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

Tips for success

For the best flavor, use an organic lemon, as the peel is not treated with wax. If using a non-organic lemon, scrub it well under warm water.

The lemon should be heavy for its size, indicating juiciness. Remove all seeds before blending to avoid bitterness. Blending the lemon with the liquid ingredients ensures a smooth puree.

When whisking the dry ingredients into the wet mixture, use a gentle hand. Overmixing can make the cake tough. The batter should be just combined, with no visible flour streaks.

For a more intense lemon flavor, add a teaspoon of lemon zest to the glaze. Let the cake cool completely before glazing, or the glaze will soak in and become translucent.

Variations

• Orange Loaf: Replace the lemon with a whole organic orange, seeded and chopped. Use orange juice in the glaze instead of lemon juice. The flavor is sweeter and milder, with a lovely orange aroma.
• Lime Loaf: Swap the lemon for two small limes, seeded and chopped. Use lime juice in the glaze. This version is more tart and fragrant, perfect for those who love a zesty kick.
• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients. The seeds add a pleasant crunch and visual contrast. Keep the glaze as is for a classic lemon-poppy seed combination.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly more tender, but the cake will still be moist and delicious. Add 1/4 teaspoon xanthan gum if your blend doesn't include it.

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 for best flavor.

Freezer

Freeze the unglazed loaf wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge, then glaze and serve.

Reheat

To serve warm, microwave individual slices for 10 seconds, or toast lightly. Avoid overheating to keep the crumb moist.

Store the glazed loaf in an airtight container at room temperature for up to 3 days. If the weather is humid, refrigerate to prevent mold. The glaze may become sticky in the fridge, but the cake will stay moist. For longer storage, freeze the unglazed loaf.

The cake can be baked a day ahead and kept unfrosted at room temperature. Glaze it just before serving for the best presentation. The batter can also be made a few hours ahead and kept in the refrigerator, but bring it to room temperature before baking.

Serving ideas

Serve slices of this lemon loaf with a cup of hot tea or coffee. The bright citrus flavor pairs well with black tea or a creamy latte.

For a dessert, add a dollop of whipped cream or a scoop of vanilla ice cream. The cake is also delicious toasted and spread with a little butter.

This loaf is perfect for brunch, picnics, or as an afternoon snack. It travels well and stays moist, making it a great choice for a potluck.

The glaze sets firmly, so it won’t smear when wrapped. Cut thick slices to showcase the tender crumb and the glossy glaze.

Frequently asked questions

Recipe card

Whole Lemon Loaf Cake with Vanilla Glaze

Prep 15 minCook 50 minTotal 1 h 5 minServes 8

Ingredients

• 1 whole organic lemon, unpeeled, seeded and chopped
• 3 large eggs
• 1 cup granulated sugar (200g)
• 1/2 cup whole milk (100ml)
• 1/2 cup vegetable oil (100ml)
• 2 cups all-purpose flour (250g)
• 1 packet baking powder (10g)
• 1 packet vanilla sugar (5g)
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions

1. Chop the whole organic lemon into chunks, removing any seeds. Place the lemon chunks in a high-speed blender. Add the eggs, sugar, milk, and oil. Blend on high until completely smooth and frothy, about 1 minute. The mixture should be pale yellow and aromatic.
2. Pour the lemon puree into a large mixing bowl. Sift the all-purpose flour, baking powder, and vanilla sugar over the wet mixture. Whisk gently until just combined and no streaks of flour remain. The batter will be slightly thick but pourable.
3. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on two sides. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
4. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment overhang and transfer to the wire rack to cool completely, about 1 hour. The cake must be fully cool before glazing.
5. In a small bowl, whisk together the powdered sugar and fresh lemon juice until the mixture is thick and opaque white. It should fall from the whisk in a slow ribbon. If too thick, add a few drops of lemon juice; if too thin, add more powdered sugar.
6. Drizzle the glaze in generous zigzags over the top of the cooled loaf. Let it set for about 10 minutes before slicing. Use a serrated knife to cut thick slices, pressing down gently to reveal the ultra-moist, sunshine-yellow crumb.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

6 g

Carbohydrates

55 g

Fat

16 g

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