Whole Lemon Loaf Cake with Tangy Lemon Icing Tips, FAQ & printable recipe

Tips for success

For the most intense lemon flavor, use a large, heavy lemon with thin skin. Boil it until it's very soft—this not only makes blending easier but also mellows the bitterness.

If you have time, let the boiled lemon cool completely before blending; this prevents the eggs from cooking in the blender. You can also prepare the lemon a day ahead and store it in the refrigerator until ready to use.

The icing is simple but requires the right consistency. Start with 1 cup of confectioners' sugar and 2 tablespoons of lemon juice; whisk until smooth. If it's too thick to pour, add a few drops of lemon juice.

If too thin, add a little more sugar. Pour the icing over the cooled cake and let it set for at least 10 minutes before slicing. For a decorative finish, use a fork to drizzle the icing in zigzag patterns.

Variations

• Lemon-Poppy Seed: Add 2 tablespoons of poppy seeds to the blender with the other ingredients. The poppy seeds add a pleasant crunch and nutty flavor that pairs well with the lemon. Sprinkle a few extra seeds on top before baking.
• Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The cake will be slightly more delicate, but still moist and tender. Ensure the blend contains xanthan gum for structure.
• Dairy-Free: Use a non-dairy milk such as oat or almond milk in place of whole milk, and substitute the butter with a plant-based butter or omit it. The cake will be slightly less rich but still delicious. Use a dairy-free milk for the icing as well.
• Extra Tangy: Add the zest of one additional lemon to the blender along with the boiled lemon. For the icing, use 3 tablespoons of lemon juice instead of 2, and add a pinch of salt to balance the sweetness.

Storage and make-ahead

Fridge

Store un-iced cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Freezer

Freeze the un-iced cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.

Reheat

To refresh, warm individual slices in the microwave for 10 seconds or in a 300°F (150°C) oven for 5 minutes.

Store the un-iced cake in an airtight container at room temperature for up to 3 days. Once iced, the cake can be kept for 2 days; the icing may soften slightly but will still be delicious. For longer storage, wrap the un-iced cake tightly in plastic wrap and refrigerate for up to a week. Bring to room temperature before serving.

The cake can be baked a day ahead and kept un-iced at room temperature. The icing can be made up to 3 days ahead and stored in an airtight container in the refrigerator; let it come to room temperature and whisk before using.

The boiled lemon can be prepared up to 2 days ahead and stored in the refrigerator. Assemble and glaze the cake on the day you plan to serve it for the best texture.

Serving ideas

Serve the lemon loaf cake at room temperature, sliced thickly. The icing should be set but still slightly soft, creating a crackly top that contrasts with the tender crumb.

This cake is wonderful with a cup of tea or coffee, and it's equally at home on a dessert table or as an afternoon snack. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream, though the cake is delicious on its own.

The cake can be sliced into 10 generous pieces. For a cleaner slice, use a serrated knife and wipe it between cuts. The cake is moist enough that it doesn't need any accompaniment, but a few fresh berries or a dusting of powdered sugar would be lovely. If you prefer a less sweet finish, reduce the icing to a thin drizzle or skip it altogether—the cake is still flavorful and moist.

Frequently asked questions

Recipe card

Whole Lemon Loaf Cake with Tangy Lemon Icing

Prep 15 minCook 41 minRest 10 minTotal 1 h 6 minServes 10

Ingredients

• 1 large whole lemon
• 3 large eggs
• 180 g granulated sugar (about 3/4 cup plus 2 tbsp)
• 70 ml vegetable oil (about 1/3 cup)
• 50 ml whole milk (about 3 1/2 tbsp)
• 1 tsp chilled butter, for the top
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice

Instructions

1. Place the whole lemon in a small saucepan and cover with water. Bring to a boil over high heat, then reduce to a gentle simmer. Boil for 6 minutes, turning occasionally, until the lemon is slightly softened and the skin is tender. Drain and let cool until easy to handle. Slice the lemon into quarters and carefully remove any seeds with a paring knife.
2. In an electric blender, combine the boiled lemon quarters, eggs, granulated sugar, vegetable oil, and whole milk. Blend on high for 45 seconds until the mixture is ultra-smooth and creamy, with no visible pieces of lemon. The batter will be a pale golden emulsion.
3. Preheat the oven to 160°C (320°F) with the fan setting (or 180°C/350°F conventional). Butter a 9x5-inch loaf pan, then line with parchment paper, leaving an overhang on the long sides for easy lifting. Pour the blended batter into the prepared pan and smooth the top.
4. Slice the chilled butter into thin pieces and place them down the center of the batter in a line. This helps create a crack down the middle as the cake bakes. Transfer the pan to the preheated oven and bake for 35 minutes, until the cake is puffed, split along the center, and a toothpick inserted into the thickest part comes out clean or with only a few moist crumbs.
5. Remove the loaf pan from the oven and place it on a wire rack. Let the cake cool in the pan for 10 minutes. Then, using the parchment overhang, lift the cake out of the pan and transfer it to the rack to cool completely before icing.
6. In a small bowl, whisk together the confectioners' sugar and fresh lemon juice until smooth. The icing should be thick but pourable—if too thick, add a few drops of lemon juice; if too thin, add a little more sugar.
7. Drizzle the icing over the cooled cake, letting it run down the sides. Use the back of a spoon to spread it evenly if needed. Allow the icing to set for a few minutes before slicing.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.