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Copycat Starbucks Lemon Loaf with Tangy Glaze

A close-up of a moist slice of lemon loaf cake topped with white glaze and lemon zest.
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You can make this ultra-moist, zesty, and perfectly sweet lemon loaf at home. This recipe delivers bakery-style quality, complete with a simple, tangy lemon glaze, making it ideal for breakfast or afternoon tea.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1/4 cup fresh lemon juice
  • 1/4 cup Greek yogurt (for moisture)
  • 1 teaspoon vanilla extract
  • For the Syrup Soak: 1/4 cup fresh lemon juice and 2 tablespoons 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 pale yellow. This releases the essential oils for maximum flavor.
  4. Add the eggs to the lemon-sugar mixture and beat until light and fluffy, about 2 minutes.
  5. Whisk in the melted butter, milk, 1/4 cup lemon juice, Greek yogurt, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until you have a smooth batter. Do not overmix.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the loaf is baking, prepare the syrup soak: In a small saucepan, heat the 1/4 cup lemon juice and 2 tablespoons sugar until the sugar dissolves. Remove from heat.
  10. 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.
  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. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  13. Drizzle the tangy lemon glaze over the completely cooled loaf. Allow the glaze to set before slicing and serving your moist lemon bread.

Notes

  • Using Greek yogurt instead of sour cream keeps the crumb tender and adds a slight tang, mimicking the bakery style.
  • For the best citrus flavor, use fresh lemons; bottled juice does not provide the same bright taste.
  • This loaf is excellent for breakfast or an afternoon tea treat.

Nutrition

Find it online: https://cookingbyfelix.com/moist-lemon-loaf-recipe-with-glaze/