iced lemon vanilla loaf
Punching you in the face with a citrusy treat on this fine Wednesday.
Both mom and my favorite good from your friendly ubiquitous coffee chain is the iced lemon pound cake. I remember someone teasing me that lemon desserts remind them of old people, and well, how befitting. The moist, tender crumb, slight butteriness, and intense lemon flavor are so opposite of my usual chocolate treats that one might find it unusual that my favoritism leans that direction, but here we are. I am a man of many preferences.
I’ve been due for an off-the-grid dessert on FMG, I think, and what better way to celebrate citrus than with this Iced Lemon Vanilla Loaf. Rich with vanilla, heavy on the lemon, no weird flavorings in sight. To top it off, a generous coating of icing rippled with shaved lemon zest for a bright pop of aesthetic appeal. I find that, as the frosting hardens, the strips of lemon crystalize and taste like a tart candy. So good.
Lemon Law
This loaf does not skimp on the lemon. Lemon, lemon, everywhere, possibly even in your underwear – but if it’s in there, please do not put it in a loaf cake. Thanks.
Grease a loaf pan and preheat the oven to 350. Step one.
Step two, toss lemon zest in with your sugar. You don’t have to do this, but it’s a seamless way to ensure the zest doesn’t clump in any one part of the loaf. Think of it as an insurance policy for your tastebuds.
Then, beat the zesty sugar with butter until creamy. Whip in three eggs, one at a time, some vanilla, and lemon juice. MORE LEMON.
Get Baked
Now, the dry ingredients. Flour, baking powder, baking soda, and salt. Beat into the wet ingredients until just combined. Finish with a good glob of whole milk Greek yogurt (or sour cream). The batter should be a sunny yellow hue, thick, and smooth.
Pour the batter into the loaf pan. Bake 50-60 minutes until no longer jiggly and a toothpick emerges clean from the center. Cool in the pan 5 minutes, then flip onto a wire rack to cool about 10 minutes more.
Make the drizzy wizzy. Powdered sugar, lemon juice, and vanilla, whisked up to silky goodness. As I said, I like to add some sliced zest to the mix, but you don’t have to. Spoon that shit over the warm loaf and let it set a few minutes. Make a cup of coffee or tea and dive right the fuck in.
I love the loaf warm, but its equally good at room temperature. Usually when icing cakes you want them to be totally cool, but this one thrives off a bit of the icing melting into the crumb. Drooling. If you have extra icing, serve it alongside slices of the cake. My favorite time of day to eat this is in the midafternoon once the post-lunch doldrums and rumbles kick in. Truly brightens up the space between mealtimes. If you want it for breakfast, or dessert, or just for the hell of it, there’s no wrong way to enjoy lemon cake.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More loaves to try:
Chocolate Chunk Buckwheat Banana Bread
Honey Glaze Earl Grey Lavender Lemon Cake
iced lemon vanilla loaf
Ingredients
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 tbsp lemon zest
- 3 eggs, at room temperature
- 1/4 cup lemon juice
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1/3 cup plain whole milk Greek yogurt, or sour cream
lemon icing
- 1 1/2 cups powdered sugar
- 2-3 tbsp lemon juice
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan generously with oil or butter.
- In a large bowl, toss the sugar with the lemon zest until the zest is distributed. Then, beat with the butter for 2-3 minutes until fluffy. Whip in eggs, one at a time, until incorporated. Beat in the lemon juice and vanilla.
- Add the flour, baking powder, baking soda, and salt. Beat until just combined. Measure in the yogurt and whip until smooth.
- Pour the batter into the prepared loaf pan. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. If the loaf begins to brown too quickly, tent with foil. Let cool in the pan 5 minutes, then slide a knife around the edges to loosen and invert the loaf onto a wire rack. Flip upright and cool 10 minutes more.
- To make the glaze, whisk together the powdered sugar, lemon juice, and vanilla until a thick but drizzly icing forms. If needed, add more powdered sugar to thicken, or a bit of milk or water to thin. Add thinly sliced strips of lemon zest, as desired. Spoon the icing over the loaf cake. Let set 5 minutes. Slice and serve warm or at room temperature.
