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Glazed Lemon Cake




  • 1 3/4 C all-purpose flour divided
  • 1/2 t baking powder
  • 1/2 t salt
  • 8 T 1 stick unsalted butter, softened
  • 1 1/3 C granulated sugar
  • grated lemon zest of one lemon
  • 2 large eggs
  • 1/3 C 2% milk
  • juice of one lemon juice


  • ½ C powdered confectioner’s sugar
  • 4 1/2 t fresh lemon juice
  • 3/4 t grated lemon zest
  • Pinch salt


  • Preheat oven to 325 degrees F. Grease a 8 1/2- by 4 1/2-inch loaf pan with butter or cooking spray.
  • In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer (or a large bowl, using a hand mixer) set on a medium speed, beat together butter, sugar and lemon zest until light and fluffy, 4 to 5 minutes. Add eggs, one at a time, beating to combine after each addition.
  • Turn the mixer to low and gradually add the flour mixture, milk and lemon juice. Beat until just combined. Take care not to overbeat or the bread will be tough.
  • Pour the batter into prepared pan and level with a spatula.