The Best Iced Lemon Loaf!

This Iced Lemon Loaf is soft, fluffy, and moist. The cake and Icing is full of lemon flavor! This is the perfect Spring dessert for any occasion! This homemade Iced Lemon Loaf is so much better than Starbucks Lemon Loaf and it’s pretty simple to make too!

This Iced Lemon Loaf just screams Spring! The lemon cake is zesty, bright and not to mention how pretty it is! The lemon icing on top of the loaf is sweet, zesty and finishes off the cake just perfectly! You all have to try it out!

Ingredients:

Flour: This recipe uses all-purpose flour

Baking Powder: Baking powder is what makes the loaf rise.

Salt: Salt balances out the sweetness and brings out flavor.

Sugar: This recipe uses white sugar.

Butter: Make sure your butter is completely softened!

Eggs + Milk: Make sure that the eggs and milk are room temperature. We recommend using whole milk for best results.

Oil: Be sure to use a flavorless oil, like vegetable oil.

Vanilla Extract: Vanilla extract adds a nice flavor to the lemon loaf!

Lemon Juice + Zest: The Lemon juice and zest is what makes this lemon flavored!

We highly recommend using fresh lemon juice and fresh lemon zest. The flavor is so much better and you can tell the difference!

We absolutely love this Iced Lemon Loaf because it’s such a great and easy dessert to make, and you can be sure that everyone will love it! Like what’s not to like about a soft, fluffy, and moist lemon cake with a lemon icing?!

As always, we hope you guys enjoyed this recipe! If you try it, be sure to comment down below and also tag us on our Instagram. Happy Baking! ~ Aubrey and Tara

Step-By-Step Video:

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Iced Lemon Loaf!

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Author: Corrigan Sisters
Total Time: 2 hrs.
Yield: 1 loaf 1x

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Description

Ingredients

Units Scale

For the Lemon Loaf:

1 + 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 cup white sugar

1 cup softened butter, cubed

3 large eggs, room temp.

1/4 cup milk, room temp.

2 Tbsp. vegetable oil

2 tsp. vanilla extract

2 Tbsp. lemon juice, about 1 lemon

2 Tbsp. lemon zest, about 2 lemons

For the Icing:

1 cup powdered sugar

1 Tbsp. lemon juice, about 1/2 lemon

1 Tbsp. heavy cream

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Instructions

1. Preheat oven to 350F and grease and line a 7.5 x 3.5-inch loaf pan. Set that aside.

2. In a large bowl, whisk together 1 + 1/2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. salt, and 1 cup white sugar. Add in 1 cup cubed softened butter, and beat that with a hand mixer until a very thick batter forms.

3. In a separate bowl, whisk together 3 large eggs, 1/4 cup milk, 2 Tbsp. vegetable oil, 2 tsp. vanilla extract, 2 Tbsp. lemon juice, and 2 Tbsp. lemon zest. Whisk that until combined.

4. Add the wet ingredients to the dry, and beat until combined. The batter will be very thick. Transfer the batter to the lined baking pan, and bake at 350F for 1 hour + 10 minutes, until a toothpick inserted comes out clean. Let the cake cool for about 40 minutes.

5. To make the icing, whisk together 1 cup powdered sugar, 1 Tbsp. lemon juice, and 1 Tbsp. heavy cream. Whisk that until combined.

6. Pour the icing over the cooled loaf. Slice and enjoy!

Prep Time: 15 mins.
Cook Time: 1 hr. + 10 mins
Category: Dessert
Method: Bake

Nutrition

Serving Size: 1 slice
Calories: 300