Pour the batter into the prepared loaf pan, spreading it evenly.
Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
If the top of the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
Glazing:
Once the cake is fully baked, remove it from the oven and allow it to cool completely in the pan.
While the cake is cooling, prepare the glazing by mixing powdered sugar and lemon juice in a bowl. Adjust the consistency by adding more lemon juice as needed until you reach your desired thickness.
Once the cake has cooled, carefully remove it from the pan and transfer it to a serving plate or tray.
Drizzle the prepared glazing over the top of the cake, allowing it to drip down the sides for a beautiful finish.
Serving:
For an extra touch of elegance, consider garnishing the glazed lemon loaf cake with crushed pistachios and lemon slices before serving.
Slice the cake into individual portions and serve alongside your favorite beverage for a delightful treat that’s bound to impress.
Storage
Store any leftover glazed lemon loaf cake in a sealed container at room temperature for up to 4 days. Alternatively, refrigerate the cake to extend its freshness for up to a week. Ensure it’s tightly covered to prevent drying out.
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