Pin it 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
- For the Lemon Loaf: 1 ½ cups (190 g) all purpose flour
- For the Lemon Loaf: 1 tsp baking powder
- For the Lemon Loaf: ½ tsp baking soda
- For the Lemon Loaf: ¼ tsp salt
- For the Lemon Loaf: ½ cup (115 g) unsalted butter, softened
- For the Lemon Loaf: 1 cup (200 g) granulated sugar
- For the Lemon Loaf: 2 large eggs, room temperature
- For the Lemon Loaf: 2 tbsp fresh lemon zest (from 2 lemons)
- For the Lemon Loaf: ¼ cup (60 ml) fresh lemon juice
- For the Lemon Loaf: ½ cup (120 ml) whole milk, room temperature
- For the Lemon Loaf: 1 tsp pure vanilla extract
- For the Lemon Icing: 1 cup (120 g) powdered sugar, sifted
- For the Lemon Icing: 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.
Pin it 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
Pin it 
Recipe FAQs
- → What makes the loaf moist?
The combination of softened butter, eggs, and whole milk contributes to the loaf's soft and moist texture.
- → How is the lemon flavor intensified?
Fresh lemon zest and juice are added to the batter, and extra lemon extract can be included for more pronounced citrus notes.
- → Can the loaf be made dairy-free?
Yes, swapping whole milk for plant-based milk and using vegan powdered sugar for the icing makes it suitable for dairy-free diets.
- → How should the loaf be baked for best results?
Bake in a greased and lined 9x5-inch pan at 350°F (175°C) for 50-55 minutes, tenting with foil if the top browns too quickly.
- → What pairs well with this citrus loaf?
Enjoy it alongside Earl Grey tea or a sparkling Moscato to complement the bright, sweet lemon flavors.