Lemon Loaf with Sweet Icing

I baked this lemon loaf on a gray afternoon when I needed something bright in the kitchen. The zest hit my fingers first, sharp and sunny, and suddenly the whole room smelled like citrus and butter. By the time it came out of the oven, golden and cracked on top, I knew it was going to be one of those recipes I'd make over and over.

I made this for a friend who had just moved into a new apartment. We sat on her kitchen floor with mismatched plates, eating thick slices while the icing was still tacky. She said it tasted like optimism, which made me laugh, but I understood what she meant.

Ingredients

• All purpose flour: The structure of the cake, sifted or whisked to avoid any lumps that could create dense pockets.
• Baking powder and baking soda: They work together to lift the batter and keep the crumb tender without being too airy.
• Salt: Just a pinch sharpens the lemon flavor and balances the sweetness.
• Unsalted butter: Softened to room temperature so it creams easily and adds richness without grease.
• Granulated sugar: Beaten with the butter until pale and fluffy, it traps air and gives the loaf a delicate rise.
• Eggs: Large ones, added one at a time so the batter stays smooth and emulsified.
• Fresh lemon juice: Squeezed from real lemons, never bottled, because the flavor is brighter and more honest.
• Lemon zest: Grated finely from the peel where all the fragrant oils live, it carries the most intense citrus punch.
• Whole milk: Adds moisture and a subtle creaminess that keeps the cake from drying out.
• Vanilla extract: A whisper of warmth that rounds out the sharpness of the lemon.
• Powdered sugar: Sifted smooth for the icing so it drizzles without clumps.

Instructions

Prep the pan and preheat:

Set your oven to 350°F and grease a 9x5 inch loaf pan, then line it with parchment so the edges hang over like handles. This makes lifting the finished loaf out easy and clean.

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until everything is evenly distributed.

Cream butter and sugar:

Beat the softened butter and granulated sugar in a large bowl for two to three minutes until the mixture turns pale and fluffy. You should see the color lighten and feel the texture change under the beater.

Add eggs and lemon:

Beat in the eggs one at a time, scraping down the sides after each addition, then stir in the lemon zest, lemon juice, and vanilla extract. The batter may look slightly curdled but it will come together once you add the flour.

Combine wet and dry:

Add half the flour mixture on low speed, then pour in the milk, then add the remaining flour, mixing only until you see no more streaks. Overmixing makes the cake tough, so stop as soon as it looks uniform.

Bake the loaf:

Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 50 to 55 minutes. A toothpick poked into the center should come out clean or with just a few moist crumbs clinging to it.

Cool completely:

Let the loaf sit in the pan for ten minutes, then use the parchment to lift it onto a wire rack. It needs to cool all the way before you ice it or the glaze will just slide off.

Make the icing:

Whisk together the sifted powdered sugar, lemon juice, and lemon zest until smooth and pourable, adding more juice a teaspoon at a time if it feels too thick.

Glaze and set:

Drizzle the icing over the cooled loaf in slow zigzags, letting it drip down the sides. Let it sit for 15 minutes so the icing firms up just enough to slice cleanly.

Save

The first time I brought this to a potluck, someone asked if I had bought it from a bakery. I felt proud and a little shy, but mostly I was glad it tasted as good as it looked, with that glossy icing catching the light.

How to Store and Keep It Moist

Wrap the cooled loaf tightly in plastic wrap or foil and keep it on the counter for up to four days. The icing protects the top from drying out, and the crumb stays soft without refrigeration. If you want to keep it longer, slice it first and freeze individual pieces in parchment, then thaw them one at a time for a quick treat.

When the Batter Looks Curdled

After you add the lemon juice and eggs, the batter might separate and look grainy or broken. This happens because the acidity causes the proteins to tighten slightly, but once you fold in the flour and milk, it smooths out completely. Do not panic or try to fix it early, just keep mixing gently and trust the process.

Ways to Serve This Loaf

I love slicing it thick and eating it plain with black coffee in the morning, but it also shines with a dollop of whipped cream or a spoonful of lemon curd on the side. For a fancier moment, serve it with fresh berries and a dusting of powdered sugar, or toast a slice lightly and spread it with softened butter.

• Pair it with Earl Grey tea for an afternoon that feels a little more elegant.
• Serve it at brunch alongside yogurt and fruit for a bright, balanced plate.
• Wrap individual slices in parchment and tie them with string for a thoughtful homemade gift.

Save

This loaf has become my go to when I want something that feels special without any stress. It never fails to brighten the table, and every slice tastes like a little bit of sunshine baked into butter and sugar.

Common Questions

→ How should I store the loaf?

Wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, refrigerate it or freeze slices in an airtight container.

→ Can I use bottled lemon juice?

While fresh lemon juice provides the best zesty flavor and acidity, bottled juice can be used in a pinch if necessary. However, fresh zest is highly recommended.

→ How do I know when it is done baking?

Insert a wooden toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the cake is fully baked and ready to be removed from the oven.

→ Why is my cake dense?

A dense texture often results from overmixing the batter once the flour is added, which develops too much gluten. Mix only until the ingredients are just combined.

→ Can I add poppy seeds?

Yes, adding one to two tablespoons of poppy seeds to the dry ingredients is a delicious variation that adds a nice crunch and classic flavor profile.