Lemon Loaf

 

Another lemon recipe because I’m still trying to use up my lemons that I bought! I liked this recipe better than the Lemon Poppy Seed Muffins that I made, but still thought that Dorie Greenspan’s Lemon Spice Visiting Cake tasted better. I didn’t have lemon extract so had to substitute fresh squeezed lemon juice. I would definitely try making this again but next time with lemon extract and perhaps more lemon zest.

 Copycat Starbucks Lemon Loaf (+ Lemon Glaze) - Averie Cooks

Ingredients

3  Large Eggs

1 cup Granulated Sugar

1 cup Greek Yogurt (or sour cream, lite okay) (used Greek yogurt)

½ cup Vegetable Oil (or canola)

2 tablespoons Lemon Zest

2 tablespoons Lemon Extract (to taste, not teaspoons) (used 2 tablespoons lemon juice because did not have lemon extract)

1 ½ cups All-Purpose Flour

2 teaspoons Baking Powder

½ teaspoon Salt (or to taste)

 

Lemon glaze

1 cup Confectioners' Sugar (used half a cup)

3 tablespoons Lemon Juice (or as necessary for consistency) (used 1.5 tablespoons)

 

Directions

Lemon cake

1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

2. To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined. (As a first step, I combined the sugar with the lemon zest and made sugar to rub the zest into the sugar)

3. Drizzle in the oil while whisking to combine.

4. Add lemon zest, lemon extract, and whisk to combine.

5. Add flour, baking powder, and salt and stir to combine. Don’t overmix.

6. Turn the batter out into the prepared pan and smooth the top with a spatula.

7. Bake for about 50 to 52 minutes. In last 10 minutes of baking, tent pan with foil.

8. Allow load to cool for at least 30 min before glazing.

 

Lemon glaze

1. Put confectioner’s sugar in small bowl and slowly add lemon juice.

2. Drizzle glaze on top of cake