This easy lemon loaf recipe is moist, zesty, and topped with creamy lemon cream cheese frosting. One could argue that since it’s a loaf it’s breakfast food —despite being lathered in frosting!!
My recipe for lemon loaf cake is intensely lemony and fills the house with a beautiful fresh citrus aroma! I’ve made a few tweaks to our original family recipe to intensify the lemon flavour and also added frosting—because everything is better with frosting on it!
Why I love this lemon loaf:
- It is SO moist!
- It’s incredibly easy to make
- You can enjoy it any time of the day
- It bursts with lemon citrus flavour!
- Because who doesn't love cream cheese frosting?
How to Store Lemon Loaf
It’s important to only let this loaf sit out for a maximum of a few hours because of the cream cheese in the frosting. If you anticipate you won’t eat the whole loaf within a few hours, store it in an airtight container in the refrigerator. Keep lemon loaf covered in the fridge for a maximum of 3 days.
Lemon loaf that has not been frosted yet can be stored in the freezer by wrapping it tightly in tinfoil followed by two layers of tight plastic wrap. It will keep for up to 3 months wrapper properly in the freezer.
If you loved this lemon loaf cake recipe, I think you’ll love these too because they are bursting with flavour!
Citrus Cake with Blackberry Swiss Meringue Buttercream
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Easy Lemon Loaf Recipe
Ingredients
- ½ Cup Unsalted Butter At room temperature
- 1 Cup Granulated Sugar
- 2 Eggs At room temperature
- 2 teaspoon Grated Lemon Rind
- 1½ Cup All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Whole Milk At room temperature
- ¼ Cup Fresh Lemon Juice
For the Lemon Cream Cheese Frosting
- ½ cup unsalted butter at room temperature
- 3½ tablespoon cream cheese chilled
- 4 teaspoon fresh lemon juice
- 1½ cups powdered sugar sifted
Instructions
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and lemon rind. Set aside.
- In the bowl of an electric stand mixer with the paddle attachment, cream butter until light and fluffy.
- Scrape down the sides of the bowl. With the mixer on low, gradually add in your sugar. Mix for approximately 1 minute. Scrape down the sides of the bowl again.
- With the mixer on low, add in the eggs one at a time allowing each to incorporate before the next addition. Scrape down the sides of the bowl. Add in lemon juice and mix until combined.
- With the mixer on low speed, add your dry ingredients to the creamed mixture alternately with milk and lemon juice.
- Pour into greased loaf pan.
- Bake for 60-65 minutes or until the loaf is cooked through. Test by placing a toothpick in the centre of the loaf. If it comes out clean, your loaf is complete.
- Allow to cool completely in the pan before removing.
- Make lemon cream cheese frosting.
For the Lemon Cream Cheese Frosting
- In the bowl of your electric stand mixer, beat butter using the paddle attachment until smooth and creamy approximately 1-2 minutes.
- Add in cold cream cheese and mix until smooth and combined. Scrape down the sides of the bowl and add in lemon juice.
- With the mixer on low, add in sifted powdered sugar 1 cup at a time and mix until light and fluffy- about 2-3 minutes.
- Cream cheese buttercream can become extremely soft, so make sure not to over mix. Soft buttercream will be challenging to apply to your lemon loaf.
sheila aidoo-mensah says
It is so moist and soft.
Blair Braz says
So happy you loved it!