Zesty Iced Lemon Loaf Recipe for a Moist Citrus Cake

Iced Lemon Loaf is a sweet, tangy quick bread that consistently steals the spotlight. Lemon lovers will enjoy this moist loaf with a bright, fresh lemon flavor and a sweet glaze that balances the tartness perfectly.

Lemon Loaf Recipe

There’s something comforting about warm baked goods scented with fresh lemon. This easy lemon loaf delivers a cozy, refreshing flavor that pairs wonderfully with morning coffee or afternoon tea.

This simple lemon bread is one of my go-to recipes. It has the same craveable qualities as the well-known coffee shop lemon loaf—moist crumb, bright lemon, and a sweet glaze—without the fuss.

I often make a loaf to share with friends, bring to meal trains, or serve at family gatherings because it slices easily and travels well. It’s equally at home as a summer treat or a year-round dessert.

Why You’ll Love This Recipe

With everyday ingredients and a straightforward method, this lemon loaf turns out moist and delicious every time. It’s quick to prep, stores well, and tastes incredible warm or at room temperature.

• Made with pantry and fridge staples—easy to bake on short notice.
• Minimal prep time: you can mix the batter in about five minutes and let the oven do the rest.
• Stores well and makes a great make-ahead dessert; a quick microwave zap freshens slices in seconds.

This loaf has a slightly lighter crumb than denser pound cakes, making it tender and easy to enjoy.

Ingredients

Ingredients for one batch (makes two 9×5-inch loaves):

• ½ cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 cup sour cream
• 2 teaspoons lemon extract (or extra lemon juice/zest to taste)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest

Icing

• 2 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon fresh lemon juice

Substitutions and Variations

If you need a gluten-free version, use a one-to-one gluten-free flour blend. For extra lemon flavor without extract, increase the lemon zest and add a tablespoon or two of fresh lemon juice. Vanilla extract can also be added for depth.

If you prefer a different topping, swap the simple glaze for a light buttercream or whipped cream frosting, but keep in mind the glaze is a classic complement to this loaf.

How to Make Lemon Loaf

Follow these steps for a reliable lemon loaf:

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper and set aside.

In a stand mixer or large bowl with an electric mixer, beat the softened butter and sugar until creamy. Add the eggs, sour cream, and lemon extract, and mix until combined.

Gradually add the flour, baking powder, baking soda, salt, and lemon zest, mixing until just combined. Avoid overmixing to keep the loaf tender.

Pour the batter into the prepared pan and bake at 350°F (177°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan briefly before transferring it to a rack to cool completely.

While the loaf cools, whisk together powdered sugar, milk, and lemon juice until smooth. When the loaf is fully cooled, drizzle the glaze over the top and allow it to set before slicing. Serve warm or at room temperature.

How to Store Leftover Lemon Loaf

Store cooled slices in an airtight container. Place a paper towel in the container to absorb excess moisture and separate layers with parchment if stacking slices.

• Within 3 days: Keep at room temperature on the counter.
• Next few days: Refrigerate, though texture may change slightly. For best results, refrigerate only what you’ll eat soon and freeze the rest.
• Up to 3 months: Freeze an unglazed loaf or individual slices wrapped tightly in plastic wrap or foil. Thaw and reheat, then add glaze if needed.

Tips for Success

Little tips that make a big difference:

• Use the paddle attachment on a stand mixer or a hand mixer. Scrape the bowl sides and bottom as you mix to fully incorporate ingredients.
• Stop mixing once the batter is just combined to avoid a dense, chewy loaf.
• Zest only the bright yellow part of the lemon skin; the white pith is bitter. Use large lemons for more zest.

FAQ

More Lemon Recipes

• Lemon Blueberry Muffins
• Lemon Cupcakes with Lemon Buttercream
• Easy Lemon Ricotta Pasta
• Lemon Poppy Seed Muffins