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.
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!
Yes! This definitely sets itself above all other lemon loaves with the cream cheese addition! My family and I loved. Thank you once again for an amazing recipe!
Hi Teresa,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for giving it a try and sharing your feedback! xx
I want to make this for dessert for a dinner I’m having for friends. I’ll need to freeze for about a week ahead though. Will it do ok after being frozen?
Hey there,
Yes, that will be just fine for you, I would make the glaze fresh though:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe comes together easily. If I made this again I think I would sweeten the cream cheese with a little sugar. I found I don’t like the plain-almost-savory cream cheese inside the sweet bread.
Hi Grace,
Happy Friday!! I love to hear that this recipe was a winner, thanks a bunch for making it! xxT
I love lemon but I have some blood oranges sitting around that I need to use, do you think I could sub those in place of the lemons? Or would that not turn out well? Love your recipes and love your new cookbook too! 🙂
Hey Lauren,
Sure, I bet the blood oranges would be great! Let me know if you give the recipe a try, I hope you love it! xxTieghan
Does this need to be put in the fridge if not eaten right away?
Hey there,
Nope, you can keep on the counter in an airtight container. Please let me know if you give the recipe a try, I hope you love it!! xx
Can I add more lemon zest for extra zing?
Totally!! Let me know how the recipe turns out, I hope you love it!
Could you make this recipe in a bundt pan instead of a loaf pan?
Hi Makenzie,
Sorry, a bundt pan will not work for this recipe, you will want to stick with the loaf pan. Please let me know if you have any other questions! xTieghan
Made this exactly as written
It came out perfect. It only needed about 38 minutes in the oven.
Sweet without being overly sweet I can enjoy this with my coffee or as a snack. Another winner.
Hi Courtney,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Made this tonight. Super moist and so delicious! Recipe was very easy to follow. Will make again. My frosting didn’t turn out as pretty. I should have let the loaf cool more before I frosted it. But I was hungry and it smelled so good, I couldn’t wait to eat a piece. Next time will left the loaf cool completely. Looking forward to having it with a cup of coffee in the morning!
Hey Jean,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
This was pretty great! Not the best loaf I’ve made but a lot better than the comments left me feeling. I left out the cream cheese as I was making this for a friend who is a little more conscious of what she eats and felt like she would enjoy it more dairy free (I still used the greek yogurt). And I made a note about the icing so I only added a small amount of lemon juice at a time. I added a bit of lemon zest on the top to add a little oomf and it was a delicious pairing with our morning coffee! Thanks for the recipe!
Hey Stephanie,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
Followed this recipe exactly and my iced lemon loaf came out very dry. It seems like it should have come out of the oven a bit sooner. Beyond that, I did not feel that this was very sweet nor had a large lemon flavor.
I won’t be making this again.
Hi Danielle,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. xTieghan
I would love to make this but I only have vanilla Greek yogurt. Will that work?
Hey Lauren,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xx
Hi from just up the road! I always look forward to trying your recipes because I KNOW they will turn out at 9000 elevation! This Iced Lemon Loaf turned out exactly like your pictures – tender cake, soft cream cheese layers, lemony icing. I actually think this recipe is BETTER than the ones you can buy at coffee shops as the texture and flavor is superior to a commercial product. The perfect balance of sweet, creamy, citrusy. Using honey as the sweetener is a great alternative as it doesn’t make the batter “sugary-sweet” like regular white sugar does sometimes. On a side note, I realized I didn’t have yogurt or sour cream on hand, so I did the next best thing – Used 1/4 cup heavy cream + 2 teaspoons lemon juice to make my “sour cream” Let that set on for about 5-10 minutes while gathering the rest of my ingredients, then use the same as store bought yogurt or sour cream in baked goods – works every time!
Hoping you might add a Colorado event for your new cookbook – in Summit County or Denver!
Hey Kathy,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! Thanks for your kind message, hoping to do something in Colorado later this year! xx
This is amazing! I followed the directions and ingredients as listed. Absolutely yummy! I’m not sure why some reviews said the icing was running. Definitely let the loaf cool first and add the icing. Icing isn’t supposed too be a thick frosting. I made the icing as follows and it came out great. I did however add the rest of my cream cheese in after mixing the icing to make is less sweet and if your looking for a more thicker glacé I recommend that in my opinion. But the recipe alone is perfect! Thanks for another great recipe!
Hey Amanda,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Okay, this lemon loaf is delicious and totally hit the spot. I LOVE the cream cheese in it, and that it’s not too sweet. Texture was perfect. I saw some people had issues with the icing so I just eyeballed the lemon juice until it was the right thickness (which really wasn’t a big deal) and it turned out excellent.
Hi there,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT