Description:
Indulge in the zesty and comforting flavors of this homemade lemon loaf, a perfect copycat of Starbucks’ beloved treat. This recipe guarantees a moist, tender crumb infused with bright lemon notes, topped with a luscious glaze that adds the perfect touch of sweetness and tang. Easy to make and even easier to devour, this lemon loaf will become a staple in your baking repertoire.
Ingredients:
For the Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 3 large eggs, at room temperature
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
For the Glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon whole milk
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat and Prepare: Begin by preheating your oven to 325°F (162°C). This lower temperature ensures that the loaf bakes evenly and prevents the edges from browning too quickly while the center remains uncooked. Grease and flour a 9×5-inch loaf pan. This step is crucial to prevent the loaf from sticking to the pan, ensuring a clean and easy release after baking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy lifting.
Step 2: Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Whisking ensures that these ingredients are evenly distributed, which is vital for the loaf’s texture and rise. The baking soda and baking powder act as leavening agents, helping the loaf to rise and become light and airy. The salt enhances the flavors of the other ingredients, creating a balanced taste. Set this mixture aside.
Step 3: Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and granulated white sugar until light and fluffy. This step is best done with an electric mixer, but can also be achieved with a sturdy whisk and some elbow grease. Creaming the butter and sugar incorporates air into the mixture, which contributes to the loaf’s tender crumb. Ensure the butter is at room temperature for easy creaming. It should be soft enough to press with a finger but not melted.
Step 4: Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother batter. This step helps to ensure a cohesive batter and a consistent texture throughout the loaf. Mixing well after each addition prevents the batter from curdling or separating.
Step 5: Add Lemon Zest, Juice, and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract. The lemon zest provides a concentrated burst of lemon flavor, while the lemon juice adds a tangy acidity that complements the sweetness of the sugar. Vanilla extract enhances the overall flavor profile, adding a warm and inviting note.
Step 6: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating between the dry ingredients and sour cream. Begin and end with the dry ingredients, mixing until just combined. This method helps to prevent overmixing, which can result in a tough loaf. The sour cream adds moisture to the batter, contributing to the loaf’s tender crumb. Be careful not to overmix the batter once the dry ingredients are added. Overmixing develops the gluten in the flour, leading to a dense and chewy loaf.
Step 7: Pour and Bake: Pour the batter into the prepared loaf pan and smooth it out evenly. This ensures that the loaf bakes evenly and has a uniform appearance. Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs clinging to it. The baking time may vary depending on your oven, so keep a close eye on the loaf and check for doneness after 45 minutes.
Step 8: Cool and Glaze: Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. This allows the loaf to firm up slightly before transferring it to a wire rack, preventing it from breaking or crumbling. While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, whole milk, melted butter, salt, and vanilla extract until smooth. Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more liquid for a thinner glaze.
Step 9: Glaze and Finish: Transfer the loaf to a wire rack placed over a baking sheet or parchment paper. This helps to catch any excess glaze that drips off the loaf. Spoon the glaze over the slightly warm loaf, allowing it to drip down the sides. Let the loaf cool completely and the glaze dry before slicing and serving. This allows the glaze to set properly, creating a smooth and shiny finish.
Why You Will Love This Recipe:
This lemon loaf recipe is a guaranteed winner for several reasons. First and foremost, it perfectly captures the essence of the beloved Starbucks lemon loaf, delivering a moist, tender, and intensely lemony treat that rivals the original. The texture is wonderfully soft and delicate, thanks to the combination of room-temperature ingredients, careful creaming of butter and sugar, and the addition of sour cream. The bright, zesty flavor of fresh lemon zest and juice is balanced by the sweetness of the glaze, creating a harmonious and addictive combination.
Beyond its delicious taste and texture, this recipe is also incredibly easy to follow, making it accessible to bakers of all skill levels. The straightforward instructions and readily available ingredients ensure a hassle-free baking experience. The recipe is also versatile, allowing for slight adjustments to suit individual preferences. Whether you prefer a more intense lemon flavor or a sweeter glaze, this recipe provides a solid foundation for customization.
Finally, this lemon loaf is perfect for any occasion, from a casual weekend brunch to a sophisticated afternoon tea. Its elegant appearance and delightful flavor make it a crowd-pleasing dessert that is sure to impress. This loaf is also ideal for gifting, as it can be easily wrapped and transported. All these factors combine to make this lemon loaf recipe a truly exceptional and unforgettable baking experience.
