Starbucks Copycat Lemon Loaf
Ingredients:
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional, for extra flavor)
Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (optional, for thinning)
Directions:
Preheat oven: Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Prepare wet ingredients: In a large bowl, whisk eggs, sugar, and sour cream until smooth. Gradually add oil, lemon zest, lemon juice, vanilla extract, and lemon extract. Stir until well combined.
Combine wet and dry: Slowly add the dry ingredients to the wet mixture, stirring until no lumps remain.
Bake: Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze: Whisk powdered sugar, lemon juice, and milk (if needed) until smooth. Drizzle over the cooled loaf.
Tips:
Use fresh lemon juice and zest for the best flavor.
Chill the loaf before glazing to prevent the glaze from soaking in too quickly.