Iced Lemon Loaf Cake

This lemon loaf uses an exact weight of yellow cake mix, fresh zest, and lemon juice, then finishes with a measured powdered-sugar glaze. A metal 9-by-5-inch pan gives the batter enough room and produces 12 defined slices.

Details

Yield: 12 slices
Prep: 15 minutes
Bake: 34–40 minutes
Equipment: 9-by-5-inch metal loaf pan, parchment, bowls, whisk, rack, thermometer

Ingredients

1 box (15.25 ounces) yellow cake mix
4 large eggs
3/4 cup water
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
Cooking spray
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
1–2 teaspoons water, only as needed

Method

Heat oven to 350°F. Spray the pan and line bottom and long sides with parchment.
Whisk cake mix, eggs, 3/4 cup water, 1/4 cup lemon juice, and zest until smooth, about 45 seconds. Do not continue beating after lumps disappear.
Pour into the pan and level the top. Bake 34–40 minutes, until the center springs back, a pick shows no wet batter, and the center reaches at least 160°F.
Cool 10 minutes in the pan, lift onto a rack, and cool completely.
Stir powdered sugar with 1 tablespoon lemon juice. Add water 1 teaspoon at a time only if needed for a thick drizzle. Spoon over the cool loaf and let set 20 minutes before cutting 12 slices.

Lemon flavor and troubleshooting

Zest contains aromatic oils and strengthens lemon flavor without thinning the batter. Remove only the yellow surface; white pith tastes bitter. Fresh juice supplies acidity. Measure it because lemons vary widely in size.

A dark pan can brown the crust early, while a smaller pan risks overflow. If the top browns before the center is done, tent loosely with foil and continue until the temperature endpoint is reached. Glazing a warm loaf makes the icing melt and soak in. A glaze that is too thin can be corrected with a tablespoon of powdered sugar; add liquid cautiously.

Serving and substitutions

Slice with a serrated knife after the glaze sets. Orange zest and juice can replace lemon in equal measured amounts. Do not switch to an unspecified cake-mix package weight; mix formulas and yields vary. Optional berries should be served alongside rather than folded into this tested ratio.

Storage

Cover and keep at room temperature for one day or refrigerate for up to 4 days. Bring a slice briefly toward room temperature for a softer crumb. Freeze unglazed slices for up to 2 months and thaw in the refrigerator before adding fresh glaze.

Make-ahead and portioning

Bake the loaf one day ahead if desired, but wait to glaze until it is completely cool and close to serving. To produce 12 similar slices, trim neither end: mark the loaf into thirds, then cut each third into four pieces with gentle sawing strokes. Wipe the blade between cuts if icing accumulates.

When transporting, let the glaze set fully and place the loaf in a rigid covered carrier. Do not wrap plastic directly against wet icing.

Iced Lemon Loaf Cake