The Easiest + Most Delicious Lemon Drizzle Loaf Cake

If you love the fresh, zesty flavor of lemons and an ultra-moist cake that’s easy to whip up, then you are going to love this Lemon Cake. I can’t wait to share with you the easiest and most delicious lemon drizzle loaf cake.

Many times you need a quick “go-to” cake that you can always rely on to make quickly for an occasion, or just everyday. In the fall, I love my Zucchini Cheesecake recipe, but in the spring, I definitely want something zingy and brighter! Enter the best lemon glazed cake.

This can be made two ways! Can you believe it? If you love to bake and want to make it from scratch, then I will show you how. If you want a quick version with just a few simple ingredients (and a little help from a boxed mix, ssshhhh don’t tell anyone) then we’ve got that too. Either way, when you’re done, you’ll have a sweet and tangy treat ready to impress. Let’s get baking!

With the help of a box, here’s the quick version:

Ingredients You’ll Need:

• 1 box of lemon cake mix (Betty Crocker preferred)
• 3 eggs
• 1/2 cup vegetable oil
• Lemon
• Water
• 1 cup powdered sugar

Using 1/2 cup of oil, instead of 1/3 cup suggested on the box, will make this cake a bit denser and richer. The extra oil adds moisture, which creates a moist, flavorful cake. The lemon juice will also help balance the richness.

Instructions for the easy version of lemon drizzle loaf cake

Prep the pan and the oven

Preheat your oven to the temperature listed on the cake mix box. Grease and flour your loaf pan so your cake pops out perfectly once it is baked.

Mix It Up

In a large mixing bowl, combine the cake mix, eggs, vegetable oil, water (check the box for the amount), and the juice from half of the lemon. Stir everything together until the batter is smooth and well combined.

Bake to Perfection

Pour the batter into your prepared loaf pan and smooth out the top. I prefer using a glass pan.

Place it into the oven and bake according to the time on the box, or until a toothpick inserted into the center comes out clean. Keep an eye out if your oven bakes quickly.

Prepare the lemon glaze for the drizzle

While your cake is baking, whip up the lemon glaze using 1 cup of powdered sugar plus 2 Tablespoons fresh lemon juice. Whisk until it’s smooth and creamy with no lumps in sight.

Cool down time

Once your cake is done, let it sit in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before adding the drizzle. I know this is the hard part, because you want to get right to making that loaf pretty. But resist the urge!

The loaf must be completely cooled down before drizzling on the glaze, or it will cause the glaze to evaporate too quickly into the cake.

Making your lemon loaf into the drizzle cake it was meant to be

Now that the cake has cooled completely, get ready to elevate it to the next level. You can leave it in the loaf pan or place it on a serving platter. If you leave it in the pan and drizzle, save a bit of the glaze to drip down the sides once you place it on it’s final platter or cake plate.

Use a spoon to drizzle the lemon icing all over the top, letting it flow down the sides. Yum!

Allow it set for several minutes before slicing. Use a bread knife to get a smooth slice. Enjoy this fresh lemony cake anytime. It makes a great little tea cake, or a wonderful dessert. I wouldn’t rule out a dollop of whipped cream or some fresh blueberries on the side.

This lemon loaf cake is proof that easy recipes can still be incredibly delicious! Whether you’re making it for a family brunch, a casual afternoon treat, or just because you’re craving something sweet and tangy, this lemony cake will not disappoint.

TOOLS YOU’LL NEED

If you prefer to make a cake from scratch, follow this easy recipe below for an almost exact version of the box cake.

If the box mix isn’t sold in your area, or you prefer to make recipes from scratch (I do most of the time) you can still enjoy this yummy lemon cake. Either way, it is super yummy and easy to make.

Lemon Drizzle Loaf Cake from scratch

Lemon Drizzle Loaf Cake

This Lemon Loaf Cake with a lemon glaze is such a yummy treat! Serve as a breakfast side to your tea or coffee or enjoy as a refreshing dessert. It's lemony goodness is sure to brighten your day.

Print Recipe Pin Recipe

Ingredients

  

For the Lemon Loaf Cake:**

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest from about 1 lemon
• ½ cup sour cream or plain yogurt
• ¼ cup fresh lemon juice about 1-2 lemons

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Optional: additional lemon zest for garnish

Instructions

 

Preheat the Oven:

• Preheat your oven to 350°F. Grease and flour a 9 x 5 inch loaf pan.

Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Set aside.

Cream Butter and Sugar:

• In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy (about 2-3 minutes).
• Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest.

Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice. Start and end with the flour mixture. Mix just until combined.

Bake:

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, especially if you know your oven runs hotter.

Cool:

• Allow the cake to cool in the pan for about 10-15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely.

Prepare the Glaze:

• In a small bowl, mix the powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency as needed; it should be thick enough to drizzle but fluid enough to pour.

Glaze the Cake:

• Once the cake is completely cooled, drizzle the lemon glaze over the top. Don't do it before it's cooled or it will just absorb into the cake.
• Garnish with lemon zest if desired.

I hope you’ll give this lemony cake a try, it is so delicious and a bit addicting! You can even make this recipe and bake it in a round cake pan. When cut, the wedge slices look pretty on a plate and are fun to enhance with ice cream or berries and more!

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