Lemon Loaf Cake Icing (Printable)

A moist lemon loaf topped with a sweet, zesty lemon glaze ideal for tea or light treats.

# What You'll Need:

→ Lemon Loaf Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 2 tablespoons lemon zest (about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract

→ Lemon Icing

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Mix in lemon zest, fresh lemon juice, and vanilla extract until combined.
06 - Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with dry ingredients; mix until just combined without overmixing.
07 - Pour batter into loaf pan and level the surface.
08 - Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow loaf to cool in the pan for 10 minutes, then remove and transfer to a wire rack until completely cool.
10 - Whisk powdered sugar with enough lemon juice to create a thick but pourable glaze.
11 - Drizzle lemon icing over the cooled loaf and allow it to set before slicing.

# Expert Advice:

01 -
  • It's genuinely moist and stays that way for days, unlike drier loaves that disappear by day two.
  • The lemon flavor develops as it sits, so it tastes even better the next morning with your coffee.
  • You can make it with basic equipment and pantry staples, no special techniques required.
02 -
  • Don't skip sifting the powdered sugar for the icing—lumps create a grainy, disappointing glaze that won't look polished.
  • Lemon juice is acidic and will react with baking soda immediately, so mix your batter and get it into the pan without delay, or you'll lose the lift.
  • Room temperature ingredients genuinely matter here; cold eggs and butter don't incorporate smoothly, which means a denser cake with a coarse crumb.
03 -
  • Use a microplane zester for the lemon zest rather than a box grater—you'll get those delicate, fragrant shreds instead of chunky pieces that can feel gritty when you bite into the cake.
  • If you don't have fresh lemon juice, this recipe won't be the same; bottled juice lacks the brightness and complexity that makes the cake shine, so it's genuinely worth squeezing lemons.

Return