Easy Lemon Glazed Loaf – Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Glazed Loaves Because They Think They’re Too Complicated?

If you’re part of that majority, I have wonderful news for you: this Easy Lemon Glazed Loaf is about to change everything. With just a handful of pantry staples and one bright, cheerful lemon, you can create a moist, tender cake draped in a glossy citrus kiss—no professional skills required. I promise, this recipe is so simple you’ll wonder why you ever hesitated.

There’s something magical about the way lemon transforms humble ingredients into sunshine on a plate. The zest perfumes the batter with its vibrant oils, while the juice cuts through sweetness with its playful tang. And that glaze? It’s the kind of effortless elegance that makes this loaf feel special enough for brunch guests, yet cozy enough for Tuesday afternoon tea.

I first discovered this recipe during a particularly gray spring when I craved brightness. The kind that couldn’t be found in weather forecasts or vitamin bottles, but in the alchemy of sugar, eggs, and citrus. What emerged from my oven that day was more than a cake—it was edible optimism. Now it’s my go-to when friends need lifting up, when holidays demand something celebratory yet unfussy, or when I simply want my kitchen to smell like a Mediterranean orchard.

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Easy Lemon Glazed Loaf

There’s something so comforting about a simple, citrusy loaf cake—especially when it’s drizzled with a sweet-tart lemon glaze. This recipe is my go-to when I want a little sunshine in every bite, whether it’s for a quiet morning with tea or a sweet treat to share with friends. Best of all? It comes together in no time with pantry staples!

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The foundation of our loaf. Spoon and level it for the perfect texture—no dense cakes here!
• 1 teaspoon baking powder – Just enough lift to keep things light and tender.
• ½ teaspoon salt – A pinch to balance the sweetness and enhance the lemon flavor.
• ½ cup unsalted butter, softened – Room temperature is key! It should give slightly when pressed.
• 1 cup granulated sugar – Sweetness with a slight crunch in every bite.
• 2 large eggs – Let these sit out with the butter—they’ll blend more smoothly into the batter.
• 2 tablespoons lemon zest – The star of the show! Freshly grated is best for that bright, zesty punch.
• ¼ cup fresh lemon juice – About 2 juicy lemons. Bottled juice just won’t give the same vibrant flavor.
• ½ cup whole milk – Adds richness, but you can substitute with buttermilk for a slight tang.
• 1 teaspoon vanilla extract – A warm undertone that complements the lemon beautifully.

For the Glaze:

• 1 cup powdered sugar – Sifted to avoid lumps for that smooth, dreamy drizzle.
• 2-3 tablespoons lemon juice – Adjust to your taste—more juice for tang, less for sweetness.
• 1 teaspoon lemon zest – Optional, but I love the extra pop of color and flavor!

Let’s Bake: Step-by-Step

Step 1: Prep & Preheat
Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan. For extra insurance, line it with parchment paper—this ensures your loaf slides out effortlessly!

Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This little dance of mixing ensures everything is evenly distributed, so no one bites into a clump of baking powder. Set it aside for now.

Step 3: Cream Butter & Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy—about 3-4 minutes with a hand mixer. Don’t rush this step! The air you incorporate here makes the loaf tender.

Step 4: Add Eggs & Zest
Beat in the eggs one at a time, letting each fully incorporate before adding the next. Then, mix in the lemon zest and vanilla. Your kitchen should smell like a sunny citrus grove by now!

Step 5: Alternate Wet & Dry
With the mixer on low, add half the flour mixture, followed by the milk and lemon juice, then the remaining flour. Mix just until combined—overmixing leads to a tough loaf. A few streaks of flour are okay; they’ll disappear when you fold it gently with a spatula.

Conclusion

There you have it—a simple yet irresistible Easy Lemon Glazed Loaf that’s perfect for brightening up any day. With its tender crumb, zesty lemon flavor, and sweet glaze, this loaf is sure to become a favorite in your baking rotation. Whether you’re serving it for breakfast, dessert, or an afternoon treat, it’s a guaranteed crowd-pleaser.

Now it’s your turn! Whip up this loaf, share your baking adventures in the comments, or tag us on social media—we’d love to see your creations. And if you’re craving more citrusy goodness, check out our other lemon-infused recipes for more inspiration. Happy baking!

FAQs

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is ideal for the brightest flavor, bottled lemon juice can work in a pinch. Just be sure it’s 100% lemon juice without added preservatives, as these can alter the taste.

How do I store the lemon glazed loaf?

Store the loaf in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it for up to 5 days—just let it come to room temperature before serving for the best texture.

Can I freeze this loaf?

Absolutely! Wrap the unglazed loaf tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature and add the glaze just before serving.

My glaze is too thin—how can I thicken it?

If your glaze is runny, simply add a little more powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency. For extra tang, you can also stir in a bit more lemon zest!

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure the blend contains xanthan gum or add ½ teaspoon to the dry ingredients for structure.