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Ultra-Moist Lemon Loaf with Tangy Glaze (Bakery Style)

Close-up of a moist lemon loaf cake, partially sliced, drizzled with white glaze and topped with lemon zest.
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Create a bakery-quality, ultra-moist lemon loaf cake that is bright, zesty, and simple to make at home. This recipe delivers intense citrus flavor and is topped with a sweet, tangy lemon glaze.

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 whole milk
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt or sour cream (for moisture)
  • 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 standard 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 is fragrant and moist. This releases the essential oils for maximum flavor.
  4. Add the eggs to the sugar mixture and beat until light and fluffy.
  5. Beat in the vegetable oil, milk, 1/4 cup lemon juice, and vanilla extract until just combined.
  6. Stir in the Greek yogurt or sour cream until smooth.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  11. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more powdered sugar or juice as needed to reach a thick, pourable consistency.
  12. Drizzle the tangy lemon glaze over the cooled loaf. Allow the glaze to set before slicing and serving your easy lemon loaf.

Notes

  • For an extra moist lemon drizzle cake, poke holes all over the warm loaf with a skewer after removing it from the oven, then pour 2 tablespoons of fresh lemon juice over the top before it cools completely.
  • You can substitute sour cream with plain Greek yogurt for a similar tender crumb.
  • This recipe yields about 8 to 10 slices, perfect for afternoon tea or breakfast.

Nutrition

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