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.
This lemon loaf quickly became my go-to weekend baking project, enjoyed by everyone in the family.
Ingredients
- 1 ½ cups (190 g) all-purpose flour: Base for the loaf
- 1 tsp baking powder: Leavening agent
- ½ tsp baking soda: Helps with rise
- ¼ tsp salt: Balances flavors
- ½ cup (115 g) unsalted butter, softened: Adds richness
- 1 cup (200 g) granulated sugar: Sweetens the cake
- 2 large eggs, room temperature: Binder and moisture
- 2 tbsp fresh lemon zest (from 2 lemons): Citrus flavor
- ¼ cup (60 ml) fresh lemon juice: Tartness
- ½ cup (120 ml) whole milk, room temperature: Moisture
- 1 tsp pure vanilla extract: Enhances flavor
- 1 cup (120 g) powdered sugar, sifted: For icing
- 2–3 tbsp fresh lemon juice: For icing consistency
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 We often enjoy this lemon loaf warm with a cup of tea, sharing laughs around the kitchen table.
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.
Pin It 
Enjoy this refreshing lemon loaf as a perfect ending to any meal or as a delightful snack.
Recipe FAQs
- → How do I keep the loaf moist?
Ensure not to overmix the batter and bake until just done; the combination of butter and milk helps maintain moisture.
- → Can I substitute the milk for a plant-based option?
Yes, plant-based milk works well, just make sure the powdered sugar used is vegan if required.
- → What is the best way to add extra lemon flavor?
Adding a small amount of lemon extract to the batter enhances the citrus aroma without overpowering the loaf.
- → How to prevent the icing from being too runny?
Adjust the amount of lemon juice gradually; start with less and add until the desired consistency is reached.
- → What tools are recommended for this bake?
A loaf pan, mixing bowls, an electric mixer or whisk, measuring spoons, a zester, and parchment paper are essential.