Try this delicious lemon loaf cake recipe from Platter Talk!
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5 from 14 votes

Lemon Loaf Cake Recipe with Rosemary-Infused Lemon Glaze

Adapted from Seduction in the Kitchen
Cook Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 498kcal
Author: Dan from Platter Talk


for the cake

for the glaze

  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 sprig rosemary


for the cake

  • Preheat oven to 350° and then prepare a 9 x 5-inch loaf pan with butter or non-stick spray. Dust pan with cake flour (see video in post.)
  • In a large mixing bowl, combine the flour, baking powder, and salt. Set aside.
  • Next, use a food processor to combine the sugar and lemon zest.
  • Using a stand mixer, combine the butter and the sugar mixture and then cream together until light and fluffy. Add lemon juice, eggs, and vanilla. Mix until thoroughly combined.
  • Gradually add the flour mixture into the stand mixer bowl and mix until just combined being careful to not over mix.
  • Pour batter into prepared pan and bake for 15 minutes at 350°F. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 40-45 minutes).
  • Cool in pan for 10 minutes and then turn onto wire rack.

for the rosmary-infused lemon glaze

  • Combine  sugar, lemon juice and zest to boil in small saucepan making sure to stir occasionally to dissolve sugar.
  • Reduce heat to low and add rosemary sprig and continue simmer until thickened slightly, about 2 minutes.
  • Use a toothpick poke to holes on all sides of cake. Drizzle glaze over top of cake and then allow to cool at room temperature at least one hour before serving.


Calories: 498kcal | Carbohydrates: 63g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 142mg | Sodium: 526mg | Potassium: 181mg | Fiber: 1g | Sugar: 44g | Vitamin A: 830IU | Vitamin C: 11.1mg | Calcium: 67mg | Iron: 0.8mg