There’s nothing quite like the refreshing taste of lemon to tantalize your taste buds, especially when it’s baked to perfection in a delightful loaf. This Starbucks Lemon Loaf recipe is sure to become your go-to treat, offering a perfect balance of zesty brightness and sweet indulgence. Whether you’re a seasoned baker or a beginner, the simplicity and deliciousness of this recipe will have you coming back for more.

Growing up, my grandmother would always have a lemon loaf waiting for us during our weekend visits. The smell of freshly baked lemon cake would fill the air, sparking joy and creating anticipation. We would gather around the kitchen table, eager to enjoy a slice with our afternoon tea. This recipe brings back those cherished memories and allows me to share a bit of that nostalgia with my own family.

Why You’ll Love This Recipe

This lemon loaf is a wonderful blend of simplicity and flavor. The recipe calls for readily available ingredients, making it an easy yet impressive dish to whip up. The soft, moist crumb combined with the tangy tang of lemon glaze makes each bite a memorable experience. Plus, it’s versatile enough for breakfast, dessert, or an afternoon snack.

Ingredients Notes

Lemon zest and fresh lemon juice form the heart of this recipe, offering natural citrus flavor without the need for artificial extracts. Use organic lemons if possible for the best taste. Substitute sour cream with Greek yogurt for a healthier twist, and swap all-purpose flour with whole wheat for added fiber.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and line with parchment paper for easy removal.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until light and airy. Stir in the lemon zest, lemon juice, and vanilla extract.

Step 3

Add the dry ingredients to the wet mixture gradually, alternating with sour cream. Mix gently until just combined to avoid overworking the batter.

Step 4

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Step 5

For the glaze, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf, allowing it to set before slicing.

Storage Options

Store any leftovers in an airtight container at room temperature for up to three days. To enjoy later, wrap individual slices in plastic wrap and freeze for up to three months. Thaw at room temperature and reheat in the oven for a freshly baked taste.

Variations & Substitutions

For a gluten-free version, replace the regular flour with almond or coconut flour. You can also experiment with different citrus fruits like lime or orange for a fun twist. Add poppy seeds or blueberries for extra texture and flavor.

Serving Suggestions

This lemon loaf pairs perfectly with a hot cup of tea or coffee. Serve it as a breakfast treat, pair it with vanilla ice cream for dessert, or feature it as part of a brunch spread for special occasions.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh? While bottled lemon juice can be a convenient substitute, fresh lemon juice is highly recommended for its natural flavor and fragrance. Fresh lemons also provide zest, which significantly enhances the taste.

What should I do if my loaf isn’t cooked through? If your lemon loaf remains undercooked, cover the top with aluminum foil to prevent excessive browning, and return it to the oven. Check it every 5-10 minutes with a skewer until it comes out clean.

Is there a vegan version of this recipe? Yes, you can substitute eggs with flax eggs and replace dairy products with plant-based alternatives like almond yogurt and coconut milk. Ensure all ingredients, including sugar, are vegan-friendly.

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