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Sweet and swirled Iced Lemon Loaf. Better than any coffee shop, this bread melts in your mouth. Doughy lemon loaf cake with just the right amount of lemon, sweetened with honey, and made fluffy. It’s extra special with a swirl of cream cheese and finished simply with a thick and creamy lemon glaze. This lemon loaf has such a nice spring vibe, plus it’s easier than you’d think to make.
I’ve definitely said this before, but sometimes I let recipes sit on my idea list for far too long before actually attempting to make them. It’s silly, because the reason I let them sit there is simply because I fear they’re not going to be “special” enough.
In reality, it’s me second guessing myself. Again it is silly. But here’s the upside, I let them sit, but I tend to always come back to them, usually adding something that really does make them extra special.
I’ve had an iced lemon loaf on my list for at least 2 winters now. I wanted to recreate the Starbucks loaf, but at home. So many of you have messaged me asking for a homemade version, but I just wasn’t sure.
Anyway, I finally gave in and I made the loaf. But with a few adaptions to make it more wholesome, less sweet, and even more delicious.
There’s a subtle swirl of lemony cream cheese that really makes this so GOOD.
Details
The first step is to cream the butter with lots of lemon zest and honey. I love to use honey, not only for a little added flavor, but because it’s better for you than using white sugar. And I always find you can use less sweetener that way too.
Eggs, yogurt, and lemon juice follow. What I will note is, at this point, the batter is going to look like it’s curdled. That’s only because it’s more liquid than butter. Don’t freak, it comes together once you add the flour.
Once all the wet ingredients have been mixed in, simply beat in the flour and the remaining ingredients.
Now the special part (that Starbuck’s loaf is really missing) is a pretty swirl of lemony cream cheese. It might not seem like much, but trust me it really does make this loaf just that much more delicious.
Mix the cream with lemon zest, then simply swirl it into the loaf pan full of batter.
While the cake bakes, make the glaze.
While the cake is so good on its own (really, it is), the glaze seals the deal. Literally.
It’s just powdered sugar, lemon juice, and then I love to add honey for a perfect glossy texture. It’s sweet, creamy, and simple.
And that’s it…simple, pretty, perfectly sweet, extra moist, and SO GOOD! Every bite is bursting with sweetness and lemony flavor.
Happiest Tuesday night baking to you all! Hope you guys all enjoy this iced lemon loaf as much as I do!
Looking for other sweets? Here are a few to try:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Dirty Horchata Tres Leches Cake
Earl Grey Blueberry Lemon Cake
Coconut Banana Cake with Fudgy Chocolate Frosting
Lastly, if you make this Iced Lemon Loaf be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Lemon Loaf
Servings: 8
Calories Per Serving: 538 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup honey
- 2 tablespoons lemon zest, plus 3 tablespoons juice
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup plain greek yogurt or sour cream
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, melted
Icing
- 1 cup powdered sugar
- 3-4 tablespoons lemon juice
- 2 teaspoons honey
Instructions
- 1. Preheat the oven to 350° F. Grease a (9×5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. 3. In a bowl, whisk together the cream cheese and 1 tablespoon lemon zest. 4. Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. 5. Let cool completely before frosting.6. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf. Let set 1 hour (or so), slice and eat
Notes
Note: If you had trouble making originally with almond flour, I have edited the recipe to use regular flour for a better result. I am so sorry for anyone who struggled!
This post was originally published on February 22, 2022
My gosh this is so beautiful!! The other day I made something almost exactly like this- save for the lemon zest ( I used orange ) and using half coconut sugar and half honey (I ran out). It came out just gorgeous. I’m so happy you decided to share this one with us!
Thanks so much!! I hope you love the recipe, let me know if you give it a try! xTieghan
Woke up to 6 inches of snow in WI and more to come so I decided it was a great day to try out Tieghan’s recipe with everything I had on hand. I substituted the almond flour for regular flour and only used 2 large eggs instead of 3 because almond flour typically needs more of a binder than regular flour. Waited until it was completely cooled to put the glaze on top and let set. Really had to try to hold off from digging in right away. Man, this was so good. You nailed it again, Tieghan!
Hey Tessa,
Wonderful!! I am so glad to hear that this recipe turned out for you, thanks so much for making it! xT
I appreciate a naturally gluten free recipe! I have been following you a long time and have been gf for 6 years so seeing more versatility in your (baked goods) recipes as of late has been a joy. Thanks again 🙂
Thanks so much Jessica!! I hope you love this recipe! xTieghan
I have followed you on Instagram for some time now. You and your family are such an inspiration. As I read the story about you , I was even more impressed . You have a beautiful family .your life is amazing …I can see how hard you work and how your family is definitely behind you 1oo%. Now I am off to attempt to make this yummy lemon loaf !
