Super Simple Perfect Iced Lemon Loaf

So I guess we are just going to jump right to the chase. The best part about this lemon loaf, hands down, is the fact that it can be eaten as breakfast or dessert. All I’ve ever wanted in life, really…

This perfect simple iced lemon loaf is made with a few basic staple ingredients, is incredibly light, and packed with flavor at the same time. It is brightened up with a few tablespoons of lemon juice and a hint of zest to give you the citrusy flavor you know & love!

The loaf is also topped with a simple four ingredient icing to make it ever so slightly indulgent and sweet. Of course, feel free to leave off the icing and enjoy as is, but boy oh boy does the icing step it up a notch! Either way, I promise you’ll be delighted.

Recipe tips? Of course…

Tip number one… work with room temperature ingredients! This is always important in loaves, but especially this one where we’re working with citrus. When I tell you I tested this loaf seven times… I really tested it seven times. I tested a lot of different variables with this recipe, and I consistently got the best texture when I worked with room temperature ingredients as the lemon juice combined with the rest of the batter most easily.

Tip number two… Do not over mix your batter! Over mixing most quick breads like this one causes the loaf to turn out slightly tough versus being light and fluffy. And the texture on this loaf is one of my favorite parts about it! Simply fold the dry ingredients together with the wet and you’ll be good as gold! Here is a great quick tutorial on how to fold ingredients if you need it. 🙂

I hope you enjoy this bright & sunny loaf! It’s truly delicious and only needs some staple ingredients to pack in the flavor. 🙂 Happy baking!

Perfect Simple Iced Lemon Loaf

4 from 74 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

loaf

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Ingredients

• Lemon Loaf

• 3 Eggs

• 3/4 Cup Unsalted Butter, melted

• 1/2 Cup Milk, room temperature

• 1 Cup Cane Sugar

• 1 tsp Vanilla Extract

• 3 Tbsp Fresh Lemon Juice

• 1 tsp Lemon Zest

• 2 Cups All Purpose Flour

• 3/4 tsp Baking Powder

• 1 tsp Kosher Salt

• Icing

• 1 Tbsp Unsalted Butter, melted

• 2 Tbsp Whole Milk

• 1 tsp Vanilla Extract

• 1 Cup Powdered Sugar

Directions

• Begin by preheating the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
• While the oven is preheating, make the batter. Add eggs, melted butter, milk, cane sugar, and vanilla to a large mixing bowl and whisk to combine.
• Once well combined, add lemon juice and lemon zest to the wet ingredients and whisk in.
• Then, add flour, salt, and baking powder to the bowl with the wet ingredients and gently fold in until combined. Do not over mix.
• Add your lemon loaf batter to the parchment-lined loaf pan.
• Bake loaf for 55 – 57 minutes, or until a toothpick can be inserted into the middle of the loaf and come out of the loaf cleanly.
• Then, while your loaf cools, prepare the icing to go over top of the loaf.
• For the icing, simply add melted butter, milk, vanilla and powdered sugar to a bowl and mix until it comes together! Add an additional teaspoon of milk if needed to thin out the glaze to your preference.
• Pour your glaze over top of the loaf once it has fully cooled. It’s important to wait until the loaf has cooled before adding the icing over top!