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The Best Lemon Loaf (Better-Than-Starbucks Copycat) Recipe

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3.9 from 7 reviews

This Best Lemon Loaf recipe is a delightful, tangy, and moist cake that rivals Starbucks’ version with its intense lemon flavor and tender crumb. Made with simple pantry ingredients like eggs, sour cream, and lemon zest, it’s topped with a smooth, sweet lemon glaze that perfectly balances its bright citrus notes. Ideal for breakfast, tea time, or dessert, this loaf is easy to prepare and bakes up beautifully in a standard loaf pan.

Ingredients

Loaf

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 ounces) sour cream or Greek yogurt
  • 1/2 cup canola or vegetable oil
  • 2 tablespoons lemon zest
  • 1 to 2 tablespoons lemon extract (to taste)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (or to taste)

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice (or as necessary for consistency)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour it thoroughly, then set aside.
  2. Mix wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, and sour cream until the mixture is smooth and well combined.
  3. Add oil: Slowly drizzle in the canola or vegetable oil while continuously whisking to incorporate fully.
  4. Incorporate lemon flavor: Add the lemon zest and lemon extract (use 1 to 2 tablespoons according to your taste, with 2 tablespoons recommended for a robust lemon flavor). Whisk to blend evenly.
  5. Add dry ingredients: Sift together the all-purpose flour, baking powder, and salt. Stir these into the wet mixture gently until just combined. Do not overmix; a few lumps are okay.
  6. Transfer batter to pan: Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula to even it out.
  7. Bake the loaf: Bake for about 50 to 52 minutes until the top is domed and set. Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. About 10 minutes before the end of baking, tent the pan loosely with foil to prevent the loaf from browning too much.
  8. Cool the loaf: Allow the loaf to cool in the pan on a wire rack for at least 30 minutes (preferably up to 4 hours) before removing it from the pan to cool completely.
  9. Make lemon glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice, adding the juice gradually until you achieve a smooth, pourable glaze.
  10. Glaze the loaf: Drizzle the lemon glaze evenly over the cooled loaf. Extra glaze can be spread on sliced pieces for added moisture and flavor.

Notes

  • Use sour cream or Greek yogurt interchangeably to achieve a moist texture and slight tanginess.
  • Adjust lemon extract according to your desired intensity; 2 tablespoons is suggested for a strong lemon flavor since the loaf itself contains no lemon juice.
  • Tenting with foil during the last 10 minutes prevents over-browning.
  • Allowing the loaf to cool adequately before glazing ensures the glaze sets properly without melting into the loaf.
  • Glaze amounts can be halved or doubled based on preference.

Find it online: https://cookedbysarah.com/the-best-lemon-loaf-better-than-starbucks-copycat-recipe/