Glazed Lemon Buttermilk Loaf Cake Recipe

This easy Glazed Lemon Buttermilk Loaf Cake recipe is bursting with fresh lemon flavor and topped with a sweet, tangy glaze – perfect for spring baking.

There’s something irresistible about a Glazed Lemon Buttermilk Loaf Cake – it’s moist, tender, and infused with the bright zing of fresh lemon juice and zest. Whether you’re serving it for a weekend brunch, afternoon tea, or as a light dessert, this citrusy loaf is always a crowd-pleaser.

The balance of sweet and tart flavors makes it incredibly refreshing, especially in warmer months when you’re craving something light yet satisfying. Plus, it comes together with simple pantry ingredients, making it an easy go-to recipe for bakers of all levels.

What really takes this Lemon Buttermilk Loaf Cake over the top is the homemade lemon glaze. Poured over the warm cake, it soaks in just enough to enhance every bite with tangy sweetness while creating a slightly crisp, glossy finish. This Glazed Lemon Buttermilk Loaf Cake stores well and even tastes better the next day, making it a great make-ahead treat.

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Ingredients

• Cake
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons melted butter
• 1/4 cup neutral oil – Canola, Avocado, or Grapeseed
• 1 1/4 cups granulated sugar
• zest of 2 lemons
• juice of 2 lemons
• 2 large eggs, room temperature
• 1 cup buttermilk
• Glaze
• 1 cups powdered sugar
• juice of 1/2 lemon
• zest of 1 lemon

Tips

• You can create buttermilk with 1 cup whole milk and 2 teaspoons lemon juice or white vinegar
• Eggs should be almost room temperature to combine in batter
• Whisk dry ingredients together, so there are no clumps

(Serves 8)

To Prepare:

1. Preheat oven to 350 degrees.  Spray 9 x 5 inch loaf pan with cooking spray or oil.  Place parchment over inside pan, hanging over on two sides.
2. In a large bowl, whisk together flour, baking powder and salt – set aside.
3. In a stand mixer or large bowl, mix on high speed butter, oil and sugar for 3 minutes.  Add zest of lemons and mix again for 1 minute.
4. Add lemon juice and mix until incorporated.  Add eggs and mix for 3 minutes until batter is light in color.
5. Add 1/3 of dry ingredients and 1/3 of buttermilk, mix on low speed for 30 seconds.  Repeat twice more until combined.
6. Spoon into prepared pan and smooth out on top.  Bake in oven for 45-50 minutes or until a toothpick comes mostly clean.
7. Remove and cool for 25 minutes. Remove cake from pan and place on a wire rack.
8. Whisk together all of Glaze ingredients.  Pour over top of cake and smooth out on top with spatula, allowing glaze to gently drip over edges.
9. Serve warm or store in refrigerator until ready to serve.  Enjoy!

Serve this Glazed Lemon Buttermilk Loaf Cake plain, with fresh berries, or even a dollop of whipped cream for a delightful twist.