Iced Almond Lemon Loaf Cake Recipe

Bright, zesty, and nutty, the Iced Almond Lemon Loaf Cake is a bakery-worthy treat that’s easy to make at home.

This loaf brings together the freshness of lemons, the sweet richness of almonds, and the moisture of creamy yogurt, all topped with a glossy lemon icing.

It’s the perfect centerpiece for breakfast, brunch, afternoon tea, or dessert. Whether you’re looking for a crowd-pleasing cake for a gathering or a comforting slice to enjoy with coffee, this loaf is an irresistible balance of flavor and texture.

Simple, elegant, and full of citrusy sunshine, this recipe will quickly become a household favorite.

Ingredients Checklist

Success starts with carefully chosen ingredients. Here’s everything you need, including ideas for substitutions and additions:

For the Almond Lemon Loaf Cake

• 1 1/2 cups (190g) all-purpose flour
  Substitute: Gluten-free 1:1 flour blend for a gluten-free version

• 1/2 cup (50g) almond meal or finely ground almonds
  Adds moisture and rich, nutty flavor

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon fine salt

• Zest of 2 lemons
  Use a microplane for fine, aromatic zest

• 1/2 cup (115g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon almond extract

• 1/2 cup (120g) plain yogurt (Greek or regular, whole milk preferred)
  Can use sour cream for extra richness

• 1/4 cup (60ml) whole milk
  Almond or oat milk work for dairy-free

• 1/2 cup (50g) flaked or sliced almonds, plus extra for topping

• 1 tablespoon fresh lemon juice
  Brightens the flavor

• 1 teaspoon vanilla extract (optional)

For the Lemon Icing

• 3/4 cup (90g) confectioners’ sugar, sifted

• 2-3 teaspoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon yogurt or milk (optional, for extra creaminess)

Optional Additions

• 1/2 cup fresh or frozen blueberries or raspberries (tossed in flour)

• 1/4 cup chopped candied ginger for a spicy kick

Step-by-Step Instructions

Clear, sequential instructions are the key to a perfect bake. Here’s how to make this loaf, from start to finish:

1. Prepare for Baking
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang for easy removal. Grease the paper and pan sides.

2. Make Almond Meal (if needed)
If you’re grinding your own almonds, pulse 1 cup raw or blanched almonds in a food processor until finely ground. Be careful not to over-process, or you’ll get almond butter.

3. Combine Dry Ingredients
In a medium bowl, whisk together flour, almond meal, baking powder, baking soda, and salt.

4. Prepare Lemon Sugar
In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant—this infuses the sugar with citrus oil.

5. Cream Butter and Sugar
In a large bowl (or stand mixer), beat the softened butter and lemon sugar until pale and fluffy, 2-3 minutes.

6. Add Eggs and Flavorings
Beat in eggs, one at a time, scraping the bowl as needed. Mix in almond extract, vanilla extract (if using), and lemon juice.

7. Add Yogurt and Milk
Mix in the yogurt and milk until smooth.

8. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in two additions, mixing gently after each until just combined. Do not overmix. Fold in flaked almonds.

9. Fill the Pan
Spread the batter evenly into the prepared loaf pan. Tap the pan on the counter to remove air bubbles. Sprinkle extra flaked almonds on top.

10. Bake
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent loosely with foil if the top browns too quickly. Let the loaf cool in the pan for 10–15 minutes, then lift out to a rack to cool completely.

11. Prepare Lemon Icing
In a bowl, mix confectioners’ sugar, lemon zest, and 2 teaspoons lemon juice until thick and pourable. Add more juice if needed, a drop at a time. For creamier icing, add a spoonful of yogurt or milk.

12. Ice and Finish
Drizzle or spread the icing over the cooled loaf. Let it drip down the sides for an attractive finish. Scatter a final handful of flaked almonds and a pinch of extra lemon zest on top. Let icing set before slicing.

Tips for Perfect Results

A few professional touches make all the difference:

• Room Temperature Ingredients: Butter, eggs, and yogurt should be room temp for best blending and rise.

• Don’t Overmix: Once flour is added, mix only until just combined for a tender crumb.

• Zesting: Only zest the bright yellow skin; avoid the bitter white pith.

• Testing Doneness: Start checking at 45 minutes—every oven is different.

• Almond Topping: Press flaked almonds gently onto the batter so they bake into the crust and toast beautifully.

• Icing Consistency: For thicker icing, use less juice; for a glaze, add a touch more.

Serving Suggestions

This loaf shines in any setting. Here are a few delicious ways to serve it:

• Classic: Thick slices with coffee, tea, or lemonade.

• Dessert: Warm, with a scoop of vanilla or honey ice cream and fresh berries.

• Brunch: Serve alongside fruit salad and yogurt parfaits.

• Special Touch: Top each slice with whipped cream and a sprinkle of lemon zest or fresh blueberries.

• Picnic-Ready: Cut into finger slices, wrap in parchment, and pack for an outdoor treat.

Variations

• Nutty Crunch: Add toasted pecans or pistachios with the almonds for variety.

• Fruit Boost: Stir in 1/2 cup blueberries, raspberries, or even chopped dried apricots.

• Gluten-Free: Use a 1:1 gluten-free baking flour blend.

• Vegan: Substitute eggs with flax eggs, dairy with plant-based yogurt and milk, and use vegan butter.

• Low Sugar: Swap half the sugar for a natural sweetener like coconut sugar or erythritol.

Storage and Make-Ahead Tips

• Room Temperature: Store un-iced cake, tightly wrapped, at room temp for up to 3 days.

• Refrigeration: Iced cake can be refrigerated in an airtight container for up to 5 days.

• Freezing: Freeze un-iced loaf (whole or sliced) tightly wrapped for up to 2 months. Thaw overnight in the fridge and ice before serving.

• Make-Ahead: Bake and cool the loaf up to 2 days in advance; add icing before serving for the freshest look and flavor.

Final Thoughts

This Iced Almond Lemon Loaf Cake stands out with its fragrant lemon, nutty almond flavor, and tender, yogurt-enriched crumb—all finished with a bright, tangy icing. The recipe is flexible, approachable, and endlessly adaptable for all tastes and occasions. Whether you’re sharing with friends or treating yourself, this loaf is sure to bring sunshine and satisfaction to any table. Enjoy every moist, zesty slice, and don’t hesitate to personalize it with your favorite fruits, nuts, or glazes!