Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 129
Calories from Fat 17 (13%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 7.1mg 2%
Sodium 162.3mg 7%
Potassium 44.4mg 1%
Total Carbohydrate 22.1g 7%
Dietary Fiber 1.2g 5%
Sugars 0.5g
Protein 4.8g 10%

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Glazed Lemon Loaf Cake

100% would make this recipe again!
Recipe Description
This lemon-flavored cake is baked in a loaf pan and is similar to a pound cake. Serve it for a brunch dessert with fresh berries and ice cream. It also freezes well.
Prep time
15 min
Cook time
1 hr 1 min
Ready In
1 hr 16 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  lemon juice
1/2 Cup(c)  whole milk
1 Teaspoon(t)  vanilla extract
2 Teaspoon(t)  lemon zest, grated
2   large eggs
1/2 Cup(c)  butter, at room temperature, cut into pieces
1 1/2 Cup(c)  sugar, divided
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  baking powder
1 2/3 Cup(c)  all purpose flour


Preheat oven to 350° F. In a medium bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, beat 1 cup sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Add dry ingredients to butter-sugar mixture alternately with milk, starting and ending with dry ingredients. Pour batter into a sprayed or buttered 4 1/2 by 8 1/2 by 2 1/2 inch loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven. Meanwhile, in a small saucepan over medium low heat, combine remaining 1/2 cup sugar with lemon juice and stir until sugar is dissolved, about 1 minute. While cake is warm and still in the pan, gradually spoon lemon glaze over it, adding more as glaze is absorbed. Use all of the glaze. Cool cake completely in pan, then remove from pan. Serve warm or at room temperature with berries or ice cream, if desired. Wrap in foil or plastic wrap to store.

Additional notes

Perfect for Brunch

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Glazed Lemon Loaf Cake
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