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.
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 the 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 lemon zest, juice and vanilla:
- Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Combine wet and dry 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 into pan:
- 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 to Pinterest 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 
This lemon loaf cake is a simple, delicious treat that brightens any day.
Questions & Answers
- → How do I ensure the loaf stays moist?
Use softened butter and don't overmix the batter to maintain a tender crumb. Baking at the right temperature also helps retain moisture.
- → Can I substitute dairy milk with plant-based alternatives?
Yes, plant-based milk works well in this loaf. Just ensure the icing sugar is vegan if making a dairy-free version.
- → What is the best way to add extra lemon flavor?
Incorporate a small amount of lemon extract into the batter to boost citrus notes without altering texture.
- → How should I store the loaf after baking?
Keep it covered at room temperature or refrigerate it to maintain freshness, especially with the lemon icing applied.
- → What baking pan size is recommended?
A 9x5-inch loaf pan is ideal to achieve the perfect shape and even baking throughout.