Why Make This Recipe
If you love a bright and zesty treat, then this Copycat Iced Lemon Loaf is perfect for you! It captures that delightful citrus flavor, making it a lovely dessert or snack. The best part is that it is incredibly easy to make at home. You can enjoy this delicious loaf fresh from your oven, and the sweet lemon icing adds that perfect finishing touch.
How to Make Copycat Iced Lemon Loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup powdered sugar (for icing)
- 2 tablespoons lemon juice (for icing)
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
- Add yogurt, lemon juice, and lemon zest to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour the batter into the prepared loaf pan. Bake for about 50-60 minutes, or until a toothpick comes out clean.
- For the icing, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
- Allow the cake to cool before serving.
How to Serve Copycat Iced Lemon Loaf
This loaf is best enjoyed sliced and served at room temperature. Pair it with a cup of tea or coffee for a delightful afternoon treat. It also makes a great dessert after dinner. You can garnish slices with extra lemon zest or serve with fresh fruit if you like!
How to Store Copycat Iced Lemon Loaf
To store your iced lemon loaf, simply wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to wrap it well to avoid freezer burn!
Tips to Make Copycat Iced Lemon Loaf
- Make sure your butter is softened before starting; this helps create a light and fluffy texture.
- Don’t overmix the batter; stop mixing as soon as you see no more dry flour.
- For a stronger lemon taste, add more lemon zest to the batter.
Variation
You can add poppy seeds for a crunchy texture. Additionally, you can replace the yogurt with sour cream for a richer taste. If you prefer a less sweet icing, reduce the amount of powdered sugar and lemon juice in the icing recipe.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. However, the texture may be denser, so you might want to add a little more yogurt.
How can I tell when the loaf is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, the loaf is finished baking.
Can I make this loaf ahead of time?
Absolutely! You can bake the loaf a day ahead, and it will taste even better as the flavors develop. Just remember to ice it right before serving.
