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

The Best Lemon Loaf is a delightful, zesty treat that perfectly balances tart lemon flavor with a moist, tender crumb. This copycat recipe aims to outshine the popular Starbucks lemon loaf by offering a richer lemon flavor and a more luscious texture.

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

Ingredients

Lemon Loaf:

• 3 large eggs
• 1 cup granulated sugar
• 1 cup (8 ounces) sour cream or Greek yogurt
• ½ cup canola or vegetable oil
• 2 tablespoons lemon zest
• 1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt, or to taste

Lemon Glaze:

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

Instructions

Preheat and Prepare:

1. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with floured cooking spray or grease and flour the pan; set aside.

Make the Loaf:

2. In a large bowl, combine the eggs, sugar, and sour cream. Whisk vigorously until the mixture is smooth and well combined.
3. Slowly drizzle in the oil while continuing to whisk until fully incorporated.
4. Add the lemon zest and lemon extract, and whisk to combine. Note: I used 2 tablespoons of lemon extract for a strong lemon flavor, but you can adjust to taste.
5. Add the flour, baking powder, and salt. Stir until just combined. Do not overmix; it’s okay if there are some lumps.
6. Pour the batter into the prepared loaf pan, smoothing the top lightly with a spatula.
7. Bake for about 50 to 52 minutes, or until the top is domed, set, and a toothpick inserted into the center crack comes out clean or with a few moist crumbs. In the last 10 minutes of baking, loosely drape a sheet of foil over the pan to prevent excessive browning.
8. Allow the loaf to cool in the pan on a wire rack for at least 30 minutes before turning out onto the rack to cool completely.

Make the Lemon Glaze:

9. In a small bowl, add the confectioners’ sugar. Slowly drizzle in the lemon juice while whisking until smooth and combined. Adjust the sugar and lemon juice amounts as necessary to achieve your desired consistency and flavor.
10. Evenly drizzle the glaze over the loaf before slicing and serving.

Serving and Tips:

• Extra glaze can be spread on the cut surface of the bread, similar to spreading butter on toast. This allows the glaze to soak in, making the loaf even moister and more lemony.
• If you’re not a fan of a heavy glaze, you can halve the glaze recipe.

Description and Tips

Tips for Success:

• Lemon Extract: Using 2 tablespoons of lemon extract is key to achieving a robust lemon flavor, especially since no actual lemon juice is used in the batter.
• Don’t Overmix: When combining the dry ingredients with the wet, mix just until combined. Overmixing can result in a dense loaf.
• Tenting with Foil: To prevent the top and sides from over-browning while ensuring the center cooks through, tent the loaf with foil during the last 10 minutes of baking.
• Cooling Completely: Letting the loaf cool completely before glazing helps the glaze set better and enhances the flavor absorption.

This lemon loaf is perfect for breakfast, brunch, or as a delightful afternoon treat with a cup of tea or coffee. Enjoy the bright, citrusy flavors and the soft, buttery texture that make this loaf irresistible!