How can I make the loaf more lemony?

Adding ½ teaspoon of lemon extract to the batter intensifies the citrus flavor without overpowering the cake's balance.

Can I substitute the milk for a dairy-free option?

Yes, plant-based milks like almond or oat milk work well. Be sure the powdered sugar is vegan if you want the icing to stay dairy-free.

Mix just until dry ingredients are incorporated with wet ingredients to keep the crumb tender and prevent toughness.

After 40 minutes, loosely tent the loaf with foil to protect the top during the remaining bake time.

A soft, moist lemon loaf cake bursting with bright citrus flavor, topped with a sweet, tangy lemon icing—perfect for a comforting weekend treat.

I love making this lemon loaf cake for weekend treats because it always brings a fresh burst of flavor that everyone enjoys.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Preheat oven:: Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
Mix dry ingredients:: In a medium bowl, whisk together flour baking powder baking soda and salt. Set aside.
Cream butter and sugar:: In a large bowl, cream the softened butter and sugar together until light and fluffy (about 3 minutes).
Add eggs:: Beat in the eggs one at a time mixing well after each addition.
Combine wet ingredients:: Stir in the lemon zest lemon juice and vanilla extract until combined.
Mix batter:: Add half of the dry ingredients to the wet mixture mixing gently Pour in the milk then add the remaining dry ingredients Mix until just combined do not overmix.
Prepare pan:: Pour the batter into the prepared loaf pan and smooth the top.
Bake:: Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean If the top browns too quickly tent loosely with foil after 40 minutes.
Cool cake:: Cool the loaf in the pan for 10 minutes then transfer to a wire rack to cool completely.
Make icing:: For the icing whisk powdered sugar with 2 tablespoons lemon juice Add more juice for a thinner consistency if desired.
Ice cake:: Drizzle the icing over the cooled loaf Let set for 15 minutes before slicing.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

This lemon loaf always brightens our family breakfasts and is a favorite for sharing with loved ones.

Pairs wonderfully with Earl Grey tea or a sparkling Moscato.

9x5-inch loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Zester grater Wire rack Parchment paper

Contains Wheat (gluten) eggs milk butter (dairy) Check ingredient labels if sensitive to allergens.

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Enjoy your lemon loaf fresh for the best citrus experience or store in an airtight container for up to three days.

→ How can I make the loaf more lemony?: Adding ½ teaspoon of lemon extract to the batter intensifies the citrus flavor without overpowering the cake's balance.
→ Can I substitute the milk for a dairy-free option?: Yes, plant-based milks like almond or oat milk work well. Be sure the powdered sugar is vegan if you want the icing to stay dairy-free.
→ What is the best way to avoid overmixing the batter?: Mix just until dry ingredients are incorporated with wet ingredients to keep the crumb tender and prevent toughness.
→ How do I prevent the top from browning too fast while baking?: After 40 minutes, loosely tent the loaf with foil to protect the top during the remaining bake time.
→ What pairs well with this loaf?: This loaf pairs wonderfully with Earl Grey tea or a sparkling Moscato for an elegant touch.