Glazed Lemon Loaf Cake

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

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 5.4g
  • Saturated fat: 3.2g
  • Protein: 3.9g
  • Carbohydrate: 36g
  • Cholesterol: 31mg
  • Iron: 1mg
  • Sodium: 166mg
  • Calories from fat: 23%
  • Fiber: 0.6g
  • Calcium: 55mg


  • 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


  1. Preheat oven to 350°.
  2. Coat bottom and sides of an 8-inch loaf pan with cooking spray; dust with 1 tablespoon flour, discarding any excess flour. Set aside.
  3. Spoon 1 3/4 cups flour into dry measuring cups; level with a knife. Stir together flour, baking powder, baking soda, and salt.
  4. 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.
  5. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Place cake on wire rack.
  6. Stir together 3 tablespoons sugar and lemon juice. Spoon mixture over hot cake. Cool 20 minutes. Remove from pan. Cool completely on wire rack.
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