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Moist Starbucks Style Lemon Loaf with Bright Tangy Glaze

Close-up of a freshly baked lemon loaf cake with thick white icing dripping down the sides and topped with bright yellow lemon zest.
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This recipe yields a moist, bright, and flavorful lemon loaf with a simple, tangy glaze, perfect for breakfast, brunch, or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, whisk together the milk, 1/4 cup lemon juice, and lemon zest.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
  11. Drizzle the glaze evenly over the cooled loaf. Allow the glaze to set before slicing and serving.

Notes

  • For extra moisture, you can brush the warm loaf with a simple syrup made from 2 tablespoons sugar dissolved in 2 tablespoons hot water before glazing.
  • Use fresh lemon juice and zest for the best bright flavor.
  • This loaf keeps well covered at room temperature for up to three days.

Nutrition

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