Awe, thanks so much for your kind message Charmaine!! I hope you love the recipe, let me know if you give it a try! xT
Looks AMAZING, cannot wait to make it. Love the questions here about switching almond flour with regular flour and what the measurements would be. This is perfect for my crazy producing lemon tree! Thanks for all of your amazing recipes, we have been on a HBH recipe tear for the last month!
I hope you love the recipe Lisa!!
Can you subsitute regular all purpose flour for the almond flour?
I was just going to ask this lol! Following!
Hi Jane,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
I can’t wait to try this! With our lemon tree full of lemons, I’m always looking for new ideas. I have the same question as the others about substitution options for the almond flour (cake flour?) Also, do you think this would freeze well, maybe omitting the glaze until I serve? ALL of your recipes that I have tried are fabulous! Thank you
Hey Jennifer,
Sure, cake flour should work well for you here! Yes, you can totally freeze without the glaze and then add when you are ready to serve. I hope you love the recipe:) xT
Just made this today and 45 minutes burned it. I should have been checking but I assumed 45 minutes minimum and then check that it has set.
Like really, did this happen to anyone else? Completely burned, what a waste I’m so sad 🙁
And it’s not clear when to put the icing on. Pour glaze over when the cake is cool? Take it out of the pan and pour the glaze? Wait and hour to cool and an hour for the icing to set? Im 7 months pregnant and made this before work today. What a waste of energy.
Making it now and looks like it’s burning too already and only half way through. Also all bubbled over the top of the cake tin. Not sure I’ve done it right!
Hi Cathy,
So sorry to hear this. Was there anything you may have adjusted in the recipe? Are you using a cake or loaf pan? Let me know how I can help! xTieghan
Hi Martha,
So sorry for any confusion, but yes, you will want to allow the cake to cool and remove it from the loaf pan before adding the glaze. Please let me know if you have any other questions! xT
Reading everyone’s comments – this recipe is a disaster. As was the results of mine. It is missing critical info, ingredients are wrong, understanding eggs/almond flour ratio is lacking. Such a disaster
Hi again Martha,
I made a mistake with the recipe, the almond flour was a typo. Hopefully you can try the recipe again will all purpose flour. Again, I am so sorry for the trouble, it was an honest mix up! xTieghan
Hi Martha,
So sorry to hear this. All ovens are different so it’s always important to watch your baked goods closely. I hope this helps for next time! xTieghan
Mine burned too when I checked it at 40 minutes
Hi Stacey,
So sorry! I think this was probably from using the almond flour. I hope you will try it again using all purpose flour! xTieghan
I also live in Summit county. Do I need to adjust your baking recipes for high altitude?
Hey Molly,
You can follow the recipe as is, no adjustments needed:) I hope you love the recipe! xTieghan
really yummy.
nom nom
Thanks so much Kim!!
I can never use almond flour because my husband has a tree nut allergy. I tried another recipe (peanut butter chocolate oat bars) with regular flour but it did not come so I’m assuming I needed to change the amount of flour I was using. Do I use half the amount of flour when I substitute all purpose flour for the almond flour?
Hi Sandra,
I would use GF flour for a similar result. Please let me know if you give the recipe a try! xTieghan
Definitely putting this on my list, looks gorgeous! Xx
I hope you love the recipe Kelly-Jane!
Looks so yummy!
Do you pour the glaze over the hot loaf or wait until it has cooled off?
Thanks
Hi Carrie,
Yes, you will let the loaf cool. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I feel like you made this recipe just for me 🙂 I absolutely love the Lemon Cake at the popular not-to-be-named coffee chain (which I haven’t been to since pre-COVID times as I now realize I CAN make coffee at home). This recipe, made with almond flour and yogurt and honey and cream cheese…is heaven sent! THANK YOU so much for the gluten-free options!
LOL I hope you love the recipe Mary!! Let me know how it turns out! xT
Could I substitute half of the almond flour with regular flour? Would anything else need to be adjusted?
Hey there,
Yes, that will work well for you. I hope you love the recipe, let me know if you give it a try! xTieghan
Tieghan,
This looks delicious! If my family is dairy free, what could I swap the cream cheese and the greek yogurt/sour cream with?
Thanks!
Hi Harriet,
You should be able to find dairy free variations of those at your local grocery store. Please let me know if you have any other questions, I hope you love the recipe! xTieghan