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 has become a weekend favorite in my home its fresh citrus taste brightens any afternoon.
Ingredients
- All-purpose flour: 1 ½ cups (190 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ¼ tsp
- Unsalted butter: ½ cup (115 g) softened
- Granulated sugar: 1 cup (200 g)
- Eggs: 2 large room temperature
- Fresh lemon zest: 2 tbsp (from 2 lemons)
- Fresh lemon juice: ¼ cup (60 ml)
- Whole milk: ½ cup (120 ml) room temperature
- Pure vanilla extract: 1 tsp
- Powdered sugar: 1 cup (120 g) sifted for icing
- Fresh lemon juice: 2 3 tbsp for icing
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C) Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper
- Mix dry ingredients:
- Whisk together flour baking powder baking soda and salt Set aside
- Cream butter and sugar:
- Cream the softened butter and sugar until light and fluffy about 3 minutes
- Add eggs:
- Beat in eggs one at a time mixing well after each addition
- Add zest juice and vanilla:
- Stir in lemon zest lemon juice and vanilla extract until combined
- Combine mixtures:
- Add half of the dry ingredients to the wet mixture mixing gently Pour in milk then add remaining dry ingredients Mix until just combined do not overmix
- Pour 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 Tent loosely with foil after 40 minutes if the top browns too quickly
- Cool:
- Cool the loaf in the pan for 10 minutes then transfer to a wire rack to cool completely
- Make icing:
- Whisk powdered sugar with 2 tablespoons lemon juice Add more juice for thinner consistency if desired
- Apply icing:
- Drizzle the icing over the cooled loaf Let set for 15 minutes before slicing
Pin it Enjoying this lemon loaf has become a cherished family moment especially served with a cup of tea on weekend afternoons.
Notes
Pairs wonderfully with Earl Grey tea or a sparkling Moscato enhancing the fresh lemon taste.
Required Tools
Includes a 9x5-inch loaf pan mixing bowls electric mixer or whisk measuring cups and spoons zester grater wire rack and parchment paper.
Allergen Information
Contains Wheat (gluten) eggs milk butter (dairy) Check ingredient labels if sensitive to allergens.
Pin it 
This lemon loaf is perfect for making ahead and keeps well for several days if stored properly.
Recipe FAQs
- → How to ensure the loaf stays moist?
Use softened butter and avoid overmixing the batter to keep the crumb tender and moist.
- → Can plant-based milk be used?
Yes, substituting whole milk with plant-based milk works well, but ensure powdered sugar in the icing is vegan if needed.
- → What is the best way to zest lemons?
Use a fine zester or microplane to extract the outer yellow layer without the bitter white pith for the freshest flavor.
- → How to prevent the top from browning too quickly?
Tent the loaf loosely with foil after 40 minutes of baking to protect the top from over-browning.
- → Can extra lemon flavor be added?
Yes, adding a half teaspoon of lemon extract to the batter intensifies the citrus notes.