Effortless Lemon Loaf Starbucks (Print Version)
# Ingredients:
→ Lemon Loaf
01 -
0.25 teaspoon salt
02 -
120 grams sour cream or Greek yogurt
03 -
120 millilitres vegetable oil
04 -
1 teaspoon vanilla extract
05 -
3 large eggs
06 -
190 grams all-purpose flour
07 -
60 millilitres fresh lemon juice
08 -
200 grams granulated sugar
09 -
2 tablespoons lemon zest (grab it from about 2 lemons)
10 -
28 grams unsalted butter, melted
11 -
0.5 teaspoon lemon extract
12 -
0.5 teaspoon baking powder
13 -
0.5 teaspoon baking soda
→ Lemon Glaze
14 -
2 to 3 tablespoons fresh lemon juice
15 -
120 grams powdered sugar
16 -
0.5 teaspoon lemon zest (nice for topping if you want)
# Instructions:
01 -
Go ahead and slice it up—enjoy whenever you like.
02 -
Pour the glaze all over that cooled loaf. Add some lemon zest on top if you want it to look fancy.
03 -
In a small bowl, mix together the powdered sugar with lemon juice. Keep stirring until it’s smooth and thin enough to drizzle.
04 -
Let your loaf rest in the pan for about 10 minutes. Then move it to a rack to let it cool off all the way.
05 -
Put your batter into the prepped loaf pan and smooth the top. Bake 45 to 50 minutes until a toothpick poked in the middle comes out without batter on it.
06 -
Slowly add the dry stuff to the wet in batches. Stir gently—don’t overdo it so it stays soft.
07 -
Now toss in the lemon zest, lemon juice, vanilla, and lemon extract. Give it a gentle mix with the wet stuff.
08 -
Grab a big bowl. Whisk up the eggs, all the sugar, sour cream or yogurt, oil, and melted butter. Keep going till it’s all nice and smooth.
09 -
Take a medium bowl and whisk up flour, both baking powder and soda, plus the salt. Leave it aside for now.
10 -
Fire up your oven to 175°C and get your 23x13 cm pan ready with a parchment lining and a good layer of grease.
# Notes:
01 -
Want a bigger lemon punch? Add up to 0.5 teaspoon more lemon extract or toss in extra zest.
02 -
Keep leftovers in a sealed container at room temp for about 3 days, or chill for up to a week.