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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.

Iced Lemon Loaf | halfbakedharvest.com

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.

Iced Lemon Loaf | halfbakedharvest.com

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.

Iced Lemon Loaf | halfbakedharvest.com

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.

Iced Lemon Loaf | halfbakedharvest.com

Once all the wet ingredients have been mixed in, simply beat in the flour and the remaining ingredients.

Iced Lemon Loaf | halfbakedharvest.com

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.

Iced Lemon Loaf | halfbakedharvest.com

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.

Iced Lemon Loaf | halfbakedharvest.com

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!

Iced Lemon Loaf | halfbakedharvest.com

Looking for other sweets? Here are a few to try:

5 Minute Chocolate Chunk Banana Bread Mug Cake

Dirty Horchata Tres Leches Cake

Lemon Chai 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

Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 20 minutes
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.

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Ingredients

Icing

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!
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Iced Lemon Loaf | halfbakedharvest.com

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Comments

  1. 5 stars
    This was so great!! Everyone loved it and it was gone within a day – kids and adults too. The only change I made was half honey and half granulated sugar bc of how much honey I had. Question though – how do you melt the cream cheese? Mine was kind of in globs which was still tasty but it wasn’t really a “swirl”.

    1. Hey Jessie,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! I just pop it in the microwave! xT

  2. 5 stars
    So perfect and simple to make! I can’t believe I’ve spent so many years going to Starbucks when this is the identical loaf and it’s sweeter having it home made.