Lemon Loaf Cake with Icing (Printable)
Moist, zesty loaf topped with sweet lemon icing. A bright, buttery treat perfect for teatime or dessert.
# What You’ll Need:
→ For the Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tbsp lemon zest (from 2 lemons)
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 cup whole milk
11 - 1 tsp vanilla extract
→ For the Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2-3 tbsp freshly squeezed lemon juice
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition.
05 - Add lemon zest, lemon juice, and vanilla extract. Mix until combined.
06 - Add half of the dry ingredients to the wet mixture, mix on low speed. Add the milk, then the remaining dry ingredients. Mix just until combined; do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf. Allow icing to set before slicing.
# Expert Tips:
01 -
- The texture is incredibly moist without being dense or heavy
- Lemon flavor hits in layers, from the cake itself to that tangy sweet icing on top
- It comes together faster than most cakes but tastes like something from a bakery
02 -
- Overmixing the batter will make your loaf tough, so stop as soon as flour disappears
- Room temperature ingredients blend more easily, creating a better texture
- The toothpick should come out clean or with just a few moist crumbs, never wet batter
03 -
- Buttermilk instead of regular milk adds a subtle tang that amplifies the lemon
- A teaspoon of lemon extract in the batter creates an extra citrus punch