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.
This lemon loaf has quickly become a favorite in my kitchen for weekend baking.
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
- Preheat Oven
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes).
- Add Eggs
- Beat in the eggs, one at a time, mixing well after each addition.
- Combine Citrus and Vanilla
- Stir in the lemon zest, lemon juice, and vanilla extract until combined.
- Incorporate Dry Ingredients and Milk
- 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.
- Prepare Batter
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake
- 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.
- Cool
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make Icing
- For the icing, whisk powdered sugar with 2 tablespoons lemon juice. Add more juice for a thinner consistency if desired.
- Apply Icing
- Drizzle the icing over the cooled loaf. Let set for 15 minutes before slicing.
Save Our family loves gathering around this lemon loaf with a cup of tea on cozy weekends.
Notes
Pairs wonderfully with Earl Grey tea or a sparkling Moscato.
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.
Save 
This lemon loaf is a delightful treat to brighten any day with its fresh citrus notes and sweet icing.
Recipe FAQs
- → How do I prevent the loaf from browning too quickly?
After 40 minutes of baking, tent the loaf loosely with foil to avoid over-browning while it finishes cooking.
- → Can I use plant-based milk in the batter?
Yes, substituting whole milk with plant-based alternatives works well, just ensure powdered sugar for icing is vegan if needed.
- → What gives the loaf its bright lemon flavor?
Fresh lemon zest and juice provide vibrant citrus notes, with optional lemon extract enhancing the lemon aroma.
- → How is the lemon icing made?
Mix powdered sugar with fresh lemon juice until smooth; adjust juice quantity for desired consistency before drizzling over the cooled loaf.
- → What tools are essential for making this loaf?
A loaf pan, mixing bowls, an electric mixer or whisk, measuring tools, and a zester or grater for the lemon zest are all needed.