Starbucks Copycat Lemon Loaf

Have you ever tried the lemon loaf from Starbucks? As much as I love homemade treats, it's hard to resist a slice of their lemon pound cake. It's  moist and packed with so much lemon flavor in every single bite. This recipe comes pretty darn close to the real thing. Recently I inherited a Myer Lemon tree that was bursting with plenty of lemons. So I knew this was the recipe for me. 

Pure lemony bliss with just one slice of this Lemon Loaf.  It’s perfect for breakfast, a mid morning snack, or even dessert. And the bright lemon flavor makes it taste like sunshine in delicious pound cake form.

Recipe adapted slightly from yellowblissroad.com

Cooking Tip: Wrap cooled iced loaf lightly in plastic wrap and then place in a large zip loc bag to retain freshness. 

Lemon Loaf

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract*
• zest of 1 large lemon or use 1 and 1/2 lemons if you don't have lemon extract
• 3 tablespoons lemon juice
• 1/3 cup buttermilk, sour cream works too

Lemon Icing

• 1 cup powdered sugar
• 3 tablespoons lemon juice
• 1-2 tablespoons cream or milk needed for spreading consistency
• 1 tablespoon grated lemon peel

Directions: Lemon Loaf

• Preheat the oven to 350 degrees. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a separate bowl beat together the butter and sugar until fluffy - this will take at least 3 minutes. Mix in the eggs 1 at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest, and lemon juice.
• With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
• Repeat the process with the rest of the flour mixture and buttermilk.
• Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
• Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

Lemon Icing

• In a medium bowl whisk together the powdered sugar, lemon juice, lemon peel and cream/milk until smooth. Add in a little more powdered sugar or cream as needed.
• Drizzle over a cooled loaf.  
  

*Optional The lemon extract will make the flavor more similar to the Starbucks version.