Lemon Loaf Cake Icing (Printable)

Moist lemon loaf with zesty lemon icing delivers bright, sweet flavors perfect for any occasion.

# What You Need:

→ Lemon Loaf

01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - ⅓ cup milk
09 - ¼ cup fresh lemon juice (about 2 lemons)
10 - 1 tablespoon finely grated lemon zest
11 - 1 teaspoon vanilla extract

→ Lemon Icing

12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Stir in lemon zest, lemon juice, and vanilla extract.
06 - Add half the flour mixture and mix gently, then add the milk and continue mixing. Add the remaining flour mixture and stir until just combined. Avoid overmixing.
07 - Pour batter into prepared loaf pan and smooth the surface.
08 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Adjust consistency with additional lemon juice if needed.
11 - Once cooled, drizzle the lemon icing over the cake and allow it to set before slicing.

# Helpful Tips:

01 -
  • The crumb stays moist for days—no dry cake here, just tender layers that taste even better the next morning.
  • Fresh lemon flavor without being sour or overpowering, balanced by buttery sweetness that feels refined.
  • Simple enough for a beginner, but impressive enough to serve guests without anyone guessing how easy it was.
02 -
  • Don't bake this while the cake is still warm—the icing will melt right off and soak in unevenly; patience pays off here.
  • If your icing is too thick, add lemon juice one teaspoon at a time; too thin and it runs off the sides instead of setting into a glaze.
  • Overmixing after adding the wet ingredients is the biggest reason for a tough, dense crumb; fold gently and stop when the flour disappears.
03 -
  • Zest your lemons before cutting them in half for juice; otherwise the lemon gets slippery and the zest tears rather than gratings cleanly.
  • If the cake domes too much during baking, tent it loosely with foil for the last 10–15 minutes so the top doesn't brown too fast while the center finishes cooking.

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