Iced Lemon Loaf Cake Recipe: Perfectly Moist and Tangy Dessert

Iced Lemon Loaf Cake is a classic dessert that brings together the perfect balance of tart lemon and sweet, buttery cake. It’s the kind of treat that can brighten up any day, whether you’re serving it for an afternoon tea, a family gathering, or just enjoying a slice with your coffee. If you love citrus desserts, this lemon loaf cake with its delicate crumb and refreshing lemon icing will quickly become a go-to recipe in your baking repertoire.

In this article, we’ll take a deep dive into making the perfect Iced Lemon Loaf Cake from scratch. We’ll guide you step-by-step through the process, from mixing the ingredients to pouring the sweet, tangy icing over the golden loaf. But beyond just the recipe, you’ll also learn about the history behind the cake, how to make it extra flavorful, and how to tweak it to suit your preferences. Ready to indulge in a little baking magic? Let’s get started!

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Ingredients You Need for the Perfect Iced Lemon Loaf Cake

Making an Iced Lemon Loaf Cake requires only a handful of simple ingredients, many of which you probably already have in your kitchen. Here’s what you’ll need for the cake and its tangy icing:

For the Lemon Loaf Cake:

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 1 cup unsalted butter, room temperature, cut into tablespoons
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons vegetable oil
• ¼ cup milk, room temperature
• 2 tablespoons fresh lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice (about 1 lemon)

For the Lemon Icing:

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice (about ½ lemon)
• 1 tablespoon milk or 2 tablespoons heavy cream

With these ingredients on hand, you’re just a few steps away from baking up a delightful, zesty cake that will impress everyone who takes a bite!

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Step-by-Step Instructions to Make Iced Lemon Loaf Cake

1. Preparing the Pan and Oven

Before you start mixing the ingredients, it’s important to get your oven ready. Preheat your oven to 350°F (175°C). While the oven is heating, prepare your 8.5 x 4.5-inch loaf pan by greasing it with a little butter and lining it with parchment paper. The parchment should hang over the sides of the pan so that you can easily lift the loaf out once it’s baked.

2. Mixing the Dry Ingredients

In a large bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. You can use a hand mixer or stand mixer to mix these dry ingredients briefly to ensure everything is well combined. The sugar helps to create a slightly sweet flavor that balances the tartness of the lemons, while the baking powder ensures your loaf will rise beautifully.

3. Adding the Wet Ingredients

In a separate bowl, whisk together the vanilla extract, eggs, vegetable oil, milk, lemon zest, and lemon juice. The lemon zest is the star of this recipe, imparting a bright citrus flavor that will infuse the cake with freshness. Lemon juice adds a tangy punch to the flavor profile, making the cake taste light and refreshing.

4. Combining Wet and Dry Ingredients

With your dry ingredients in one bowl and your wet ingredients in another, it’s time to combine them. Slowly add the wet ingredients into the dry mixture while mixing on medium speed. This helps prevent any lumps and ensures a smooth batter. Mix until just combined—be careful not to over-mix, as this could result in a dense cake.

Once everything is mixed, use a spatula to scrape the sides and bottom of the bowl to ensure all the ingredients are fully incorporated.

5. Baking the Lemon Loaf

Now that the batter is ready, pour it into the prepared loaf pan. Use a spatula to spread the batter evenly, ensuring a consistent texture throughout. Bake the loaf in your preheated oven for 1 hour to 1 hour 10 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the Iced Lemon Loaf Cake to cool in the pan for about 45 minutes. Cooling it for this long ensures the cake firms up and is easier to handle when you remove it from the pan.

6. Preparing the Lemon Icing

While the loaf is cooling, you can prepare the lemon icing. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and either milk or heavy cream. The consistency of the icing should be thick enough to drizzle but still runny enough to coat the cake. If the icing is too thick, add a little more milk or cream until you achieve the desired consistency.

7. Icing the Loaf

Once the loaf has cooled sufficiently, remove it from the pan by lifting it out using the parchment paper. Place the loaf on a serving platter or cutting board. Drizzle the lemon icing generously over the top, allowing it to spill over the sides slightly for that beautiful, glossy finish.

The icing adds a touch of sweetness and extra lemon flavor that elevates the cake to the next level.

8. Slice, Serve, and Enjoy!

Let the cake sit for a few minutes to allow the icing to set before slicing. Cut the loaf into generous slices, and serve! Enjoy the perfect combination of buttery cake, tangy lemon, and sweet lemon icing.

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Tips for Making the Best Iced Lemon Loaf Cake

• Room Temperature Ingredients: For the best texture, ensure that your butter, eggs, and milk are at room temperature. This helps them mix more easily and creates a smoother batter.
• Fresh Lemon Zest and Juice: Always use fresh lemon zest and fresh lemon juice for the best flavor. Bottled lemon juice lacks the zing and fragrance that freshly squeezed juice offers.
• Test for Doneness: Ovens vary in temperature, so start checking your cake at the 1-hour mark. Insert a toothpick or cake tester into the center; if it comes out clean, the cake is done.
• Customize the Icing: You can adjust the thickness of the lemon icing depending on how you want it to coat the cake. For a thicker icing, add more powdered sugar; for a thinner, glaze-like icing, add more milk or cream.

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Why You’ll Love This Iced Lemon Loaf Cake

The Iced Lemon Loaf Cake isn’t just a recipe—it’s an experience. Here’s why it’s a must-try for anyone who loves fresh, citrus-flavored desserts:

• Refreshing Flavor: The lemon zest and lemon juice give this cake a bright, citrusy kick that makes it stand out among other sweet treats.
• Moist and Buttery: The cake has a tender, moist crumb thanks to the combination of butter, vegetable oil, and milk. It’s rich, but not heavy—just the perfect balance.
• Versatile Dessert: Whether served as a snack, after dinner, or at a brunch, this cake fits every occasion. It’s also perfect for holidays or special events.
• Make Ahead: This cake can easily be made a day in advance, making it an excellent option for prepping ahead of time. Just store it in an airtight container, and it’ll taste just as fresh the next day!

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FAQs About Iced Lemon Loaf Cake

1. Can I use cake flour instead of all-purpose flour?
Yes, cake flour can be used in place of all-purpose flour. It will give the loaf a finer, lighter texture. Just be sure to use the same amount of cake flour as the recipe calls for all-purpose flour.

2. Can I freeze this cake?
Absolutely! Iced Lemon Loaf Cake freezes well. To freeze, wrap the cooled loaf tightly in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy it, just thaw at room temperature and drizzle with fresh icing if desired.

3. Can I make this without the icing?
Yes, the cake is delicious on its own without the icing. If you prefer a less sweet dessert, feel free to skip the icing or dust the top with a little powdered sugar.

4. How long does this cake last?
Stored in an airtight container, Iced Lemon Loaf Cake will last for about 4-5 days at room temperature. You can also refrigerate it for a longer shelf life, but make sure to bring it back to room temperature before serving for the best flavor.

5. Can I add other fruits or flavors to the cake?
Yes, you can add blueberries, raspberries, or even poppy seeds for extra flavor and texture. Just make sure to gently fold them into the batter to prevent overmixing.

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Conclusion

In conclusion, Iced Lemon Loaf Cake is a delightful treat that combines fresh, zesty flavors with a soft, buttery texture. Perfect for any occasion, this cake is simple to make and incredibly rewarding. The tangy lemon icing elevates the flavor, making each bite a refreshing, sweet experience.

So, why not give this recipe a try the next time you’re looking for a quick yet delicious dessert? You’ll be amazed at how easy it is to create this masterpiece from scratch. Serve it to your loved ones and watch it disappear in minutes!

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