Glazed Lemon Loaf Cake

The sweetness and texture of this cake are similar to those of a traditional pound cake.


12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 205
Fat 5.4 g
Satfat 3.2 g
Protein 3.9 g
Carbohydrate 36 g
Cholesterol 31 mg
Iron 1 mg
Sodium 166 mg
Caloriesfromfat 23 %
Fiber 0.6 g
Calcium 55 mg


Cooking spray
1 tablespoon all-purpose flour
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter, softened
1 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 large egg whites
1 (8-ounce) carton plain fat-free yogurt
3 tablespoons sugar
1/4 cup fresh lemon juice


Preheat oven to 350°.

Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.

Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.

Beat butter, sugar, lemon rind, vanilla, egg, and egg whites with a mixer at medium speed until smooth. Add flour mixture, alternately with yogurt and beginning and ending with flour mixture; beat well after each addition. Pour into prepared pan, spreading evenly.

Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Place cake on wire rack.

Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes. Remove from pan. Cool completely on wire rack.