Iced Lemon Loaf Cake

If you love bright citrus flavors and soft, buttery cakes, this Iced Lemon Loaf Cake is going to be your new favorite. It’s incredibly moist thanks to sour cream, packed with fresh lemon flavor and has a sweet and tart glaze that soaks right into the top.

This is the kind of cake that feels just right for spring and summer. Whether you’re serving it with tea, bringing it to a gathering, or just baking for your family, this simple lemon loaf delivers every time

Why You’ll Love This Moist Lemon Cake

• Super moist texture from sour cream
• Bright lemon flavor from fresh zest and juice
• Easy, no-fuss recipe made with pantry staples
• Perfect balance of sweet and tangy with a simple glaze

Ingredients

• ½ cup butter, room temperature
• 1 cup granulated sugar
• 3 eggs
• Zest of 1 lemon
• 2 tbsp lemon juice
• ½ tsp vanilla extract
• ½ cup sour cream
• 1 ½ cups all-purpose flour
• ¼ tsp baking powder
• ⅛ tsp baking soda
• Yellow food coloring (optional)
• 1 cup powdered sugar
• 1 tbsp + 2 tsp lemon juice

How to Make Iced Lemon Cake

1. Preheat & Prep
   Preheat your oven to 325°F. Grease and lightly flour an 8×4-inch loaf pan and set aside.
2. Mix Dry Ingredients
   In a small bowl, whisk together flour, baking powder, and baking soda.
3. Cream Butter & Sugar
   In a mixing bowl, beat the butter for about 30 seconds. Add the sugar and beat until light and fluffy, about 2–3 minutes.
4. Add Eggs & Flavor
   Beat in the eggs one at a time. Then mix in vanilla extract, lemon zest, and lemon juice.
5. Add Sour Cream
   Mix in the sour cream until smooth.
6. Combine Everything
   Gently fold in the dry ingredients. Add yellow food coloring if using.
7. Bake
   Pour the batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
   Remove from the oven and allow the cake to cool completely.
9. Lemon Glaze In a small bowl, mix powdered sugar with lemon juice until smooth. Pour the glaze over the cooled cake and allow it to set before slicing.

Tips for the Best Lemon Cake

• Use fresh lemon juice and zest for the best flavor,
• Don’t overmix once you add the flour to keep the cake soft
• Let the cake cool fully before glazing so it sets nicely on top
• Want more lemon flavor? Add extra zest to the batter or glaze

Storage

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for up to 5 days
• You can also freeze the cake (without glaze) for up to 2 months

Other Cake recipes to try

• Guyanese Sponge Cake
• White Chocolate Pound Cake
• Citrus Pound Cake
• Pineapple Upside Down Cake
• Easy Carrot Cake
• Coconut Cake
• Tres Leches Cake