Lemon loaf cake icing

A soft, moist lemon loaf cake bursting with bright citrus flavor, topped with a sweet, tangy lemon icing—perfect for a comforting weekend treat.

This lemon loaf quickly became my favorite weekend baking project because it is both simple and delicious.

Ingredients

• 1 ½ cups (190 g) all-purpose flour:
• 1 tsp baking powder:
• ½ tsp baking soda:
• ¼ tsp salt:
• ½ cup (115 g) unsalted butter, softened:
• 1 cup (200 g) granulated sugar:
• 2 large eggs, room temperature:
• 2 tbsp fresh lemon zest (from 2 lemons):
• ¼ cup (60 ml) fresh lemon juice:
• ½ cup (120 ml) whole milk, room temperature:
• 1 tsp pure vanilla extract:
• 1 cup (120 g) powdered sugar, sifted:
• 2–3 tbsp fresh lemon juice:

Instructions

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Step 1:

Preheat the oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper

Step 2:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt Set aside

Step 3:

In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes)

Step 4:

Beat in the eggs, one at a time, mixing well after each addition

Step 5:

Stir in the lemon zest, lemon juice, and vanilla extract until combined

Step 6:

Add half of the dry ingredients to the wet mixture, mixing gently Pour in the milk, then add the remaining dry ingredients Mix until just combined—do not overmix

Step 7:

Pour the batter into the prepared loaf pan and smooth the top

Step 8:

Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean If the top browns too quickly, tent loosely with foil after 40 minutes

Step 9:

Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely

Step 10:

For the icing, whisk powdered sugar with 2 tablespoons lemon juice Add more juice for a thinner consistency if desired

Step 11:

Drizzle the icing over the cooled loaf Let set for 15 minutes before slicing

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

Check price on Amazon

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

Check price on Amazon

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This recipe always brightens up family tea time with Earl Grey or Moscato.

Required Tools

9x5-inch loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Zestergrater Wire rack Parchment paper

Allergen Information

Contains Wheat (gluten), eggs, milk, butter (dairy) Check ingredient labels if sensitive to allergens

Nutritional Information (per serving)

Calories 320 Total Fat 12 g Carbohydrates 49 g Protein 4 g

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Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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This lemon loaf cake is best served fresh but stays moist for days if wrapped tightly.

Recipe FAQs

→ How do I keep the loaf moist?

Using softened butter and not overmixing the batter helps maintain moisture and a tender crumb.

→ Can I substitute the milk?

Yes, plant-based milks like almond or oat milk can be used for a dairy-free version.

→ What gives the icing its tangy flavor?

The fresh lemon juice in the icing provides a bright, tangy contrast to the sweetness of the powdered sugar.

→ How can I enhance the lemon flavor?

Adding a small amount of lemon extract to the batter intensifies the citrus notes without altering texture.

→ How do I know when the loaf is baked?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.