Print

Ultra-Moist Copycat Starbucks Lemon Loaf with Tangy Lemon Glaze

A slice cut from a glazed lemon loaf, showing the moist crumb and topped with lemon zest.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best lemon loaf at home. This recipe delivers a tender, ultra-moist cake with bright citrus flavor and a sweet, tangy lemon glaze, just like the bakery favorite.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt (for extra moisture)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons 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 this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of lemon. This releases the oils for maximum flavor.
  4. Add the softened butter to the lemon-sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a small bowl, whisk together the milk, 1/4 cup lemon juice, Greek yogurt, and vanilla extract.
  7. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, then 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. While the loaf cools slightly in the pan for 10 minutes, prepare the glaze. Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  11. Remove the loaf from the pan and place it on a wire rack set over parchment paper (to catch drips). Pour the tangy lemon glaze evenly over the warm loaf.
  12. Allow the glaze to set before slicing and serving your homemade lemon loaf.

Notes

  • For an extra-moist cake, you can poke holes across the top of the loaf with a skewer immediately after removing it from the oven, then pour half of the glaze over it before it cools completely.
  • Use fresh lemon juice and zest; bottled juice will not provide the necessary bright flavor for this zesty lemon dessert.
  • This simple loaf cake recipe freezes well once cooled and fully glazed.

Nutrition

Find it online: https://mdlatdmm.com/best-lemon-loaf-copycat-recipe-with-glaze/