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Moist and Tangy Copycat Starbucks Lemon Loaf with Zesty Glaze

A close-up of a moist slice of lemon loaf cake topped with white citrus glaze and zest.
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You can make a moist, bright, and tangy lemon loaf cake at home that rivals your favorite coffee shop version. This easy recipe uses fresh lemon zest and juice for intense flavor and finishes with a simple, sweet 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 whole milk
  • 1/2 cup vegetable oil
  • 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

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 large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, combine the granulated sugar and the lemon zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of lemon. This step releases the essential oils for maximum flavor.
  4. Add the eggs, milk, vegetable oil, lemon juice, and vanilla extract to the lemon-sugar mixture. Whisk until everything is well combined and smooth.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few small lumps are fine.
  6. Pour the batter evenly into your prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  8. Let the lemon loaf cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of fresh lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  10. Once the loaf is completely cool, drizzle the tangy lemon glaze evenly over the top. Allow the glaze to set before slicing and serving your homemade lemon loaf cake.

Notes

  • For an extra moist lemon bread, you can pour a simple syrup (made from 2 tablespoons sugar dissolved in 2 tablespoons hot water) over the warm loaf before glazing.
  • If you want a brighter yellow color, add one drop of yellow food coloring to the batter.
  • This recipe makes a perfect breakfast loaf cake or a sweet and tangy snack.

Nutrition

Find it online: https://cookingzenith.com/moist-tangy-copycat-starbucks-lemon-loaf/