This homemade Iced Lemon Loaf Cake is a timeless classic, offering a delightful balance of sweet and tart flavors. This version features a moist, tender crumb infused with bright lemon zest, all wrapped in a simple yet tangy lemon glaze.
It's a perfect treat for lemon lovers, much like our Lemon Poppy Seed Scones.
Why You'll Love This Lemon Loaf Cake Recipe
Despite its simplicity, this lemon loaf cake always seems to impress. The vibrant lemon glaze adds a touch of elegance, making it look like you spent hours in the kitchen when in reality, it comes together quickly and easily.
- Simple Ingredients: This recipe uses everyday ingredients you likely already have on hand. No fancy equipment or hard-to-find items are required.
- Incredibly Moist & Flavorful: This recipe uses a combination of butter and oil to create a luxuriously moist crumb that stays fresh for days. The generous amount of lemon zest ensures a vibrant lemon flavor in every bite.
- Simple Lemon Glaze: The finishing touch is a light and refreshing lemon glaze made with just confectioners' sugar and fresh lemon juice. It adds a touch of sweetness and complements the zesty cake beautifully.
Ingredients Overview
Lemon loaf cake has a timeless quality. Its simple ingredients and comforting flavor evoke a sense of nostalgia, reminding you of childhood bake sales and family gatherings. You probably already have all the ingredients in your pantry and refrigerator!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Lemon Loaf Cake
This lemon loaf cake is a breeze to whip up, making it perfect for busy weeknights or spontaneous get-togethers. No fancy ingredients or complicated techniques are required.
With pantry staples like flour, sugar, and eggs, you're likely to have everything you need on hand. The easy glaze adds a touch of elegance without any extra fuss.
Mix The Lemon Batter
- Preheat your oven to 350℉. Spray or grease a 1 pound 8.5×4.5″ baking pan.
PRO TIP: For easier removal, fit the loaf pan with parchment paper (or aluminum foil) with some overhang on the long sides of the pan. You can easily lift the cooled cake out with the overhang!
- In a medium mixing bowl, mix together the flour, baking powder, salt, and sugar. Use a spatula to scrape the sides down and mix until no flour streaks show.
- In a separate large mixing bowl, mix the softened butter, vanilla, eggs, oil, milk, lemon zest, and lemon juice until well combined.
- Add the dry ingredients in two to three portions into the wet ingredients, mixing until just combined with each portion (this prevents the mixer from slinging flour everywhere!). Be sure to scrape the bowl sides down with a spatula as you mix.
Pour Into Prepared Loaf Pan
- Pour the lemon loaf cake batter into the baking pan and spread evenly. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until the loaf cake is golden brown on top with a crack down the middle.
Bake and Cool Completely
- Set on a cooling rack to cool for about 45 minutes while you make the lemon drizzle icing. While the loaf cake is cooling, prepare the lemon drizzle icing.
- In a medium bowl, whisk the powdered sugar and lemon juice together until smooth.
Drizzle With Lemon Icing
- Run a knife around the outer edge of the loaf cake and the baking pan. Then, grab the parchment paper (you can use aluminum foil also) and gently lift the loaf cake out of the baking pan and set on a serving platter. Gently cut or tear away any parchment paper used to lift it out of the pan.
- Pour or drizzle the lemon icing over the loaf cake, making sure it's evenly spread and dribbles over the edges. Slice the lemon loaf cake into servings.
PRO TIP: Be sure to let the lemon loaf cake cool completely so the heat doesn't melt the icing!
Serving Suggestions
Lemon loaf cake is delicious on its own, but you can also enjoy it with a dollop of whipped cream, a scoop of vanilla ice cream, or a cup of warm tea or coffee. Package slices in individual portions for a grab-and-go breakfast or a light dessert.
Serve for brunch alongside fresh fruit and yogurt. You can also bake it in disposable loaf pans and package it up for a delicious homemade gift to someone you care about!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- For a twist on the classic, try adding a handful of fresh blueberries or raspberries to the batter. You can also substitute orange zest and juice for a citrusy twist.
- Add ½ cup of poppy seeds to the batter for a delightful textural contrast.
- Gluten-Free Option: Use a gluten-free flour blend that works well for cakes and pastries.
Tips for Success
Here are a few tips for making this luscious lemon loaf cake recipe:
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for even mixing and a smooth batter.
