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
Scale
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.
