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Lighter than a traditional pound cake, this Glazed Lemon Cake is tender with a bright sweet flavor and the lemon glaze adds the perfect touch–the literal icing on top.
Glazed Lemon Cake
This cake recipe comes from my friend Christi’s new cookbook, The My Little Pony Baking Book. I loved this book from the moment I first opened it. Then I tried this lemon cake recipe and fell in love even more.
The My Little Pony Baking Book is a truly awesome dessert cookbook, whether or not you’re a My Little Pony Fan. Anyone who loves a great-tasting dessert should have this baking book on their shelf.
It has recipes suited for experienced cooks and new bakers alike. These are some of the best dessert recipes you’ll ever make.
Cake with Lemon Glaze
I’m a big fan of lemon desserts and enjoy making them often. Lemon Bars have had their moment in the spotlight in my kitchen.
This simple loaf cake with lemon glaze turned out moist, light and tender with plenty of bright lemon flavor. And nothing could be easier or tastier than the simple lemon glaze recipe that goes on top of the finished cake.
Lemon Glaze for Cake
Almost everyone enjoys a creamy, thick topping of buttercream frosting from time to time but some cakes call for a lighter more delicate glaze.
Glaze icings work well on quick breads and loaf cakes, like this Zucchini Snack Cake with Orange Glaze I shared a while back.
The lemon glaze on this cake is one of the easiest kinds of icing you can possibly make. A simple combination of powdered sugar and fresh lemon juice is all it takes to add the ideal finishing touch to your delicious cake.
Lemon Loaf Cake
Loaf cakes are the perfect balance between quick bread, breakfast pastries, and cake. Sweet and decadent enough to serve for dessert, you can also serve slices of this cake for breakfast alongside a hot cup of coffee.
This glazed lemon cake recipe uses sour cream for moisture (similar to this Summer Peach Pound Cake and this Banana Bundt Cake) along with plenty of finely minced fresh lemon zest for a zesty citrusy flavor everyone will go wild for.
If you’re like me and not an expert cake decorator by any definition of the word, loaf cakes like this one are also among the easiest to make look nice. The batter goes into a loaf pan so there’s no layering or shaping to mess with.
A drizzle of glaze on top makes the finished lemon cake looks pleasing and pretty without any effort at all.
Pick up a copy of The My Little Pony Baking Book right now for each baker, My Little Pony lover, or dessert lover in your life.
This is the Christmas gift my nieces will be receiving this year and I can’t wait to see their faces when they unwrap the book!
Cake with Lemon Glaze
- Preheat the oven to 325°F. Grease an 8×4 inch loaf pan with butter or nonstick cooking spray.
- In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat once more.
- Scoop the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then gently run a knife along the sides of the pan to help loosen the loaf from the pan. Turn the loaf out onto a cooling rack and cool completely.
- Prepare the glaze by mixing together the powdered sugar and lemon juice. If a thinner glaze is desired, additional lemon juice can be added 1 teaspoon at a time.
- Place the cooking rack with the loaf on it over a sheet pan or large cutting board. Gently pour glaze over the loaf. Allow to cool and set completely before slicing and serving.
Did you like this recipe? You might also enjoy my Blueberry Coconut Banana Bread, Blueberry Lemon Baked French Toast, and this Chocolate Chip Pumpkin Bread.
Lemon Cake with Lemon Glaze
Ingredients
Cake Ingredients
- 1/2 cup butter, room temperature
- 1 cup white sugar
- 3 large eggs
- 2 tablespoons lemon zest, finely minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup sour cream
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 325°F. Grease an 8×4 inch loaf pan with butter or nonstick cooking spray.
- In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat once more.
- Scoop the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 mintues, then gently run a knife along the sides of the pan to help loosen the loaf from the pan. Turn the loaf out onto a cooling rack and cool completely.
- Prepare the glaze by mixing together the powdered sugar and lemon juice. If a thinner glaze is desired, additional lemon juice can be added 1 teaspoon at a time.
- Place the cooking rack with the loaf on it over a sheet pan or large cutting board. Gently pour glaze over the loaf. Allow to cool and set completely before slicing and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/30/19 – recipe notes and photos updated 5/19/22}
Yum!!! It turned out great! Soft cake and yummy like a pound cake but with only a stick of butter. The icing is perfect with it 😁
I’m thrilled to hear that you’re enjoying the cake, Jeressa!
