This Iced Lemon Loaf Cake is insanely good! The texture is incredibly moist but still light and tender, and it’s bursting with fresh lemon both in the cake and the lemon icing. Starbucks iced lemon loaf has nothing on this easy recipe!
WHAT YOU NEED Lemon Loaf Cake All Purpose Flour Baking Powder Salt Granulated Sugar Unsalted Cultured Butter Vanilla Extract Large Eggs Vegetable Oil Milk Lemons Lemon Icing Powdered Sugar Lemon Juice Milk or Heavy Cream
1. Mix together the flour, baking powder, salt, and sugar in a large bowl using a hand or stand mixer with the paddle attachment. 2. Add the room temperature butter and mix on medium speed just until smooth and combined. 3. In a 2 cup measuring glass, combine the vanilla, eggs, oil, milk, lemon zest, and lemon juice.
4. With the mixer running on medium speed, slowly pour in the wet ingredients and mix to combine. The mixture may appear lumpy, so finish by mixing on a slightly higher speed for about 10-15 seconds if needed. 5. Use a rubber spatula to hand mix the batter to ensure everything is combined.
6. Pour the batter into the baking pan and spread even. Bake for 1 hour to 1 hour and 10 minutes. It’s ready when the surface is golden brown and puffed with a deep crack down the center. 7. Allow the cake to cool for about 45 minutes at room temp, then make the icing.
8. Whisk together the powdered sugar, lemon juice, and milk or cream in a bowl until smooth. I prefer cream because it creates a more opaque icing, but milk also works just fine! 9. Remove the loaf from the pan and pour the icing on top. Spread it around and allow it to drip over the sides. Now slice and enjoy!