Next Post
Sheet Pan Greek Garlic Butter Chicken and Potatoes.
This post may contain affiliate links, please see our privacy policy for details.
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
Please explain how you “melt” cream cheese?
She said she microwaved it for about 10 seconds or so!
Hi Lisa,
I just pop it in the microwave for 10-15 seconds until is becomes soft enough to swirl. Let me know if you have any other questions, I hope you love the recipe! xT
Can I sub all purpose flour?
Hi Janet,
Yes, you will want to use all purpose flour in this recipe. Please let me know if you give it a try, I hope you love the loaf! xT
Could you describe how to “melt” the cream cheese before swirling it in? I just stired it room temperature with the zest but that obviously is incorrect – it wasn’t swirlable. 🙂
Hi Kristin,
I just pop it in the microwave for 10-15 seconds. I hope this helps for next time! xTieghan
The cake is cooling, but I’m shocked at its appearance—it’s got a deep V groove down the center. It’s probably only about an inch deep at the bottom of the V. Could it be the almond flour? The oven? It seems kind of spongy, too, but the glaze is ready and I’m anxious to try it! (I’ll have a nice pool of glaze if I pour it into the groove!)
Follow up: I’m just going to serve it like a baked bread pudding with glaze drizzled over the top. It fell apart coming out the pan, so there won’t be any slicing, just scooping. Flavor is good, though.
Thanks again for your feedback Myra!
Hey Myra,
Thank you so much for trying the recipe, I am sorry about the end result! I had a typo, all purpose flour works best with this loaf. My mistake. I hope you will try it again!! xTieghan
How many grams or ounces is a stick of butter.
It’s 113 grams 🙂
one stick is 4 oz; 4 sticks = 1 pound
Hey Jennie,
One stick of butter is 113 grams. Please let me know if you have any other questions! xTieghan
This was delicious but didn’t come out pretty! First, how melted should the cream cheese be? Mine seemed to sink to the bottoms. Also the glaze immediately was absorbed – should cake have been completely cool first? Dont get me wrong – I’ve already eaten half of it I the hour since it came out of the oven!
Mine also…lol but it was delish!
Thanks so much for trying the recipe Sofia!!
Hi Jane,
Thank you so much for trying the recipe, I am glad to hear it was enjoyed!! The cream cheese should be melted just enough that it is soft enough to swirl around and yes you will want to allow the loaf to cool completely before adding the icing. I hope this helps for next time! xTieghan
I hate to say this, but I just made this delicious sounding recipe and it was a greasy, oily, crumbly wet mess. Followed recipe exactly, even got a fresh tub of baking powder! Anyone else have better luck, and can give me some pointers? I feel like the almond flour just didn’t soak up all that butter maybe? I’ve rarely tossed a dessert, especially one with pricier ingredients, but I don’t think its edible! Help!
Hi Jane,
I am SO SORRY!! I had a typo in the recipe, all purpose flour is best to use for this recipe. I am so sorry for the trouble, it was my mistake! I hope you will try is again!! xTieghan
Is there any substitute for the cream cheese? We can’t do cheese.
Hey Leann,
You can just skip the cream cheese:) Please let me know if you give the recipe a try, I hope you love it!! xTieghan
I just finished baking my lemon loaf. It tastes wonderful!!! BUT, the edges started getting really dark halfway through the baking time. I used “super-fine” almond flour like I use in my macarons because that’s all I had. Although my loaf tastes great, it definitely couldn’t be sliced like the picture. At the end of the baking time it looked done, but it wasn’t sliceable. It is more like a doughy bread pudding. Could it be because of the super fine flour? Is there something other than that called Almond Flour? Help!
Hey Lynelle,
Thank you so very much for giving the recipe a try, I am glad it tastes good for you!! I had a typo in the recipe, you actually want to use all purpose flour here. I am so so sorry for the mix up!! I hope you’ll make it again:) xT
Could I use maple syrup instead of honey?
Hi Heather,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xT
Now I have a major dilemma. I had already decided to make the retro style chocolate sheet cake for my husband’s 60th birthday next week, but I just saw this recipe and he LOVES lemon…what to do, what to do?!? Thanks for the big problem, Tieghan. LOL!
Hey JoAnn,
LOL let me know what you decide to make, either way I hope you love both of the recipes and happy birthday to your husband!! xTieghan
Do you pour the glaze while the loaf is hot or do you allow it to cool?
Hi Anna,
You will want to allow the loaf to cool before adding the glaze. I hope you love this recipe, please let me know if you give it a try! xTieghan
I have an almond allergy but would love to make this recipe and your retro chocolate cake recipe. Can regular flour be used instead?
Thank you!!
I have the same issue!
Hey Adriana,
You will want to use all purpose flour for this loaf. Let me know if you give it a try! xT
About halfway through the post she states: ” While the cake also works well with regular flour, I found that using almond flour actually results in a fluffier, doughier loaf.”
Hi Shannon,
Yes, for this recipe please use all purpose flour. I hope you love the recipe, let me know if you give it a try! xTieghan
Hi,
Almond flour is so expensive. Is there a different flour that can be substituted? Thank you.
Stephanie
Hi Stephanie,
All purpose flour will work best with this recipe:) Let me know if you give it a try, I hope you love it! xTieghan
Can’t wait to make this! Thank you so much. I eat paleo/gluten free but baked a lemon loaf for a friend using regular flour last month and have wanted to bake one I could eat ever since. Now I can, thanks to you.
Hey Melissa,
Thanks so much!! I hope you love the recipe, let me know if you give it a try! xTieghan