Iced Lemon Loaf Cake (Better Than Starbucks!)

lemon loaf cake on parchment paper with slice laying in front with lemon halves behind, white flowers around, and stack of plates.

Iced Lemon Loaf Cake (Better Than Starbucks!)

The perfect Iced Lemon Loaf Cake! Tender, moist, full of lemon flavor, and so much better than any coffee shop. Every bite will leave you wanting more!

Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 282kcal

Ingredients

Cake

2 cups all purpose flour*
1¼ cup granulated sugar
1⅓ teaspoon baking powder
¼ teaspoon baking soda
⅔ teaspoon salt
2 Tablespoons lemon zest
1⅛ cup full fat Greek yogurt
⅞ cup vegetable oil
3 large eggs room temperature
3 Tablespoons lemon juice

Icing

1 cup powdered sugar sifted
2 Tablespoons lemon juice

Instructions

Cake

Heat oven to 350℉.
Spray a 9 inch x 5 inch loaf pan with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a medium bowl, mix yogurt, oil, eggs, and lemon juice until smooth.
Combine wet and dry ingredients and whisk until smooth.
Pour into prepared pan.
Bake for 45 minutes, or until cake tests done.
Let the cake cool in pan for 5-10 minutes. Turn out onto cooling rack.

Icing

In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Pour over cooled cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.

How To Store:

Once this loaf is cooled, you will need to keep it in a zip top bag and in the fridge! It’s a very moist loaf and won’t last very long if left at room temperature. You can also freeze this loaf as a whole or in individual slices. Just be sure to wrap the slices in plastic wrap and place them in a freezer safe container or zip top bag!

Substituions:

If desired, you can use sour cream instead of yogurt.
Make sure you pack the lemon zest into the tablespoon.
To make this recipe dairy-free, use your favorite unsweetened/plain plant-based yogurt.
This recipe can be made vegan if unsweetened/plain plant-based yogurt and your favorite vegan egg substitute are used. We like to use aquafaba!

Easy Tips To Make This Lemon Loaf:

Check the expiration date on your baking soda and baking powder.
Remember to preheat your oven.
Use an oven thermometer to ensure you are baking at the correct temperature.
Be careful not to over-mix your cake batter!
This cake batter is pretty thick! It's best to used a rubber spatula to help pour it into your loaf pan.
Let the cake cool completely before icing.

Nutrition