Easy One-Bowl Lemon Drizzle Loaf Cake Recipe with Zesty Glaze for Perfect Homemade Treats
A simple, quick, and delicious lemon drizzle loaf cake made in one bowl with a zesty lemon glaze. Perfect for any occasion and loved by both kids and adults.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- ½ cup (120g) Greek yogurt (can substitute dairy-free coconut yogurt)
- Zest of 2 fresh lemons
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- For the zesty glaze:
- ¾ cup (90g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan lightly with butter or nonstick spray, and line it with parchment paper if desired.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Whisk to combine evenly.
- Add the granulated sugar and melted butter to the dry ingredients. Stir until the mixture looks sandy and slightly damp.
- Mix in the eggs, Greek yogurt, vanilla extract, lemon zest, and lemon juice. Stir gently until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- While the cake bakes, prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
- Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the top with a skewer or fork and pour the glaze evenly over the warm cake.
- Allow the cake to cool completely in the pan (about 30-40 minutes), then remove and slice to serve.
Notes
Use room temperature eggs for better texture. Avoid overmixing to prevent a dense loaf. Fresh lemons are preferred for zest and juice. Tent with foil if browning too fast after 40 minutes. Poke holes before glazing to help the glaze soak in. Adjust glaze sweetness by adding more powdered sugar if needed.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 235
- Sugar: 19
- Sodium: 150
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 4.5
Keywords: lemon drizzle loaf cake, easy lemon cake, one-bowl cake, lemon glaze, quick lemon dessert, homemade lemon loaf