Iced Lemon Loaf Cake
This iced lemon loaf combines a moist, tender cake with a smooth, glossy lemon honey glaze. It’s so comforting and delicious! The best part? This recipe is incredibly simple, requiring just one bowl and only 15 minutes of prep time.
Main ingredients
- Granulated sugar: Adds sweetness and helps to balance the tartness of the lemon.
- Lemons: We recommend using fresh lemons for this recipe because they add a bright, tangy flavor. You’ll need both the zest and juice.
- Eggs: You’ll need 2 eggs to help with the cake’s overall moistness and richness.
- Greek yogurt: This keeps the cake moist. Feel free to substitute the yogurt for sour cream.
- Vegetable oil: This helps the cake have a tender, moist crumb. You can also use melted butter instead!
- All-purpose flour: Feel free to substitute for gluten free flour!
The Glaze
This cake is topped with a delicious lemon honey icing that’s poured on top once the cake is cooled. Here’s what you’ll need:
- Powdered sugar
- Fresh lemon juice
- Honey
- Heavy cream or milk
- Vanilla extract
In a small bowl, whisk together all the ingredients. The icing should be a thick pourable consistency.
Watch how we made it:
Iced Lemon Loaf Cake
This iced lemon loaf combines a moist, tender cake with a tangy lemon honey glaze. It's so comforting and delicious! The best part? This recipe is incredibly simple, requiring just one bowl and only 15 minutes of prep time.
Ingredients
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup plain yogurt
- 1/2 cup vegetable oil
- 2 tbsp fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Lemon Honey Icing
- 1 1/2 cups powdered sugar, sifted
- 1-2 tbsp fresh lemon juice
- 2 tsp honey
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
Instructions
- Preheat oven 350℉. Grease a 8×4 inch loaf pan.
- In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the sugar and lemon zest together.
- Whisk in the eggs and vanilla extract. Then, add in the greek yogurt, vegetable oil, and lemon juice. Mix until combined.
- Add the all-purpose flour, salt, baking powder, and baking soda. Fold until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a knife inserted into the center comes out clean.
- While the cake is cooling, make the lemon icing by whisking together all the ingredients for the icing. The icing should be a thick pourable consistency.
- Once the cake has cooled completely (about 10 minutes), pour the glaze over the loaf. Let the icing set for a few minutes before slicing. Enjoy!
Tried this recipe?Let us know how it was!
