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The Ultimate Moist Lemon Loaf with Tangy Triple-Lemon Glaze

A close-up of a moist lemon loaf cake, heavily drizzled with white glaze and topped with zest.
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This recipe delivers a bakery-style lemon loaf that is incredibly moist, tender, and packed with bright, zesty lemon flavor. We use a simple lemon syrup soak and a tangy glaze to ensure every slice is a sweet and tart delight, 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 (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1/4 cup full-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • **For the Lemon Syrup Soak:**
  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • **For the Tangy Lemon Glaze:**
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon milk or heavy cream

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 fingertips until the sugar is fragrant and moist. This releases the essential oils for maximum flavor.
  4. Add the softened butter to the lemon-sugar mixture. 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 the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. While the loaf bakes, prepare the lemon syrup soak. In a small saucepan, combine the 1/4 cup lemon juice and 1/4 cup sugar. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat.
  11. As soon as the loaf comes out of the oven, poke holes all over the top surface using a skewer or toothpick. 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 before glazing.
  13. Prepare the glaze: Whisk together the powdered sugar, 3 tablespoons of lemon juice, and 1 tablespoon of milk until smooth. If the glaze is too thick, add a few more drops of lemon juice or milk. If it is too thin, add a little more powdered sugar.
  14. Drizzle the tangy lemon glaze generously over the completely cooled lemon loaf. Let the glaze set before slicing and serving your moist lemon bread.

Notes

  • For a Starbucks lemon loaf copycat texture, do not skip the lemon syrup soak; this step is key to keeping the crumb moist.
  • If you prefer a stronger citrus flavor, substitute buttermilk for the milk in the batter.
  • You can use this recipe to make lemon cupcakes; bake for 18-20 minutes at the same temperature.

Nutrition

Find it online: https://cutcooktaste.com/moist-lemon-loaf-recipe-zesty-lemon-cake/