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.
I always enjoy making this lemon loaf as it fills the kitchen with a refreshing lemon aroma and never fails to impress my family.
Ingredients
- 1 ½ cups (190 g) all-purpose flour: For the lemon loaf
- 1 tsp baking powder: For leavening
- ½ tsp baking soda: To help rise
- ¼ tsp salt: Balance flavor
- ½ cup (115 g) unsalted butter, softened: Adds richness
- 1 cup (200 g) granulated sugar: Sweetness
- 2 large eggs, room temperature: Bind ingredients
- 2 tbsp fresh lemon zest (from 2 lemons): Citrus zing
- ¼ cup (60 ml) fresh lemon juice: Lemon flavor
- ½ cup (120 ml) whole milk, room temperature: Moisture
- 1 tsp pure vanilla extract: Flavor depth
- 1 cup (120 g) powdered sugar, sifted: For lemon icing
- 2–3 tbsp fresh lemon juice: For lemon icing
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 This lemon loaf has brought many sweet family moments, especially on weekend breakfasts shared with laughter and fresh tea.
Notes
For extra lemon flavor add ½ teaspoon lemon extract to the batter. Swap whole milk for plant-based milk for a dairy-free version (ensure icing sugar is vegan if needed). 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 
This lemon loaf is a delightful treat that balances tangy and sweet perfectly for any occasion.
Recipe FAQs
- → How do I keep the loaf moist?
Mix ingredients gently and avoid overmixing the batter to maintain a tender, moist texture.
- → Can I substitute dairy milk?
Yes, plant-based milks like almond or oat milk work well, but ensure icing sugar is vegan if needed.
- → How is the lemon flavor enhanced?
Fresh lemon zest and juice provide bright citrus notes; adding lemon extract intensifies the flavor.
- → What temperature is best for baking?
Bake at 350°F (175°C) until a toothpick comes out clean, typically around 50-55 minutes.
- → How do I prevent the top from over-browning?
Cover the loaf loosely with foil after 40 minutes of baking to protect the crust.
- → What pairs well with this loaf?
Enjoy alongside Earl Grey tea or a sparkling Moscato for a complementary taste experience.