Moist Lemon Loaf Cake With Walnuts and Glaze Tips, FAQ & printable recipe

Tips for success

For the most intense lemon flavor, use a ripe, fragrant lemon. If you have time, let the blended mixture sit for 5 minutes before mixing with the dry ingredients; this allows the lemon oils to meld with the other liquids.

When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing, which can make the cake dry. If you prefer a thicker glaze, use only 2 tablespoons of lemon juice and add more as needed.

To get clean slices, use a serrated knife and cut with a gentle sawing motion. For an extra touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

If you like a more pronounced lemon kick, add a teaspoon of lemon zest to the glaze. The cake is delicious on its own, but a dusting of powdered sugar before serving adds a pretty finish.

Variations

• Lime Loaf: Substitute the lemon with a whole lime, and use lime juice in the glaze. Add a teaspoon of lime zest for extra punch. The flavor is slightly more tart and exotic.
• Orange-Walnut Loaf: Replace the lemon with a whole orange, and use orange juice in the glaze. Add 1/2 cup of dried cranberries along with the walnuts for a festive twist.
• Gluten-Free Lemon Loaf: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour. Ensure the blend contains xanthan gum for structure. The texture will be slightly denser but still moist.
• Lemon Poppy Seed Loaf: Stir 2 tablespoons of poppy seeds into the batter along with the walnuts. The poppy seeds add a delicate crunch and visual appeal. Keep the glaze as is.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.

Freezer

Wrap the unglazed loaf tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat slices in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-10 minutes until warm.

Store the lemon loaf cake in an airtight container at room temperature for up to 3 days. The glaze will stay glossy and the cake will remain moist.

If you prefer a firmer glaze, you can refrigerate it, but bring it to room temperature before serving. Avoid storing it in the refrigerator for more than a day, as it can dry out the cake.

This cake can be baked up to 2 days ahead and stored unglazed in an airtight container. When ready to serve, warm it in a 300°F (150°C) oven for 10 minutes, then pour the glaze over it.

The glaze can also be made ahead and refrigerated in a sealed container for up to 1 week; whisk it before using. The candied lemon zest can be made in advance and kept in an airtight container for up to 2 weeks.

Serving ideas

Serve this lemon loaf cake warm or at room temperature. It pairs beautifully with a cup of Earl Grey tea or a glass of cold milk. For a dessert, add a scoop of vanilla bean ice cream and a drizzle of extra lemon glaze. The bright citrus flavor makes it a refreshing end to any meal, especially in spring and summer.

Cut the loaf into thick slices and arrange on a platter. If you're serving a crowd, you can slice it into thin pieces and fan them out on a serving board. Garnish with fresh mint leaves or edible flowers for a special occasion. The cake is also delicious toasted lightly and spread with butter—try it for breakfast or brunch.

Frequently asked questions

Recipe card

Moist Lemon Loaf Cake With Walnuts and Glaze

Prep 15 minCook 55 minRest 10 minTotal 1 h 20 minServes 10

Ingredients

• 1 whole fresh lemon, washed and cut into wedges
• 3 large eggs
• 1 cup vegetable oil
• 1 cup whole milk
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chopped walnuts
• 1 cup powdered sugar
• 3 tbsp fresh lemon juice
• candied lemon zest for garnish, to taste

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Cut the lemon into wedges, removing any seeds. Place the lemon wedges, eggs, vegetable oil, whole milk, and granulated sugar in a blender. Blend on high until completely smooth, about 30 seconds.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Pour the blended lemon mixture into the dry ingredients and stir with a rubber spatula until just combined. Fold in the chopped walnuts.
3. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter to release any air bubbles.
4. Bake in the preheated oven for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
5. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then carefully lift the loaf out using the parchment paper and place it on the wire rack.
6. While the cake is still warm, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable.
7. Pour the glaze over the warm loaf, letting it cascade down the sides. Sprinkle with candied lemon zest if using. Let the glaze set for about 10 minutes before slicing.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.