Lemon Loaf (Starbucks)

As a tea drinker my only erason to go to Starbucks is for their lemon loaf, it took years, but I finally recreated it. Easy, no mixer, no cake mix, dangerously good, and I think pretty close.

3 large eggs
1 cup granulated sugar
1 cup (8 oz) sour cream or Greek yogurt
½ cup Canola or vegetable oil
2 Tbsp. lemon zest, freshly grated
1-2 Tbsp. pure lemon extract (not tsp.)
1½ cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. kosher or sea salt

Lemon Glaze:
1 cup confectioners' sugar
3 Tbsp. lemon juice, freshly squeezed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Spray a 9×5" loaf pan with floured cooking spray, or grease and flour the pan; set aside.

Make the Loaf:
To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 Tbsp. of lemon extract because no actual lemon juice is used in the loaf and I found 2 Tbsp. lemon extract necessary for full-bodied lemon flavour, but add to your own taste preference.

Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50-52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. 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 (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

Make the Lemon Glaze:
To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavour.

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.

Cook's Notes:

• Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
• Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.