Lemon Loaf Recipe
This lemon loaf recipe is a moist, soft and fluffy lemon filled loaf cake topped with a lush lemon glaze. Make this Starbucks lemon loaf recipe the next time you need an easy to make and flavorful lemon cake.
Equipment
- 1 8.5X4.5 or 9X5 loaf pan
- 1 parchment paper
- 1 mixing bowl
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Lemon Loaf
- 1½ cups (180 g) all purpose flour
- 1½ tsp baking powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 lemons, zested
- ¼ cup (57 g) unsalted butter, room temperature
- ¼ cup (59 ml) canola oil
- 3 large eggs (US), room temperature
- ½ cup (120 g) sour cream, room temperature
- 1-2 tbsp (15-30 ml) lemon extract to taste
- ½ cup (118 ml) milk, room temperature
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tbsp (30-45 ml) lemon juice
Instructions
- Preheat the oven to 350 F (170 C). Line a 8.5x4.5 or 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand.
- In the bowl of a stand mixer fitted with whisk attachment, beat in the oil and butter together until fully combine with no visible lumps. This takes about 2-3 minutes at medium speed.
- Beat in the lemon sugar into the butter and oil mixture on medium speed until smooth and well combined. Beat in the eggs, lemon extract and sour cream until smooth and well combined.
- Mix the dry ingredients into the wet alternating with milk until the batter is just combined. Pour the lemon bread batter into the prepared loaf pan.
- Bake the bread for 45-60 minutes or until a toothpick inserted into the center of the moist lemon bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the lemon icing.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled lemon loaf. Allow 30-45 minutes for the glaze to set, slice and enjoy.
Notes
Store leftover slices of lemon bread: Place the iced lemon loaf in an airtight container at room temperature for 3-4 days.
did you make this recipe?tag @olivesnthyme on Instagram