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Starbucks Copycat Moist Lemon Loaf with Tangy Glaze

Close-up of a moist lemon loaf cake, sliced, showing a thick white glaze and lemon zest.
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Make this easy, bakery-style lemon loaf at home. It features a tender, moist crumb packed with bright citrus flavor and is topped with a sweet and tangy 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
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk or Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice
  • For the Glaze: 1 tablespoon milk or water (optional, for thinning)

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, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. This releases the lemon oils.
  4. Whisk the eggs into the lemon-sugar mixture until combined.
  5. Stir in the melted butter, milk (or Greek yogurt), lemon juice, and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 45 to 55 minutes, or until a wooden skewer 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 3 tablespoons of lemon juice until smooth. Add a tiny bit more liquid if the glaze is too thick to drizzle.
  11. Once the loaf is completely cool, drizzle the tangy lemon glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • Using Greek yogurt instead of milk adds a slight tang and helps keep the loaf extra moist.
  • For the brightest flavor, use fresh lemons for both zest and juice.
  • If you want a thicker glaze, use less liquid; for a thinner glaze that soaks in more, add a touch more liquid.

Nutrition

Find it online: https://cookingbycarla.com/easy-moist-lemon-loaf-recipe/