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.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Step 3:
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes).
- Step 4:
- Beat in the eggs, one at a time, mixing well after each addition.
- Step 5:
- Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Step 6:
- 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.
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- 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.
- Step 9:
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- For the icing, whisk powdered sugar with 2 tablespoons lemon juice. Add more juice for a thinner consistency if desired.
- Step 11:
- Drizzle the icing over the cooled loaf. Let set for 15 minutes before slicing.
Save 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
Save 
This lemon loaf cake is a delightful way to brighten any day with its fresh flavors and moist texture.
Recipe FAQs
- → How do I keep the loaf moist?
Using softened butter and not overmixing the batter helps maintain moisture. Baking until just done ensures a tender crumb.
- → Can I substitute plant-based milk?
Yes, plant-based milk can replace whole milk for a dairy-free option, just ensure the icing sugar suits your needs.
- → How do I prevent the top from browning too fast?
Cover the loaf loosely with foil after 40 minutes in the oven to avoid excessive browning.
- → What adds the citrus flavor to the loaf?
Fresh lemon zest and lemon juice are combined to infuse the loaf with bright, natural citrus notes.
- → How can I adjust the icing consistency?
Add more lemon juice to powdered sugar to thin the icing or less for a thicker glaze to drizzle over the loaf.