Lemon Loaf Cake Sweet (Printable)
Moist lemon loaf with zesty notes and a smooth sweet lemon icing topping, ideal for dessert or tea time.
# What You Need:
→ Lemon Loaf
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 - 1/3 cup fresh lemon juice (about 2 lemons)
09 - Zest of 2 lemons
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
→ Sweet Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
# How To Cook:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly mixed.
03 - Using an electric mixer or whisk, beat softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated. Mix in lemon zest, lemon juice, and vanilla extract until combined.
05 - Add half of the flour mixture to the wet ingredients, mixing on low speed. Pour in milk, then add remaining flour mixture, stirring until just combined without overmixing.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and drizzleable. Adjust consistency by adding more lemon juice if necessary.
10 - Drizzle the icing evenly over the cooled loaf and allow it to set before slicing.
# Expert Tips:
01 -
- It's impossibly moist with bright lemon flavor that doesn't taste artificial or harsh.
- The icing is foolproof and looks elegant without any fussy decorating.
- You can have it cooling while you're still in your apron, ready to share within two hours.
02 -
- A toothpick inserted in the center should come out clean or with just a crumb or two—if it's wet with batter, give it another 5 minutes in the oven because an underbaked loaf tastes gummy inside.
- Powdered sugar must be sifted before whisking into the icing, or you'll have little gritty pockets that catch on your teeth.
03 -
- Room temperature eggs and softened butter aren't just recommendations—they're the difference between a smooth, fluffy batter and one that looks broken and separated.
- A microplane grater for zest will change your life; it captures the fragrant oils without shredding the bitter white pith underneath.