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Ultra-Moist Lemon Loaf with Tangy Glaze (Starbucks Copycat Style)

A moist lemon loaf with a thick, white glaze drizzled over the top, showing one slice cut away.
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Make the perfect bakery-style lemon loaf at home. This recipe delivers an ultra-moist, tender crumb packed with zesty lemon flavor, topped with a sweet and tangy lemon glaze. It is a quick, easy recipe for breakfast or dessert.

Ingredients

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  • 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 whole milk
  • 1/2 cup plain Greek yogurt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Lemon Syrup: 1/4 cup granulated sugar and 2 tablespoons fresh lemon juice
  • 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, or line it with parchment paper, leaving an overhang for easy removal.
  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 1 cup of granulated sugar and the lemon zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and pale yellow. This releases the essential oils for maximum flavor.
  4. Add the eggs to the lemon sugar mixture and whisk until light and combined.
  5. Whisk in the milk, Greek yogurt, melted butter, 1/4 cup of lemon juice, and vanilla extract until the wet ingredients are smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix; a few small lumps are acceptable.
  7. Pour the batter evenly into your 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 is baking, prepare the lemon syrup: In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons lemon juice. Heat over medium-low heat, stirring until the sugar dissolves completely. Remove from heat.
  10. As soon as the loaf comes out of the oven, immediately poke holes all over the top surface using the skewer or a fork. Brush or drizzle the warm lemon syrup evenly over the hot loaf. Let the loaf cool in the pan for 15 minutes.
  11. Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Adjust the liquid slightly to reach a thick but pourable consistency.
  13. Once the loaf is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving your perfect lemon loaf.

Notes

  • For the best moisture, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you prefer a thicker glaze, use less lemon juice in the final step. If you want a thinner drizzle that soaks in more, add a few extra drops of juice.
  • This recipe makes a bakery style lemon loaf that is excellent for breakfast or an afternoon snack.

Nutrition

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