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 a favorite in my family for weekend breakfasts and afternoon treats.

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 3 tbsp fresh lemon juice

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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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.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

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This recipe pairs wonderfully with Earl Grey tea or a sparkling Moscato making family moments even sweeter.

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

Nutritional Information

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

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Quickly cook hard boiled, poached, or scrambled eggs and omelets for easy breakfasts and meal prep.

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This lemon loaf is a delightful balance of sweet and tangy that brightens any occasion.

Your Questions Answered

→ How can I ensure the loaf stays moist?

Use room temperature ingredients and avoid overmixing the batter to keep the loaf tender and moist.

→ What can I substitute for whole milk?

Plant-based milks like almond or oat milk work well for a dairy-free alternative without affecting texture.

→ How do I prevent the loaf from browning too quickly?

After about 40 minutes of baking, loosely tent the loaf with foil to protect the top from over-browning.

→ Can I add more lemon flavor?

Adding half a teaspoon of lemon extract to the batter boosts the citrus aroma without altering texture.

→ What is the best way to apply the lemon icing?

Whisk powdered sugar and lemon juice to desired consistency, then drizzle over the cooled loaf and let it set before slicing.