Lemon Cake with Lemon Glaze

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Lighter than a traditional pound cake, this Lemon Loaf Cake is tender with a bright sweet flavor and the lemon glaze adds the perfect touch–the literal icing on top.

Iced Lemon Cake

This Iced Lemon 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.

Iced Lemon Loaf Cake is wonderfully snackable and perfect with a cup of coffee or tea! get the recipe at barefeetinthekitchen.com

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.

Iced Lemon Loaf from The My Little Pony Baking Book is a kid and adult favorite! get the recipe at barefeetinthekitchen.com

I’m a big fan of lemon desserts and enjoy making them often. Everything from Lemon Bars to Lemon Coffee Cake has had its moment in the spotlight in my kitchen.

This Lemon Cake 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 thick smear of buttercream frosting from time to time but some cakes call for a lighter more delicate glaze. Glaze icings work well on breads and loaf cakes, like this Zucchini Snack Cake with Orange Glaze I shared a while back.

Iced Lemon Loaf Cake - get the recipe at barefeetinthekitchen.com

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 pastry 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 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.

Lemon Loaf Cake with an irresistible lemon glaze is just one of the recipes waiting for you in The My Little Pony Baking Book!

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!

Lemon Cake with Lemon Glaze

  1. Preheat oven to 325°F. Grease an 8×4 inch loaf pan with butter or nonstick cooking spray.
  2. 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.
  3. 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.
  4. Scoop the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
  5. 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.
  6. 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.
  7. 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.

Lemon Loaf Cake with Lemon Glaze - get the recipe at barefeetinthekitchen.com

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.

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Iced Lemon Loaf Cake - get the recipe at barefeetinthekitchen.com

Lemon Cake with Lemon Glaze

5 from 2 votes
Iced Lemon Loaf recipe from My Little Pony Baking Book by Christi Johnstone
Pin Print Review
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 slices

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 8x4 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

Calories: 239kcal · Carbohydrates: 34g · Protein: 3g · Fat: 10g · Saturated Fat: 5g · Cholesterol: 64mg · Sodium: 160mg · Potassium: 49mg · Sugar: 21g · Vitamin A: 335IU · Vitamin C: 2.2mg · Calcium: 23mg · Iron: 0.9mg
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Irresistible Iced Lemon Cake - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jeressa says

    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 😁5 stars

  2. Becky says

    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.5 stars

    • Mary Younkin says

      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.