Description
A buttery, moist, and zesty Starbucks Copycat Lemon Loaf topped with sweet lemon glaze. Perfect for lemon lovers!
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 an additional ½ tablespoon of 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
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the granulated sugar and eggs with an electric mixer on medium speed for 2 minutes to incorporate air.
4. Add the melted butter and vegetable oil. Mix to incorporate.
5. Add the vanilla, lemon extract, lemon zest, and lemon juice. Mix on medium speed until combined.
6. Add the sour cream and mix well.
7. Gradually add the dry ingredients to the wet ingredients, about 1/3 at a time, mixing until just incorporated. Avoid overmixing. Finish with a spatula if needed.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean and the top feels firm. Tent with foil after 30-40 minutes if browning too quickly.
10. Let the loaf cool completely in the pan on a wire rack.
11. While the loaf is cooling, make the glaze by whisking powdered sugar, lemon juice, and cream or milk until smooth. Adjust consistency as needed.
12. Remove the cooled loaf from the pan and drizzle or pour the glaze over the top.
Notes
Store in an airtight container at room temperature for up to 3-4 days.
Melt the butter in the microwave, then let it cool before adding to the batter.
Sour cream adds more moisture than buttermilk, helping to prevent a dry loaf.
Use a 9×5-inch loaf pan for best results. An 8×4-inch pan will require time adjustments and may yield a thicker, less moist loaf.
This recipe was updated in May 2022 to include sour cream instead of buttermilk and to swap part of the butter for oil to increase moisture.
For the older version: use ½ cup buttermilk instead of sour cream, omit the oil, add an extra ¼ cup melted butter, and reduce baking powder and vanilla to ½ teaspoon each. Use an 8.5×4.5-inch loaf pan.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 41g
- Sodium: 139mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 101mg