Iced Lemon Loaf – Zesty, Moist, and Perfectly Sweet

If you’re craving something refreshing and sweet, this Iced Lemon Loaf is just the thing. It’s a soft, moist, and perfectly tangy loaf cake with the bright flavor of fresh lemons, finished with a sweet lemon glaze that adds a delightful zing. Perfect for breakfast, a snack, or dessert, this loaf is easy to make and will bring a burst of sunshine to your day.

Ready to bake up a treat? Let’s get started!

Annie Graves

Iced Lemon Loaf

Indulge in this zesty Iced Lemon Loaf! Soft, moist, and topped with a sweet lemon glaze, it’s the perfect treat for any time of the day.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Lemon Loaf

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter melted and cooled
• 1/2 cup plain Greek yogurt or sour cream
• 1/3 cup fresh lemon juice about 2 lemons
• Zest of 2 lemons
• 1 tsp vanilla extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice adjust for desired consistency
• Zest of 1 lemon optional, for extra zing

Substitutions

• Vegan: Use plant-based yogurt and butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as an egg substitute.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Low-Sugar: Use a sugar substitute like monk fruit or stevia.

Method

 

Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Set aside.

Prepare the Wet Ingredients

1. In a large mixing bowl, whisk together the eggs, melted butter, yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract until well combined.

Combine and Mix

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Be careful not to overmix—the batter should be smooth but slightly lumpy.

Bake the Lemon Loaf

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Lemon Glaze

1. While the loaf is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl.
2. Adjust the consistency by adding more lemon juice if needed.
3. If you like extra zing, stir in some lemon zest.

Glaze the Loaf

1. Once the loaf has cooled, drizzle the lemon glaze over the top, allowing it to run down the sides.
2. Let the glaze set before slicing and serving.

Notes

Nutritional Information (Per Serving – 1 slice of lemon loaf with glaze):

• Calories: 250-300
• Carbohydrates: 40g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 5g
• Sodium: 150mg
• Sugar: 25g

Notes/Advice:

• Additions/Subtractions:
  • If you want extra lemony flavor, add an extra tablespoon of lemon juice and an additional teaspoon of lemon zest to the batter.
  • For a softer glaze, reduce the amount of powdered sugar or use a combination of lemon juice and milk.
  • For a decorative touch, sprinkle a little extra lemon zest or poppy seeds on top of the glaze before it sets.

Variations:

• Blueberry Lemon Loaf: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
• Lavender Lemon Loaf: Add 1 tsp of dried culinary lavender to the batter for a fragrant, floral note.
• Coconut Lemon Loaf: Stir in 1/4 cup of shredded coconut into the batter for a tropical flavor.

Suggestions:

• Serving Ideas: This Iced Lemon Loaf pairs beautifully with a cup of tea or coffee. For a fresh, light dessert, serve it with a dollop of whipped cream and some fresh berries on the side.
• Make It Ahead: This lemon loaf can be baked the day before and stored, covered, at room temperature. The flavors intensify as it sits, making it even more delicious the next day.
• Storage Tips: Store any leftover lemon loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze the loaf (without the glaze) for up to 2 months—just thaw and glaze when ready to serve.

Let’s Wrap It Up:

And there you have it—Iced Lemon Loaf that’s soft, zesty, and wonderfully refreshing! This loaf is the perfect balance of sweet and tangy, with a tender crumb and a bright, citrusy glaze on top. Whether you’re enjoying it for breakfast, an afternoon snack, or dessert, this lemon loaf will add a burst of sunshine to your day. So gather your ingredients, whip up this delightful loaf, and enjoy a slice (or two) of lemony goodness. Happy baking!

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