Whole Lemon Loaf Cake with Citrus Glaze Tips, FAQ & printable recipe

Tips for success

For the most vibrant lemon flavor, use a fresh, heavy lemon with thin skin. The thinner the skin, the less bitter the pith.

If you're sensitive to bitterness, you can remove the pith and use only the zest and flesh, but the texture will be slightly different. Also, make sure your baking powder is fresh—old baking powder won't give the loaf the lift it needs.

To get clean slices, use a serrated knife and wipe the blade between cuts. If you prefer a thicker glaze, let the first layer set for a few minutes before adding a second.

The loaf tastes even better the next day, as the flavors meld. Store it covered at room temperature for up to four days, or freeze for longer storage.

Variations

• Lemon Poppy Seed: Stir 2 tablespoons of poppy seeds into the batter after mixing. The seeds add a pleasant crunch and visual contrast. Proceed with the glaze as directed.
• Lemon Blueberry: Gently fold 1 cup of fresh or frozen blueberries into the batter before baking. If using frozen, toss them in a little flour to prevent sinking. The berries burst and create pockets of jammy sweetness.
• Lemon Olive Oil: Replace the vegetable oil with a mild extra-virgin olive oil. The oil adds a fruity, peppery note that complements the lemon. Use a light olive oil to avoid overpowering the citrus.
• Lemon Herb: Add 1 tablespoon of finely chopped fresh thyme or rosemary to the batter. The herbs add an unexpected savory touch that pairs well with the lemon. Reduce the sugar to 3/4 cup if you prefer a less sweet loaf.

Storage and make-ahead

Fridge

Store the glazed loaf in the refrigerator for up to 1 week; bring to room temperature before serving for best texture. The fridge may firm the crumb slightly.

Freezer

Freeze the unglazed loaf for up to 3 months; wrap tightly in plastic wrap and foil.

Reheat

To reheat a slice, microwave for 10-15 seconds or toast lightly. This refreshes the crumb and releases the citrus aroma.

Store the glazed loaf in an airtight container at room temperature for up to 4 days. If the weather is very humid, the glaze may soften slightly, but the cake stays moist.

For longer storage, wrap the unglazed loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Glaze after thawing.

The loaf can be baked a day ahead and kept unglazed. Wrap it tightly in plastic wrap once completely cool. The next day, make the glaze and pour it over. You can also freeze the unglazed loaf for up to 3 months; thaw overnight in the refrigerator, bring to room temperature, and glaze before serving.

Serving ideas

Serve this loaf at room temperature with a cup of tea or coffee. The glaze provides a sweet-tart contrast to the tender crumb. For a dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. The citrus flavor is bright enough to stand alone, so keep accompaniments simple.

For a brunch spread, slice the loaf thick and arrange on a platter. The glaze will catch the light and look inviting.

If you're serving it to guests, you can dust with a little extra powdered sugar just before serving, though the glaze is already quite sweet. This loaf is also delicious toasted lightly, which brings out the citrus oils.

Frequently asked questions

Recipe card

Whole Lemon Loaf Cake with Citrus Glaze

Prep 15 minCook 50 minRest 10 minTotal 1 h 15 minServes 8

Ingredients

• 1 whole organic lemon, seeded and cut into wedges
• 3 large eggs
• 1 cup granulated sugar (200g)
• 1/2 cup milk (100ml)
• 1/2 cup vegetable oil (100ml)
• 2 cups all-purpose flour
• 10 g baking powder
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Place the seeded lemon wedges, eggs, sugar, milk, and oil in a blender. Blend on high until completely smooth, about 30 seconds. The mixture should be pale yellow and frothy with no visible pieces of lemon.
2. In a large mixing bowl, sift together the all-purpose flour and baking powder. This removes lumps and aerates the flour for a lighter crumb.
3. Pour the blended lemon mixture into the bowl with the flour. Add the vanilla extract. Gently whisk until just combined into a smooth, ribbon-like batter. Do not overmix, or the cake will be tough.
4. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal. Lightly grease the paper.
5. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the loaf should register 200°F (93°C) for a fully set crumb.
6. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack to cool completely before glazing.
7. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. The glaze should be thick but still drizzle easily.
8. Drizzle the glaze generously over the cooled loaf in a zigzag pattern. Let it set for a few minutes before slicing. Slice thick and press gently to show the moist, fragrant crumb.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

52 g

Fat

17 g

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