Iced Lemon Loaf (Starbucks Copycat)
Iced Lemon Loaf (Starbucks Copycat)
Ingredients
For the Lemon Loaf
- 1 1/2 cups granulated sugar
- 2 lemon, zested (about 2 tablespoons zest)
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt, or sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, or buttermilk
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Secure the parchment with binder clips if needed.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, add the granulated sugar. Zest the lemons directly into the sugar. Using your fingertips, rub the lemon zest into the sugar for 2-3 minutes until the sugar is fragrant and moist.
⏱️ 5 min
- 3
Crack the egg into the lemon-sugar mixture. Whisk vigorously for 2-3 minutes until the mixture is light yellow, frothy, and well combined.
⏱️ 3 min
- 4
Add the vegetable oil, plain yogurt (or sour cream), and vanilla extract to the bowl. Whisk thoroughly until the mixture is smooth and uniform.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the dry ingredients directly into the wet mixture.
⏱️ 3 min
- 6
Using a spatula, gently fold the dry ingredients into the wet ingredients until partially combined.
⏱️ 1 min
- 7
Pour the milk (or buttermilk) into the batter. Continue to fold gently with the spatula until just combined. Be careful not to overmix; a few small lumps are normal.
⏱️ 1 min
- 8
Pour the batter into the prepared loaf pan. Use the spatula to spread the batter evenly.
⏱️ 1 min
- 9
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. The top should be golden brown and show a characteristic crack down the middle.
⏱️ 45 min•🌡️ 350
- 10
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 30 min
- 11
While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
⏱️ 5 min
- 12
Once the loaf is completely cool, place the wire rack over a baking sheet (to catch drips). Generously pour the lemon glaze over the top of the loaf, allowing it to cascade down the sides. Let the glaze set for at least 15 minutes before slicing.
⏱️ 15 min
- 13
Slice the iced lemon loaf into individual portions with a sharp knife and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Iced Lemon Loaf (Starbucks Copycat)
For the Lemon Loaf
- 1 1/2 cups granulated sugar
- 2 lemon, zested (about 2 tablespoons zest)
- 1 large egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt, or sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, or buttermilk
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice, freshly squeezed
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. Secure the parchment with binder clips if needed.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, add the granulated sugar. Zest the lemons directly into the sugar. Using your fingertips, rub the lemon zest into the sugar for 2-3 minutes until the sugar is fragrant and moist.
⏱️ 5 min - 3
Crack the egg into the lemon-sugar mixture. Whisk vigorously for 2-3 minutes until the mixture is light yellow, frothy, and well combined.
⏱️ 3 min - 4
Add the vegetable oil, plain yogurt (or sour cream), and vanilla extract to the bowl. Whisk thoroughly until the mixture is smooth and uniform.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the dry ingredients directly into the wet mixture.
⏱️ 3 min - 6
Using a spatula, gently fold the dry ingredients into the wet ingredients until partially combined.
⏱️ 1 min - 7
Pour the milk (or buttermilk) into the batter. Continue to fold gently with the spatula until just combined. Be careful not to overmix; a few small lumps are normal.
⏱️ 1 min - 8
Pour the batter into the prepared loaf pan. Use the spatula to spread the batter evenly.
⏱️ 1 min - 9
Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. The top should be golden brown and show a characteristic crack down the middle.
⏱️ 45 min•🌡️ 350 - 10
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 30 min - 11
While the loaf is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice; if too thin, add a bit more powdered sugar.
⏱️ 5 min - 12
Once the loaf is completely cool, place the wire rack over a baking sheet (to catch drips). Generously pour the lemon glaze over the top of the loaf, allowing it to cascade down the sides. Let the glaze set for at least 15 minutes before slicing.
⏱️ 15 min - 13
Slice the iced lemon loaf into individual portions with a sharp knife and serve.
⏱️ 1 min