Copycat Starbucks Lemon Loaf
This Copycat Lemon Loaf is similar to Starbucks but BETTER because it can be made at home, tastes fresh and is so moist, tender and delicious! You'll love its punchy lemon flavor!
Servings: 8 slices
Ingredients
- 1/2 cup vegetable or canola oil
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 1/4 cup lemon zest (from about 3 medium lemons)
- 2 Tbsp pure lemon extract
- 1¾ cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup full-fat sour cream
For Glaze:
- 1 cup confectioners' sugar
- 1 tsp lemon zest
- 2-3 Tbsp lemon juice
Instructions
- Preheat your oven to 350° degrees F. Liberally grease a 9" light metal loaf pan with cooking spray. (See Note if you're not using a light metal loaf pan).
- In the bowl of a stand mixer, beat together the oil and sugar with the paddle attachment until combined, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the lemon zest and lemon extract, mixing well. Add in the flour, baking soda, and salt and mix on low speed until just barely combined, then add in the sour cream and mix until fully combined. Do not overmix.
- Spoon the batter into the prepared pan in an even layer. Bake the loaf for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 20 minutes in the pan, then carefully invert it onto a wire rack to cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar, lemon zest and lemon juice until just combiend, smooth and glossy. Pour over the cooled cake and allow glaze to drip down the sides. Let glaze harden slightly before cutting and serving the loaf.
Notes
Note: when baking loaf cakes or breads, I HIGHLY recommend using a light metal or even a disposable foil baking pan. Why? Light metal and disposable foil pans conduct heat the most consistently, yielding a perfectly baked loaf. It's also the type of pan I use and what I have tested my recipe with, hence the baking time given. If you do not have a light metal baking pan or a disposable foil pan, please note that your baking time may be off by quite some time depending on your type of pan.
Glass doesn't conduct heat as well, so your loaf may be cooked on the bottom and sides but raw in the middle and therefore will need a longer baking time. Conversely, dark metal pans cook way too quickly as they absorb heat too fast and will cook much faster.