COOKING Rating:
Easy
Serving Suggestions:
- Serve slices of lemon loaf with a cup of coffee or tea for a delightful afternoon treat.
- Enjoy it as a dessert after a light meal, or bring it to a potluck or gathering.
- Pair it with fresh berries and whipped cream for an extra special dessert.
- Toast a slice of lemon loaf and spread it with butter or cream cheese for a quick and satisfying breakfast.
Tips:
- Make sure the unsalted butter and eggs are at room temperature for easier mixing and better texture.
- Don’t overmix the batter once the dry ingredients are added. Mix until just combined to avoid a dense loaf.
- Adjust the lemon zest and juice to your preference for a stronger or milder lemon flavor.
- The sour cream adds moisture to the loaf, giving it a tender crumb. If you don’t have sour cream, you can substitute with Greek yogurt.
- Be careful not to overbake the loaf to prevent it from drying out. The toothpick inserted into the center should come out clean with a few crumbs clinging to it.
- Letting the loaf cool in the pan for 10 minutes helps it firm up slightly before transferring it to the wire rack.
- The glaze adds an extra burst of lemony sweetness to the loaf. Feel free to adjust the consistency by adding more powdered sugar or liquid as needed.
- Allow the glaze to dry completely before slicing the loaf to ensure it sets properly.
- For a more intense lemon flavor, try adding a teaspoon of lemon extract to the batter.
- Store leftover lemon loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- To freeze the loaf, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Prep Time:
20 minutes
Cook Time:
45-55 minutes
Total Time:
1 hour 5-15 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.
- Calories: Approximately 350-400 per slice (depending on slice thickness and glaze quantity)
- Protein: 4-5 grams per slice
- Sodium: 150-200 mg per slice
Conclusion:
This Best Ever Starbucks Lemon Loaf Copycat Recipe is more than just a recipe; it’s an invitation to create a slice of happiness. The combination of its ease of preparation, delightful flavor, and satisfying texture makes it a standout choice for any baking enthusiast. Whether you’re craving a nostalgic taste of your favorite coffee shop treat or simply looking for a reliable and delicious lemon loaf recipe, this one is sure to deliver. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking this irresistible lemon loaf.
Questions and Answers:
- Question 1: Can I use Meyer lemons instead of regular lemons?
- Answer: Absolutely! Meyer lemons have a slightly sweeter and less acidic flavor than regular lemons, which would result in a loaf with a more subtle lemon taste. You can substitute Meyer lemons in equal amounts for both the zest and the juice. The resulting loaf will have a unique and delicious flavor profile. Just be mindful that the sweetness of Meyer lemons may affect the overall balance of the glaze, so you might want to taste and adjust the amount of powdered sugar accordingly.
- Question 2: What can I use if I don’t have sour cream on hand?
- Answer: If you don’t have sour cream, Greek yogurt is an excellent substitute. It has a similar tang and moisture content, which will contribute to a tender and moist loaf. You can use plain Greek yogurt in equal amounts to the sour cream called for in the recipe. Alternatively, you could also use plain yogurt or even crème fraîche, although the texture and flavor may be slightly different.
- Question 3: Can I make this recipe in a different size loaf pan?
- Answer: While this recipe is specifically formulated for a 9×5-inch loaf pan, you can adapt it to other sizes with some adjustments. If using a smaller pan, you may need to reduce the baking time and keep a close eye on the loaf to prevent overbaking. If using a larger pan, the loaf will be thinner and may bake more quickly. You could also consider making muffins instead of a loaf, which would require significantly less baking time.
- Question 4: How can I prevent the loaf from sticking to the pan even after greasing and flouring it?
- Answer: To ensure the loaf releases cleanly from the pan, you can line the bottom and sides with parchment paper. Cut a piece of parchment paper that is wide enough to cover the bottom of the pan and extend up the sides, creating an overhang. This will act as a sling, making it easy to lift the loaf out of the pan after baking. Grease and flour the parchment paper as well for extra insurance.
- Question 5: My lemon loaf is browning too quickly on top. What can I do?
- Answer: If your lemon loaf is browning too quickly on top, you can tent it with aluminum foil during the last part of the baking time. Simply loosely cover the loaf with a sheet of aluminum foil to shield it from the direct heat of the oven. This will help to prevent the top from burning while allowing the inside to continue baking. You can also lower the oven temperature by 25 degrees Fahrenheit if the browning is occurring very early in the baking process.
