Iced Almond-Lemon Loaf Cake

5 from 1 vote
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Iced Almond-Lemon Loaf Cake – super moist and tender loaf cake with lots of lemon flavor.  Topped with a tangy lemon glaze.  

Happy Friday!  So happy the weekend is finally here, and the weather is looking good!  Last weekend it was cold, rainy, and we even got snow.  This weekend it is supposed to be sunny and warm. We are having a garage sale on Saturday, so hopefully the weather means lots of people will be out…and buying.  I have so much stuff that needs to go!  It is not coming back into my house.  I have been collecting stuff in a closet for years, and it is leaving our house for good this weekend!

Iced Almond Lemon Loaf Cake {Dinners, Dishes, and Desserts}

Last year I discovered how good lemon desserts can actually be.  I have always been firmly planted in the chocolate camp. But when the weather warms up and the sun is out, light and tangy lemon desserts just seem like the right thing to do.  This lemon loaf cake is perfect.  It is super tender and moist thanks to yogurt.  Plus there is a hint of almond from the almond meal and the almond extract.  To make it even better it is topped with a lemon glaze!

Iced Almond-Lemon Loaf Cake - super moist and tender loaf cake with lots of lemon flavor. Topped with a tangy lemon glaze.

I found the recipe for this loaf cake in the new cookbook Yogurt Culture by Cheryl Sternman Rule.  This book definitely takes yogurt beyond the traditional breakfast and into recipes you would not have thought of.  Like part of the glaze for this loaf cake, I never would have thought of that.  The yogurt makes mixing the glaze super easy.  You just need to mix together lemon juice, yogurt and powdered sugar.  Then using a whisk just drizzl over the top of the cake.  Super easy!  I brought this cake to our last cooking club this year, and it was definitely a hit.  Our last cooking club was a brunch, and this was just right the amount of sweetness to be perfect for brunch.

Iced Almond Lemon Loaf Cake {Dinners, Dishes, and Desserts}
5 from 1 vote

Iced Almond-Lemon Loaf Cake

By Erin
Iced Almond-Lemon Loaf Cake – super moist and tender loaf cake with lots of lemon flavor. Topped with a tangy lemon glaze.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 10


For the cake

  • 10 tablespoons 1 1/4 sticks unsalted butter, at room temperature, plus soft butter for greasing the pan
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup almond meal
  • Zest of 2 large lemons
  • 1 cup granulated sugar
  • 2 large eggs, , at room temperature
  • 2 teaspoons pure almond extract
  • 1 cup plain whole-milk or low-fat yogurt, (not Greek)

For the icing

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon plain whole-milk or low-fat yogurt, (not Greek)
  • 1 tablespoon fresh lemon juice


  • Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.
  • Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.
  • Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.
  • Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.
  • Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.


Recipe from Yogurt Culture by Cheryl Sternman Rule


Serving: 1g | Calories: 406kcal | Carbohydrates: 55g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 486mg | Fiber: 2g | Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 10
Calories: 406
Like this recipe? Leave a comment below!

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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. Oh I wish we were having goo weather this weekend! Looks cold and rainy again. Perfect time to whip up a batch of this Lemon Cake!