Dive into the refreshing zest of this Iced Lemon Loaf, a moist and flavorful cake infused with the brightness of lemon and the richness of honey, creating a perfect balance of tangy and sweet. Swirls of lemony cream cheese baked into the loaf add a deliciously creamy texture, while a zesty lemon glaze drizzled on top completes this delightful treat. It’s a sunny slice of heaven on a plate that promises to brighten up your day and tantalize your taste buds.
Why You’ll Love This: This lemon loaf stands out with its unique addition of honey for natural sweetness and a more complex flavor profile. The cream cheese swirls not only add visual appeal but provide bursts of creamy lemon flavor throughout the cake. Finished with a tangy lemon-honey glaze, this loaf cake is irresistibly moist and packed with lemon goodness, making it a perfect companion for your coffee or tea.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a light dessert after a meal. It’s a great choice for spring and summer gatherings, picnics, or whenever you need a delicious pick-me-up. This Iced Lemon Loaf also makes a thoughtful homemade gift for friends and family, showing them a little sunshine in every slice.
Decoration Tips: For an elegant presentation, garnish the glazed loaf with thinly sliced lemon rounds or a sprinkle of lemon zest and edible flowers. Serve each slice on a pretty plate with a dollop of whipped cream or a side of fresh berries for an extra special touch.
Ingredients:
- 1 stick of room-temperature salted butter
- 1/2 cup of honey
- 2 tablespoons of lemon zest (reserve 1 tablespoon for cream cheese mixture) plus 3 tablespoons of lemon juice
- 3 room-temperature large eggs
- 1 teaspoon of vanilla extract
- 1/4 cup of plain Greek yogurt or sour cream
- 1 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of kosher salt
- 4 ounces of melted cream cheese
For the Icing:
- 1 cup of powdered sugar
- 3-4 tablespoons of lemon juice
- 2 teaspoons of honey
Instructions:
- Start by preheating your oven to 350°F and greasing a 9×5 inch loaf pan.
- In a large bowl, cream together butter, honey, and 1 tablespoon of lemon zest. Incorporate the eggs one at a time, then mix in the lemon juice, vanilla, and yogurt. The mixture might look curdled – that’s fine. Blend in the flour, baking powder, baking soda, and salt until just combined.
- Stir the remaining lemon zest into the melted cream cheese.
- Layer a third of the batter into the pan, add spoonfuls of half the lemony cream cheese, and swirl gently with a knife. Repeat with another layer of batter and the rest of the cream cheese, finishing with the last of the batter.
- Bake for about 45 minutes, covering with foil if it browns too quickly, until set in the center.
- Cool completely before adding the glaze.
- For the glaze, whisk powdered sugar, lemon juice, and honey until smooth, then pour over the cooled loaf. Allow the glaze to set before slicing.
Enjoy every bite of this Iced Lemon Loaf, a moist, tangy, and sweet treat that’s sure to become a new favorite in your baking repertoire.
