CLASSIC ICED LEMON LOAF CAKE

CLASSIC ICED LEMON LOAF CAKE 🍋

Moist, bright, and bursting with citrus flavor! This bakery-style lemon loaf cake is topped with a rich, tangy lemon glaze that drips down the sides. It's easy to make and guaranteed to impress. 💛

⏱️ Prep & Cook Time

• Prep time: 15 minutes

• Bake time: 45–55 minutes

• Servings: 8–10 slices

🛒 Ingredients

For the Lemon Cake:

• 1 ½ cups (190g) all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (200g) granulated sugar

• 2 tbsp fresh lemon zest (about 2 lemons)

• ½ cup (115g) unsalted butter, softened to room temperature

• 3 large eggs, room temperature

• ½ cup (120ml) milk (or buttermilk/sour cream)

• 2 tbsp freshly squeezed lemon juice

• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup (120g) powdered/icing sugar, sifted

• 2–3 tbsp freshly squeezed lemon juice (adjust for desired thickness)

🥣 Instructions

1. Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper for easy removal.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Rub Lemon Zest into Sugar: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips for about 1 minute until fragrant—this releases the natural oils for maximum flavor!

4. Cream Butter & Sugar: Add the softened butter to the sugar-zest mixture and beat with a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).

5. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the lemon juice and vanilla extract.

6. Combine Wet & Dry: With the mixer on low speed, alternate adding the flour mixture and milk in two batches, starting and ending with the dry ingredients. Mix just until combined (do not overmix!).

7. Bake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool: Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.

9. Glaze & Serve: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle generously over the cooled cake, letting it drip down the sides. Slice and enjoy! 😋

💡 Pro Tip: For extra moistness, brush the top of the warm cake with a simple syrup (equal parts sugar and lemon juice boiled together) before adding the glaze!

If you try this recipe, drop a picture in the comments below! 👇 Lemon lovers, don't forget to Like & Share! 🍋✨