5 from 1 vote
Lemon Loaf Cake with Lemon Glaze is light, moist and lemony. A delicious lemon dessert with the perfect balance of sweet and tart!
Lemon Loaf Cake with Lemon Glaze
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Lemon Loaf Cake with Lemon Glaze is light, moist and lemony. A delicious lemon dessert with the perfect balance of sweet and tart!

Course: Dessert
Cuisine: American, Gluten free
Yield: 8 slices
Calories: 427 kcal
Ingredients:
  • 1 1/2 cups gluten free flour
  • 1/2 teaspoon xanthan gum
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 large eggs
  • 2 teaspoons lemon zest (2 lemons)
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 1/3 cup, plus 2 tablespoons freshly squeezed lemon juice
  • 1 cup powdered sugar
Directions:
  1. Preheat oven to 350 degrees.

  2. Grease 9"x5" loaf pan.  Add parchment paper to the bottom of the pan, then grease and flour the pan.

  3. In a medium mixing bowl, stir together the gluten free flour, xanthan gum, baking powder and salt.

  4. Whisk the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla in a large mixing bowl.

     

  5. Slowly whisk the flour mixture into the yogurt mixture until combined.

  6. Using a rubber spatula, fold the vegetable oil into the batter until it is incorporated.

  7. Place the batter in the loaf pan and bake for 40-45 minutes, or until a wooden pick placed in the center of the cake comes out clean.

  8. While the cake is baking, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan over medium-low heat.  Stir occasionally until the sugar dissolves.  Remove from heat and set aside.

  9. Once the cake is done, remove from oven and allow to cool in the pan for 10 minutes.  Carefully remove the cake from the pan and place on a baking rack over a sheet pan.  Then pour the lemon juice and sugar mixture over the cake and allow to soak in.

  10. To make the glaze:  Combine the 2 tablespoons of lemon juice with the powdered sugar and stir until smooth.

  11. Once the cake has cooled, drizzle the glaze over the top and down the sides.

Notes

Recipe slightly adapted from Lemon Yogurt Cake, page 168, Barefoot Contessa at Home

Nutrition Facts
Lemon Loaf Cake with Lemon Glaze
Amount Per Serving (1 slice)
Calories 427 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 12g 60%
Cholesterol 65mg 22%
Sodium 190mg 8%
Potassium 206mg 6%
Total Carbohydrates 67g 22%
Dietary Fiber 2g 8%
Sugars 50g
Protein 5g 10%
Vitamin A 2.4%
Vitamin C 5.6%
Calcium 11.5%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.