Moist lemon cake made with Greek yogurt and fresh lemon zest. It’s topped with a simple powdered sugar lemony icing. Super simple to mix together and tastes better than the Lemon Loaf at Starbucks! Homemade with love is always the best!
Iced Lemon Loaf Cake
Moist lemon cake made with Greek yogurt and fresh lemon zest. It's topped with a simple powdered sugar lemony icing. Super simple to mix together and tastes better than the Lemon Loaf at Starbucks! Homemade with love is always the best!
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Servings: 12
Equipment
- 9 x 5 inch loaf pan
Ingredients
Lemon Cake
- 3 large eggs
- 1 cup (212g) sugar
- 1 cup (238g) whole milk plain Greek yogurt*
- 2/3 cup (132g) oil
- 1 lemon zested and juiced (1 T zest. 2T juice) divided
- 1 tablespoon lemon extract*
- 1 teaspoon vanilla extract
- 1 1/2 cups (191g) flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Lemon Icing
- 2 cups powdered sugar
- 1 tablespoon lemon juice (from above)
- 1-2 tablespoons milk
Instructions
Lemon Loaf Cake
- Preheat oven to 350 degrees F.
- Spray a 9 x 5-inch baking pan with baking spray with flour (alternatively grease and flour).
- Use electric mixer to mix together eggs and sugar for a minute or until light yellow.
- Mix in yogurt and oil.
- Mix in lemon zest, 1 tablespoon lemon juice, lemon & vanilla extracts.
- In separate bowl, whisk together flour, baking powder and salt. Mix flour mixture into wet ingredients until just combined.
- Pour into prepared pan.
- Bake for 50-55 minutes or until a toothpick inserted into the middle top comes out clean.
- Let cool in pan for 5 minutes. Turn out onto baking rack to finish cooling.
Lemon Icing
- I usually use my electic mixer or chopper to make a nice smooth icing. You can alternatively whisk together by hand.
- Mix together powdered sugar, 1 tablespoon remaining lemon juice and 1 tablespoon milk. Mix until smooth. Add additional 1/2 – 1 tablespoon milk if you want it thinner.
- I like this icing to be a very thick glaze so it mostly lays atop the loaf.
Notes
Lemon Extract – I use the “pure” McCormick’s brand that is widely available at most grocery stores. It really boosts the lemon flavor without adding tons on lemon juice. (note this is not lemon oil, which is super concentrated.)
Freezing – Cool completely, wrap in plastic wrap and then foil or a freezer bag. Freeze for up to 6 months. Thaw in plastic wrap. Apply icing after thawing.
Greek Yogurt – You can substitute sour cream if you like.
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 410kcal (21%) | Carbohydrates: 63g (21%) | Protein: 7g (14%) | Fat: 15g (23%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg (16%) | Sodium: 194mg (8%) | Potassium: 81mg (2%) | Fiber: 1g (4%) | Sugar: 40g (44%) | Vitamin A: 70IU (1%) | Vitamin C: 1mg (1%) | Calcium: 74mg (7%) | Iron: 2mg (11%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
I just made this yesterday and it’s absolutely divine. I was torn between using sour cream and Greek yoghurt as I had both available. I trusted Tina’s original recipe and I’m so glad I did. It’s lite and moist and packs a lot of lemon flavour but not too much.
Do you think I could use Splenda successfully in this recipe, please?
Hi Karen – I haven’t tried it myself, so I can’t say for sure. But here’s some info on using Splenda in baking that may be helpful.