If you’re craving a vibrant, luscious dessert that feels like sunshine on a plate, the Iced Lemon Loaf Cake Recipe is exactly what you need. This cake perfectly balances tangy lemon brightness with a tender, moist crumb, all finished with a sweet and glossy lemon glaze that adds an irresistible zing. It’s an inviting treat that’s simple enough to whip up on a whim, yet impressive enough to share with your closest friends or family during any occasion.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh lemon zest and juice, which are the true stars bringing that lively lemon flavor and tender texture to your loaf. Each one plays a key role in creating a cake that’s rich but light, tangy but sweet.
- Flour (1 3/4 cups): Use spooned and leveled all-purpose flour to get the perfect tender crumb without weighing down the cake.
- Sugar (1 cup): Sweetens the cake while enhancing moisture and tenderness.
- Baking powder (1 1/2 teaspoons): Essential for giving the loaf a light, airy rise.
- Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
- Lemon zest (2 tablespoons): Adds fresh citrus aroma and intense lemon flavor from the peel.
- Butter (1/4 cup, melted): Brings richness and keeps the cake moist.
- Eggs (2 large): Bind everything together while adding structure and richness.
- Oil (1/4 cup): Keeps the loaf tender and moist with a lighter texture (light flavored olive oil is a lovely choice).
- Sour cream (1 cup): Provides tangy moisture that tenderizes the crumb perfectly.
- Lemon juice (1/3 cup for batter, plus 3-4 tablespoons for glaze): The heart of the lemony punch, fresh juice brightens every bite and in the glaze forms that beautiful, tangy coat.
- Powdered sugar (2 cups): Creates a smooth, sweet lemon glaze to top the loaf with a glossy finish.
How to Make Iced Lemon Loaf Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350 degrees Fahrenheit. Get your 9×5-inch loaf pan ready by lining it with parchment paper for the easiest removal, or give it a solid spray of nonstick spray. This step ensures your cake bakes evenly and slides out effortlessly once cooled.
Step 2: Combine the Dry Ingredients
In a medium bowl, mix together your flour, sugar, baking powder, and salt. Then zest two large lemons directly into this mix for that vibrant citrus burst. Whisk everything thoroughly to distribute the lemon zest evenly and set aside while you assemble the wet ingredients.
Step 3: Mix the Wet Ingredients
In a separate large bowl or your stand mixer, beat two eggs until smooth. Add the oil, sour cream, and freshly squeezed lemon juice, blending everything thoroughly. Pour in the melted butter once it’s cooled a bit to avoid cooking the eggs, and stir it all together to a smooth consistency.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, stirring just until combined. It’s important not to overmix here; a few small lumps in the batter is totally fine. This will ensure your cake remains tender and soft instead of dense.
Step 5: Bake Your Cake
Pour the batter into your prepared pan and smooth out the surface to even it. Bake for about 45 to 52 minutes, though it’s wise to check early depending on your oven. The cake is done when golden brown spots appear on top and a toothpick inserted in the center comes out clean of wet batter.
Step 6: Cool and Glaze
Let the cake cool in the pan on a wire rack for 20 minutes, then carefully lift it out to cool completely. While your cake cools, whisk together powdered sugar and lemon juice in a bowl to make a luscious glaze that drips smoothly but isn’t too runny.
Step 7: Apply the Glaze in Layers
To get that thick, beautifully shiny glaze, spread it on in three stages—apply about one-third of the glaze and let it set until it forms a crust, then repeat until you’ve used all the glaze. Chilling briefly in the fridge or freezer speeds up setting and gives you a glossy finish that is hard to resist.
Step 8: Slice and Enjoy
Once your glaze is set and shiny, slice the loaf and serve it up. This cake is perfect for a sweet breakfast treat, an afternoon pick-me-up, or a light dessert after dinner.
How to Serve Iced Lemon Loaf Cake Recipe
Garnishes
For a beautiful presentation, add a sprinkle of additional lemon zest or a few thin lemon slices on top of the glaze. Fresh mint leaves can also brighten the plate and add a gorgeous contrast in color. Edible flowers are another elegant touch if you want to dress it up further.
Side Dishes
Pair this lemon loaf with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist. It also pairs wonderfully with fresh berries, like raspberries or blueberries, which add a lovely tartness that balances the sweet glaze perfectly.
Creative Ways to Present
Consider serving small slices in delicate tea cups for a charming tea party feel, or cut into mini loaf shapes and wrapped in parchment for gifting. Drizzling a little more leftover glaze or a spoonful of lemon curd over each slice adds an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
You can store your iced lemon loaf cake at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 2-3 days. After that, it’s best to refrigerate to keep it fresh and prevent the glaze from melting.
