Iced Lemon Loaf—Moist, Bright, and Glazed with Lemon Sweetness
Iced lemon loaf is one of those treats that feels like sunshine in every slice. Moist and fluffy with a tender crumb, this loaf bursts with real lemon flavor and finishes with a thick, tangy-sweet glaze that melts into the top. It’s the perfect balance of sweet and tart, making it ideal for springtime brunches, afternoon tea, or any day that needs a little citrus sparkle. With simple ingredients and a bakery-style finish, this iced lemon loaf is guaranteed to become a regular in your baking rotation.
Why You’ll Love This Lemon Loaf
The loaf itself is soft, buttery, and infused with fresh lemon zest and juice for a true citrus punch. The glaze adds just the right amount of extra sweetness without overpowering the bright lemony notes. It slices beautifully and holds up well for days, making it perfect for both gifting and snacking. If you love the famous lemon loaf from coffee shops like Starbucks, this homemade version is even better—fresher, fluffier, and packed with real ingredients.
Ingredients
For the Lemon Loaf
• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup sour cream or Greek yogurt
• ¼ cup milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
For the Lemon Glaze
• 1 cup powdered sugar
• 1½–2 tbsp fresh lemon juice
• ½ tsp lemon zest (optional for extra punch)
Instructions
- Preheat oven to 350°F and grease or line a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla.
- Gradually stir in the dry ingredients until just combined—do not overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable.
- Drizzle glaze over cooled loaf and let set before slicing.
Tips for the Perfect Loaf
Use fresh lemons for the most vibrant flavor—bottled juice just doesn’t compare. Don’t skip the zest, it carries intense lemon oils. Don’t overmix the batter to keep the loaf light. For a thicker glaze, use less juice; for a thinner drizzle, add a touch more.
Variations
Add poppy seeds to the batter for a lemon poppy seed loaf. Swap sour cream for full-fat Greek yogurt. Use a combination of lemon and orange zest for a citrus twist. Sprinkle extra zest on top of the glaze for garnish.
Storage
Store the iced loaf in an airtight container at room temperature for 2–3 days. Refrigerate for longer freshness—just let slices come to room temp before serving. Freeze unglazed slices wrapped tightly in plastic and foil for up to 2 months.
Final Thoughts
This iced lemon loaf is like a slice of sunshine—moist, tangy, and perfectly sweet. Whether you’re pairing it with coffee, gifting it to a friend, or savoring a quiet moment to yourself, this bright and citrusy bake will never disappoint.
Stick around—every visit tastes better than the last at The Buttered Bliss.
