Moist Lemon Loaf with Sweet Icing (Printable Version)
A moist, zesty lemon loaf cake topped with sweet, tangy lemon icing—ideal for teatime or dessert.
# What You'll Need:
→ For the Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons lemon zest
09 - 1/4 cup freshly squeezed lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
→ For the Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until fully incorporated.
05 - Add lemon zest, lemon juice, and vanilla extract to the mixture. Blend until combined.
06 - Add half of the dry ingredients to the wet mixture and mix on low speed. Pour in milk, then add remaining dry ingredients. Mix until just combined; avoid overmixing.
07 - Pour batter into prepared loaf pan and smooth the top surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center emerges clean. If the top browns excessively, loosely cover with aluminum foil.
09 - Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and cool completely.
10 - Whisk together powdered sugar and lemon juice until the mixture reaches a smooth, pourable consistency.
11 - Drizzle icing over the cooled loaf. Allow icing to set before slicing and serving.
# Expert Insights:
01 -
- The balance between the tender, buttery crumb and the zingy lemon flavor creates a cake that somehow feels both indulgent and refreshing at once.
- This recipe has rescued countless rainy afternoons in our house, filling the kitchen with a citrus perfume that somehow makes even the gloomiest day feel brighter.
02 -
- Overmixing the batter once the flour is added will develop gluten and make your cake tough instead of tender, so use a light hand during the final mixing stages.
- The toothpick test can be misleading if you hit a pocket of lemon zest, so insert it in a few different spots to be absolutely certain the center is baked through.
03 -
- Rubbing the sugar with the lemon zest between your fingers before creaming with butter releases the essential oils for an even more pronounced lemon flavor.
- Poking the warm cake all over with a skewer and brushing with a mixture of lemon juice and sugar creates a second layer of flavor that makes this loaf absolutely unforgettable.