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Homemade Easy lemon loaf cake with lemon glaze photo
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Easy lemon loaf cake with lemon glaze

A simple, tender lemon loaf topped with a bright lemon glaze.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 1 servings

Ingredients

  • 125 g Kerrygold salted butter
  • 225 g caster sugar
  • zest of lemon zest of 2 large lemons or 3 medium
  • 1/2 tsp vanilla extract
  • 2 large free-range eggs
  • 280 g plain flour
  • 2 tsp baking powder
  • 115 g full-fat or double cream Greek yoghurt
  • 40 g caster sugar for drizzle
  • 3 Tbsp lemon juice for drizzle
  • 150 g icing sugar sifted, for glaze
  • 2-3 Tbsp lemon juice for icing, adjust to desired consistency

Instructions

  • Preheat the oven to 180°C (350°F). Line a 22 x 12 cm loaf tin with baking paper.
  • In a bowl, beat the butter and 225 g caster sugar with an electric mixer until pale and fluffy, then add the lemon zest and vanilla and mix briefly.
  • Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
  • With the mixer on low, add the yoghurt and the flour and baking powder in 2–3 additions, mixing only until just combined to avoid overmixing.
  • Transfer the batter to the prepared loaf tin and spread it evenly to the edges.
  • Bake for 40–45 minutes until golden and firm; a skewer inserted into the center should come out clean. If the top browns too quickly, loosely cover with foil.
  • While the cake bakes, make the drizzle by mixing 40 g caster sugar with 3 Tbsp lemon juice until the sugar dissolves.
  • As soon as the cake comes out of the oven, poke holes all over the top with a skewer and brush the hot drizzle over the cake so it soaks in.
  • Leave the cake in the tin for 10 minutes, then remove and cool completely on a rack.
  • When cool, make the lemon icing by stirring 150 g sifted icing sugar with 2–3 Tbsp lemon juice to a spreadable consistency, then spread over the cake allowing some to drip down the sides.

Equipment

  • 22 x 12 cm loaf tin
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • sieve
  • cooling rack

Notes

  • Add the drizzle while the cake is still hot and in the tin.
  • Allow the cake to cool completely before adding the lemon glaze.
  • The glaze will firm as it dries.
  • Use sifted icing sugar for a smooth glaze.
  • Cover with foil if the top browns too quickly while baking.