I love lemon—what can I say? I’m a lemon girl through and through. Citrus-scented candles, lemony perfumes, and anything with a bright zing of lemon always has my attention. I add it to countless dishes because it brings balance and brightness.

So naturally, I’m a big fan of this iced lemon loaf cake. It’s the perfect dessert for spring and summer, especially when entertaining. I highly recommend making a double batch; it disappears fast. It’s bright, simple, and bursting with lemony goodness.

I made two of these loaves for a Sunday brunch I hosted for some dear friends. Since I live in a small apartment with limited kitchen supplies, I wanted something elegant, easy, and low-maintenance. This cake checked every box: minimal ingredients, quick to assemble, and undeniably show-stopping. One guest even said it tasted like it came straight from a bakery!

Despite its bakery-worthy appeal, this lemon loaf is surprisingly easy to make. I baked the cakes the night before, soaked them in lemon syrup, and finished them with a glossy lemon glaze. Slicing through that crisp icing to reveal the soft, tender crumb? Utterly satisfying.

If you’re looking for a crowd-pleasing dessert that feels effortlessly chic, this Iced Lemon Loaf Cake is your answer. It’s Ina Garten energy with half the effort—and all the lemony joy.

Iced lemon loaf cake

Serves: 1 loaf | Prep: 15 mins | Cook: 45-50 mins 

Ingredients:

For the lemon pound cake:

• 1 ½ cups (187 grams) all-purpose flour
• 1 ½ tsp (8 grams) baking powder
• ½ tsp (3 grams) salt
• 1 cup (200 grams) granulated sugar
• 1 heaping Tbsp lemon zest, (about 2 large lemons)
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 Tbsp lemon juice, about 1/2 lemon
• ½ cup milk + 1 1/2 tsp lemon juice (use the remaining half lemon for the juice) or buttermilk if you have it

For the lemon syrup:

• ¼ cup lemon juice, about 1 lemon
• 3 Tbsp (23 grams) powdered sugar

For the lemon icing:

• 1 cup (125 grams) powdered sugar sifted
• 1 Tbsp lemon juice (plus more if needed)
• 1 Tbsp milk
• small pinch of salt

Instructions:

1. Preheat oven to 350 degrees. Grease a 9×5-inch (or 8×4-inch) loaf pan (see note).
2. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
3. Mix the milk and lemon juice together, and allow to curdle (this is to mimic buttermilk) while you prep the other ingredients.
4. In a large bowl, zest the lemon zest into the bowl with the sugar. Use your hands to massage the zest into the sugar, it should become like slightly wet sand. Then add in the stick of butter. Using a stand mixer with a paddle attachment or with a hand mixer, cream the butter and lemon sugar together at medium-high speed until pale, fluffy, and airy, about 2-3 minutes. Scrape the sides of the bowl as needed.
5. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
6. With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the milk and lemon mixture (or buttermilk if using) and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Use a spatula to fold the last part of the flour until it is just incorporated, and be careful not to overmix.
7. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple of moist crumbs. Baking times vary, so keep an eye on yours.
8. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow the cake to cool completely.
9. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice, salt,  and milk, and add 1/2 tbsp of lemon juice if needed. The icing should be thick and not runny. Pour icing over the cake and let dry before serving.