Freezing
This cake freezes beautifully! Wrap it well in plastic wrap, then in foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw on the counter still wrapped to retain moisture and texture before serving.
Reheating
If you prefer your cake a bit warm, gently warm slices in the microwave for about 15 seconds just before serving. Be careful not to overheat, or the glaze may melt away its lovely texture.
FAQs
Can I substitute the sour cream in this recipe?
Absolutely! You can substitute sour cream with Greek yogurt or buttermilk. Both will keep the cake moist and slightly tangy, maintaining that luscious texture.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (but no wet batter), your cake is perfectly baked. Look for golden spots on the top as well.
Can I make this recipe dairy-free?
Yes, you can swap the butter for a plant-based margarine and use a dairy-free yogurt instead of sour cream. Keep the rest of the ingredients the same for the best results.
Why does the glaze need to be applied in stages?
Applying the glaze in layers helps create a thick, glossy coating that holds well and doesn’t soak into the cake immediately. It builds up a beautiful crust that makes every slice extra special.
What’s the best way to zest lemons?
Use a microplane grater to zest your lemons finely and evenly. Avoid the white pith beneath the peel, as it can make your cake bitter. Fresh zest is key for that bright citrus flavor.
Final Thoughts
This Iced Lemon Loaf Cake Recipe has truly become one of my go-to desserts when I want something fresh, comforting, and bursting with happy lemon flavor. It’s surprisingly easy to make yet feels like a gift to yourself or anyone you share it with. I can’t wait for you to try it and discover just how uplifting a simple lemon loaf can be!
Print
Iced Lemon Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Iced Lemon Loaf Cake features a moist, tender crumb infused with zesty lemon and a luscious lemon glaze. Perfect for spring or summer gatherings, it combines the tang of fresh lemons with a sweet, smooth icing for a delightful treat that’s simple to make and sure to impress.
Ingredients
Dry Ingredients
- 1 & 3/4 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons lemon zest (from about 2 lemons)
Wet Ingredients
- 1/4 cup butter, melted (1/2 stick)
- 2 large eggs
- 1/4 cup light-flavored olive oil
- 1 cup sour cream
- 1/3 cup fresh lemon juice (from at least 2 large lemons)
Glaze
- 2 cups powdered sugar (sifted if clumpy)
- 3–4 tablespoons fresh lemon juice (from at least 1 large lemon)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the lemon loaf.
- Prepare the loaf pan: Line a 9×5 inch loaf pan with parchment paper for easy removal, or alternatively, spray with nonstick spray or line with greased foil.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add lemon zest: Use a microplane to zest 2 large lemons, incorporating about 2 tablespoons of zest into the dry ingredients, then whisk again.
- Melt butter: Melt 1/4 cup butter in the microwave and let it cool slightly before using.
- Combine wet ingredients: In a large bowl or stand mixer, beat the eggs until smooth, then add olive oil, sour cream, and 1/3 cup lemon juice, mixing well.
- Add melted butter: Pour in the cooled melted butter and stir to combine evenly.
- Combine wet and dry: Add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are acceptable.
- Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Place in the oven and bake for 45-52 minutes. Check by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, and the top should have brown spots.
- Cool the loaf: Allow the cake to cool in the pan on a wire rack for 20 minutes before removing it to cool completely on the rack.
- Prepare the glaze: Sift powdered sugar into a medium bowl if clumpy. Add 3 tablespoons of lemon juice and whisk until smooth and pourable, adding more lemon juice if needed to reach a glaze consistency.
- Glaze the loaf – first layer: Pour about one-third of the glaze over the cooled loaf, spreading to the edges and letting it drip down the sides. Allow to set for 10-20 minutes; chilling in the fridge or freezer speeds this up.
- Glaze the loaf – second layer: Add another third of the glaze evenly over the first set layer and allow it to set similarly.
- Glaze the loaf – final layer: Pour the remaining glaze on top and let it set completely for a thick, luscious finish.
- Slice and serve: Once the glaze is fully set, slice the loaf and serve fresh.
- Storage: Store the cake covered on the counter for 2-3 days, then refrigerate to extend freshness.
- Freezing: This lemon loaf can be frozen. Thaw at room temperature before serving.
Notes
- Use room temperature eggs and ingredients for best incorporation.
- Don’t overmix the batter to keep the texture tender; small lumps are fine.
- Lemon zest adds fresh citrus flavor; make sure to avoid the bitter white pith when zesting.
- Adjust lemon juice in the glaze based on desired thickness; more juice for thinner glaze.
- Glazing in layers creates a thicker crust and more pronounced lemon flavor.
- Leftover loaf can be wrapped tightly and frozen well for up to 2 months.
