By Aditi Saraswat
November 1, 2026
This lemon loaf cake has a soft, buttery crumb with a gentle tang that comes from fresh lemon juice and the aromatic oils from the lemon zest. A thin citrus glaze is settled over the top, adding a sweet-tart finish that perfectly cuts through the richness of the cake. Pair it for an afternoon tea break or serve it as a light dessert to have after a decadent meal.
1½ cups all-purpose flour ¾ cup powdered sugar ½ cup unsalted butter, softened 2 eggs ½ cup milk 2 tablespoons fresh lemon juice 2 teaspoons lemon zest 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon vanilla extract ¼ teaspoon salt ½ cup powdered sugar 1–2 tablespoons lemon juice
Preheat the oven to 180°C. Grease a loaf tin with butter and line its base and sides with the baking paper.
Beat the softened butter and powdered sugar until light and fluffy. Add eggs one at a time, mixing well after every addition.
Mix in lemon zest, lemon juice and vanilla extract. The zest adds aromatic citrus oils, whereas the juice gives the batter its tangy taste.
In another bowl, sift flour, baking powder, baking soda and salt together. Add this to the butter mixture alternately with milk until it is combined nicely.
Pour the batter into the tin and bake for about 40–45 minutes. Let it cool down thoroughly, then drizzle with a smooth lemon juice and sugar glaze.