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Iced Lemon Loaf Cake
Yield: 12 servings
This iced lemon loaf cake is an easy and delicious recipe for lemon lovers! A moist and tender lemon cake topped with a thick lemon glaze.
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
- 9 inch loaf pan
Ingredients
Lemon Loaf Cake
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 3 tbsp lemon juice fresh squeezed
- 1 tbsp lemon zest
- ½ cup heavy cream room temperature
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
Lemon Glaze
- 1 ½ cups powdered sugar
- 2 tbsp lemon juice fresh squeezed
- 1-2 tbsp heavy cream
Instructions
Lemon Loaf Cake
- Preheat oven to 350° F. Prepare a 9-inch loaf pan with nonstick cooking spray and parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add room temperature unsalted butter and granulated sugar. Cream the butter and sugar on medium speed for a few minutes until well combined.
- Add room temperature eggs and continue to mix until smooth. Scrape the sides and bottom of the bowl.
- Add lemon juice, lemon zest, and heavy cream. Continue to mix on medium speed until well combined.
- Add all-purpose flour, baking powder, and salt. Mix on low speed until just combined. Do not overmix. Scrape the sides and bottom of the bowl with a spatula to ensure the ingredients are mixed.
- Pour the batter into the loaf pan and spread evenly.
- Bake for approximately 35-40 minutes until the loaf is baked through. You can test for doneness by inserting a toothpick in the center of the loaf cake. When removed, it should come out clean.
- Allow the lemon loaf to cool in the pan for about 15 minutes. Remove the loaf from the pan and transfer to a wire rack to cool to room temperature.
Lemon Glaze
- Combine powdered sugar, lemon juice, and heavy cream. Mix until combined, smooth, and thick.
- Pour the lemon glaze over the cooled lemon loaf and spread over the loaf.
Notes
Iced lemon loaf cake can be stored in an airtight container at room temperature for up to 3 days. I do not recommend chilling the lemon loaf as it can dry out.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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