Iced Lemon Loaf Recipe

Our Iced lemon loaf is made from a fluffy cake infused with fresh lemon juice, sour cream, and coconut oil for a pillowy soft texture and rich flavor. Topped with a light lemon glaze, this recipe is a delicious copycat to the wildly popular half baked harvest iced lemon loaf.

This sweet lemon bread is perfect on a party platter and makes a delicious dessert that everyone loves. Similar to a quick bread or pound cake, it’s a wonderful treat in place of cake and makes the perfect shareable snack.

This recipe is really simple and quick to pull together. Not only does the fresh lemon zest add a wonderful strong lemon flavor, you can see beautiful yellow flecks in each slice of bread.

The sour cream brings the moisture up and keeps the flavor rich and decadent. It bakes beautifully and makes a wonderful treat to share with your family or a group of friends.

What is the difference between a loaf cake and a quick bread?

Loaf cakes, or pound cakes, and quick breads are all very similar which is why the terms are used interchangeably so often. The difference comes down to only a few differences in the texture and inclusions used in the recipes.

Quick breads are heavier because they usually include fresh ingredients like banana, zucchini, blueberries or other fruits. These ingredients weigh down the recipe and give a texture similar to a fruit cake almost. They are hearty sweet breads that have been loved for generations.

Loaf breads or pound cakes are typically made without the inclusions of fresh ingredients like fruits or nuts, and have a lighter airier crumb similar to cakes. They are usually served with a glaze or icing like you see in this recipe, and are kept simple in presentation for a light treat.

How to serve the iced lemon loaf

This recipe is like a mix between a pound cake and a quick bread. It comes together quickly in a nonstick loaf pan, and slices into shareable portions that are easy to grab and enjoy. It makes a wonderful addition to a dessert table alongside other delicious options.

Here are some of our favorite ideas for what you serve and enjoy alongside the iced lemon loaf

• An assortment of seasonal fresh fruits
• As an addition to a brunch table with a coffee and tea bar
• Serve with light cookies like our almond flour thumbprints
• Offer as a sweet option alongside your charcuterie board at your next party
• It makes a wonderfully light dessert during summer, and can be enjoyed with our pink lemonade vodka cocktail

How do you make the best pound cake?

The secret to a light and fluffy pound cake or loaf cake is in the balance of liquids and fats. Coconut oil and sour cream bring fat to the recipe which will help to activate the leavening agents and bring a lightness to the crumb.

Keep these technical tricks in mind when baking pound cakes or loaf cakes

Baking low and slow to prevent burning as well as over baking the loaf which will result in a dense and chewy texture.

Cake like recipes such as this require a light hand and minimal mixing of the ingredients. This keep air in the batter and bakes a fluffier, more open crumb.

Use fresh, room temperature ingredients for the best flavor and bake. If the leavening agents are fresh they will activate better, resulting in fluffy bakes and light and airy crumbs. Warming all of your ingredients like the eggs, sour cream, butter, even the lemon juice will allow them to mix faster requiring less mixing time.

Bake the loaf until the top is lightly browned and then check it using a fork or toothpick inserted directly down into the center of the loaf. Once it comes out clean remove the loaf from the oven and allow it to rest. It will continue cooking just a bit, and the crumb will set as it cools.

How to store your iced lemon loaf

This iced lemon loaf is the perfect make ahead treat and can be brought to picnics or parties. It also makes a wonderful food gift for a housewarming or host gift. The loaf will keep well for a few days after you have made it when stored properly.

Allow the loaf to cool completely, then ice the loaf and enjoy. If there are leftovers cover completely with plastic wrap or place in an airtight container and store in a cool, dark area of your kitchen.

If you are planning to make the loaf ahead of time before a party, we recommend waiting to glaze it until you are ready to serve. It will have a fresher taste and presents beautifully.

How do you freeze the iced lemon loaf?

If you are wanting to store this loaf for an extended period of time, wait to glaze it and wrap the loaf securely in plastic wrap. Cover with foil and clearly mark with the name of the loaf and the date. Place the wrapped loaf in a strong freezer safe bag and remove all of the air to prevent freezer burn.

The iced lemon loaf can be kept in the freezer for up to 3 months without affecting the texture and flavor. To serve, remove from the freezer and allow it to slowly come to room temperature. Glaze when you are ready to enjoy.

Iced Lemon Loaf Recipe

This is a fluffy pound cake loaf that is easy to make and absolutely delicious. We have used coconut oil for a healthy cooking oil, but you can substitute it if you would like. The sour cream can also be replaced with plain Greek yogurt for a lower fat option if you prefer.

Making the lemon loaf

• Preheat oven to 350 F
• In a medium mixing bowl combine flour, salt, baking powder, and baking soda
• In a separate bowl mix together eggs, sugar, vanilla, lemon zest, lemon juice, sour cream, and butter with an electric beater
• Combine the wet and dry ingredients together
• Add in the coconut oil and mix well
• Pour the batter into a 9 x 5 well greased bread pan
• Bake for 45 minutes or until a toothpick can be inserted and comes out cleanly

Making the lemon glaze

• Combine powdered sugar, lemon juice, and milk and whisk together
• Cool loaf is completely before pouring the icing over the top of it

Check out these other delicious dessert breads and loaf cakes

• Chocolate Zucchini Bread
• Pull-Apart Monkey Bread
• Fluffy Pumpkin Bread
• Lemon Zucchini Bread
• Cranberry Orange Bread

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