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Moist Lemon Loaf Cake with Zesty Lemon Glaze

A close-up of a moist lemon loaf cake, drizzled with white icing and topped with thin lemon slices.
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A simple recipe for a moist, tangy lemon loaf cake, similar to the Starbucks version, topped with a bright 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
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 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 aside.
  3. In a large bowl, whisk the granulated sugar, eggs, and vegetable oil until combined.
  4. Stir in the milk, lemon juice, and lemon zest until just mixed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are acceptable for a tender crumb.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.
  10. Once the loaf is completely cool, drizzle the lemon glaze over the top. Let the glaze set before slicing and serving your lemon loaf.

Notes

  • For the best flavor, use fresh lemon zest and juice.
  • You can make this easy lemon loaf ahead of time; it stores well at room temperature for up to three days.
  • If you prefer a thicker glaze, reduce the amount of lemon juice slightly.

Nutrition

Find it online: https://sundayflavor.com/lemon-loaf/