Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¾ cup granulated sugar
• 2 eggs
• Zest of 2 lemons (about 2 tbsp)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp vanilla extract
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk (dairy or plant-based)
For the glaze:
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- In another bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the loaf pan and smooth the top.
- Bake 50–60 minutes, until golden and a toothpick comes out clean.
- Make the glaze: While cake bakes, whisk powdered sugar and 2 tbsp lemon juice. Add more juice for thinner consistency.
- Let cake cool 10 minutes in the pan. Poke holes all over with a skewer. Slowly drizzle warm glaze over the top—it will soak in beautifully!
- Cool completely before slicing.
✨ Store airtight at room temp for up to 5 days—the glaze keeps it moist!
💡 Make ahead: Freeze slices for quick treats later. Thaw at room temp.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 55 mins , Total Time : 1 hr 10 mins , Servings : 10 slices , Calories : 240 , Net Carbs: 32g , Fats: 10g , Protein: 4g