Hi Mary
I look forward to making your delicious looking cake. I plan to add a few extra ingredients such as
lemon extract, and extra lemon zest to cake and glaze as my family loves very lemony sweet taste.
My questions, if I add lemon extract to the cake mix will it affect the moistness of the cake overall, and should I add extra sugar to counteract the lemon? I recently purchased pre-sliced lemon cake from Sam’s club, it was good, moist and almost lemony enough. Is your (Christi’s) lemon cake recipe similar or just like that cake? Is this recipe exactly like what is shown in Christi’s book or did you make changes? I ask this because I am thinking about purchasing the book.
I recently made homemade lemon sugar cookies. They were delicious because I added the extra ingredients I mentioned above and they disappeared immediately. Now I want to try your (Christi’s) cake. Any suggestions are welcome and I look forward to your response. Thank you for posting recipes.
Hi, Becky! Adding extra extract shouldn’t affect the moistness of the cake. I do recommend that you try making the recipe as it’s written the first time through, then experimenting to suit tastes on future tries.
Hi Mary,
If I wanted to make this in a round pan (for a birthday) would that work? How would I adjust cooking instructions!
Thanks,
Nikki
I haven’t tried it myself, Nikki, but it should work fine. I can’t give you a time for baking though. You’ll just need to watch for doneness.
Loved this cake! It wasn’t too sweet, and it stayed fresh on the counter for a whole week. I’d like to make it again, with blueberries or raspberries added. Would that work? If so, any advice on quantities?
I’ve never tried adding the fruit before baking, Laura. I do love this topped with berries though!
Did you ever try it with blueberries? If so, how many did you add? Wanting to make this with blueberries.
You could try adding a cup or so, Lorrie. That sounds great.
Is it possible to make this recipe gluten free?
I don’t have a GF variation for this recipe, Emily.
Hi
Can I substitute nonfat greek yogurt for the sour cream?
Thanks
Brenda – I have personally never tried with this recipe but I have had success doing that in other baking applications. I don’t see why it wouldn’t work. Let me know if you try it.
Hi Mary, could I make this in a Bundt pan? Thank you.
Kris – You probably could do that although I haven’t tried it with this recipe. However it won’t likely be very full of batter since it is just a loaf pan and you will need to adjust the baking time.
Hello I have made glace lemons & have kept in a sugar syrup. Can I finely chop these lemon rinds & mix with my cake mix rather than use just for garnish? Happy lemons, Bryan
I have never tried that, Bryan.
Really good scratch cake! So many recipes are not good. This one was perfect. I need to get the cookbook if all the recipes are as good.
I’m glad you like the cake, Jacquie!
All of her recipes are great. I haven’t tried one yet that hasn’t been wonderful.
I’m so happy that you’re enjoying the recipes!
I made this cake three times within two days due to many social obligations and having a lot of lemons. It was fantastic every single time, both with and without the glaze. I substituted the sour cream with yogurt and it still came out great. Thanks for the recipe!
You’re welcome, Alexandra. I’m glad the lemon cake recipe was helpful, and that everyone seems to have enjoyed it. Yogurt and sour cream make good substitutes for one another in a pinch. Happy baking!
Great recipe and it was easy to make.
I’m happy to hear that the cake was a hit, Joan.
Very good recipe. Easy to make and the cake has amazing flavours.
The second time I made it, I’ve poured a bit of lemon juice on it when I took it out of the oven, before adding the icing. It made it a bit more moist.
I’m glad you love it, Matt.
Have you tried adding blueberries to this? I’ve been gifted some blueberries and wanted to make a blueberry lemon bread or cake. Just wondering how many blueberries to add.
add one cup of blueberries to a bowl toss with 2 tablespoons flour then fold into the batter after all the other steps are done and then bake and enjoy you can do this with any fruit for added flavor.
I make this every year for my boyfriends sons birthday. He loves everything lemon and it’s always a hit! Such an easy recipe that turns out delicious every single time.
I’m so glad you like the cake!
I don’t usually comment on recipes, but this was divine!! My friends and family absolutely loved this cake and I’ve already been asked to make more for the holidays! Wonderful recipe 10/10
I’m thrilled that you love the cake so much!