Iced Lemon Loaf Cake

lemon loaf cake with icing drizzled on top.

5 from 2 votes

Our homemade Iced Lemon Loaf Cake is a timeless classic, offering a delightful balance of sweet and tart flavors. This version features a moist and tender crumb infused with bright lemon zest, all wrapped in a simple yet tangy lemon glaze.

Prep Time15

Cook Time1 10

cooling30

Total Time1 55

Course: Desserts, Quick Breads

Cuisine: American

Servings: slices

Calories: 395kcal

Author: Kelly Bloom

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

US Customary - Metric

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

Nutrition