If you like the Starbucks Lemon Loaf, you’ll love this copycat lemon loaf recipe. It’s moist, loaded with lemony flavor and topped with a delicious lemon glaze. This recipe is quick and simple to make and is sure to tickle your tastebuds.
It’s the perfect recipe to make for guests or to bake with kids. Who doesn’t love the tangy taste of a lemon dessert?! Every time I make this loaf I get asked for the recipe. It’s one of my niece’s favorites and my go-to when I want to keep dessert as simple as possible.
This glazed lemon loaf is perfect for breakfast, brunch, or dessert! Don’t forget to top with the sweet and tangy lemon glaze to add that extra flavor. This is a great recipe to try out during the spring and summer months and one you will make over and over again. If you like lemon desserts, you have got to give this loaf a try!
Glazed Lemon Loaf
For the Loaf:
- 1 cup sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons unsalted sweet cream butter, softened
- 3 large eggs, room temperature
- 1 tablespoon lemon juice
- 2 tablespoons lemon extract
- Zest from one lemon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
For the Glaze:
- 1 cup powdered sugar
- 1/2 cup fresh lemon juice
- 1/4 cup lemon Zest (optional)
1. Preheat your oven to 350 degrees F. Line a 9 X 5 loaf pan with parchment paper on the bottom and up the sides. Leaving an overhang on the sides will make for easy removal.
2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl or stand mixer beat together the butter and sugar until fluffy.
4. Mix in the eggs 1 at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Then mix in the oil, lemon extract, lemon zest, and lemon juice.
5. With the mixer on low speed, slowly add in the flour and mix until combined, about 4 minutes. Scrape down the sides of the bowl as needed.
6. Pour the batter into the prepared pan and bake for 40 minutes or until a wooden toothpick inserted into the center comes out clean. If needed, tent with foil for the last 10-15 minutes of baking to prevent excess browning on the top.
7. Remove from the oven and allow to cool for at least 1 hour in the loaf pan. Lift out of the pan using the parchment paper and transfer to a wire rack to cool completely before glazing.
8. For the glaze, in a medium bowl, add all ingredients and whisk until smooth and combined. Evenly spread or drizzle the glaze on top of the loaf. Let sit to harden before slicing and serving.
- Use freshly squeezed lemon juice for the best lemony flavor.
- Subsitute canola oil for the vegetable oil.
- Store in an airtight container at room temperature or in the refrigerator for up to 4 days.
- To freeze, slice first then wrap each piece individually in plastic wrap. Place in a resealable freezer bag or airtight container for up to 2 months. Thaw on the counter for 15-20 minutes before serving.