Lemon Loaf Cake Sweet Icing (Printable)
Indulge in a moist, zesty lemon loaf, elegantly crowned with a sweet, silky citrus icing. Ideal for any occasion.
# What You'll Need:
→ For the Lemon Loaf
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/3 cup fresh lemon juice (from approximately 2 lemons)
09 - Zest of 2 lemons
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
→ For the Sweet Lemon Icing
12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice
14 - 1 teaspoon lemon zest
# How To Make It:
01 - Preheat your oven to 350°F. Thoroughly grease a 9x5-inch loaf pan, then line it with parchment paper, ensuring an overhang for easy removal. This prevents sticking and makes cleanup simpler.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
03 - In a large mixing bowl, using an electric mixer or whisk, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, typically taking 2 to 3 minutes.
04 - Gradually beat in the large eggs, adding one at a time and mixing thoroughly after each addition. Once eggs are incorporated, stir in the lemon zest, fresh lemon juice, and vanilla extract until just combined.
05 - Add half of the prepared dry flour mixture to the wet ingredients and mix on low speed until just incorporated. Follow this by adding the whole milk, mixing gently. Finally, add the remaining flour mixture and mix until the batter is just combined. Avoid overmixing to ensure a tender crumb.
06 - Carefully pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake for 50 to 55 minutes, or until a wooden skewer or toothpick inserted into the center emerges clean, indicating the cake is fully cooked.
07 - Allow the baked lemon loaf cake to cool in its pan for 10 minutes. Then, using the parchment paper overhang, carefully lift and transfer the cake to a wire rack to cool completely before proceeding.
08 - While the cake cools, prepare the icing. In a small bowl, whisk together the sifted powdered sugar, fresh lemon juice, and lemon zest until a smooth, pourable consistency is achieved. Adjust the consistency by adding more lemon juice if needed, a teaspoon at a time.
09 - Once the loaf cake is completely cool, generously drizzle the prepared lemon icing over the top. Allow the icing to set for a few minutes before slicing and serving.
# Expert Hints:
01 -
- It's incredibly moist and tender, never dry, which is a secret to a great loaf cake.
- The balance of sweet and tart is absolutely perfect, waking up your taste buds with every bite.
02 -
- Overmixing the batter once the flour is added will result in a tough, dense cake, so stop mixing as soon as everything is just combined.
- Always allow your loaf to cool completely before applying the icing; otherwise, it will melt right off and you'll lose that beautiful glaze.
03 -
- Always use room temperature butter and eggs; they emulsify better, leading to a smoother batter and a finer crumb.
- Sifting the powdered sugar for the icing isn't optional; it prevents lumps and creates that perfectly smooth, glossy finish you're looking for.