Yield: 1 loaf/8 slices
Lemon Loaf
This Lemon Loaf is soft, moist, and full of flavor. It's easy to make and is topped with a sweet glaze, making it the best copycat Starbucks lemon loaf.
Prep Time
20 minutes
Cook Time
53 minutes
Total Time
1 hour 13 minutes
Ingredients
For the Loaf
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- zest of 3 medium lemons
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 1/2 cup thick sour cream (do not use watery or thin sour cream, as this affects the baking time)
- 1/4 cup fresh squeezed lemon juice (from zested lemons)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 3/4 cups cake flour (spoon & fluff)
For the Glaze
- 1 1/4 cups powdered sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°. Spray an 8 1/2 x 4 1/2 glass loaf pan with nonstick spray. Wipe out excess and sprinkle with granulated sugar. Tilt and turn the dish until the bottom and sides are covered. Dump out any excess.
- Beat the butter and sugar until smooth and creamy. Add the eggs, 1/2 of the lemon zest, lemon and vanilla extract, and sour cream and mix again.
- Sift 1 cup of the cake flour into the butter mixture. Add the salt, baking soda, and 1/2 the juice and beat gently. Sift in the rest of the flour, then add the lemon juice and remaining lemon zest and mix until combined.
- Spoon into prepared loaf pan and bake for 52-55 minutes (mine was done at 54) or until a skewer inserted in the center comes out with a few moist crumbs on it.
- Let cool in the hot pan for 10-15 minutes, then flip out onto a plate. Gently turn the bread right side up and cool completely.
- Stir together the powdered sugar, lemon juice, and heavy cream. Spread evenly over the cooled loaf.
Notes
- Set the butter out for 30-40 minutes before mixing the ingredients.
- Spray the pan with nonstick baking spray, then sprinkle granulated sugar on the bottom and sides. The baked bread will have a sweet, crunchy exterior.
- Zest the lemons first, then roll the fruit between your palm and the kitchen counter to release the juice before juicing.
- For the best flavor, use freshly squeezed juice. Bottled juice can be used in a pinch.
- Full-fat Greek yogurt can be used instead of sour cream. Make sure that they are not watery or runny.
- Use cake flour for the best texture. It really does make the inside texture softer.
- Use a toothpick or skewer to make sure the loaf is done. It's perfect when it comes out mostly clean with a few moist crumbs.
- Reduce the baking time to 48-50 minutes if you are using a metal loaf pan. We tested this recipe in an 8 1/2 x 4 1/4 metal loaf pan, which was done at 50 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 237mgCarbohydrates: 60gFiber: 1gSugar: 44gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.