Copycat Starbuck's Lemon Loaf

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 2 tbsp Lemon extract
  • 1 cup Powdered sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Sour cream or greek yogurt

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
• In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
• Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes.
• Optional: 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 before turning out onto cooling rack to finish cooling before glazing.
• For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
• Evenly spread or drizzle glaze over bread before slicing and serving.

Nutrition