The Best Lemon Loaf (Better-Than-Starbucks Copycat)
This lemon loaf is SO EASY! Bright, moist, and bursting with fresh lemon flavor—better than Starbucks and perfect for any occasion.
Equipment
- Mixing Bowls
- Whisk
- Loaf Pan
- Measuring cups and spoons
- Cooling rack
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- ½ cup canola or vegetable oil
- 2 tablespoons lemon zest fresh
- 1 to 2 tablespoons lemon extract adjust to preference
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Glaze:
- 1 cup confectioners' sugar
- 3 tablespoons lemon juice adjust as necessary for consistency
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your lemon loaf bakes evenly.
- Grease your loaf pan lightly with cooking spray or butter, and optionally line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. Then, add the sour cream or Greek yogurt, canola oil, lemon zest, and lemon extract. Mix until all ingredients are well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent evenly.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
- In a small bowl, whisk together the confectioners' sugar and lemon juice until you reach a smooth, pourable consistency. Adjust the lemon juice as needed.
- Once the loaf is completely cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.
Notes
- For an extra burst of lemon flavor, add poppy seeds to the batter.
- Store the lemon loaf wrapped tightly in plastic wrap at room temperature for up to 3 days.
- Increase lemon extract up to 2 tablespoons for a more intense flavor.