Lemon Glazed Loaf Cake: A Delightful Sweet Treat

Lemon Glazed Loaf Cake Recipe

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Adjust consistency as needed.
Once the cake is completely cool, drizzle the lemon glaze over the top. Optionally, sprinkle with additional lemon zest for garnish.
Slice and serve.

This cake can be stored in an airtight container at room temperature for 2-3 days.
For a stronger lemon flavor, increase the amount of lemon juice in the glaze.
Serve with tea or coffee for a delightful treat.