Starbucks Lemon Loaf (Recipe 31 of 125)

Starbucks breads (Banana, pumpkin and lemon) are so delicious that I find myself craving them all the time. Their Lemon Loaf is what dreams are made of. Though it was always just a little too sweet for me. 

I found this recipe online a couple of months ago and decided to make it. It's WAY less sweet than Starbucks. And I didn't put the glaze on it which helps with lowering the sweet.

I'd make this again for sure. I definitely think you should make it.

Starbucks Lemon Loaf
Recipe from Amandascookin.com

Serves: 12ish

• 1 1/2 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c sugar
• 2 T butter softened
• 1 tsp vanilla extract
• 2 tsp lemon extract
• 1/3 c lemon juice
• 1/2 c canola oil
• 3 large eggs room temp
• zest of one lemon

Glaze

• 1 c powdered sugar
• 2 T whole milk
• 1/2 tsp lemon extract

Preheat oven to 350 F. Grease and flour a 9×5 loaf pan.

In a large bowl, combine flour, baking soda, baking powder and salt.

With mixer on medium speed, beat together sugar, butter, vanilla extract, lemon extract, lemon juice and oil with a mixer until well blended. Add eggs, one at a time, beating well after each addition.

Reduce mixer speed to low and gradually add in dry ingredients and beat until well combined. Fold in the lemon zest.

Pour into loaf pan and bake for 45-55 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack for 15 minutes. Remove from pan and cool completely.

To make the glaze, whisk together ingredients and drizzle over cooled loaf.

Expert Tips & FAQs

Take eggs and butter out of the refrigerator 20-30 minutes before making this recipe.

Make the glaze right before adding to the cake, otherwise the sugar will begin to crystalize on top.