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Iced Lemon Loaf | halfbakedharvest.com
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4.28 from 585 votes

Iced Lemon Loaf

With an extra swirl of cream cheese...better than any coffee shop, has a nice spring vibe, plus easier than you'd think to make!
Prep Time20 mins
Cook Time45 mins
Cooling Time1 hr 15 mins
Total Time2 hrs 20 mins
Servings: 8
Calories: 328kcal

Ingredients

Icing

Instructions

  • 1. Preheat the oven to 350° F. Grease a (9x5 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!

Nutrition

Calories: 328kcal