Whole Lemon Loaf Cake with Lemon Glaze Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Boil a pot of water for the lemon. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides. Preheat the oven to 320°F (160°C).

Measure out the flour, sugar, and other ingredients. Have the blender ready. This recipe moves quickly once the lemon is boiled, so having everything prepped ensures a smooth process.

Instructions

Boil and Blend the Lemon

1. 1Boil and Blend the Lemon
   Place the whole lemon in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 6 minutes. Drain and let cool slightly. Cut the lemon in half and remove any seeds. Transfer the lemon (including the peel) to a blender. Add the sugar, eggs, milk, and oil. Blend until completely smooth and velvety, about 30 seconds.
   Look for The lemon puree should be smooth with no large pieces of peel.
   Tip Boiling the lemon removes bitterness from the pith, so don't skip this step.
2. 2Mix the Dry Ingredients
   In a large mixing bowl, whisk together the all-purpose flour and baking powder until well combined. Pour the lemon puree mixture into the dry ingredients. Use a whisk to combine until just smooth, being careful not to overmix. The batter will be thin and pourable.
   Look for The batter should be lump-free and slightly frothy.
   Tip Overmixing can make the cake tough; stir until no streaks of flour remain.

After boiling, the lemon should be slightly softened and the water may look a little cloudy. When blended, the puree should be smooth and pale yellow, with no visible pieces of peel. The mixture will have a frothy top from the eggs and oil. It should smell sweet and citrusy, not bitter.

Bake and Cool the Loaf

3. 3Bake the Loaf
   Preheat the oven to 320°F (160°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang. Pour the batter into the prepared pan. Bake for 35 minutes, or until the top is golden and domed, and a toothpick inserted into the center comes out clean.
   Look for The cake should be golden brown and spring back when lightly pressed.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent loosely with foil for the last 10 minutes.
4. 4Cool the Cake
   Remove the cake 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. Let it cool completely before glazing, about 1 hour.
   Look for The cake should be completely cool to the touch before glazing.
   Tip Cooling completely prevents the glaze from melting into the cake.

The cake should rise evenly, with a golden-brown, domed top. The edges will pull slightly away from the pan. When you press the center, it should spring back. A toothpick inserted in the middle should come out clean. The kitchen will smell intensely of lemon. Let it cool completely before glazing.

Glaze and Finish

5. 5Make the Glaze
   In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth and pourable. The glaze should be thick but drizzleable. If it's too thick, add a few more drops of lemon juice.
   Look for The glaze should coat the back of a spoon and slowly run off.
   Tip Add lemon juice gradually to get the right consistency.
6. 6Glaze and Garnish
   Pour the glaze over the cooled loaf, letting it drip down the sides. Immediately sprinkle the fresh lemon zest over the top before the glaze sets. Let the glaze set for about 10 minutes before slicing.
   Look for The glaze should be set but still glossy, with visible zest on top.
   Tip For a cleaner slice, use a serrated knife and wipe it between cuts.
7. 7Slice and Serve
   Slice the loaf into thick, even pieces. The interior should be moist, tender, and fragrant with lemon. Serve as is or with a cup of tea.
   Look for The crumb should be soft and yellow with no raw spots.
   Tip Store leftovers in an airtight container at room temperature for up to 3 days.

The glaze should be smooth, white, and pourable. When poured over the cake, it will run down the sides, creating a glossy, slightly translucent coating.

The lemon zest on top will add flecks of bright yellow. The glaze sets within minutes, becoming firm but not hard. Slicing should reveal a moist, tender crumb.

Common mistakes

A common mistake is not boiling the lemon long enough, leaving bitterness. Another is overmixing the batter, which can make the cake tough. Also, be sure to remove all seeds from the lemon before blending; they can add a bitter, unpleasant texture.

Finally, don't skip lining the pan with parchment—this cake is tender and can stick to the pan, making it hard to remove without breaking.

How to tell it’s done

The cake is done when the top is deeply golden and domed, and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should register 160°F (71°C) on an instant-read thermometer.

If the top browns too quickly, tent with foil. Let the cake cool completely before glazing—this prevents the glaze from soaking in and ensures a beautiful finish.

• Egg dishes: 160°F (71°C) in the thickest part