GLAZED BUTTERMILK LEMON LOAF

Read Time: 4 minutes
by Karen
27 comments

If you love lemony cakes and cookies you’re going to love this glazed lemon loaf. It’s a delicious cross between a cake and a very moist sweet bread. The glaze is very tangy and is sure to lighten the mood of anyone who tastes it. I like to serve it at tea time but it also makes a delightful breakfast treat or dessert.

A serving plate with a glazed lemon loaf on it.

What Ingredients Do I Need?

For the cake:

Lemon zest – I always recommend using unwaxed lemons for zesting.
Granulated sugar
Unsalted butter – At room temperature.
Eggs – Use large eggs brought to room temperature before baking. To do this take your eggs out of the fridge at least an hour before using or put cold eggs in a bowl of hot water for 10 minutes to warm them quickly.
Vanilla – For the best flavor I always recommend using pure extract.
Cake flour – You want cake flour as it has a lower level of protein than all-purpose flour and is better suited to cakes.
Baking powder
Buttermilk – Brought to room temperature.

For the glaze:

Icing sugar
Lemon juice – Freshly squeezed.

How To Make Glazed Buttermilk Lemon Loaf

I always like to start by taking my eggs, butter, and buttermilk out of the fridge the morning I’m going to bake. This allows ample time for them to come to room temperature. When I first started baking I really had no idea how important this step is. You see room-temperature dairy ingredients like butter, eggs, milk, and buttermilk form an emulsion that traps air. When baked, that trapped air expands and produces fluffier baked goods. So there you have it! For a fluffier cake or loaf make sure to take your eggs, butter, and buttermilk out of the fridge at least an hour before so they can come to room temperature. When you’re ready to start baking the glazed lemon loaf, preheat the oven to 350F or 177 Celsius.

Prepare pan– While the oven is heating up, butter and line your loaf pan with parchment paper. Next start grating the lemon rind. You want to use a rasp or a fine hand grater. Make sure to avoid getting any of the white pith. You just want the yellow rind.
Prepare batter – Using a hand or stand mixer, cream the butter, sugar, lemon rind, and vanilla until light and fluffy (about 5 minutes). Add the eggs 1 at a time being sure to beat well after each one. Continue beating for another 2-3 minutes after all eggs have been added. Whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture alternatively with the buttermilk, beginning and ending with the dry ingredients. Make sure it’s completely mixed without over-beating.

Bake – Pour the batter into the loaf pan making sure to spread it out evenly. Bake on the center rack for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Glaze – When the cake is cooled whisk together the icing sugar with enough lemon juice to make a thick glaze and spread over the cake. Allow the glaze to harden before serving.

A pretty plate with slices of glazed buttermilk lemon loaf on it.

FREQUENTLY ASKED QUESTIONS;

Why did my lemon loaf collapse? There may be too much sugar in your recipe. It's also possible you did not use enough baking powder or did not bake the loaf long enough for it to fully form. 

Why did my lemon loaf crack on top? The top cracks because the outside of the loaf cooks faster than the middle. Because of this the inner batter rises and releases steam causing the top to crack. This is not a cause for worry. Cracks are fine!

Why is my lemon loaf dry? This is often from baking the loaf for too long causing it to dry out in the oven. However it can also be from using the wrong ingredients or improperly mixing the batter.