Ohhh yes — Iced Lemon Loaf Cake 🍋🍰
Bright, buttery, moist, and finished with that sweet-tangy glaze. This is the classic bakery-style version that never fails.
Iced Lemon Loaf Cake
Ingredients (1 loaf)
Lemon Loaf
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- ½ cup (120 ml) milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven
Preheat to 350°F / 175°C.
Grease and line a loaf pan. - Mix dry ingredients
Whisk flour, baking powder, and salt. - Mix wet ingredients
In a separate bowl, whisk sugar, oil (or butter), eggs, milk, lemon juice, zest, and vanilla until smooth. - Combine
Add dry ingredients to wet and mix just until combined — don’t overmix. - Bake
Pour batter into pan.
Bake 45–55 minutes, until a toothpick comes out clean. - Cool
Let cake cool completely in the pan. - Glaze
Mix powdered sugar and lemon juice.
Drizzle over cooled loaf.
Pro tips for ultra-moist lemon loaf
- Use oil for extra moisture (bakery trick)
- Fresh lemon juice & zest only — no bottled stuff
- Glaze after the cake is fully cool for clean drips
Optional upgrades
- 🍋 Brush warm loaf with lemon syrup (lemon juice + sugar) before glazing
- 🫐 Add blueberries to the batter
- 🍰 Make mini loaves or muffins (reduce bake time)
If you want, I can also give you a Starbucks-style copycat lemon loaf, or a super-lemony version with triple citrus punch 😄
