Sunshine Glazed Lemon Loaf Cake

A slice of pure happiness is waiting to be baked. Picture a wonderfully moist and tender loaf cake, bursting with the bright, zesty flavor of fresh lemons. This loaf has a delicate, pale yellow crumb, indicating a perfectly balanced bake. A generous, thick white glaze cascades over the top and down the sides, adding a sweet contrast to the citrus tang. To finish, a scattering of vibrant lemon zest promises an extra pop of flavor. This guide provides every detail needed to assemble this beautiful and delicious treat at home.

What’s Needed

Here is a list of all the halal ingredients and kitchen tools required for this recipe.

Halal Ingredients

• 🍋 3 large lemons (for zest and juice)
• 🧈 ½ cup (113g) unsalted halal butter, softened to room temperature
• 🍚 1 cup (200g) granulated sugar
• 🥚 2 large eggs, at room temperature
• 🥛 ½ cup (120ml) halal buttermilk, at room temperature
• 🌾 1 ½ cups (180g) all-purpose flour
• 🥄 1 ½ teaspoons baking powder
• 🧂 ½ teaspoon salt
• 🧊 1 cup (120g) powdered sugar

Kitchen Equipment

• 🥣 A large mixing bowl
• 🥣 A medium mixing bowl
• 👋 An electric hand mixer or stand mixer
• 🔪 A microplane or fine grater (for zesting)
• 🍞 A 9×5 inch (23×13 cm) loaf pan
• 🔳 A wire cooling rack
• ✨ A small whisk

Assembling the Lemon Loaf Cake

Following these steps with care will lead to a wonderfully fragrant and delicious lemon loaf, just like the one pictured.

1. Preparation is Key The process begins by preheating the oven to 350°F (175°C). The loaf pan is then prepared by greasing it with butter and lightly dusting it with flour. This essential step ensures the cake will release easily from the pan after baking, preserving its beautiful shape.
2. Combining the Dry Ingredients In the medium mixing bowl, the flour, baking powder, and salt are whisked together. Whisking them helps to distribute the baking powder evenly, which is what gives the cake its consistent lift and tender texture. Set this bowl aside for now.
3. Whipping up the Base In the large bowl, the softened halal butter and granulated sugar are beaten together with an electric mixer on medium-high speed. This technique is called creaming. The goal is to beat them for about 3-5 minutes until the mixture turns pale, light, and fluffy. This step incorporates air into the batter, which is fundamental for a light crumb. The zest of two lemons is added and beaten in with the butter and sugar. This infuses the fat with lemon oil, making the lemon flavor more pronounced throughout the cake.
4. Adding the Eggs The eggs are added one at a time, beating well after each addition until it is fully incorporated. Using room temperature eggs is important, as they mix more evenly into the batter and help it trap more air. Cold eggs can cause the butter to re-harden and curdle the mixture.
5. Bringing the Batter Together Now it’s time to combine the wet and dry ingredients. The mixer speed is turned down to low. The dry ingredient mixture is added in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix only until the flour streaks just disappear. Do not overmix! Overmixing develops gluten in the flour, which would result in a tough, dense cake instead of the soft, fine crumb seen in the photograph. Finally, the juice of one lemon is gently stirred into the batter.
6. Baking to Golden Perfection The finished batter is poured into the prepared loaf pan and the top is smoothed with a spatula. The pan goes into the preheated oven to bake for 45-55 minutes. The cake is done when a wooden toothpick or skewer inserted into the center comes out clean with no wet batter attached. The top will be a lovely golden brown.
7. The Cooling Period Once baked, the loaf is left to cool in the pan on a wire rack for about 15 minutes. This allows it to set slightly. Afterwards, it is carefully inverted onto the wire rack, removed from the pan, and left to cool completely. This step is crucial; applying glaze to a warm cake will cause it to melt and slide right off.
8. Making the Sweet Glaze While the cake cools, the glaze is prepared. In a small bowl, the powdered sugar is whisked with 2 tablespoons of lemon juice (or milk for a more opaque, white glaze as seen in the image). The liquid is added slowly until a thick but pourable consistency is reached. It should be thick enough to coat the back of a spoon but still flow enough to be drizzled.
9. The Finishing Touches Once the loaf is completely cool, it’s time for the final flourish. The thick glaze is drizzled back and forth over the top of the cake, allowing it to drip attractively down the sides. Before the glaze sets, the zest of the final lemon is sprinkled over the top. This not only looks beautiful but also adds a fresh, aromatic finish.

The cake is now ready. Allow the glaze to set for at least 20 minutes before slicing and serving on a platter. Seeing the bright, zest-flecked interior alongside the beautifully glazed exterior is a truly rewarding moment. Everyone will be delighted to try a piece of this homemade sunshine.