Lemon Loaf

A couple friends have reached out to me after seeing my Instagram post about my copy cat Lemon Loaf from Starbucks. So I thought I would actually log on to my blog and post the recipe here!

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Be warned, if you don’t like strong lemon flavor than this is NOT the cake for you. Seriously, it’s lemonlicious and makes your mouth pucker up just looking at this cake.

Lemon Loaf
3 large eggs
1 cup granulated sugar
1 cup sour cream ( I use light sour cream)
1/2 cup, 1 stick room temp unsalted butter
3 tablespoons lemon zest
3-4 drops lemon oil (I use DoTerra)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Lemon Glaze
2-2 1/2 cups confectioners’ sugar
3 tablespoons lemon juice

Preheat oven to 350F. Butter and flour a loaf pan; set aside.

To a large bowl, add the eggs and sugar, whisk until smooth. Add the sour cream and the zest and the lemon oil, along with the softened butter.

Add the flour, baking powder, salt, and stir until just combined, don’t overmix.
Pour the batter into prepared pan. Bake for about 45-50 minutes, or until top is domed, set, and toothpick inserted in the center comes out clean.
Allow loaf to cool in pan on top of a wire rack for at least 10 minutes before turning out onto rack to cool completely before glazing. I chuck it in the freezer to help the cool down process if I can’t wait for the bread to be done. ;D
Lemon Glaze – To a small bowl, add the lemon juice and slowly mix in the confectioners sugar while trying not to spill it everywhere. Whisk until smooth and thick. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Spread glaze over bread before slicing and serving. Reserve some glaze back and after about 10 minutes reapply the glaze over the top of the bread. This will ensure that nice thick layer of icing just the way Starbucks does it.

Enjoy!

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