Iced Lemon Loaf (Barefoot Contessa) (#1734)

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  • 1/2 pound Butter unsalted, 2 stick, room temperature
  • 2 1/2 cups Sugar
  • 4 large Eggs extra-large, at room temperature
  • 1/3 cup Lemon Zest grated, 6 to 8 large lemons
  • 3 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 3/4 cup Lemon Juice freshly squeezed, divided
  • 3/4 cup Buttermilk at room temperature
  • 1 tsp Vanilla Extract

For The Glaze

  • 2 cups Powdered Sugar sifted
  • 3 1/2 tablespoons Lemon Juice freshly squeezed


  1. Preheat the oven to 350° f (180° c) f.
  2. Grease and flour two 8 by 4 inch loaf pans. You can also line the bottom with parchment paper to be extra safe.
  3. Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  4. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  5. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
  6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  7. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  8. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
  9. When the cakes are done, allow to cool for 10 minutes.
  10. Remove the cakes from the pans and set them on a cooling rack; spoon the lemon syrup over them. Allow the cakes to cool completely.
  11. Combine the confectioners' sugar and the lemon juice in a bowl, mixing until smooth.
  12. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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