Why did my cake sink in the middle?

This typically happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is fully preheated and resist peeking until at least 30 minutes have passed.

Can I make this cake without an electric mixer?

Yes! While an electric mixer makes the process easier, you can cream the butter and sugar by hand with a wooden spoon. Just be prepared for a bit of an arm workout to get that light, fluffy texture.

How can I make this cake extra lemony?

For an intense lemon flavor, consider adding 1/4 teaspoon of lemon extract to the batter and brushing the warm cake with a lemon simple syrup (equal parts lemon juice and sugar, heated until the sugar dissolves) before adding the icing.

Is there a dairy-free version of this recipe?

Absolutely! You can substitute plant-based butter, and use almond or coconut milk instead of dairy milk. The texture may be slightly different, but the flavor will still be delicious.

Iced Lemon Loaf Cake Recipe

Name: Iced Lemon Loaf Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ½ cups All-purpose flour; 1 ½ teaspoons Baking powder; ½ tablespoon Lemon zest; ½ teaspoon Salt; ½ cup Unsalted butter, room temperature; 1 cup Sugar, granulated; 2 Large eggs; 1 teaspoon Vanilla extract; 2 tablespoons Lemon juice, about ½ lemon; ½ cup Milk; 3 cups Powdered sugar; 2 tablespoons Lemon juice; 2 tablespoons Milk

This luscious Iced Lemon Loaf Cake is a heavenly homemade version of the beloved Starbucks classic that will fill your kitchen with the bright aroma of fresh lemons. The cake itself is tender and moist with the perfect balance of sweet and tangy flavors, topped with a rich, lemony glaze that creates that signature crackly sweet topping. Perfect for breakfast with coffee, afternoon tea, or a light dessert, this recipe comes together with simple ingredients but delivers bakery-quality results.

Why You’ll Love This Recipe

Better Than Starbucks: You’ll be amazed at how this homemade version captures that distinctive Starbucks flavor but tastes even fresher and more vibrant.
Pantry-Friendly: No need to make a special trip to the store—most of the ingredients are probably already in your kitchen.
Versatile Treat: Works perfectly as a breakfast accompaniment, afternoon snack, or impressive dessert for guests.
Make-Ahead Friendly: This loaf actually tastes even better the day after baking, making it perfect for planning ahead.

Ingredients You’ll Need

All-purpose flour: Creates the perfect tender structure for our loaf cake.
Baking powder: Provides the right amount of lift, giving the cake its light texture.
Lemon zest: The essential ingredient that infuses the cake with authentic lemon flavor without adding acidity.
Salt: Balances the sweetness and enhances all the flavors.
Unsalted butter: Adds richness and a velvety texture; make sure it’s truly at room temperature for proper creaming.
Sugar: Sweetens the cake and helps create a slightly crisp exterior.
Eggs: Provide structure and richness; room temperature eggs incorporate much better.
Vanilla extract: Adds depth to the lemon flavor without competing with it.
Lemon juice: Brings that tangy punch that makes this cake so refreshing.
Milk: Creates moisture and tenderness in the cake.
Powdered sugar: Forms the base of our silky glaze, dissolving completely for a smooth finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on this classic? Here are some delicious alternatives:

Lemon Blueberry Loaf: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist.
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the dry ingredients for that classic speckled look and subtle crunch.
Orange or Lime Variation: Substitute orange or lime zest and juice for the lemon for a different citrus profile.
Yogurt Substitution: Replace the milk with plain yogurt for an even moister cake with a slight tang.

How to Make Iced Lemon Loaf Cake

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and lightly grease a 9×5″ loaf pan. Measure out all ingredients so they’re ready to go—this makes the process much smoother.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking powder, lemon zest, and salt until well combined. The zest should be evenly distributed throughout the flour.

Step 3: Cream Butter and Sugar

In a larger bowl, beat the room temperature butter and sugar until the mixture is light and fluffy, about 3-4 minutes. Don’t rush this step—it’s crucial for a tender cake!

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Once fully incorporated, mix in the vanilla extract and lemon juice until the batter is smooth.

Step 5: Combine Wet and Dry Ingredients

Alternately add small amounts of the flour mixture and milk to your butter mixture, beginning and ending with flour. Mix just until combined after each addition—overmixing will make your cake tough.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan, tap it gently on the counter to remove air bubbles, and bake for 40-50 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Step 7: Cool and Ice

Transfer the loaf to a cooling rack and let it cool for about 15-20 minutes. Meanwhile, whisk together the powdered sugar, lemon juice, and milk until you have a thick, pourable icing. Pour the icing over the slightly cooled cake, letting it drip down the sides.

Pro Tips for Making the Recipe

Room Temperature Ingredients: This isn’t just a suggestion—room temperature butter, eggs, and milk blend more easily and create a better texture.
Don’t Overmix: Once you start adding flour, mix just until ingredients are incorporated to keep the cake tender.
Moisture Secret: Place a pan of water in the oven alongside your cake to add humidity and help the cake bake evenly.
Lemon Zest Technique: Zest your lemon before juicing it (it’s much easier), and avoid the white pith, which can add bitterness.
Icing Consistency: If your icing seems too thick, add milk a few drops at a time. If it’s too thin, add more powdered sugar. You want it thick enough to set but thin enough to pour.

How to Serve

This Iced Lemon Loaf Cake is wonderfully versatile when it comes to serving options:

Breakfast Pairing

Serve with a cup of black coffee or Earl Grey tea for a perfect morning treat. The citrus complements coffee beautifully!

Dessert Transformation

For a more decadent dessert, serve a slice warmed slightly with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries.

Afternoon Tea

Cut into smaller slices for an elegant addition to an afternoon tea spread alongside cucumber sandwiches and scones.

Make Ahead and Storage

Storing Leftovers

Store the cooled, iced cake in an airtight container at room temperature for up to 3 days. The flavor actually improves after the first day as the lemon notes deepen.

Freezing

For longer storage, freeze individual slices wrapped in plastic wrap then aluminum foil for up to 3 months. The icing may become a bit sticky after thawing, but the flavor will still be delicious.

Reheating

If desired, gently warm unfrosted cake slices in the microwave for 10-15 seconds. For frosted slices, it’s best to enjoy them at room temperature.

FAQs

Why did my cake sink in the middle?

This typically happens when the cake is underbaked or the oven door was opened too early in the baking process. Make sure your oven is fully preheated and resist peeking until at least 30 minutes have passed.
Can I make this cake without an electric mixer?

Yes! While an electric mixer makes the process easier, you can cream the butter and sugar by hand with a wooden spoon. Just be prepared for a bit of an arm workout to get that light, fluffy texture.
How can I make this cake extra lemony?

For an intense lemon flavor, consider adding 1/4 teaspoon of lemon extract to the batter and brushing the warm cake with a lemon simple syrup (equal parts lemon juice and sugar, heated until the sugar dissolves) before adding the icing.
Is there a dairy-free version of this recipe?

Absolutely! You can substitute plant-based butter, and use almond or coconut milk instead of dairy milk. The texture may be slightly different, but the flavor will still be delicious.

Final Thoughts

This Iced Lemon Loaf Cake brings all the joy of your favorite coffee shop treat right into your own kitchen. With its bright flavor, moist texture, and that perfect sweet-tart balance, it’s sure to become a standby recipe in your home. Whether you’re treating yourself to a special breakfast, impressing weekend guests, or just satisfying a citrus craving, this recipe delivers foolproof results every time. Give yourself the gift of this sunny, mood-lifting cake—I promise you won’t regret it!