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Moist Lemon Loaf Cake with Tangy Lemon Glaze (Copycat Style)

Close-up of a moist, yellow lemon loaf cake with white glaze dripping down the sides and topped with thin lemon slices.
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Make this easy lemon loaf cake that is moist, bright, and tangy. This simple recipe delivers a tender crumb and a sweet lemon icing, 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
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 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, whisk the granulated sugar, eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix the batter.
  5. Pour the batter into your prepared loaf pan.
  6. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  8. While the loaf cools, prepare the glaze. Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  9. 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.

Notes

  • For the brightest lemon flavor, use fresh lemon zest and juice; bottled juice changes the taste.
  • If you want a Starbucks copycat look, make sure the glaze is thick enough to set with a slight drip down the sides.
  • This lemon bread freezes well; wrap tightly before freezing for up to three months.

Nutrition

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