Glazed Lemon Easter Loaf Cake Recipe

Glazed Lemon Easter Loaf Cake Recipe - this will be the best loaf cake you've ever had! Buttery, lemony, melt in your mouth with every bite! So easy to do! Jazz it up with Easter colors and a simple glaze! 
Course Dessert
Cuisine American
Keyword lemon cake, loaf cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Calories 442 kcal
Author Anna


  • 2 cup all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup buttermilk
  • 1 Tablespoon lemon zest
  • 1 Tablespoon freshly squeezed lemon juice
  • food coloring (yellow pink), optional

for glaze:

  • 3 Tablespoons powdered sugar divided
  • 3 teaspoons milk divided
  • food coloring optional
US Customary - Metric


  1. Preheat oven to 350 degrees F.
  2. Butter and flour 9" x 5" loaf pan. Set aside.
  3. In a large mixing bowl, whisk together dry ingredients (flour, baking powder, baking soda and salt). Set aside.
  4. In a large mixing bowl, cream butter with electric mixer for 30 seconds. Gradually add sugar, beating for 3 to 4 minutes until light and fluffy.
  5. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well. Add lemon zest and mix well.
  6. Alternating with buttermilk and lemon juice., add the dry ingredients to butter mixture in 3 additions, mixing well after each.
  7. Pour half of the batter into bowl you had flour mixture in (saving on dishes here). Add yellow food coloring, two drops at a time to get desired shade. Remember, the color will be stronger after baking.
  8. Add pink food coloring to the second batter, repeat as with the yellow batter.
  9. Pour pink batter into prepared loaf pan. Spread evenly. Pour yellow batter over the top and spread evenly.
  10. Bake cake for 45 to 50 minutes OR until the top is golden brown and the toothpick inserted into few places comes out clean.
  11. Cool cake in pan for 15 minutes, then invert onto a cutting board. Cool completely.
  12. To make the glaze, divide powdered sugar into two small bowls. Add one teaspoon of milk to each bowl until you reach drizzling consistency. Add food coloring if desired.
  13. Drizzle both glazes over cake.
  14. Cut and serve.
Nutrition Facts
Glazed Lemon Easter Loaf Cake Recipe
Amount Per Serving
Calories 442 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 98mg33%
Sodium 341mg15%
Potassium 105mg3%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 30g33%
Protein 7g14%
Vitamin A 600IU12%
Vitamin C 2.2mg3%
Calcium 56mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.