4️⃣ Combine and Bake
- Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk. Stir gently after each addition until just combined — overmixing can make the loaf dense instead of tender.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it carefully to a wire rack to cool completely before glazing.
5️⃣ Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust the consistency by adding a few drops more lemon juice if it’s too thick, or a bit more sugar if too thin.
- Once the loaf has cooled completely, drizzle the glaze evenly over the top, letting it run down the sides for a pretty finish.
Tips for Success
- Use freshly squeezed lemon juice and zest for the brightest, most authentic flavor.
- If you prefer a richer loaf, substitute half the milk with sour cream or Greek yogurt.
- For extra flair, garnish with a few thin lemon slices or a sprinkle of zest before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Prep Time: 15 minutes | Bake Time: 50 minutes | Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 8–10 slices)
Soft, moist, and perfectly tangy, this Lemon Cake Loaf is pure sunshine in every bite. Enjoy it plain, glazed, or with a dollop of whipped cream for an extra touch of indulgence. 🍋💛
