Lemon loaf cake icing (Printable)
Tangy lemon loaf topped with sweet lemon icing, delivering moist texture and bright citrus flavor.
# What You'll Need:
→ Lemon Loaf
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - ⅓ cup milk
09 - ¼ cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract
→ Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh 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 until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Stir in finely grated lemon zest, fresh lemon juice, and vanilla extract.
06 - Add half the flour mixture and mix gently, then add milk and mix. Finally, add remaining flour mixture and stir until just combined, taking care not to overmix.
07 - Pour batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice together until smooth and pourable. Adjust consistency by adding lemon juice if necessary.
11 - Once cooled, drizzle lemon icing over the top and allow it to set before slicing.
# Expert Tips:
01 -
- It's moist and tender without being heavy, so you can actually eat two slices without feeling guilty.
- The lemon flavor is honest and not cloying—it tastes like real lemons, not extract.
- It comes together in under an hour and genuinely impresses people, which never gets old.
02 -
- Room temperature ingredients are not optional—they emulsify better and create a smoother, more unified batter that bakes evenly.
- The moment you add lemon juice, the batter will look slightly separated and broken; this is completely normal and not a sign you've failed.
- Don't test doneness with a regular toothpick in the icing drizzle—go for the center of the cake itself.
03 -
- Weigh your ingredients if you have a scale—it removes all guesswork and guarantees consistency every single time.
- Fresh lemon juice makes an undeniable difference, so buy lemons when they're in season and affordable rather than reaching for the bottled version.