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Bakery Style Moist Lemon Loaf with Tangy Glaze

A close-up of a moist lemon loaf, sliced to show the texture, topped with a thick white lemon glaze and zest.
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Welcome to My Kitchen! I’m sharing my favorite recipe for a moist lemon loaf cake that tastes just like the bakery favorite. This easy recipe uses fresh lemon zest and juice for a bright, zesty flavor, topped with a simple, sweet-tart lemon glaze. It is perfect for breakfast, afternoon tea, or a simple dessert.

Ingredients

Scale
  • 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, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar and the lemon zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant and the sugar is slightly moist. This step releases the essential oils for maximum bright lemon flavor.
  4. Add the eggs to the lemon-sugar mixture and whisk until pale and slightly fluffy, about 1 minute.
  5. Whisk in the melted butter, milk, Greek yogurt, 1/4 cup of lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until you just combine the flour. Do not overmix; a few small lumps are fine.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 35 minutes.
  9. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the rack.
  10. While the loaf cools, prepare the tangy lemon glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner one.
  11. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before slicing and serving your homemade lemon loaf.

Notes

  • For an extra moist crumb, use room temperature milk and yogurt when mixing the wet ingredients.
  • If you want a stronger lemon flavor in the cake itself, add 1 teaspoon of lemon extract along with the vanilla.
  • To achieve that bakery look, pour the glaze over the loaf while it is still slightly warm, allowing some of the glaze to soak in before the final drizzle sets on top.

Nutrition

Find it online: https://carlacooking.com/moist-lemon-loaf-recipe-easy-zesty-cake/