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!
During 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
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 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.
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.
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.
More lemon recipes!
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Iced Lemon Loaf Recipe
Equipment
- 9x5 loaf pan
Ingredients
Loaf Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1/4 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1/4 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
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
Did You Make This Recipe?
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Originally published 2/1/16. Updated with additional photos and tips 1/7/21.
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Comments & Reviews
Amanda says
I love everything lemon and this loaf cake is heaven. The tart, sweet taste is just right.
Tammy says
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!
Kate says
I’m so glad that you liked the lemon loaf!
Becca says
I love all things lemon and this lemon loaf has great lemon flavor. Added the recipe to my box, thanks.
Kate says
Thank you! Glad you liked it!
Jennifer Ryan says
My son just made this for Mother’s Day and it was incredible! Perfect for lemon lovers!
Kate says
Yay!! So glad you liked it!
Vivian says
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. :)
Kate says
Thank you!! There was a glitch, and I appreciate you letting me know so that I could fix it. Thanks again!! =)
Lynn says
I would love to have this recipe but there is an ad that will not close. The ad covers the recipe!
Kate says
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.
Sammie says
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.
Kate says
Thank you so much!