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The Ultimate Moist Lemon Loaf with Tangy Lemon Glaze (Bakery Style)

Close-up of a moist lemon loaf cake, sliced to show texture, topped with white glaze and lemon zest.
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Bake this bakery-style lemon loaf that is incredibly moist, tender, and packed with bright, zesty lemon flavor. This easy recipe includes a sweet and tangy lemon drizzle that soaks into the cake, making it perfect for breakfast or dessert.

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
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1/4 cup Greek yogurt (full-fat recommended for moisture)
  • 1 teaspoon vanilla extract
  • For the Syrup Soak: 1/4 cup fresh lemon juice and 1/4 cup granulated sugar
  • For the Glaze: 1 1/2 cups powdered sugar and 3 tablespoons fresh lemon juice

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 aside.
  3. In a large bowl, combine the 1 cup of granulated sugar and the lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist. 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 separate small bowl, whisk together the milk, 1/4 cup lemon juice, Greek yogurt, and vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. 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 is baking, prepare the syrup soak: In a small saucepan, combine the 1/4 cup lemon juice and 1/4 cup sugar. Heat gently until the sugar dissolves completely.
  11. As soon as the loaf comes out of the oven, poke holes all over the top using the skewer. Slowly brush or drizzle the warm lemon syrup evenly over the hot loaf. Let the loaf cool in the pan for 15 minutes.
  12. Carefully remove the loaf from the pan and transfer it to a wire rack set over parchment paper to catch drips. Let it cool completely.
  13. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Adjust consistency with more powdered sugar for thicker glaze or more lemon juice for thinner glaze.
  14. Drizzle the glaze over the completely cooled lemon loaf. Allow the glaze to set before slicing and serving your homemade lemon loaf.

Notes

  • For an extra zesty flavor reminiscent of the Starbucks copycat lemon loaf, use fresh lemon juice only; bottled juice will change the taste.
  • If you prefer a less sweet loaf, reduce the sugar in the glaze slightly, but remember the glaze helps keep the top moist.
  • This loaf freezes well. Wrap tightly once completely cooled and glazed.

Nutrition

Find it online: https://sundayflavor.com/moist-lemon-loaf-recipe-zesty-lemon-bread/