- Don't Overmix: Once the dry and wet ingredients are combined, stop mixing. Overmixing can lead to a tough cake.
- Allow the cake to cool completely before adding the glaze to prevent it from soaking in.
- Get the most from your lemons: How To Juice A Lemon Like A Pro.
Storage Options
- This Lemon Loaf Cake can be stored at room temperature in an airtight container for up to 3 days.
- For longer storage, wrap it in plastic wrap or aluminum foil before storing in the refrigerator for up to a week.
- You can also freeze whole or individual slices for up to 3 months. Thaw overnight in the refrigerator before serving.
Related Recipes
- Banana Bread with Self Rising Flour
- Twisted Garlic Herb Bread
- Crumbl Style Pumpkin Spice Cookies Recipe
- Blueberry Lemon Bars
Frequently Asked Questions
Freshly squeezed lemon juice is preferred for the best flavor. However, you can substitute bottled lemon juice in a pinch, using the same amount.
You can, but fresh lemon zest offers a brighter and more intense flavor. If dried lemon zest, let it sit in the lemon juice a few minutes to re-hydrate.
The loaf cake should have a characteristic crack down the length of the loaf, and be slightly golden brown. To double check doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Yes, you can easily double this recipe to make two loaves. Just divide the batter between two loaf pans.
More Delish Recipes
Get The Recipe!
Iced Lemon Loaf Cake
Equipment
- 4.5 x 8.5 Loaf Cake Pan
Ingredients
Lemon Loaf Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- 1 cup butter room temperature
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 tablespoon vegetable oil
- ¼ cup milk
- 2 tablespoon lemon zest freshly zested
- 2 tablespoon lemon juice fresh squeezed
Lemon Drizzle Icing
- ¾ cup powdered sugar
- 1½ tablespoon lemon juice fresh squeezed
Instructions
For the Lemon Loaf Cake
- Preheat your oven to 350℉. Spray or grease a 1 pound 8.5×4.5″ baking pan. NOTE: for easier removal, fit the loaf pan with parchment paper with some overhang on the long side of the pan. You can easily lift the cooled cake out with the parchment paper overhang!
- In a medium mixing bowl, mix together the flour, baking powder, salt, and sugar. Use a spatula to scrape the sides down and mix until no flour streaks show.1½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup sugar
- In a separate large mixing bowl, mix the softened butter, vanilla, eggs, oil, milk, lemon zest, and lemon juice until well combined.1 cup butter, 1 teaspoon vanilla extract, 3 large eggs, 2 tablespoon vegetable oil, ¼ cup milk, 2 tablespoon lemon zest, 2 tablespoon lemon juice
- Add the dry ingredients in two to three portions into the wet ingredients, mixing until just combined with each portion (this prevents the mixer from slinging flour everywhere!). Be sure to scrape the bowl sides down with a spatula as you mix.
- Pour the lemon loaf cake batter into the baking pan and spread evenly. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until the loaf cake is golden brown on top with a crack down the middle.
- Set on a cooling rack to cool for about 45 minutes while you make the lemon drizzle icing.
Make the Lemon Drizzle Icing
- In a medium bowl, whisk the powdered sugar and lemon juice together until smooth.¾ cup powdered sugar, 1½ tablespoon lemon juice
- The icing should be drizzle-y. Thin enough to trail off the spoon in ¼" thick threads. You can adjust the consistency with a few additional tablespoons of powdered sugar, or thin it down with a few tablespoons of milk.
- Run a knife around the outer edge of the loaf cake and the baking pan. Then, grab the parchment paper (you can use aluminum foil also) and gently lift the loaf cake out of the baking pan and set on a serving platter. Gently cut or tear away any parchment paper used to lift it out of the pan.
- Pour or drizzle the lemon icing over the loaf cake, making sure it's evenly spread and dribbles over the edges. Slice the lemon loaf cake into servings. NOTE: Be sure to let the lemon loaf cake cool completely so the heat doesn't melt the icing!
Notes
- Use room temperature ingredients for even mixing and a smooth batter.
- Don't overmix the batter - once the dry ingredients are just incorporated, stop mixing.
- For a more intense lemon flavor, use the zest of two lemons.
- Allow the cake to cool completely before adding the glaze to prevent it from soaking in
Dahn says
Lemon loaf is perfect for an afternoon tea party.