Save 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 household thanks to its perfect balance of tart and sweet.
Ingredients
- 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
- 1 cup (120 g) powdered sugar, sifted
- 2 3 tbsp fresh lemon juice
Instructions
- Preheat Oven
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes).
- Add Eggs
- Beat in the eggs, one at a time, mixing well after each addition.
- Add Flavorings
- Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Combine Ingredients
- 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.
- Pour Batter
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake
- 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.
- Cool Loaf
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make Icing
- For the icing, whisk powdered sugar with 2 tablespoons lemon juice. Add more juice for a thinner consistency if desired.
- Apply Icing
- Drizzle the icing over the cooled loaf. Let set for 15 minutes before slicing.
Save Making this lemon loaf always brings my family together around the kitchen, sharing stories as the delicious aroma fills the air.
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 Zestergrater Wire rack Parchment paper
Allergen Information
Contains Wheat (gluten), eggs, milk, butter (dairy) Check ingredient labels if sensitive to allergens.
Save 
This lemon loaf cake with icing is the perfect balance of tart and sweet to brighten any day.
Recipe FAQs
- → How do I keep the lemon loaf moist?
Use room temperature ingredients and avoid overmixing the batter to maintain a tender crumb. Baking at the right temperature also preserves moisture.
- → Can I substitute the milk with a plant-based alternative?
Yes, plant-based milk like almond or oat milk works well. Just ensure the icing sugar suits your dietary needs if opting for vegan.
- → What is the best way to add more lemon flavor?
Incorporate a half teaspoon of lemon extract into the batter, or use extra fresh lemon zest for a brighter citrus punch.
- → How should I store the lemon loaf after baking?
Keep it covered at room temperature or refrigerated in an airtight container to maintain freshness for several days.
- → Why tent the loaf with foil during baking?
Tenting with foil prevents the top from browning too quickly while allowing the inside to cook evenly and remain moist.