Lemon Loaf (Starbucks Copycat!)

Ingredients

• 1 cup granulated sugar
• 2 tbsp lemon zest (from about 2 lemons)
• 0.5 cup unsalted butter (melted; can substitute with vegetable oil for a silkier crumb)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp lemon juice (freshly squeezed)
• 0.25 cup sour cream (can substitute with Greek yogurt)
• 0.25 cup milk
• 1.66 cup all purpose flour (1 2/3 cups)
• 0.5 tsp salt
• 2 tsp baking powder
• 1.5 cup powdered sugar (for the glaze)
• 1 tbsp lemon juice (for the glaze)
• 1 tbsp milk or cream (for the glaze; add more as needed for consistency)
• 1 tbsp butter (melted; for the glaze)
• salt (pinch; for the glaze)
• 1 tsp vanilla extract (for the glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C) and line a 1 lb loaf pan with parchment paper or grease it well. Set aside.

2. 2

   In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together until fragrant. This helps the zest release its oils and infuse the sugar with intense lemon flavor.

3. 3

   Add the melted butter to the lemon sugar and mix well.

4. 4

   Add the vanilla extract and the eggs one at a time, mixing well after each addition.

5. 5

   Add the sour cream, milk, and 2 tablespoons of lemon juice. Mix until combined.

6. 6

   Add the all-purpose flour, baking powder, and salt. Mix until the batter is smooth and no lumps remain, being careful not to over-mix.

7. 7

   Pour the batter into the prepared loaf pan and bake at 350°F for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.

8. 8

   While the bread cools, make the lemon glaze. Combine the powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk or cream, 1 tablespoon melted butter, a pinch of salt, and 1 teaspoon vanilla extract in a bowl and whisk together.

9. 9

   If the glaze seems too thick, add an additional teaspoon of milk until it reaches a drip-able consistency.

10. 10

    Once the bread is completely cool, remove it from the pan and pour the glaze over the top, allowing it to drip down the sides. Let the glaze sit for a few minutes to set before slicing.

Notes

Storage: This loaf stays moist and tender for up to 7 days at room temperature or freezes well for up to a month. Substitutions: You can use vegetable oil instead of butter for a silkier crumb, or Greek yogurt instead of sour cream for a lighter option. Gluten-Free: This recipe can be made gluten-free using a 1:1 GF flour blend.

Nutrition per serving

• dessert
• snack
• baked
• lemon
• copycat
• cake
• starbucks
• vegetarian