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The Ultimate Moist Copycat Starbucks Lemon Loaf Recipe with Tangy Glaze

A close-up of a freshly baked lemon loaf with a thick white glaze and lemon zest, showing one slice cut ready to serve.
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You can make this bakery-style lemon loaf at home. This recipe delivers an ultra-moist, tender crumb packed with bright, zesty lemon flavor and topped with a sweet, tangy glaze. It is simple to prepare and perfect for breakfast, afternoon tea, 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 vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt (full-fat recommended)
  • For the Lemon Syrup: 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, 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 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 mixture is fragrant and pale yellow. This releases the oils for maximum flavor.
  4. Add the eggs to the lemon-sugar mixture and beat until light and fluffy, about 2 minutes.
  5. Mix in the milk, vegetable oil, 1/4 cup lemon juice, and vanilla extract until just combined.
  6. Stir in the Greek yogurt until the batter is smooth.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  8. Pour the batter into your 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 lemon syrup: In a small saucepan, combine the 1/4 cup lemon juice and 1/4 cup sugar. Heat gently until the sugar dissolves completely. Do not boil.
  11. As soon as the loaf comes out of the oven, poke holes all over the top surface using the skewer. 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 to cool completely.
  13. Prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  14. Drizzle the glaze over the completely cooled lemon loaf before slicing and serving.

Notes

  • For an extra moist texture, you can substitute sour cream for the Greek yogurt if you prefer.
  • If you want a stronger citrus punch, add 1 teaspoon of lemon extract to the batter along with the vanilla.
  • To achieve the classic Starbucks look, apply the glaze only after the loaf has cooled completely so it sets nicely.

Nutrition

Find it online: https://www.purecookingjoy.com/best-lemon-loaf-recipe-moist-zesty-glaze/

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