Lemon Loaf Cake Icing (Printable)

Moist lemon loaf paired with zesty lemon icing, perfect for tea or light dessert moments.

# What You'll Need:

→ Lemon Loaf Cake

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 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract

→ Lemon Icing

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

01 - Set the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Using an electric mixer or whisk, beat the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir in lemon zest, lemon juice, and vanilla extract until combined.
06 - Alternately add dry ingredients and milk to the wet mixture, starting and ending with dry. Mix until just blended; avoid overmixing.
07 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
10 - Whisk powdered sugar with enough lemon juice to form a thick yet pourable glaze.
11 - Drizzle the lemon icing over the cooled loaf and allow to set before slicing.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of hands-on work, leaving the oven to do the real magic.
  • The lemon flavor is bright and real, not that artificial tang you get from extracts.
  • It's forgiving enough for beginners but impressive enough to serve to people you actually want to impress.
02 -
  • Don't slice into a warm cake no matter how much you want to—it will crumble and fall apart, but let it cool completely and it slices like butter.
  • Fresh lemon juice makes all the difference; bottled tastes flat and one-dimensional by comparison.
  • Overmixing the batter once you add the flour is the enemy of tenderness, so mix with confidence but stop as soon as the flour disappears.
03 -
  • Room temperature butter and eggs mix into the sugar more evenly, creating a better texture—set them out 30 minutes before you start baking.
  • The icing should be thick enough to hold its shape but loose enough to drizzle; if it gets too thick, add lemon juice one teaspoon at a time.

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