Lemon Loaf Cake Icing (Printable)

A moist, tangy lemon loaf topped with sweet lemon icing, ideal for teatime or dessert indulgence.

# What You'll Need:

→ Lemon Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - ⅓ cup whole milk
09 - ¼ cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract

→ Lemon Icing

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

# How to Make It:

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. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Mix in lemon zest, lemon juice, and vanilla extract until evenly combined.
06 - Add half the flour mixture and mix gently. Stir in the milk, then the remaining flour mixture. Mix until just combined; avoid overmixing.
07 - Pour batter into the prepared loaf pan and smooth the surface.
08 - Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice together until smooth and pourable, adjusting consistency with additional lemon juice if necessary.
11 - Drizzle the icing over the cooled loaf. Allow the icing to set before slicing.

# Expert Suggestions:

01 -
  • The lemon flavor is bold but balanced—sharp enough to wake up your palate, not so intense it overwhelms.
  • This cake stays moist for days, actually getting better as it sits because the flavors deepen.
  • One loaf feeds a small crowd or gives you cake for the whole week without feeling like you're repeating leftovers.
02 -
  • Overmixing the batter after adding flour is the number one reason this cake comes out tough—fold gently and stop when you can barely see streaks of flour.
  • Fresh lemon juice makes an enormous difference; that brightness is the whole point, so don't compromise with the bottled version.
  • The cake must be completely cool before icing or you'll get puddles instead of a set glaze—this is worth the wait.
03 -
  • Zest your lemons before cutting them in half for juice—the juice is easier to extract from a whole lemon, and you'll get every bit of zest.
  • Room temperature ingredients mix more evenly and create a smoother, more homogeneous batter that bakes up tender.

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