Years ago, I had an epiphany that has saved me a lot of money: I do not care for Starbucks coffee. There, I said it. I find it to be generally way too strong and it tastes burnt. But there’s more at Starbucks than just coffee. I’m talking that pastry case, and more specifically: Lemon Loaf. How do they do that?
It was a happy day when my daughter-in-law Wendy texted me this recipe for what we now believe is better than Starbucks Lemon Loaf! The key ingredient? Pure lemon extract—not lemon oil, not lemon juice but quality, pure lemon extract*.
Copycat Starbuck's Lemon Loaf
- 3 eggs, large
- 1 cup sugar, white granulated
- 1 cup sour cream, or Greek yogurt
- ½ cup canola oil, or any vegetable oil
- 2 tablespoons lemon zest
- 1 or 2 tablespoons lemon extract see NOTE 1
- 1 ½ cups flour, all-purpose
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar, confectioners' (powdered)
- 3 tablespoons lemon juice, more or less
- Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- Get out a large bowl and add the eggs, sugar and sour cream. Whisk vigorously until smooth and combined.
- Drizzle in the oil while whisking and continue to stir unitl completely combined. Add the lemon zest, lemon extract, and whisk to incorporate. (NOTE: Please don't attempt to use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.)
- Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
- Turn the batter into the prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (up to 4 hours) before turning out onto rack to cool completely before glazing.
- Place the confectioner's sugar in a small bowl and slowly drizzle in the lemon juice while whisking until it is smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
- Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even more lemony. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Do not store in the fridge, as it will dry out quickly.
*Lemon Extract—you can make it yourself and you should! Then consider making it your signature homemade gift, the kind of gift your friends and family long to receive because it is so lovely. Hint: Include this Lemon Loaf recipe with your lemon extract gifts. Perfect!