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+ servings
slices of lemon loaf cake stacked on a plate

Iced Lemon Loaf Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices
Calories: 326kcal
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.
Print Recipe



  • cups Bob’s Red Mill Organic All-Purpose Flour 306 grams
  • cup granulated sugar 250 grams, divided
  • 1 teaspoon Bob's Red Mill Baking Powder 4 grams
  • ½ teaspoon baking soda 3 grams
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil 100 grams
  • 2 large eggs 100 grams
  • cup sour cream 151 grams
  • 2 tablespoons lemon extract 24 grams
  • 1 tablespoon lemon zest 6 grams, from 1 lemon
  • ¼ cup lemon juice 57 grams, from 2 lemons

For the Icing

  • 1 cup powdered sugar 113 grams
  • 1 tablespoon sour cream 14 grams
  • teaspoons lemon juice 7 grams, plus more if needed


  • 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 Bob’s Red Mill Organic All-Purpose Flour, 1¼ cup granulated sugar, 1 teaspoon Bob's Red Mill Baking Powder, ½ teaspoon baking soda, ½ teaspoon 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 tablespoons lemon extract, 1 tablespoon 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 tablespoon sour cream, 1½ teaspoons lemon juice
  • Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!



  • Be sure to line your tin with parchment for easy removal.
  • The cake will take around 60 minutes to bake, check for doneness slightly before this time by inserting a toothpick into the loaf; if it come out clean it's done.
  • Allow the cake to cool slightly before adding the lemon syrup.
  • Be sure that the cake has fully cooled before icing it.
Storage: Store iced lemon loaf in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Serving: 1slice | Calories: 326kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 61mg | Fiber: 1g | Sugar: 31g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg