Iced Lemon Loaf Cake

If there were ever a cake that could channel sunshine into a slice, this Iced Lemon Loaf Cake would be it. Do you want something simple, bright, and really good with a cold glass of milk? This is the answer. It’s soft, full of lemon flavor (thanks to lemon juice and zest), and topped with a light glaze that takes it over the top.

I like this recipe because it’s easy to throw together, uses basic ingredients, and comes out great every time and SO MOIST. It’s the kind of thing you can bake in the afternoon and have ready for after dinner—or breakfast the next day if it lasts that long.

INGREDIENTS FOR ICED LEMON LOAF CAKE

For the Cake:

• 3 eggs
  
• 1 cup granulated sugar
  
• 1 cup sour cream
  
• Zest from 2 lemons
  
• 2.5 tablespoons lemon juice
  
• ½ cup vegetable oil
  
• 1 ½ cups all-purpose flour
  
• 2 teaspoons baking powder
  
• ½ teaspoon salt
  

For the Icing:

• 1 cup powdered sugar, sifted
  
• 1.5 tablespoons lemon juice
  

INSTRUCTIONS FOR ICED LEMON LOAF CAKE

1. Preheat the oven to 350°F and grease a standard loaf pan. I like to grease my pan with shortening by rubbing it all over the pan.
   
2. In a mixer or large bowl, combine the eggs, sugar, sour cream, lemon zest, and lemon juice until smooth.
   
3. Add the oil and mix again until just combined.
   
4. Add the flour, baking powder, and salt. Mix gently—don’t overmix. It’s okay if it’s a little lumpy.
   
5. Pour into your greased pan and bake for 45–55 minutes, or until a toothpick comes out mostly clean.
   
6. Let it cool in the pan for 30 minutes.
   
7. While it cools, whisk together the powdered sugar and lemon juice for the icing.
   
8. Drizzle the icing over the cooled loaf and let it set before slicing.
   

TIPS TO MAKE IT EVEN MORE DELICIOUS

• Don’t skip the zest—it really brings the lemon flavor out.
  
• This loaf stays soft for days. Store it wrapped up on the counter or in the fridge.
  
• If you want it a little fancier, you can sprinkle lemon zest on top of the icing, but it’s great as-is.
  

This is one of those bakes that feels just right for any day of the week. Nothing fancy—just a really good lemon loaf that’s easy to make and hard to stop eating.Let me know if you try it! I always love seeing your versions. Tag me on your baking adventures on Instagram, TikTok or YouTube.

If you're a lemon fan, you need to try my Tangy Lemon Bars!

Iced Lemon Loaf Cake

McKinley Hatch

A soft, moist lemon loaf made with lemon juice and zest, then topped with a simple lemon glaze. This easy one-bowl recipe comes together quickly and is perfect for brunch, dessert, or an afternoon treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Bread, Dessert, Side Dish, Snack

Servings 10

Equipment

• 1 loaf pan

Ingredients

  

For the Lemon Loaf:

• 3 eggs
• 1 cup granulated sugar
• 1 cup sour cream
• Zest from 2 lemons
• 2.5 tablespoons lemon juice
• ½ cup vegetable oil
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For the Icing:

• 1 cup powdered sugar sifted
• 1.5 tablespoons lemon juice

Instructions

 

• Preheat the oven to 350 degrees F and grease a bread loaf pan and set aside.
• Mix eggs, sugar, sour cream, lemon zest, and lemon juice in a standard mixer until it’s creamy.
• Add the oil and mix until combined.
• Next, mix in the flour, baking powder and salt. Don’t overmix this! Even if it’s still slightly lumpy, that’s okay!
• Pour batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick comes out almost clean.
• Let cool for 30 minutes while you make the icing.
• To make the icing, combine both ingredients in a bowl and whisk until smooth.
• Drizzle over your cooled loaf and enjoy!

Keyword cake, iced lemon loaf cake, lemon, lemon cake, lemon loaf, loaf cake, Starbucks Copycat