Starbucks Lemon Loaf
Copycat Starbucks lemon loaf is perfectly sweet, with just the right amount of tart. This citrusy baked good is moist, tangy, and topped with a sweet lemon glaze.
Ingredients
Lemon Loaf
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 large zest lemon
- 2 tablespoons lemon extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Lemon Icing
- 1 cup powdered sugar, add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
Lemon Loaf
- Preheat the oven to 350°F. Spray a 9 by 5-inch loaf pan with cooking spray, set aside.
- In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
- With the mixer on low speed, slowly add the oil while continuing to beat together.
- Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
- Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
- Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
Lemon Icing
- In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
- Evenly drizzle glaze over bread.
- Slice loaf and serve.
Video
Notes
- If you want a more vibrant and brighter yellow, you can do that by putting in less lemon extract and upping the zest amount for more color and flavor.
- Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
- In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
- Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.