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Iced Lemon Loaf

Iced Lemon Loaf is made with a combination of fresh lemon juice and zest, resulting in a tart and tangy flavor that is balanced out by a sweet glaze. This lemon pound cake is soft, moist, easy to make and requires only a few simple ingredients.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Quick Bread, Snack/ Dessert
Cuisine: American
Keyword: iced lemon loaf
Servings: 8 servings
Calories: 423kcal

Ingredients

Lemon Bread

  • 1 cup sugar
  • 1 TBSP lemon zest from 1 lemon
  • ½ cup lemon juice
  • ½ cup sour cream
  • ¼ cup olive oil
  • ¼ cup milk
  • 2 eggs
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Icing

  • ½ cup unsalted butter softened
  • 2 cups powder sugar
  • 1-2 TBSP milk
  • 1 TBSP lemon juice

Instructions

  • Prep: Preheat your oven to 350°F and grease the inside of one loaf pan. Set it aside.
  • Zest your lemon and set aside the 1 TBSP zest. Extract the juice from the lemon as well, you need ½ cup for the batter and 1 tablespoon for the icing.
  • Batter: In a large mixing bowl, stir together the baking powder, baking soda, salt, and flour. Make a well in the center of the dry mixed ingredients and set it aside.
  • In a separate small bowl, whisk together the eggs, lemon zest, and sugar until well blended. Set aside.
  • Using a third small bowl, whisk together the sour cream, olive oil, lemon juice, and milk.
  • Proceed to pour the sour cream mixture into the egg mixture and then whisk them together well.
  • After that, add the wet ingredients to the well you made in the dry ingredients, adding it all at once. Gently fold the dry and wet ingredients together until combined, be careful not over mix. Just enough to combine the ingredients together.
  • Pour the batter into the prepared loaf pan.
  • Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick can be inserted and come out clean. Allow the loaf to cool for 15-20 minutes before turning the loaf out onto a cooling rack. Let cool completely before icing.
  • Lemon Icing: Prepare the icing by creaming together the butter, powdered sugar, lemon juice, and 1 tablespoon of milk until smooth and creamy. Add in additional milk, 1 tablespoon at a time, as needed, until you have reached your desired consistency.
  • Once the loaf has cooled, spread or drizzle the icing over the top. Enjoy!

Notes

Lemon Bread will last up to 3-5 days when stored in an airtight container or ziplocked bag. It can be stored at room temperature or in the fridge. 
Freeze lemon loaf for 2 months, store in a ziplocked bag and thaw at room temperature when ready to enjoy. 

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 83g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 236mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 524IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg