I’ll never forget the first time my kitchen filled with the scent of bright, sugary lemon and warm, buttery cake. I was on a mission to recreate that iconic Starbucks Lemon Loaf—the one with the crackly glaze and perfect tang—right at home. After a few delightful (and slightly messy) attempts, I finally nailed it. This recipe captures that exact cozy café magic, but now you can enjoy it fresh from your own oven, wrapped in that incredible aroma. Trust me, once you make this, you’ll never crave the coffee shop version again.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 1/4 cup fresh lemon juice
- 1 cup full-fat plain Greek yogurt or sour cream
For the Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or cream
Let’s talk about a few key players here. First, the fresh lemon zest and juice are non-negotiable. I tried it once with bottled juice and no zest, and the flavor was flat and sad—it makes a huge difference. The Greek yogurt is my secret weapon; it creates an unbelievably tender, moist crumb that stays that way for days. And for the eggs and butter, please let them come to room temperature! I’ve tried this step both ways, and trust me, this one works better. Cold ingredients just don’t emulsify as beautifully, and you won’t get that perfect, velvety batter.
Equipment Needed
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Whisk
- Zester or microplane
- Juicer or fork
- Hand mixer or stand mixer
- Spatula
- Wire cooling rack
- Small bowl for glaze
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