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Moist Lemon Loaf with Tangy Lemon Glaze

Close-up of a moist lemon loaf cake, sliced to show the crumb, topped with white glaze and lemon zest.
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Make this easy, bakery-style lemon loaf cake that is incredibly moist and packed with bright, zesty lemon flavor. It features a simple, tender crumb and is finished with a sweet, tangy lemon glaze.

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
  • 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.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of lemon. This releases the oils and deepens the flavor.
  4. Add the eggs, milk, vegetable oil, lemon juice, and vanilla extract to the lemon-sugar mixture. Whisk until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. A few small lumps are acceptable.
  6. Pour the batter evenly into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze: Whisk the powdered sugar and 3 tablespoons of lemon juice together 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 lemon glaze evenly over the top. Allow the glaze to set before slicing and serving your homemade lemon loaf.

Notes

  • For an extra moist crumb, you can pour a simple syrup (made from 1/4 cup sugar and 2 tablespoons lemon juice, heated until dissolved) over the warm loaf before glazing.
  • If you want a Starbucks copycat look, make sure the glaze is thick enough to set with defined drips down the sides.
  • You can use buttermilk instead of milk for a slight tang in the cake itself.

Nutrition

Find it online: https://fooddexterity.com/moist-lemon-loaf-recipe/