Copycat Starbucks Lemon Loaf (Print Version)
# Ingredients:
→ Lemon Loaf
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/4 teaspoon salt
05 -
3 large eggs
06 -
1 cup granulated sugar
07 -
1/2 cup sour cream or Greek yogurt
08 -
1/2 cup vegetable oil
09 -
2 tablespoons unsalted butter, melted
10 -
2 tablespoons lemon zest (from about 2 lemons)
11 -
1/4 cup fresh lemon juice
12 -
1 teaspoon vanilla extract
13 -
1/2 teaspoon lemon extract
→ Lemon Glaze
14 -
1 cup powdered sugar
15 -
2-3 tablespoons fresh lemon juice
16 -
1/2 teaspoon lemon zest (optional, for garnish)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, whisk eggs, sugar, sour cream, oil, and melted butter until smooth. Stir in lemon zest, lemon juice, vanilla extract, and lemon extract.
04 -
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
05 -
Pour batter into prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
07 -
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency as needed.
08 -
Once the loaf is completely cool, drizzle lemon glaze over the top. Garnish with lemon zest if desired.
# Notes:
01 -
For extra lemon flavor, add an additional 1/2 teaspoon of lemon extract or more zest to the batter.
02 -
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.