You drive thru #Starbucks, buy a slice of their yummy lemon loaf for at least $3.50, knowing the next time they will have a price increase on your very favorite treat that you just are addicted to, then you buy a Venti Latte with a double shot of espresso, don't forget the tax and the tip, and oops, you've spent a chunka change. Do that several times a month and it can be really painful.
But there is a better way. Just make this at home and enjoy a slice every morning for days for a fraction of the price. There are a lot of copycat Starbucks Lemon Loaf recipes floating around online, I've tried several that were just meh, and then I found this. And yes, it's ahh-mazing. If you follow me, you know that I'm a huge lover of anything lemon, in fact so much so that next month I'm going to post a new lemon recipe for you every day for the entire month.
So get out your bakeware, grab your ingredients and stir up this yummy lemon bread, you don't even need a mixer. This is very simple to make and you will love it! You can even take a walk on the wild side and add some blueberries, but if you do, toss those blueberries in a bit of flour so that they don't all sink to the bottom.
INGREDIENTS:
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream
1/2 cup canola or vegetable oil, don't use olive oil for this, it needs to be vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (make sure you're using tablespoons not teaspoons)* and preferably use 2 tablespoons of this extract for maximum pucker power
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
Lemon Glaze:
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency
INSTRUCTIONS:
Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray, then make a parchment paper saddle and put in the pan so that you can lift the cooked loaf out easily. Also spray the parchment paper with cooking spray.
In a large mixing bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, don't wimp out on this, just do it!
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 out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 50 to 52 minutes, or until top is domed, set, and 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 (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Lemon Glaze:
In a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until 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 moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.
NOTES:
Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it will dry out.
ONE OF MY FAVORITE KITCHEN GADGETS:
I've had a Butter Bell for years and sometimes I just assume that others have them as well. I'm the kitchen gadget queen, and I try everything, but this is really a great way to keep soft butter on your counter at the ready.
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