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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.
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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.