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Zesty Lemon Loaf Cake – bakery-style crumb

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A moist, buttery lemon cake bursting with citrus flavor and topped with a tangy-sweet glaze — the perfect balance of rich and refreshing.

Ingredients

Scale

For the Cake:

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ½ cup (1 stick) unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tbsp lemon zest

  • 3 tbsp fresh lemon juice

  • 1 tsp vanilla extract

  • ½ cup sour cream or Greek yogurt

For the Lemon Glaze:

  • 1 cup powdered sugar

  • 2–3 tbsp fresh lemon juice

  • Optional: 1 tsp lemon zest

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

  • Whisk flour, baking powder, baking soda, and salt in a bowl.

  • In another bowl, beat butter and sugar until fluffy. Add eggs, one at a time. Mix in zest, juice, vanilla, and sour cream.

  • Add dry ingredients in two additions, mixing until just combined.

  • Pour into pan and bake 45–55 minutes, until a toothpick comes out clean.

  • Cool 10 minutes in pan, then transfer to a rack.

  • Mix glaze ingredients until smooth. Drizzle over cooled cake.

Notes

  • For a lighter version, use low-fat yogurt.

  • Add poppy seeds or blueberries for variety.

  • Cake can be frozen without glaze and iced before serving.

Find it online: https://thefoodaunt.com/zesty-lemon-loaf-cake-bakery-style-crumb/