This cake is bursting with lemon and berry flavor, made with less sugar than a traditional lemon pound cake.

Commission links below. If you shop through these links, I get a small percentage of the sale, at no extra cost to you! Thank you for your support.

iced lemon swirl loaf

iced lemon swirl loaf No trip to Starbucks is complete without a slice of their iced lemon poundcake. It’s tart, sweet, with a nice thick layer of glaze, and it’s the perfect complement to literally any drink – coffee, tea, etc. Given that most of my cooking/eating/coffee happens at home these days, I sought to recreate their iconic lemon loaf with a fun spin. I also drastically reduced the sugar and oil in this loaf, so I could enjoy a slice with just a smiiiidge less guilt. And thus, this Iced Lemon Swirl Loaf was born. 

Making the lemon swirl loaf

IMG_9925To make this loaf, you’re going to start with a pretty standard cake batter recipe which you’ll split in half. Half will be flavored with lemon juice, zest, and extract which will give it that delicious tartness you’d expect from a lemony dessert. By adding a hint of yellow food coloring, it gets a bright yellow color as well (totally not necessary, but it makes me happy).

iced lemon swirl loafThe other half will get mixed with your jam of choice, which will give another layer of fruity sweetness and gives the loaf a fun swirled look. Again, you can use some food coloring here if you’d like (say you use a raspberry jam, add a few drops of red food coloring). I opted for a mixed berry jam that had chunks of berries in it, which I loved finding throughout this loaf.

To create this swirled cake, separate your batters into two bowls. Spray your 9×5 loaf pan, and put 3 teaspoon sized blobs of one batter down (with a little space in between). Then, put 3 teaspoons of the other batter in between them. Continue to layer your batters on top of each other so that you have a generally random pattern. Once you have use all of your batter, take a toothpick and swirl it all around – no real science here, just swirl until you have a pattern you like. Then, it’s ready to bake!

Toppings/Glaze

To add a bit more tart sweetness, I opted for a lemon glaze, which is made of powdered sugar, a bit of milk, and fresh squeezed lemon juice. You could also opt for a plain glaze, which is just powdered sugar + milk. If glaze isn’t your jam, try jam! Leave the loaf plain and spread a little jam on it when you serve it. Or, of course, eat it plain – it’s delicious. Light, fluffy, and totally satisfying.

iced lemon swirl loaf

Iced Lemon Swirl Loaf

Jacklin Altman
This cake is bursting with lemon and berry flavor, made with less sugar than a traditional lemon pound cake. Yields one 9×5 loaf. 
No ratings yet
Prep Time 25 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 10
Calories 249 kcal

Equipment

  • Mixing Bowls
  • 9×5 Pan
  • Oven

Ingredients
  

Loaf:
  • 1 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 3 eggs
  • 3 tbsp canola oil
  • 1/2 cup milk
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Greek yogurt nonfat
  • Yellow food coloring optional
  • 1/4 cup jam of choice
  • 1/4 cup lemon juice
  • 1/2 tsp lemon extract
  • 1/2 tsp lemon zest
Glaze:
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1-2 tbsp lemon juice until you have a runny consistency, may be a bit more

Instructions
 

  • Preheat oven to 350F
  • In large mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt
  • In a small bowl, whisk together milk, eggs, greek yogurt, canola and add to dry mixture
  • Split dry mixture into two bowls
  • In one bowl, add lemon juice, lemon zest, and lemon extract to batter (and food coloring, if desired)
  • In other bowl, add 1/4 cup jam to batter and mix to combine (and add food coloring, if desired)
  • Grease 9×5 loaf pan, and layer dollops of the batter throughout. Start with 3 tsp blobs of lemon batter, then dollop 3 tsp of the berry batter in between, and continue to layer the batters in a random pattern until you've used them all. Take a toothpick and swirl the batters around to create a swirled pattern.
  • Bake for ~45-50 minutes, until a toothpick comes out clean.
  • Allow to cool completely before glazing. To make glaze, mix milk and lemon juice into powdered sugar until you have a smooth consistency that you can pour over the loaf.
  • Pour glaze over cooled loaf on a cooling rack with a tray underneath to catch any excess glaze. Let glaze cool until hardened, store at room temperature for up to 4 days. Enjoy!

Nutrition

Calories: 249kcalCarbohydrates: 44gProtein: 5gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 51mgSodium: 176mgPotassium: 86mgFiber: 1gSugar: 27gVitamin A: 94IUVitamin C: 4mgCalcium: 57mgIron: 1mg
Keyword Cake, lemon, dessert, berry, vegetarian, loaf
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Other Recipes You May Like

Confetti Explosion Cake
cake

Confetti Explosion Cake

This cake (which is easier than it looks) is a sweet surprise that’s sure to delight anyone! Funfetti cake filled with candy gets topped with elaborate swirls for a beautiful final product that’s as fun to make as it is to eat!

View Recipe
light confetti cheesecake bites
vegetarian

Light Confetti Cheesecake Bites

All of the flavor and texture of an indulgent cheesecake, but only 1 WW SP each. These little bites are creamy, full of birthday cake flavor, and are sure to be a hit!

View Recipe

Subscribe Today

You’ll get updates of my best new content and you can unsubscribe at any time.