Perfect Moist Lemon Loaf – Zesty, Moist, and Irresistible!

If you’re a fan of the iconic Starbucks lemon cake, you’re going to love this homemade version. It’s incredibly moist, bursting with real lemon flavor, and topped with a tangy-sweet glaze that makes each bite unforgettable. Whether you’re serving it for brunch, dessert, or an afternoon pick-me-up, this lemon loaf is a guaranteed crowd-pleaser.

Ingredients

For the Lemon Loaf:

• 1½ cups (180 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup (118 ml) vegetable oil (or melted butter)
• ⅔ cup (165 ml) Greek yogurt
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely grated lemon zest (about 2 lemons)
• 1 teaspoon pure vanilla extract

For the Lemon Glaze:

• 1 cup (115 g) powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (finely grated)

Instructions

1. Prepare the Pan & Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Beat the Wet Ingredients:
   In a large mixing bowl, beat the eggs and sugar together until the mixture is pale and slightly frothy. Slowly add the oil (or melted butter) while continuing to mix until fully incorporated.
4. Add Flavor and Creaminess:
   Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients:
   Gradually fold the dry mixture into the wet mixture using a spatula. Mix just until combined—do not overmix to avoid a dense loaf.
6. Bake the Lemon Loaf:
   Pour the batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through.
7. Prepare the Lemon Glaze:
   While the loaf is baking, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable. Adjust the consistency with more sugar or juice as needed.
8. Cool and Glaze:
   Once baked, allow the loaf to cool in the pan for 10 minutes. Lift it out using the parchment overhang and place it on a wire rack. While the cake is still warm, pour the glaze over the top, letting it drip down the sides naturally.
9. Serve and Enjoy:
   Allow the glazed lemon loaf to cool completely before slicing. Store leftovers in an airtight container for up to 4 days at room temperature or refrigerate for longer freshness.

Tips for Success

• For maximum lemon flavor, use freshly squeezed lemon juice and zest.
• To make it extra moist, don’t overbake—check the loaf around the 50-minute mark.
• For a bakery-style finish, double the glaze and pour half before cooling and the rest once the loaf has cooled.

This bakery-style lemon loaf delivers bright, fresh flavor in every slice. It’s simple, stunning, and sure to become a staple in your kitchen!