Lemon Loaf Recipe (Better than Starbucks!)

This bright and zesty lemon loaf recipe with a touch of almond has become my absolute go-to for everything from casual brunches to afternoon snacking and neighbor gifting. It’s deliciously moist, perfectly sweet, and bursting with fresh lemon flavor.

My daughter’s part-time job before going to college was working at Starbucks slinging coffee. Since then, her favorite Starbs drink of choice is an iced dirty chai, but she loves their sweet and tart lemon loaf even more. And so do I. This bright and zesty lemon loaf recipe with almond glaze is just as good as, if not better than, the popular Starbucks lemon loaf. What makes it so good? A double dose of lemon from the fresh juice plus grated lemon zest massaged into the granulated sugar creates a supremely moist cake with a hint of almond extract that takes it from good to absolutely irresistible. Even better, there’s no need for a mixer, you only need a bowl, whisk, and wooden spoon. With a perfect crumb, the lemon loaf is finished with a silky sweet-tart glaze bursting with fresh lemon flavor you don’t have to wait in line for.

Why You’ll Love This Recipe

• The combination of fresh lemon zest and pure almond extract creates an incredible flavor profile that elevates this from a simple quick bread to a cafe-worthy treat.
• The texture is incredibly tender and moist thanks to the perfect ratio of vegetable oil to milk, and it stays fresh for days (though it rarely lasts that long in my house!).
• The tangy-sweet lemon glaze creates a beautiful finishing touch that locks in moisture while adding an extra punch of citrus flavor.

What’s in this Lemon Loaf Recipe (Even Better than Starbucks)

• All-purpose flour—provides enough gluten to give the cake structure while staying tender. Unlike cake flour, it creates a slightly heartier crumb that’s perfect for a loaf that needs to hold up to slicing.
• Baking powder—it’s double-acting, which means it creates bubbles both when it gets wet (in the batter) and again when it hits the heat of the oven for the perfect rise and texture.
• Kosher salt—it balances sweetness, intensifies the lemon flavor, and strengthens the gluten structure.
• Granulated sugar—granulated sugar does triple duty: it sweetens, tenderizes, and helps create that slightly crisp top crust. When rubbed with lemon zest, the sugar’s sharp crystals release essential oils from the zest, amplifying the citrus flavor throughout the loaf.
• Lemon zest & lemon juice—the zest contains aromatic oils that give that deep, citrusy lemon flavor, while the juice adds brightness and helps tenderize the crumb.
• Milk—provides moisture and creates a tender crumb.
• Vegetable oil—unlike butter, vegetable oil creates an exceptionally moist loaf that stays fresh longer.
• Vanilla extract—adds warm, floral notes that complement the lemon
• Almond extract—adds a subtle nutty warmth that makes people wonder what makes this loaf special
• Powdered sugar—powdered sugar dissolves easily without heat, creating a smooth, pourable consistency in the glaze

Find the complete recipe with measurements below.

How to Make Lemon Loaf

• In a medium bowl whisk the flour, baking powder, and salt.
• In a large bowl combine the sugar with the lemon zest, using your fingers to blend well.

• Add the flour mixture to the sugar mixture, stir, and set aside. 
• In a small bowl mix the milk, oil, eggs, lemon juice, vanilla, and almond extract.

• Add the wet mixture to the dry ingredients.
• Use a spatula or wooden spoon to mix well.

•  Spray a 9″ X 5″ X 3″ loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
• Pour the batter into the loaf pan and bake for 50-60 minutes.

• Cool the baked loaf for 15 minutes then remove from the pan. While the loaf is cooling, make the lemon glaze.
• In a small bowl mix the powdered sugar, lemon juice, and almond extract. Add 1 teaspoon more lemon juice if the mixture is too thick.
• Drizzle the glaze over the loaf, slice, and enjoy. 

Recipe Tips & FAQ

• Room-temperature eggs will blend more evenly into your batter
• Don’t skip the zest massage into the granulated sugar – it’s where the magic happens when the lemon’s essential oils perfume the sugar
• Test for doneness with a wooden skewer rather than a metal knife for more accurate results
• Can I use bottled lemon juice? Fresh is best, but in a pinch, bottled will work. Just make sure to use fresh zest!
• Can I substitute the almond extract? Yes! Double the vanilla extract or try orange extract for a different citrus twist.
• Why did my glaze sink into the loaf? Make sure your loaf is completely cool before glazing to prevent absorption.

Ingredient Substitutions

• Make it gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend (I recommend Bob’s Red Mill or King Arthur)
• For a nuttier taste: Substitute up to ½ cup of the all-purpose flour with almond flour
• Try a plant-based milk (almond, oat, or soy are my favorites)
• Buttermilk creates an extra tender crumb—use ¾ cup and reduce lemon juice to 1 teaspoon
• Skip the almond extract and double the vanilla
• Use orange or lemon extract for an extra citrus punch
• Coconut extract adds a tropical twist

Storage Tips

Store lemon loaf under a cake dome or wrapped in plastic wrap or foil for 3-5 days. You can freeze the lemon loaf tightly wrapped in plastic wrap and place in a freezer bag for up to 3 months. Or, for individual storage, slice the cooled loaf and freeze individual portions with wax paper between each slice.

More Quick Bread Recipes

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Lemon Loaf Recipe (Better than Starbucks!)

This bright and zesty lemon loaf recipe with a touch of almond has become my absolute go-to for everything from casual brunches to afternoon snacking and neighbor gifting. It’s deliciously moist, perfectly sweet, and bursting with fresh lemon flavor.

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Servings 8

Calories 259kcal

Ingredients 

½x1x2x3x

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• ¾ cup milk
• ½ cup vegetable oil
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon almond extract

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Instructions

• Preheat the oven to 350°F. Spray a 9″ X 5″ X 3″ loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.

• In a medium bowl whisk the flour, baking powder, and salt. In a large bowl combine the sugar with the lemon zest, using your fingers to blend well. Add the flour mixture, stir, and set aside. In a small bowl mix the milk, oil, eggs, lemon juice, vanilla, and almond extract. Add the wet mixture to the dry ingredients. Use a spatula or wooden spoon to mix well. Pour the batter into the loaf pan and bake for 50-60 minutes.

• Cool the baked loaf for 15 minutes then remove from the pan. While the loaf is cooling, make the lemon glaze. In a small bowl mix the powdered sugar, lemon juice, and almond extract. Add 1 teaspoon more lemon juice if the mixture is too thick. Drizzle the glaze over the loaf, slice, and enjoy. The loaf can be wrapped tightly or stored in an airtight container for up to 3 days or frozen for up to 3 months.

Notes

The lemon loaf can be wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 259kcal | Carbohydrates: 60g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 117mg | Fiber: 1g | Sugar: 41g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

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