Lemon Loaf

Lemon Loaf | Recipe on www.bxtchesbeblogging.com


This is supposed to be a “Copycat Starbucks Lemon Loaf”. I have no idea if it’s like Starbucks or not, because I have never eaten at Starbucks. However, this is delicious and really, that’s all you need to know. 

The original recipe calls it a “Lemon Loaf”, which is what I’m calling it (I know, the creative juices are flowing). I suppose you can call it lemon cake/lemon bread/lemon carbs, hell, I don’t really care. We’re going to eat it, in the end, it tastes good and that’s what we’re going for, right?

As always, read through the entire recipe and all of the notes before starting.

Recipe comes for source right here

Lemon Loaf
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. DRY
  2. 1 1/2 cups all-purpose flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. WET
  7. 3 large eggs
  8. 1 cup sugar
  9. 2 tbsp. butter, softened
  10. 1 tsp vanilla extract
  11. 2 tsp lemon extract
  12. 1/2 cup vegetable oil
  13. zest of (1) lemon
  14. 1/3 cup lemon juice
  1. 1 cup powdered sugar
  2. 2 tbsp. milk
  3. 1/2 tsp lemon extract
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9x5 in. loaf pan.
In a large bowl sift together
  1. Flour
  2. Baking Powder
  3. Baking Soda
  4. Salt
In a medium bowl with a mixer or by hand with a whisk, combine
  1. Eggs
  2. Sugar
  3. Butter
  4. Vanilla Extract
  5. Lemon Extract
  6. Lemon Juice
Once well combined, add
  1. Oil
  2. Lemon Zest
  4. Pour your wet ingredients into the bowl with the dry ingredients and using a whisk, mix together until it is just combined.
  5. Pour into greased pan and bake at 350 degrees for 45-50 minutes. Depending on your oven, this could take closer to 1 hour. Loaf is done when toothpick comes out with moist crumbs.
  6. Let pan cool on wire rack for about 10 minutes, then remove loaf from pan and rest on cooling rack until completely cool.
Whisk together
  1. Powdered Sugar
  2. Milk
  3. Lemon Extract
  4. To glaze loaf, make sure you have something under the loaf to catch excess glaze. For example, a sheet pan or parchment paper. Pour glaze over top of loaf and spread until evenly distributed.
  1. FYI, I have used a hand mixer and a whisk to mix the wet ingredients on this recipe and both have the same results. I have also used a stand mixer with the whisk attached, it was much easier for me to whisk by hand. Regardless of whichever way you choose to mix the wet ingredients, the result is not going to be pretty (see pic), so don't freak out if it looks less than edible, it will come together.
  2. When adding the wet ingredients to the dry ingredients, I have tried using a rubber spatula and for me personally, I prefer to whisk the wet ingredients into the dry ingredients. Be sure not to over mix, just whisk until they are combined.
  3. I pour the glaze over the loafs when they are completely cool. I then wait for the glaze to semi-harden before I slice. You are the one eating this, not me, so if you want to glaze your cake when warm, then I say, have at it!
  4. Whenever I make something of this sort, I always place a piece of parchment paper in the bottom of my loaf pan. Just trace the bottom of your loaf pan onto a piece of parchment paper, cut out, and it should fit perfectly. Still use some sort of cooking spray, though.
  5. Again, this is another recipe that is perfect for the lunchbox. Especially if you are going to pack a snack cake or something sweet anyways.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Lemon Loaf 1

Lemon Loaf 2See, told you. UGLY!

Lemon Loaf 3But, notice how it came together.

Lemon Loaf 4

Lemon Loaf Final 1

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