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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
I had high hopes for this recipe as everything I have ever made from Half-Baked Harvest has been amazing and I am a lemon dessert lover. However, the glaze seemed to ruin it. My glaze looked nothing like the white glaze pictured…so much so that I went back to the recipe thinking I must have done something wrong but had not. When I poured it over the cooled cake, it basically absorbed into the cake and made the texture not great. As it seems others had this same problem, please let us know how to get a glaze like that in the pictures that won’t absorb into the cake as I would love to try it again!
Hi Barbara,
Thanks so much for giving the recipe a try, so sorry to hear about the glaze! My guess is that it needed some more powdered sugar. Please let me know if this helps! xx
Would it be possible for you to post the recipe for the white glaze pictured?
Hi Barbara,
This is the exact recipe that I used. If you need to add more powdered sugar you can and allow it to sit for a little before pouring onto the loaf. xT
Not a fan. The texture was off; too mushy and oily tasting and the icing was too thin.
Hi Susan,
Thanks so much for giving the recipe a try, so sorry to hear it wasn’t enjoyed!! xTieghan
Can’t wait to try this recipe! Do you think this would work in a bundt pan?
Hi Susan,
Sorry, you will want to use a loaf pan for this recipe as there will not be enough batter to fill a bundt pan. Let me know if you give the recipe a try, I hope you love it!! xTieghan
Of the 50 or so HBH recipes I’ve made in the past 2 years, this is the first one I WON’T make again. If I’m going to put the time & effort into a good lemon dessert that has cream cheese, I’ll make the HBH Simple Lemon Sugar Burnt Basque Cheesecake every time. Truly a Tieghan masterpiece of a classic French dessert!
For those of you who prefer the Lemon Loaf, be warned that if you follow the recipe, you won’t get a white icing a la Tieghan’s photos, rather you’ll get a runny glaze that pours off the cake to leave a clear “coating” at best.
Hey there,
Thanks so much for giving the recipe a try, so sorry to hear it wasn’t enjoyed. xx
The batter with almond flour looks bro-Ken even after adding the flour. Realized I forgot the lemon juice so I poured the juice in and walked away to get the swirl mix. Come back and the dough is bubbling. Grrr. Went head with faith. Recipe in oven 20 minutes and it is bubbling over. Really disappointed. This recipe with almond flour came to me via your emails. IF you knew this version made problems for people why email it out? Email the updated version.
Hi there,
So sorry to hear this, I noted that the original recipe had a mistake with the almond flour, we didn’t send another email because I never want to overload my reader’s inboxes, that wouldn’t be right. xTieghan
It’s baking right now!!! I can’t wait to get it all cooled, glazed and tasted!!! Next up while that’s cooking…I’m making your healthier hamburger helper recipe! It’s a HalfBaked Harvest kind of day!
Hi Michele,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT
I’m going to make this tonight but wondering, I have plenty of plain nonfat Greek yogurt to use up, but I’ve read that nonfat may not work as well. Is there a way for me to use nonfat, or should I instead pick up a Greek yogurt with full fat?
Hey Briana,
That will be just fine to use!! I hope you love this recipe, please let me know if you give it a try! xxT
Just made this and it is now baking in the oven, filling the house with a delicious aroma! Can’t wait to taste!
Ok, pulled it out of oven, cooled it and glazed it. WOW! Delicious!! So moist and the flavor is great!
Hi Cat,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Thanks for trying the recipe Cat, I hope it is delicious!!
Hi!
I just made this and planning to take it to my daughter in Cleveland tomorrow night. Can I freeze it until I pack making transport easier?
Thank you !
Terri
Hi Terri,
Yes, that will work well for you. Thanks for giving the recipe a try! xx
I adore lemon desserts. new favorite dessert recipe of yours!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much!
OMG. This is the best lemon cake I ever had!! Thanks for sharing!!
Hey there,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
Can I make the loaf night before and ice in the morning? If so, can I just leave the loaf in the plan over night? Thank you so much Teighan!
Hey Claire,
Totally! Just keep in an airtight container on the counter. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made it today, delicious! I had a little trouble with the glaze, too thin and sank to the bottom of the pan. Still able to taste the glaze (from the sides and bottom) ?. Will definitely make again!
Hi Tina,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! Sorry to hear about the glaze. xTieghan
Excellent! I made a few alterations – added 1 tsp of cake enhancer (King Arthur Baking), an extra T of grated lemon rind and 1/2 tsp lemon flavoring in addition to the vanilla. I also used 1/4 c of almond flour (I had already purchased a bag before I read the AP adjustment) and 1 1/4 c AP flour. We thought it was delicious – not very sweet. Next time I might add a bit of sugar to the cream cheese swirl. It had a nice soft, dense crumb, was very moist and lemon-y. I will definitely make this again.
Hi Susan,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
This recipe really exceeded expectations!! Lemon is my favorite flavor, and this is will be my new go-to recipe. Even my husband who isn’t a lemon person is raving over the bread! You can’t go wrong with cream cheese in bread either!
Hi Katie,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Turned out great. I have a gluten allergy so I substituted the flour for King Arthur’s gluten free flour and the texture is fantastic. I made it into muffins and baked for 20 minutes because I prefer muffins versus a loaf. Recipe is a keeper, like all other HBH recipes 😉
Hey Maryana,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Absolutely delicious!!! Followed the (new) recipe exactly and it turned out perfect. I do agree with a previous commenter of using less lemon juice or adding a lot more powdered sugar (the route I took) to create a thicker glaze which worked well.
Hi Nina,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx