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Starbucks Copycat Lemon Loaf
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4.91 from 62 votes

LEMON LOAF (Starbucks copycat)

Calories:
Author: Alina Eisenhauer

Ingredients

  • 200 g granulated sugar
  • zest of 2 lemons
  • 2 large eggs or 100 g room temperature
  • 112 g neutral oil avocado, vegetable, canola, light olive oil etc..
  • 1 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 80 g milk at room temperature
  • 80 g Greek yogurt at room temperature (preferably whole or 5% but any will work)
  • 230 g 1:1 gluten free flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ICING:
  • 260 g powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp milk or plant milk
  • tiny pinch of salt

Instructions

  • Preheat your oven to 350 degrees F. Line an 8x4.5-inch loaf pan with parchment paper.
    Parchment lined loaf pan
  • Combine sugar and lemon zest in the bowl of your mixer and mix them together until the sugar is fragrant and the lemon oils coat the sugar crystals. Add the eggs and mix until the sugar is dissolved a bit and smooth. With the mixer running on low, drizzle in the oil, vanilla, and lemon extract; mix until well combined. Add the yogurt and milk and mix to blend well.
  • Whisk together the flour, baking powder, baking soda and salt.
  • Add the flour mixture and mix until just combined, do not overmix. Set the batter aside to rest for 30 minutes
  • Spoon the batter into the prepared pan and spread it out evenly. For a nice split down the center of the loaf, run your spatula down the middle lengthwise. Bake for 45-55 minutes until a skewer comes out clean. Transfer pan to a rack to cool 10 minutes. Lift the cake out of the pan and let cool completely on the rack.
  • Mix the glaze ingredients together until smooth and pour over the cooled loaf. If you like a thicker glaze pour on half of the glaze, let it set and then pour the rest over as a second coat.
  • Let the glaze set/ dry, slice and enjoy.