Iced Lemon Loaf

Brighten up these cold winter days with this super simple and sweet Iced Lemon Loaf Cake! Think, a tender and moist cake infused with lemon juice and zest for a delicious winter treat. The best part? This cake is made in two bowls, pretty much no-fail, and effortlessly pretty. 

6 Quick Tips For This Iced Lemon Loaf

01 Sour cream instead of yogurt.

02 Remember to preheat your oven.

03 Let the cake cool before icing.

04 Be careful to not over-mix the batter.

05 Store this cake in the fridge for the best results.

06 Check the expiration dates on your baking soda and powder!

White Line

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. Spoon into prepared pan.


Bake for 60-65 minutes, or until cake tests done. Let the cake cool in pan for 5-10 minutes. Turn out onto cooling rack.


In a small bowl, whisk together powdered sugar and lemon juice until smooth.


Pour over cooled cake.


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