Easy Lemon Cake Loaf Recipe
This easy lemon loaf recipe is moist, tender, and packed with fresh lemon flavor. Made with lemon zest, and pure lemon extract, this homemade lemon bread is topped with a sweet and tangy lemon glaze.
Equipment
- 9x5-inch loaf pan
- large mixing bowl
- small mixing bowl
- rubber spatula
- Measuring cups and spoons
Ingredients
For the lemon cake loaf
- 3 eggs
- 1 cup white sugar
- 1 cup Greek yogurt plain
- 1 stick butter melted
- 2 tablespoons fresh lemon zest + 1 tsp, set aside
- 1 1/2 tablespoons pure lemon extract
- 1 1/2 cups all-purpose flour unpacked
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the lemon glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Start by preheating your oven to 350°F. Grease your 9x5-inch loaf pan with your favorite oil (I use olive oil spray).
- In a large bowl, add eggs, sugar, Greek yogurt, butter, 2 tbsp. lemon zest, and lemon extract until smooth and well mixed.
- Next, add flour (do not pack), baking powder, and salt into the bowl. Carefully fold the ingredients together with your spatula until combined. Do not overmix; lumps in the batter are normal.
- Pour the lemon bread batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 20 minutes, then remove from the pan and set onto a plate or cutting board for slicing.
- To make the lemon glaze, add powdered sugar and lemon juice to a small bowl and mix well until thick and smooth. Pour evenly over the cooled loaf and spread it evenly; some of the glaze may drip down the sides of the cake.
- Take the teaspoon of reserved lemon zest and evenly dust it over the top of the lemon glaze. Your lemon loaf cake is now ready to slice and serve!
Notes
Recipe adapted from IG/itsmeganerisman