Lemon Loaf with Icing

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This Lemon Loaf with a zesty lemon icing is fluffy, moist, and bursting with a sunny flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 265kcal

Preheat oven to 350℉. Grease a 9" x 5" loaf pan, and line it with parchment if desired. The oven rack should be in the lower third of the oven.
Combine the flour, baking powder, baking soda, and salt and set aside.
In a stand mixer fitted with a paddle attachment (or a hand-held mixer) add the sugar and lemon zest and mix to combine.
Add sour cream, buttermilk, vegetable oil, lemon juice, and vanilla, and mix for 30 seconds to combine. Add the eggs and beat lightly, but do not overmix.
Add the flour mixture in 2 additions, mixing gently each time until just combined.
Pour the batter into the prepared loaf pan.
Bake for 55-60 minutes. Check halfway through baking, and if the loaf is browning too quickly, tent the loaf loosely with aluminum foil to prevent over- browning.
Test with a toothpick. The lemon loaf is done when the toothpick comes out mostly clean with just a few crumbs. The internal temperature should be 200-205℉ in the center.
Remove from the oven and let cool on a baking rack for about an hour, and then remove from the pan. The loaf may still be slightly warm. Allow it to finish cooling completely before icing.

In a small bowl, sift in the powdered sugar. Add the lemon juice and ½ teaspoon of cream, half & half, or whole milk.
Whisk to combine, and if needed, add a little more cream until you reach the desired consistency. Add more lemon juice if you want a tangier icing. The icing should be very thick, but spreadable
Once the cake is completely cooled, pour or drizzle over the top of the loaf cake and allow it to set for about 15 minutes before slicing.
Store the cake covered at room temperature for 3 days.
If freezing, we recommend freezing the cake without the icing and then icing once ready to serve. Freeze tightly wrapped in plastic wrap, and then sealed in a bag, for up to 3 months. Defrost at room temperature.

Calorie count does not include optional icing, which is an additional 50 calories per slice
Icing tips: For a thicker icing, use cream or half & half. For a thinner icing, use milk.
Wet ingredients should be at room temperature.
Storing Lemon Loaf:
- Room Temperature: Covered for up to 3 days
- Freeze: Wrap the loaf, without icing, tightly, and store in a freezer bag or container for up to 3 months. Allow to thaw at room temperature. If desired, add icing and serve.