Iced Lemon Loaf Cake

Learn how to make the best lemon loaf recipe ever, complete with a tasty lemon icing sugar glaze. This recipe delivers an incredibly moist texture and a perfectly bright lemon flavor that's sure to please all lemon lovers!

Jump to:

• Why you'll love this recipe
• Ingredients You Need
• How to Make Glazed Lemon Loaf Cake
• Serving Suggestions
• Tips for this recipe
• Storage Instructions
• Recipe Variations
• You will also love
• Iced Lemon Loaf Cake

A lemon loaf cake is a delightful treat known for its tender and moist texture. It's infused with fresh lemon flavor and topped with an easy lemon glaze, adding a tangy sweetness to every bite.

Lemon loaf cake is a moist lemon cake crafted from staple ingredients like flour, sugar, eggs, butter, and fresh lemon juice. What makes it stand out is the addition of sour cream, which lends it a moist and tender texture.

Ingredients You Need

You need these ingredients to make this iced lemon loaf recipe:

• Flour. all-purpose flour, measure the quantities with a kitchen scale because the flour plays an important role in having a very tender cake.
• Butter. Use unsalted butter with a well-softened texture or melted butter but cooled.
• Sugar. White powdered sugar and do not use flavored sugar such as brown sugar or cane sugar which can alter the taste of the lemon.
• Eggs. large eggs at room temperature.
• Zest and fresh lemons. Use lemon zest and fresh lemon juice of untreated and organic lemons preferably. You can also use bottled lemon juice and lemon extract as well.
• Sour cream. Use full-fat sour cream that you can replace with buttermilk or Greek yogurt.
• Baking powder. Use baking powder or baking soda.
• Salt and vanilla extract. Pure vanilla extract and fine salt table.

How to Make Glazed Lemon Loaf Cake

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Place room temperature butter and cut into pieces in a large mixing bowl with granulated sugar and lemon zest and mix with an electric mixer or in a stand mixer fitted with a whisk attachment for 2-3 minutes at medium speed until well blended.

Step 2: Add eggs one at a time and vanilla extract and beat well after each addition for at least 30 seconds to incorporate. Then add lemon juice and sour cream and mix again with the mixer for a few moments.

Step 3: In a medium bowl, mix and sift together the dry ingredients, flour, baking powder and salt. Add to the wet ingredients the flour mixture and mix gently with a rubber spatula until the lemon cake batter is smooth.

Step 4: Preheat your oven to 350°F / 180°C and line a 9 - 10 inch / 22 - 25 cm long rectangular loaf pan with parchment paper. And pour the cake batter into the prepared loaf pan and smooth the top a little with the back of a spoon or an angled spatula.

Step 5: Bake in the oven at half height for about 50-60 minutes until the cake is puffed up and has a nice golden brown color.

Let cool: Allow the lemon loaf cake to cool completely in the pan before trying to unmold it or it may break. Then let it cool completely on a ​wire rack.

Make the lemon glaze

• Place all ingredients in a small bowl, confectioner's sugar, heavy cream and lemon juice.
• Mix with a fork until you have a smooth, creamy, liquid icing.
• Pour glaze over the completely cooled cake and serve your lemon sour cream pound cake with whipped cream and fresh fruits.

Serving Suggestions

• With a cup of coffee or tea – Perfect for a cozy breakfast or afternoon snack.
• Topped with fresh berries – Strawberries, raspberries, or blueberries add a fresh and fruity touch.
• With a scoop of vanilla ice cream – For an extra indulgent treat.
• Drizzled with extra lemon glaze – To enhance the tangy flavor.
• Served with whipped cream – Light and airy for a perfect balance.
• Paired with a fruit compote – A warm berry or citrus compote makes it even more delicious.

Storage Instructions

In the fridge: You can keep your lemon loaf cake in the refrigerator for about 1 week in a storage box or covered with plastic wrap. Take it out a few minutes before serving or put it in the microwave on low power for a few moments to restore its softness.

Room temperature: You can store it at room temperature in an airtight container bow or under aluminum foil for about 3-4 days.

In the freezer: It keeps very well in the freezer for up to 3 months. Cut into slices and place in storage bags. Simply let it defrost at room temperature or use the defrost function of your microwave.

You will also love

I hope you love this lemon sour cream loaf cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print