Lemon Loaf Cake with Immune Boost Glaze

Lemon Loaf Cake with Immune Boost Glaze


  • 1 1/2 cups all-purpose flour 
  • 1 1/2 tsp baking powder 
  • 1 tbsp lemon zest 
  • 1/2 tsp salt 
  • 1/2 cup room temperature butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla extract 
  • 2 tbsp lemon juice
  • 1/2 cup milk 

For the glaze:


  1. Preheat oven to 180c. Grease a 9x5 inch loaf pan.
  2. In a medium bowl combine the flour, b.powder, lemon zest.
  3. In the bowl of a stand mixer, cream the butter and sugar together at medium-high speed until pale and fluffy. Turning to low speed, add the eggs and vanilla. Add the lemon juice and beat on medium speed until combined, 
  4. Lower the speed and add the flour mix slowly. Then add the milk. 
  5. Pour the batter into the loaf pan and bake for 45 min, or until a toothpick inserted in the middle comes out dry. Let it cool for 15 min while preparing the glaze. 
  6. Stir together the ingredients for the glaze until combined and heat for 5 min in a saucepan. Pour over loaf cake. Let dry before serving
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.