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Moist and Tangy Lemon Loaf Copycat Recipe

A close-up of a freshly baked lemon loaf cake, topped with thick white glaze and lemon zest.
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Make this easy, bright, and moist lemon loaf with a simple, zesty lemon glaze. This recipe delivers a tender crumb similar to popular bakery versions, perfect for breakfast or 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 whole milk
  • 1/2 cup vegetable oil
  • 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.
  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 smells strongly of lemon. This releases the oils.
  4. Add the eggs to the lemon sugar mixture and whisk until pale and slightly fluffy.
  5. Whisk in the milk, vegetable oil, lemon juice, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until you have a smooth batter. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  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.

Notes

  • For an extra moist texture, you can pour a small amount of simple syrup (equal parts sugar and water, heated until dissolved) over the warm loaf before glazing.
  • If you are looking for alternatives to traditional baking, consider how meal planning can free up time for baking projects.
  • Use room temperature eggs and milk for better batter incorporation.

Nutrition

Find it online: https://blissbatter.com/moist-tangy-lemon-loaf-recipe/