Lemon Glazed Loaf Cakes

These golden lemon loaves are bright, tangy, and beautifully moist—everything you want in a citrusy treat. Infused with fresh zest and lemon juice, then soaked in a delicate lemon syrup and finished with a silky glaze, each slice bursts with flavor. Perfect for spring gatherings, afternoon tea, or anytime you need a little sunshine on your plate.

Ingredients

For the Cakes:

½ lb (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 extra-large eggs, at room temperature
⅓ cup freshly grated lemon zest (from 6–8 lemons)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk (or whole milk with a splash of lemon juice)
1 teaspoon pure vanilla extract

For the Lemon Syrup:

½ cup freshly squeezed lemon juice
½ cup granulated sugar

For the Glaze:

2 cups confectioners’ sugar, sifted
3½ tablespoons freshly squeezed lemon juice

Prepare the Cakes

Preheat & Prep the Pans
Preheat your oven to 350°F. Grease and flour two 8½ x 4¼-inch loaf pans (or line the bottoms with parchment paper for easy release).
Cream the Base
In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 5 minutes.
Add Eggs & Zest
Add the eggs one at a time, mixing well after each. Then add the lemon zest and mix to combine.
Mix the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Prepare the Wet Ingredients
In another bowl, whisk together the lemon juice, buttermilk, and vanilla extract.
Combine Wet & Dry
With the mixer on low speed, alternate adding the dry and wet mixtures to the batter, beginning and ending with the flour mixture. Stir just until smooth.
Bake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.

Make the Lemon Syrup

In a small saucepan, gently heat the lemon juice and sugar until the sugar dissolves completely. Set aside.

Soak & Cool the Cakes

Let the baked cakes cool in their pans for 10 minutes, then carefully transfer to a wire rack placed over a sheet pan. While still warm, spoon the lemon syrup over the cakes, allowing it to soak in and drizzle over the sides. Let them cool completely.

Make the Lemon Glaze

Whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cooled cakes, letting it run naturally down the sides.

Enjoy!

Sweet, zesty, and beautifully glazed, these lemon loaf cakes are a true showstopper. Perfect for gifting or savoring slice by slice with your favorite cup of tea. 🍋🍰✨