Starbucks-Style Lemon Loaf
Starbucks-Style Lemon Loaf
Ingredients
For the Lemon Loaf
- 3 lemon zest, from large lemons
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Icing
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon milk, or as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. You can use binder clips to secure the parchment paper edges if needed.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, add the lemon zest and granulated sugar. Use your fingertips to massage the lemon zest into the sugar for 1-2 minutes until the sugar is fragrant and moist. This step infuses the sugar with intense lemon flavor.
⏱️ 3 min
- 3
To the lemon sugar mixture, crack in the large eggs, then add the vegetable oil, sour cream, vanilla extract, and turmeric powder. Mix these wet ingredients together thoroughly with a hand mixer or whisk until well combined and smooth.
⏱️ 5 min
- 4
Add the all-purpose flour, baking powder, and salt to the wet mixture. Using a hand mixer on low speed, mix until just combined and a smooth, vibrant yellow batter forms. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 4 min
- 5
Pour the batter evenly into the prepared loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and 'sky high'.
⏱️ 55 min•🌡️ 350
- 6
Once baked, remove the loaf from the oven and let it cool in the pan for 15-20 minutes. Then, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely.
⏱️ 20 min
- 7
While the loaf cools, prepare the icing. In a medium bowl, whisk together the powdered sugar and fresh lemon juice. Add the milk 1 tablespoon at a time, mixing until you achieve a thick, pourable consistency. If it's too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 5 min
- 8
Once the lemon loaf is completely cool, generously pour the prepared icing over the entire top surface, allowing it to drip down the sides. Let the icing set for about 15-20 minutes before slicing into thick pieces and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Starbucks-Style Lemon Loaf
Ingredients
For the Lemon Loaf
- 3 lemon zest, from large lemons
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Icing
- 2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon milk, or as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the loaf out later. You can use binder clips to secure the parchment paper edges if needed.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, add the lemon zest and granulated sugar. Use your fingertips to massage the lemon zest into the sugar for 1-2 minutes until the sugar is fragrant and moist. This step infuses the sugar with intense lemon flavor.
⏱️ 3 min - 3
To the lemon sugar mixture, crack in the large eggs, then add the vegetable oil, sour cream, vanilla extract, and turmeric powder. Mix these wet ingredients together thoroughly with a hand mixer or whisk until well combined and smooth.
⏱️ 5 min - 4
Add the all-purpose flour, baking powder, and salt to the wet mixture. Using a hand mixer on low speed, mix until just combined and a smooth, vibrant yellow batter forms. Be careful not to overmix, as this can lead to a tough loaf.
⏱️ 4 min - 5
Pour the batter evenly into the prepared loaf pan. Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown and 'sky high'.
⏱️ 55 min•🌡️ 350 - 6
Once baked, remove the loaf from the oven and let it cool in the pan for 15-20 minutes. Then, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely.
⏱️ 20 min - 7
While the loaf cools, prepare the icing. In a medium bowl, whisk together the powdered sugar and fresh lemon juice. Add the milk 1 tablespoon at a time, mixing until you achieve a thick, pourable consistency. If it's too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 5 min - 8
Once the lemon loaf is completely cool, generously pour the prepared icing over the entire top surface, allowing it to drip down the sides. Let the icing set for about 15-20 minutes before slicing into thick pieces and serving.
⏱️ 20 min