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.

I first made this lemon loaf on a rainy weekend and it instantly lifted everyone's spirits with its refreshing taste and moist crumb.

Ingredients

• For the Lemon Loaf: 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
• For the Lemon Icing: 1 cup (120 g) powdered sugar sifted, 2 to 3 tbsp fresh lemon juice

Instructions

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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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 to 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.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

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This lemon loaf quickly became a family favorite and makes every weekend feel a little more special.

Notes

Pairs wonderfully with Earl Grey tea or a sparkling Moscato.

Required Tools

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

Allergen Information

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

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Protect hands when handling hot pans, baking sheets, and cookware while cooking or removing dishes from the oven.

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This lemon loaf cake is a bright and delightful treat perfect for sharing with loved ones.

Your Questions Answered

→ What gives the lemon loaf its moist texture?

The combination of butter, eggs, and milk creates a tender, moist crumb in the loaf.

→ How can I enhance the lemon flavor?

Adding fresh lemon zest and juice intensifies the citrus notes, and a splash of lemon extract boosts brightness.

→ Can the milk be substituted?

Yes, plant-based milk can replace whole milk for a dairy-free option, ensuring the icing sugar is vegan if needed.

→ Why use both baking powder and baking soda?

Baking powder and baking soda work together to provide proper rise and texture in the loaf.

→ How should I store the loaf to maintain freshness?

Store the loaf in an airtight container at room temperature for up to three days or refrigerate for up to a week.