Description
This Starbucks Copycat Lemon Loaf recipe recreates the famous lemon-flavored loaf with a moist, fluffy crumb and a tangy lemon glaze. It combines the bright flavors of lemon juice, zest, and extract with a tender sour cream enriched batter, perfect for an afternoon treat or brunch dessert.
Ingredients
Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (or additional 1/2 tablespoon lemon zest)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream (or buttermilk)
Lemon Icing
- 1 cup powdered sugar (add more until desired consistency is reached)
- 1 tablespoon lemon juice
- 1-2 tablespoons cream or milk (adjust as needed for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Sugar and Eggs: Using an electric mixer on medium speed, beat the granulated sugar and eggs together for 2 minutes. This step incorporates air, ensuring the loaf will be fluffy.
- Add Fats and Flavorings: Mix in the melted butter and vegetable oil until incorporated. Then add vanilla extract, lemon extract, lemon zest, and lemon juice, mixing on medium speed until well combined.
- Incorporate Sour Cream: Add the sour cream (or buttermilk) and mix thoroughly to combine it evenly into the batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture in thirds, mixing gently until just combined after each addition. Avoid overmixing to prevent a dense loaf; finish mixing by hand or with a spatula if necessary.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the surface evenly.
- Bake: Bake for about 50 minutes or until a toothpick inserted in the center comes out clean and the top feels firm. If the top browns too quickly after 30-40 minutes, tent it with aluminum foil and continue baking.
- Cool: Allow the loaf to cool completely in the pan before removing it.
- Prepare Lemon Icing: In a medium bowl, whisk together powdered sugar, lemon juice, and cream or milk until smooth. Adjust powdered sugar or liquid until you achieve the desired glaze consistency.
- Glaze the Loaf: Remove the cooled lemon loaf from the pan and drizzle or pour the lemon icing over the top evenly.
Notes
- If lemon extract is unavailable, substitute with an extra 1/2 tablespoon of lemon zest for a natural lemon flavor.
- To avoid the loaf top browning too fast, keep an eye on it and tent with foil as needed during baking.
- Sour cream can be swapped with buttermilk if preferred for the same moist texture.
- For a stronger lemon flavor, consider adding a little extra lemon zest to the batter or glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
