Effortless Starbucks Lemon Loaf (Print Version)
# Ingredients:
→ Lemon Loaf
01 -
0.5 teaspoon lemon extract
02 -
1 teaspoon vanilla extract
03 -
60 millilitres fresh lemon juice
04 -
2 tablespoons lemon zest (about 2 lemons)
05 -
28 grams unsalted butter, melted
06 -
120 millilitres vegetable oil
07 -
120 grams sour cream or Greek yogurt
08 -
200 grams granulated sugar
09 -
3 large eggs
10 -
0.25 teaspoon salt
11 -
0.5 teaspoon baking soda
12 -
0.5 teaspoon baking powder
13 -
190 grams all-purpose flour
→ Lemon Glaze
14 -
0.5 teaspoon lemon zest (toss on top if you feel like it)
15 -
2 to 3 tablespoons fresh lemon juice
16 -
120 grams powdered sugar
# Instructions:
01 -
Cut up your loaf and dig in whenever you're ready.
02 -
When that loaf's totally cooled off, pour your glaze across the top. Lemon zest on top is a nice touch if you want.
03 -
Mix powdered sugar in a little bowl with lemon juice (2–3 tablespoons), whisk until it's smooth but still runs off the spoon.
04 -
Let it sit in the pan 10 minutes, then move your loaf onto a rack so it cools all the way.
05 -
Pour your batter into the pan you got ready. Level out the top, bake for 45–50 minutes. If a toothpick poked in the middle comes out clean, you're golden.
06 -
Carefully add the dry stuff into the wet, mixing it just enough so you don't see flour bits. Try not to mix like crazy—you want it tender.
07 -
Toss in vanilla, lemon juice, both kinds of zest, and the lemon extract. Stir it all through the wet mix.
08 -
Crack the eggs into a big bowl. Add sugar, melted butter, yogurt (or sour cream), and oil. Whisk until the whole thing looks nice and smooth.
09 -
Grab another bowl and combine flour, baking powder, soda, plus salt. Give them a quick whisk to get it airy—set aside.
10 -
Get your oven hot at 175°C. Line a 23x13 cm loaf pan with parchment and grease it up a bit.
# Notes:
01 -
Crank up the citrus punch by mixing in up to half a teaspoon more lemon extract or just pack in more zest.
02 -
It'll keep best in a sealed container on the counter for three days, or stick it in the fridge and it'll last a week.