A bright, tangy loaf cake with a sweet lemon glaze. Perfect for afternoon tea or dessert.
- Preheat & Prep
Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar
In a large bowl, beat softened butter and sugar until light and fluffy.
- Add Eggs & Lemon
Beat in eggs one at a time. Add lemon zest, lemon juice, milk, and vanilla. Mix until combined.
- Combine
Gradually add dry ingredients to wet, mixing just until combined.
- Bake
Pour batter into prepared pan. Bake for 45-50 minutes until a toothpick comes out clean.
- Cool
Let cool in pan for 10 minutes, then turn out onto a wire rack.
- Make the Glaze
Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
- Use fresh lemon juice for the best flavor.
- Zest the lemons before juicing them - it's easier!
- Let the glaze set before slicing.
Pairs well with:
Tea, coffee, and sunshine.