Starbucks Lemon Loaf (Print)
This tangy loaf inspired by Starbucks is soft, full of lemony flavor, and topped with a sweet glaze. Pairs great with tea or coffee.
# Ingredients:
→ Lemon Loaf
01 -
1 cup granulated sugar
02 -
1/2 teaspoon baking soda
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1 teaspoon vanilla extract
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2 tablespoons lemon zest (from roughly 2 lemons)
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1 1/2 cups all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon lemon extract
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3 large eggs
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2 tablespoons melted butter, unsalted
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1/4 cup freshly squeezed lemon juice
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1/2 cup Greek yogurt or sour cream
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1/2 teaspoon baking powder
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1/2 cup vegetable oil
→ Lemon Glaze
14 -
1 cup powdered sugar
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1/2 teaspoon lemon zest (optional for topping)
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2-3 tablespoons freshly squeezed lemon juice
# Steps:
01 -
Set your oven to 350°F (175°C). Coat a 9×5 pan with grease and line it using parchment paper.
02 -
Stir together flour, baking soda, baking powder, and salt in a medium-sized bowl. Keep this aside.
03 -
In a big bowl, mix eggs, sugar, vegetable oil, sour cream, and melted butter until smooth. Add the lemon zest, lemon juice, vanilla extract, and lemon extract. Stir it all in.
04 -
Slowly add the dry mix to the wet one, stirring gently. Don’t overmix, just until combined.
05 -
Pour the batter into your pan, smoothing out the top. Bake it for about 45 to 50 minutes. Check if it’s done by poking the center with a toothpick—it should come out clean.
06 -
Let the loaf stay in the pan for 10 minutes before moving it to a rack to cool completely.
07 -
In a small bowl, mix together powdered sugar and lemon juice until it’s all smooth. Tweak the thickness if needed.
08 -
Once the loaf cools completely, drizzle the glaze over the top. You can sprinkle on lemon zest for extra style if you’d like.
# Notes:
01 -
For a stronger lemony kick, add an extra 1/2 teaspoon of lemon extract or more zest to the batter.
02 -
Keep it fresh by storing it in an airtight container at room temp for up to 3 days or in the fridge for a week.