If you’re craving a slice of that famous lemon loaf from Starbucks, this homemade version is a fantastic alternative. It’s rich and moist with a bright lemon flavor and topped with a simple lemon glaze that’s both sweet and tangy.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10 slices
Why You’ll Love This Recipe
- Easy to prepare with common pantry ingredients.
- Perfect balance of sweet and tart flavors.
- Moist and tender texture thanks to sour cream.
- Customizable glaze to fit your taste preference.
Ingredients
- 1 1/2 cups all-purpose flour: Forms the base of the loaf. Ensure you sift for a light texture.
- 1 teaspoon baking powder: Provides lift and volume.
- 1/4 teaspoon baking soda: Helps with the rise and texture.
- 1/4 teaspoon salt: Enhances overall flavor balance.
- 1/4 cup unsalted butter (melted and at room temperature): Adds richness. Substitute with salted butter if needed, but omit additional salt.
- 1/4 cup vegetable oil: Keeps the loaf moist longer than butter alone.
- 1 cup granulated sugar: Sweetens and structures the loaf.
- 3 large eggs: Provides stability and helps in binding.
- 1 teaspoon vanilla extract: Adds depth of flavor.
- 1 teaspoon lemon extract (or add additional 1/2 tablespoon of lemon zest): Intensifies the lemon flavor. Swap with zest for a natural taste.
- 1 tablespoon lemon zest: Provides fragrant citrus notes.
- 2 tablespoons lemon juice: Enhances the tart lemon taste.
- 1/2 cup sour cream (or buttermilk): Contributes to moistness and tender crumb.
- 1 cup powdered sugar (add more until desired consistency is reached): Forms the basis of the glaze.
- 1 tablespoon lemon juice: Mixed into the glaze for tartness.
- 1-2 tablespoons cream or milk (adjust as needed for consistency): Adjusts glaze texture to pourable but not runny.
How to Make It
Step 1: Prepare Your Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Ensure all dry components are evenly mixed to avoid clumps and ensure even leavening throughout the loaf.
Step 2: Combine Wet Ingredients
In a separate, larger bowl, combine melted butter, vegetable oil, and sugar. Whisk until smooth. Add eggs one at a time, followed by vanilla, lemon extract, zest, and juice. Whisk well to fully incorporate, creating a homogenous mixture for even baking.
Step 3: Mix Dry and Wet Ingredients
Gradually add the dry mixture to the wet, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined to avoid overworked batter, which can lead to a dense loaf.
Step 4: Bake the Loaf
Preheat your oven to 350°F (175°C). Pour the batter into a greased 9×5-inch loaf pan. Smooth the top with a spatula for even rising. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before icing.
Step 5: Make and Apply the Glaze
In a small bowl, mix powdered sugar with lemon juice, adding cream or milk a teaspoon at a time until you reach the desired consistency. Drizzle the glaze over the cooled loaf, allowing it to set slightly before serving.
Recipe FAQs
Can I use yogurt instead of sour cream?
Yes, plain whole-milk yogurt can substitute for sour cream, providing a similar moist texture with a slight tang.
How should I store leftovers?
Wrap the cooled loaf in plastic wrap or store it in an airtight container to keep it fresh. It will stay moist for up to 3 days at room temperature.
Can the recipe be doubled?
Absolutely. Doubling the recipe is straightforward; just make sure to use a larger pan or two pans to ensure even cooking.
