Glazed Lemon Butter Cake

This simple loaf cake is moist, light and delicious. We've enjoyed it for breakfast numerous times as of late and the whole family enjoys it.

what you'll need...

1 stick butter, softened

1 cup granulated sugar

2 eggs

1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

2 lemons, zested & juiced

1 teaspoon vanilla

for the glaze ―

1 1/2 cup powdered sugar

2 tablespoons of milk or fresh lemon juice

note: I've made the icing both ways and you can't go wrong! My girls find the cake paired with the lemon juice in the icing a bit overpowering, so for them I just do the glaze with sugar and milk

baking instructions

Preheat your oven to 350.

Mix together softened butter and sugar for 3 minutes. Add eggs. In a separate bowl, combine flour, baking powder, baking soda, and salt. Grab another bowl to combine milk, lemon juice, lemon zest and vanilla. Add half of the wet ingredients to the butter sugar mixture, mix for 5 seconds, then add half of the dry and mix for 5 seconds. Repeat with second half, ending with dry ingredients. Pour batter into greased or lined loaf pan. Bake for 35-40 minutes until toothpick comes out clean.

note: I've also separated the batter into smaller loaf pans for more petite portions. Just be sure you adjust your baking time accordingly! If you want to freeze, skip the glaze and wrap in saran wrap and then in foil. I just make the glaze once the loaf thaws and I'm ready to serve!

For the glaze, mix together until smooth. Sometimes I'll play with the sugar to liquid ratio for desired thickness. Pour over slightly warm cake. Top with lemon zest if you wish!

Enjoy xx