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Moist Lemon Loaf Cake with Tangy Lemon Glaze: Starbucks Copycat Recipe

Close-up of a moist lemon loaf, sliced to show the yellow crumb and drizzled with white lemon glaze.
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Make this easy lemon loaf cake for a bright, zesty treat. It has a moist, tender crumb and a simple, tangy lemon glaze, perfect for breakfast 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 powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set 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.
  4. Add the eggs, milk, vegetable oil, lemon juice, and vanilla extract to the sugar mixture. Whisk until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated. Do not overmix.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, if the glaze is too thick.
  10. Once the loaf is completely cool, drizzle the tangy lemon glaze over the top. Let the glaze set before slicing and serving.

Notes

  • For an extra moist lemon loaf, do not overbake. Check for doneness early.
  • You can make this lemon bread ahead of time; store it tightly wrapped at room temperature for up to three days.
  • Use fresh lemon juice for the best bright citrus flavor in both the cake and the icing.

Nutrition

Find it online: https://tastethisplate.com/moist-lemon-loaf-starbucks-copycat-recipe/