Iced Lemon Loaf Cake
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.
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!