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Iced Lemon Loaf

Being a devoted foodie with friends who adore the lemon loaf from Starbucks, I embarked on a mission to recreate their beloved treat. After numerous trials and tastings, I'm thrilled to unveil my masterpiece: a homemade iced lemon loaf that rivals the one they queue up for at the coffee giant. Bursting with tangy lemon flavor and boasting a moist, tender crumb, this loaf is a testament to my dedication to pleasing their palates.

Vibes: A great song to play while making this recipe would be "Lemon Tree" by Fool's Garden. Its upbeat tempo and catchy melody will keep you grooving as you zest and squeeze those lemons for your delicious iced lemon loaf! Plus, the lyrics are sure to put a smile on your face and add to the overall joy of baking. Enjoy the music and happy baking! 🍋🎶



For the Lemon Loaf:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup vagetable oil (or unsalted butter, softened)

  • 1 cup granulated sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 2 tablespoons lemon zest (about 2 lemons)

  • 1/4 cup fresh lemon juice

  • 1/2 cup buttermilk

For the Lemon Icing:

  • 1 1/2 cups powdered sugar

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon milk

  • 1/2 teaspoon lemon zest (optional, for extra flavor)



1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

2. Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Wet Ingredients:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Lemon Flavor:

Add the lemon zest and fresh lemon juice to the wet ingredients. Mix until well combined.

5. Alternate Mixing:

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

6. Bake:

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.

7. Cool:

Allow the lemon loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

8. Prepare Lemon Icing:

In a small bowl, whisk together the powdered sugar, fresh lemon juice, milk, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar or milk if needed.

9. Icing the Loaf:

Once the loaf is completely cooled, drizzle the lemon icing over the top. Allow the icing to set before slicing.

10. Serve:

Slice and serve your delicious homemade iced lemon loaf!


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