Lemon Glazed Loaf Cake: The Ultimate Citrus Slice.

The Lemon Glazed Loaf Cake is a timeless classic, often referred to as a “lemon pound cake.”¹ This recipe focuses on a dense, buttery crumb that remains incredibly moist thanks to the addition of sour cream.² The signature feature is the tart lemon syrup that is brushed over the warm cake, followed by a thick, opaque sugar glaze that cracks slightly when sliced.

The secret to the intense flavor is massaging the lemon zest into the sugar before starting, which releases the essential oils and permeates the entire loaf with a bright, aromatic citrus scent.³

Ingredients

The Lemon Loaf

All-Purpose Flour: 190g ($1\frac{1}{2}$ cups).
Baking Powder: 2 teaspoons.
Fine Salt: 1/2 teaspoon.
Granulated Sugar: 200g (1 cup).⁴
Lemon Zest: 2 tablespoons (approx. 2 large lemons).
Unsalted Butter: 115g (1 stick), softened.
Large Eggs: 2, room temperature.
Sour Cream: 120g (1/2 cup), full-fat.
Vanilla Extract: 1 teaspoon.
Fresh Lemon Juice: 2 tablespoons.

The Lemon Glaze

Powdered Sugar: 120g (1 cup), sifted.
Fresh Lemon Juice: 2–3 tablespoons.
Heavy Cream: 1 teaspoon (optional, for a whiter, creamier glaze).

Instructions

Step 1: Infuse the Sugar

Preheat your oven to 175°C (350°F). Grease a $23 \times 13$ cm ($9 \times 5$ inch) loaf pan and line it with parchment paper. In a small bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and moist.

Step 2: Cream and Mix

In a large bowl, cream the lemon-infused sugar and softened butter until light and fluffy. Beat in the eggs one at a time, followed by the sour cream, lemon juice, and vanilla.

Step 3: Combine Dry and Wet

In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until combined. Be careful not to over-mix, as this can make the loaf tough.

Step 4: The Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes. The cake is done when a skewer inserted into the center comes out clean or with a few moist crumbs.

Step 5: The Glazing Process

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, whisk the powdered sugar and lemon juice until smooth. If you want a thicker glaze, add more sugar; for a thinner glaze, add more juice. Pour the glaze over the top of the cake, allowing it to drip down the sides.

Flavor and Texture Notes

This loaf offers a vibrant, tangy-sweet balance. The crumb is fine and velvety, possessing a richness that contrasts with the sharp, crystalline crunch of the glaze.⁵ It is refreshing enough for a summer afternoon but substantial enough for a winter breakfast.

Tips for Success

Room Temperature Ingredients: Ensure your eggs, butter, and sour cream are at room temperature. This creates an emulsion that traps air, resulting in a lighter, more even rise.
The “Tenting” Trick: If the top of the loaf is browning too quickly before the center is done, loosely cover the pan with a piece of aluminum foil for the last 15 minutes of baking.
Sift the Sugar: Always sift your powdered sugar for the glaze to ensure there are no lumps, resulting in a perfectly smooth, professional finish.

FAQ

Question	Answer
Can I use Greek yogurt instead of sour cream?	Yes, full-fat plain Greek yogurt is an excellent 1:1 substitute and provides a similar tang.
How do I store this cake?	Wrap tightly in plastic wrap and store at room temperature for up to 3 days or in the fridge for 1 week.
Can I freeze it?	Yes. It is best to freeze the loaf without the glaze. Thaw it at room temperature and apply fresh glaze before serving.

Conclusion

The Lemon Glazed Loaf Cake is a masterclass in citrus baking. Its simple preparation and sophisticated flavor profile make it a reliable favorite for any skill level.