingredients. Mix until just combined. A few small lumps are fine; do not overmix, or your loaf will be tough.
Bake the Loaf (50-60 mins): Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown and spring back when lightly touched. Troubleshooting: If browning too quickly, tent loosely with foil.
Cool & Glaze (20 mins): Let the Tangy Glazed Lemon Cake Loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. While cooling, whisk powdered sugar and fresh lemon juice for the glaze until smooth and pourable.
Finish (1 min): Once the loaf is completely cool, drizzle the tangy glaze evenly over the top. Let it set for 5-10 minutes before slicing. Variation: For a thicker glaze, add less lemon juice. For a thinner, more absorbent glaze, drizzle it while the loaf is still slightly warm.

Notes

Optional Add-ins: Enhance with vanilla extract or poppy seeds. For a richer crumb, swap some milk/oil for sour cream or plain yogurt. Experiment with lime or orange for a different citrus twist.
Quality & Seasonality: Always use fresh, organic lemons for the best zest and juice. Good quality all-purpose flour and fresh baking powder are crucial for optimal texture and rise.
Storage: Store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. For longer storage, freeze wrapped slices for up to 3 months; thaw at room temperature or gently warm.
Tips: Do not overmix the batter to avoid a tough loaf. Always zest lemons before juicing. Adjust glaze consistency by adding more lemon juice for thinner or powdered sugar for thicker. Prevent overbaking by checking for doneness a few minutes before the minimum bake time.
Dietary Adjustments: For dairy-free, use plant-based milk and vegetable oil/dairy-free butter. For gluten-free, substitute with a 1:1 gluten-free baking flour blend (results may vary).

Prep Time: 33 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 40g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: Tangy Glazed Lemon Cake Loaf, Lemon Cake, Lemon Loaf, Cake, Dessert, Easy