Save to Pinterest 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 love making this lemon loaf for relaxing weekends when a comforting treat is just what we need.
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Ingredients
- 1 ½ cups all-purpose flour: 190 g
- 1 tsp baking powder:
- ½ tsp baking soda:
- ¼ tsp salt:
- ½ cup unsalted butter: 115 g softened
- 1 cup granulated sugar: 200 g
- 2 large eggs: room temperature
- 2 tbsp fresh lemon zest: from 2 lemons
- ¼ cup fresh lemon juice: 60 ml
- ½ cup whole milk: 120 ml room temperature
- 1 tsp pure vanilla extract:
- For the Lemon Icing 1 cup powdered sugar: 120 g sifted
- 2 3 tbsp fresh lemon juice:
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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).
- Beat in eggs:
- Beat in the eggs one at a time mixing well after each addition.
- Add zest juice vanilla:
- Stir in the lemon zest lemon juice and vanilla extract until combined.
- Combine dry and wet:
- 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 loaf:
- 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.
- Prepare icing:
- For the icing whisk powdered sugar with 2 tablespoons lemon juice. Add more juice for a thinner consistency if desired.
- Ice loaf:
- Drizzle the icing over the cooled loaf. Let set for 15 minutes before slicing.
Save to Pinterest This lemon loaf always brings my family together especially paired with Earl Grey tea or sparkling Moscato.
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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 per serving
Save to Pinterest 
Enjoy this bright flavorful lemon loaf as a delightful weekend treat or any time you crave a sweet citrus dessert.
Recipe FAQs
- → How do I keep the loaf moist?
Ensure not to overmix the batter and bake until just done; slight underbaking keeps moisture. Using full-fat butter and milk also adds richness.
- → Can I substitute the lemon zest with another citrus?
Yes, orange or lime zest can be used to provide different citrus notes, adjusting juice quantities to balance flavor.
- → What’s the best way to apply the icing?
Drizzle the lemon icing over the cooled loaf and allow it to set for about 15 minutes before slicing for best texture and flavor.
- → Can this loaf be made dairy-free?
Yes, substitute whole milk with plant-based milk and ensure the powdered sugar used for icing is vegan-friendly.
- → How can I enhance the lemon flavor?
Adding a half teaspoon of lemon extract to the batter intensifies the citrus aroma without altering texture.
