Iced Lemon Loaf Cake Recipes

ICED LEMON LOAF RECIPE

Steps:

• Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
• Whisk in eggs.
• Add lemon juice and vanilla extract; whisk until well-combined.
• Whisk in dry ingredients until combined.
• Pour batter into prepared pan.
• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let loaf cool in pan for 10 minutes.
• While loaf is cooling, whisk together sugar, lemon juice, and water.
• Bring to a boil, whisking constantly.
• Boil for 2-3 minutes, or until sugar has dissolved.
• Remove to wire rack, and lightly brush syrup over warm bread.
• Let bread cool to room temperature.
• Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
• Add in additional milk as needed to get thick but pourable consistency.
• Pour over the top of cooled bread.
• Let icing set before slicing.

ICED LEMON POUND CAKE LOAF (BEST EVER)

Steps:

• Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
• Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
• Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
• Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
• When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.

COPYCAT STARBUCKS ICED LEMON LOAF CAKE

Steps:

• Cake:.
• Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
• Icing:.
• Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.