Description
This tender, moist lemon loaf is bursting with bright citrus flavor and topped with a sweet lemon glaze—just like the one you love from Starbucks. Simple ingredients and straightforward steps make it a go-to for breakfast, brunch, or an afternoon pick-me-up.
Ingredients
For the Loaf
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup (115 g) unsalted butter, room temperature
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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2 Tbsp fresh lemon zest (from 2–3 lemons)
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¼ cup fresh lemon juice (about 2 lemons)
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½ cup (120 ml) sour cream or plain Greek yogurt, room temperature
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1 tsp pure vanilla extract
For the Glaze
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1 cup (120 g) powdered sugar, sifted
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2–3 Tbsp fresh lemon juice
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1 tsp lemon zest (optional, for garnish)
Instructions
1️⃣ Preheat & prep pan:
Preheat oven to 350 °F (175 °C). Grease and flour a 9×5″ loaf pan, or line with parchment flaps for easy removal.
2️⃣ Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream butter & sugar:
In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.
4️⃣ Add eggs & zest:
Beat in eggs one at a time, scraping down the bowl after each. Mix in the lemon zest.
5️⃣ Incorporate wet ingredients:
With the mixer on low, add half the dry ingredients, then the sour cream, lemon juice, and vanilla, then the remaining dry ingredients—mixing just until combined. Do not overmix.
6️⃣ Bake the loaf:
Pour the batter into the prepared pan, smoothing the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean (you may cover loosely with foil after 40 minutes if the top is browning too fast).
7️⃣ Cool slightly:
Let the loaf rest in the pan on a wire rack for 10 minutes, then lift out and cool completely on the rack.
8️⃣ Make & drizzle glaze:
In a small bowl, whisk powdered sugar with 2 Tbsp lemon juice until thick but pourable; add more juice (1 tsp at a time) to reach drizzling consistency. Pour over the cooled loaf, letting it drip down the sides. Sprinkle with extra lemon zest if desired.
9️⃣ Slice & serve:
Once the glaze has set (about 15 minutes), slice and enjoy!
Notes
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Make-Ahead: Bake the loaf a day ahead; store tightly wrapped at room temperature. Add glaze just before serving.
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Zest Tip: Only zest the yellow part of the lemon; the white pith is bitter.
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Flavor Variations: Stir ½ tsp poppy seeds into the batter for a lemon-poppy version.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if not included.
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Storage: Keep covered at room temperature up to 3 days or freeze slices for up to 1 month.
- Prep Time: 15 min
- Cook Time: 60 min