Starbuck's Lemon Loaf Glaze

This homemade lemon loaf is richly moist with fresh citrusy flavor all the way through and a zippy sweet lemon glaze on top It is inspired by the Starbuck’s version but lands with an extra punch of real lemon and a tender crumb that keeps you coming back for just one more slice

Every time I make this loaf it reminds me of lazy weekend mornings the lemony smell drifting through the house Family and friends always reach for seconds and ask for the recipe

Ingredients

• Large eggs: These add richness and structure Look for bright clean shells and fresh eggs for best results
• Granulated sugar: Brings sweetness that balances out the tartness of the lemon Choose regular white sugar
• Sour cream or Greek yogurt: Tenderizes the loaf and keeps it moist Opt for full fat to get the richest flavor
• Vegetable oil: Adds to the moist texture Use a neutral oil like canola or sunflower
• Lemon zest: Packs in natural oils for max citrus flavor Choose firm unwaxed lemons and wash well
• Lemon extract: Uses just a little for amplified lemony punch Make sure it is pure extract not imitation
• All purpose flour: Gives the loaf its shape and crumb Use fresh flour and measure with a spoon and level method
• Baking powder: Helps the loaf rise and get fluffy Check that your baking powder is not expired
• Salt: Balances sweetness and enhances flavor Use a fine kosher salt
• Powdered sugar: Used for the glaze and gives it that smooth velvety finish Sift if lumpy
• Lemon juice: Delivers the right tang to the glaze Use freshly squeezed for bright flavor

Step-by-Step Instructions

Prepare the Pan:

Spray a 9x5 inch loaf pan with floured non stick spray Make sure to cover all corners and sides so the loaf does not stick

Mix the Wet Ingredients:

Whisk together the eggs granulated sugar sour cream and vegetable oil in a large bowl Beat vigorously until smooth and glossy so the loaf will be tender and light

Add the Lemon Flavor:

Stir in the lemon zest and lemon extract until well combined You want the oils from the lemon zest to mingle into the batter for extra lemon punch

Combine the Dry Ingredients:

Add all purpose flour baking powder and salt to the bowl Gently mix until just combined It is fine if the batter is a little lumpy Over mixing can make the loaf tough

Bake the Loaf:

Pour the batter into the prepared pan Smooth the top Bake at 350F for 50 to 52 minutes If the top is browning too much tent a piece of foil loosely over the pan during the last 10 minutes so the inside finishes baking

Cool the Loaf:

Let the loaf cool in the pan on a wire rack for 30 minutes Then carefully turn it out onto the rack to finish cooling before you add the glaze so it sets up nicely

Make the Lemon Glaze:

Whisk together powdered sugar and lemon juice until you have a thick but pourable glaze Adjust with a touch more juice or sugar until you get your ideal drizzle consistency

Glaze and Serve:

Spread or drizzle that tangy glaze generously over the entire cooled loaf Wait a few minutes for it to set before slicing and serving

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Lemon zest is my favorite ingredient because it packs so much pure sunshine flavor into each bite I will never forget making this loaf with my daughter on her birthday and her giggles as we juiced lemons together

Storage Tips

Wrap your completely cooled lemon loaf tightly in plastic or foil and keep it at room temperature for up to three days For longer shelf life tuck it in the fridge up to a week If you like you can freeze individual slices wrapped well and sealed for up to three months Let slices thaw at room temp

Ingredient Substitutions

No Greek yogurt Use full fat sour cream or even plain whole milk yogurt For the oil melted coconut oil or even mild olive oil both work in place of vegetable oil For extra tang in the loaf a teaspoon of white vinegar added to the batter will give a lift

Serving Suggestions

Serve thick slices with hot coffee or black tea This loaf also shines with fresh berries or a scoop of vanilla ice cream A little extra lemon zest showered over the glaze makes it look just bakery fresh

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Lemon Loaf Traditions

This recipe brings together the American love for citrus cakes with a classic coffee shop treat Lemon pound breads are a staple of home baking for good reason their fresh flavor and simplicity feel like a warm hug with every slice

Frequently Asked Questions

→ What makes this loaf so moist?

Sour cream or Greek yogurt, along with vegetable oil, give the loaf its irresistibly moist texture and delicate crumb.

→ Can I use fresh lemons instead of extract?

Yes, you can use extra lemon zest and juice for a natural citrus punch, but extract intensifies the lemony flavor.

→ How do I prevent the loaf from overbrowning?

Tenting the pan with foil during the last 10 minutes of baking helps keep the top golden without drying out the loaf.

→ What is the ideal glaze consistency?

The glaze should be thick enough to spread yet soft enough to drizzle. Adjust the lemon juice to your preference for texture and taste.

→ Is Greek yogurt a good substitute for sour cream?

Absolutely! Greek yogurt offers the same moisture and subtle tang, making it a perfect swap in the batter.

→ How should the loaf be stored?

Keep it wrapped at room temperature for up to three days or refrigerate for longer freshness. Enjoy at room temperature for best flavor.