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Published by: Priscilla Michele

Dreamy Iced Lemon Loaf Cake with Lemon Glaze

A soft and moist iced lemon loaf cake packed with fresh lemon flavor and topped with a sweet citrus glaze. Perfect for breakfast, brunch, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Ingredients Equipment Method Notes

Ingredients
  

  • Cake:
  • 1 1/2 cup all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup unsalted butter, melted and cooled
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • Glaze:
  • 1 cup confectioners sugar
  • 1-2 tbsp lemon juice

Equipment

  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Loaf pan
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F and prepare a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, sugar, lemon juice, lemon zest, vanilla, sour cream, oil, and melted butter.
  4. Add dry ingredients into wet ingredients and mix until just combined.
  5. Pour batter into prepared loaf pan and smooth the top.
  6. Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in pan briefly, then transfer to a wire rack to cool completely.
  8. For the glaze, whisk powdered sugar and lemon juice together until smooth.
  9. Spread glaze over cooled loaf and allow it to set before slicing.

Notes

  • Use fresh lemon juice and zest for the brightest flavor.
  • Avoid overmixing the batter to keep the loaf soft and tender.
  • Let the loaf cool completely before glazing.
  • If the glaze becomes too thin, add additional powdered sugar to thicken it.
  • Store covered to maintain moisture.