Iced Lemon Loaf Recipe

A slice of iced lemon loaf cake on a cutting board.

4.48 from 17 votes

This iced lemon loaf cake is perfect to serve as a dessert or to enjoy as a mid afternoon snack with a cup of tea or coffee. Easy to make, this cake is bursting full of fresh flavors and topped with a tangy and sweet icing.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale
9x5-inch loaf pan
Stand Mixer

Ingredients

2¼ cups all-purpose flour 306g
1¼ cup granulated sugar 250g, divided
1 tsp baking powder 4g
½ tsp baking soda 3g
½ tsp kosher salt 2g
½ cup vegetable oil 100g
2 large eggs 100g
⅔ cup sour cream 151g
2 tbsp lemon extract 24g
1 tbsp lemon zest 6g, from 1 lemon
¼ cup lemon juice 57g, from 2 lemons

For the Icing

1 cup powdered sugar 113g
1 tbsp sour cream 14g
1½ tsp lemon juice 7g, plus more if needed

Instructions

Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
2¼ cups all-purpose flour, 1¼ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
Add the vegetable oil and mix until fully combined.
½ cup vegetable oil
Add the eggs, one at a time. Scrape the bowl if needed.
2 large eggs
Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
⅔ cup sour cream, 2 tbsp lemon extract, 1 tbsp lemon zest
Pour the batter into the prepared loaf pan.
Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the bread to cool for 15 minutes in the pan.
While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
¼ cup lemon juice
Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
Allow the bread to cool completely.
Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
1 cup powdered sugar, 1 tbsp sour cream, 1½ tsp lemon juice
Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!

Video

Notes

Use fresh lemon juice for the best flavor.
Make sure you have the time, as this cake takes 60 minutes to bake.
Bring the ingredients to room temperature for easy blending.
Zest the lemons before juicing.
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition