Copycat Starbuck’s Lemon Loaf
I think I could’ve eat this entire lemon loaf. It has been a crazy, hectic couple of weeks y’all. I thought with school being back in session that my days would free up a bit more but it turns out the opposite has been true. I have been working harder than ever! And I think my brain is nearly fried at this point. If you are a regular follower, then I will have something to show for all that hard work.
I am unveiling a brand new website design (hopefully by the end of this week!) It’s been a labor of love for sure. But I emphasize the word labor. Ha! I am hoping the site design will make things much easier for you (and for me behind the scenes.) 
Lemon Cake with Glaze
Ingredients:
for the cake:
3 eggs
1 cup granulated sugar
1 cup sour cream or Greek yogurt
1/2 cup vegetable oil
2 tbsp lemon zest
2 tbsp lemon extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
for the lemon glaze:
1 cup powdered sugar
2-3 tbsp lemon juice
Directions:
Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined.
Finally, add the lemon zest, lemon extract, and stir well to combine.
Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy.
Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes. Optional: In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing. For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.) Evenly spread or drizzle glaze over bread before slicing and serving.
Then slice and serve!
Cook’s Notes: Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Don’t store it in the fridge because it’ll dry out.
Copycat Starbuck's Lemon Loaf
Ingredients
for the cake:
- 3 eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 2 tbsp lemon zest
- 2 tbsp lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
for the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
- In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
- Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes.
- Optional: In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto cooling rack to finish cooling before glazing.
- For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
- Evenly spread or drizzle glaze over bread before slicing and serving.
Video
Notes
Nutrition
kim says
do the flour hsve to be sift.
Alice says
Hi! Could you be so kind to convert the ingredients in grams? My little girl loves this lemon cake from Starbucks…
Thsnk you!!
PAm says
Can the recipe be used to make mini loaves? If so do I need to any adjustments to ingredients or baking time?