Starbucks Copycat Lemon Loaf
A moist, bright, and tender lemon loaf topped with thick lemon icing - just like your favorite Starbucks slice, made easily at home with no sour cream needed.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Wire rack
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- ⅓ cup vegetable oil
- 2 tbsp unsalted butter melted
- 3 tbsp fresh lemon juice
- 1 tbsp lemon zest about 2 lemons
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar for icing
- 3 tbsp fresh lemon juice for icing
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Beat eggs and sugar together in a large bowl until pale and slightly thickened, about 2 minutes.
- Add oil, melted butter, lemon juice, lemon zest, and vanilla. Mix until combined.
- Fold in the dry ingredients in two additions, alternating with the milk. Stir until just smooth.
- Pour batter into the prepared pan. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and lemon juice until smooth. Spoon over the cooled loaf and let set for 20 minutes before slicing.
Notes
- Use fresh lemon zest for the brightest flavor.
- Do not overmix once the flour is added.
- Cool completely before icing or it will not set properly.
- Tent with foil at the 35-minute mark if the top browns too quickly.