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Copycat Starbucks Ultra-Moist Lemon Loaf Recipe with Tangy Zesty Glaze

A close-up of a freshly baked lemon loaf cake topped with thick white glaze and lemon zest.
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Make the best bakery-style lemon loaf at home. This recipe delivers an ultra-moist, tender crumb and bright citrus flavor, finished with a sweet and tart lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for the loaf)
  • 1/4 cup powdered sugar (for the glaze)
  • 2 tablespoons fresh lemon juice (for the 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 softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, combine the milk, 1/4 cup lemon juice, lemon zest, and vanilla extract.
  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 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the loaf bakes, prepare the lemon syrup: Whisk together the 1/2 cup powdered sugar and 1/4 cup lemon juice until smooth.
  10. Immediately after removing the loaf from the oven, poke holes all over the top using a skewer or fork. Brush or drizzle the lemon syrup evenly over the hot loaf. Let it cool in the pan for 15 minutes.
  11. While the loaf cools, prepare the glaze: Whisk together the remaining 1/4 cup powdered sugar and 2 tablespoons lemon juice until smooth and pourable.
  12. Remove the loaf from the pan and transfer it to a wire rack. Drizzle the glaze over the cooled loaf. Let the glaze set before slicing and serving.

Notes

  • For the best moisture, use fresh lemon zest and juice, not bottled.
  • You can make this lemon loaf ahead of time; it stays moist for several days when tightly wrapped.
  • This recipe is excellent for breakfast or afternoon tea.

Nutrition

Find it online: https://juliameal.com/best-moist-lemon-loaf-recipe-with-glaze/