Glazed Lemon Butterscotch Loaf Cake

Bright, buttery, and irresistibly moist — a tender lemon loaf cake infused with rich butterscotch flavor and topped with a silky lemon glaze that drips beautifully down every slice. This unique combination of sweet caramel-like butterscotch and fresh citrus creates a perfectly balanced dessert with a soft crumb, golden crust, and bakery-style finish.

INGREDIENTS
• 1.75 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 0.25 cup fresh lemon juice
• 0.5 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup butterscotch chips

FOR THE LEMON GLAZE
• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

STEPS

1. Prepare the pan: Preheat your oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
2. Combine the dry ingredients: In a medium bowl whisk together the flour, baking powder, baking soda, and salt until evenly blended. Set aside.
3. Cream the butter and sugar: In a large mixing bowl beat the softened butter and granulated sugar for 3–4 minutes until light, fluffy, and pale in color. This step helps create a soft, tender crumb.
4. Add the eggs and flavorings: Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest, lemon juice, and vanilla extract, stirring until fully incorporated.
5. Finish the batter: Add half of the dry ingredients followed by the sour cream. Mix gently, then add the remaining dry ingredients and stir just until combined. Fold in the butterscotch chips, being careful not to overmix.
6. Fill the pan: Transfer the batter to the prepared loaf pan and smooth the top evenly. Tap the pan gently on the counter a few times to release any large air bubbles.
7. Bake: Bake for 50–60 minutes until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the final 15 minutes.
8. Glaze and serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle generously over the cooled loaf and let the glaze set before slicing.

NOTES
Tips: Fresh lemon juice and zest provide the brightest flavor, so avoid bottled juice if possible. The sour cream keeps the loaf exceptionally moist while balancing the sweetness of the butterscotch chips. Tossing the butterscotch chips in a teaspoon of flour before folding them into the batter can help prevent them from sinking during baking. Do not overmix the batter once the flour is added, as this can create a dense loaf instead of a soft tender crumb. For extra lemon flavor, poke small holes in the warm loaf and brush it lightly with a mixture of lemon juice and sugar before glazing. This cake is delicious with coffee, tea, or served as a light dessert after dinner. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. The flavor often becomes even better the next day as the lemon and butterscotch notes meld together beautifully.