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    Home » Cakes » Iced Lemon Loaf Recipe

    Iced Lemon Loaf Recipe

    Published: Jan 7, 2021 · Modified: Jan 7, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Iced Lemon Loaf Recipe

    Perfect mix of tart and sweet! This tender lemon cake is topped with a lemon syrup and icing! This Iced Lemon Loaf recipe is a must make recipe for lemon lovers!
    Iced lemon loaf of a wooden cutting boardDuring the cold, dark winter months, there's nothing like the bright flavor of lemon to add a little sunshine to your day! You can decide just how lemon-y you want your loaf to be.

    This iced lemon loaf isn't overly lemon-y by itself; instead, it's more of a sweet, tender lemon vanilla cake. The glaze has a hint from the zest and adds another layer of lemon flavor.

    If you really want to amp up the lemon, use the syrup. The combination of the syrup, cake, and glaze gives this loaf a nice tart tang and makes it perfect for adding a little sunshine to any blah winter day!

    How to make an iced lemon loaf cake

    Oil sour cream and sugar in a glass mixing bowl

    In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.

    Whisk in eggs. Add lemon juice and vanilla extract; whisk until well-combined.

    Lemon cake batter in a glass mixing bowl
    Whisk in dry ingredients until combined. Pour batter into prepared pan.

    Baked lemon cake in a loaf panBake until a toothpick inserted into the center comes out clean. Let loaf cool in pan for 10 minutes.

    While loaf is cooling, whisk together sugar, lemon juice, and water. Bring to a boil, whisking constantly.

    Boil for 2-3 minutes, or until sugar has dissolved. Remove to wire rack, and lightly brush syrup over warm bread.

    Icing in a glass mixing bowl

    Let bread cool to room temperature. Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.

    Add in additional milk as needed to get thick but pourable consistency. Pour over the top of cooled bread.

    Let icing set before slicing.

    Iced lemon loaf cake on a wooden cutting board next to a bread knife

    Tips

    • Flour: Properly measuring the flour makes a huge difference in baked goods. To properly measure flour, either weigh it or stir/sift it to break it up. Lightly spoon it into the measuring cup and level.
    • Vegetable oil: Any neutral oil, like canola, will work.
    • Sour cream: I've used regular and low-fat sour cream in this recipe. Both have worked well. I don't recommend using fat-free sour cream.
    • Make ahead: Feel free to make this cake ahead of time. The lemon flavor will intensify as bread sits.

    Iced Lemon Loaf with the end cut off

    How to make ahead

    The flavor of this cake improves after it has had a chance to sit for a day or so. To make the cake ahead of time, make the bread through step 14.

    Wrap the bread in plastic wrap and let sit at room temperature overnight. Before serving, make the icing and serve.

    Storage

    This cake can be stored, covered, at room temperature for up to 4 days. Since the cake is very moist, you may find that it keeps better when stored in the fridge.

    Iced Lemon Loaf next to three lemons

    More lemon recipes!

    • Lemon Coconut Cookie Recipe
    • Lemon Sour Cream Sugar Cookies
    • Lemon Blueberry Muffins

    If you’ve tried this iced lemon lemon loaf recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Iced Lemon Loaf Recipe

    Iced Lemon Loaf Recipe

    Iced Lemon Loaf Recipe
    5 from 7 votes
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 20 minutes
    Servings: 12 servings
    Calories: 260kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 9x5 loaf pan

    Ingredients

    Loaf Cake

    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ⅓ cup vegetable oil
    • ¼ cup sour cream
    • 1 cup granulated sugar
    • 2 large eggs
    • ½ cup fresh lemon juice
    • ¼ teaspoon vanilla extract
    • 1 teaspoon lemon zest

    Syrup

    • 2 tablespoons granulated sugar
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon water

    Icing

    • 1 cup powdered sugar
    • 2-3 tablespoons milk
    • 1 tablespoon lemon zest
    US Customary - Metric

    Instructions

    • Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
    • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
    • In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
    • Whisk in eggs.
    • Add lemon juice and vanilla extract; whisk until well-combined.
    • Whisk in dry ingredients until combined.
    • Pour batter into prepared pan.
    • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
    • Let loaf cool in pan for 10 minutes.
    • While loaf is cooling, whisk together sugar, lemon juice, and water.
    • Bring to a boil, whisking constantly.
    • Boil for 2-3 minutes, or until sugar has dissolved.
    • Remove to wire rack, and lightly brush syrup over warm bread.
    • Let bread cool to room temperature.
    • Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
    • Add in additional milk as needed to get thick but pourable consistency.
    • Pour over the top of cooled bread.
    • Let icing set before slicing.

    Notes

    • Flour: Properly measuring the flour makes a huge difference in baked goods. To properly measure flour, either weigh it or stir/sift it to break it up. Lightly spoon it into the measuring cup and level. 
    • Vegetable oil: Any neutral oil, like canola, will work. 
    • Sour cream: I've used regular and low-fat sour cream in this recipe. Both have worked well. I don't recommend using fat-free sour cream.
    • The lemon flavor will intensify as bread sits.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 260kcal | Carbohydrates: 46g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 77mg | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 5.3mg | Calcium: 26mg | Iron: 1.1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 2/1/16. Updated with additional photos and tips 1/7/21.

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Amanda

      January 03, 2022 at 10:52 pm

      5 stars
      I love everything lemon and this loaf cake is heaven. The tart, sweet taste is just right.

      Reply
    2. Tammy

      September 25, 2021 at 6:39 pm

      5 stars
      Made this lemon loaf for the first time today....outstanding!! Followed the recipe as it is and no changes required! Thanks so much.....will never use another recipe but this one!

      Reply
      • Kate

        September 25, 2021 at 9:04 pm

        I'm so glad that you liked the lemon loaf!

        Reply
    3. Becca

      January 16, 2021 at 7:28 pm

      5 stars
      I love all things lemon and this lemon loaf has great lemon flavor. Added the recipe to my box, thanks.

      Reply
      • Kate

        January 16, 2021 at 11:01 pm

        Thank you! Glad you liked it!

        Reply
    4. Jennifer Ryan

      May 10, 2020 at 12:36 pm

      5 stars
      My son just made this for Mother’s Day and it was incredible! Perfect for lemon lovers!

      Reply
      • Kate

        January 07, 2021 at 9:10 pm

        Yay!! So glad you liked it!

        Reply
    5. Vivian

      December 05, 2016 at 4:20 pm

      5 stars
      I couldn't make the recipe, because there's some kind of glitch in it (on my computer at least) where the ingredients show:
      1 tsp ?2 . baking soda
      • 1 tsp ?2 . baking powder
      • 1 tsp ?2 . salt
      1 c ?2 . fresh lemon juice
      I couldn't understand that. But I just thought I'd let you know. :)

      Reply
      • Kate

        December 05, 2016 at 4:59 pm

        Thank you!! There was a glitch, and I appreciate you letting me know so that I could fix it. Thanks again!! =)

        Reply
    6. Lynn

      June 19, 2016 at 8:49 pm

      I would love to have this recipe but there is an ad that will not close. The ad covers the recipe!

      Reply
      • Kate

        June 20, 2016 at 11:09 am

        Thank you for letting me know about that, and I apologize that that happened! Please let me know whether or not you were able to get the recipe.

        Reply
    7. Sammie

      February 02, 2016 at 6:23 am

      5 stars
      This lemon loaf looks gorgeous. I'm mad about lemon flavours in sweet and savoury foods. I like that this is a relatively low fat recipe. Definitely one to try thank you. Sammie.

      Reply
      • Kate

        February 03, 2016 at 12:27 am

        Thank you so much!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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