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Moist Lemon Loaf Cake with Tangy Lemon Glaze

A moist, yellow lemon loaf drizzled with white icing and topped with lemon zest, with one slice cut and resting beside it.
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Create a bright, flavorful lemon loaf cake that is moist and tender. This simple recipe includes a tangy lemon glaze, making it perfect for breakfast, brunch, 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 unsalted butter, melted
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt
  • 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.
  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 step releases the oils for maximum flavor.
  4. Whisk the eggs into the lemon-sugar mixture until pale and slightly fluffy.
  5. Stir in the melted butter, milk, Greek yogurt, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until the batter is smooth. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth and pourable. Add more lemon juice, a half teaspoon at a time, if the glaze is too thick.
  11. 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 a Starbucks lemon loaf copycat texture, ensure you do not overbake the cake; a slightly moist center is desirable.
  • You can substitute sour cream for the Greek yogurt if you do not have yogurt on hand.
  • This bright lemon dessert is excellent served for breakfast or as a snack.

Nutrition

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