Description
Ultra-moist lemon loaf bursting with fresh lemon flavor and topped with a sweet-tart glaze. This easy copycat Starbucks lemon bread recipe delivers bakery-quality results every time with simple ingredients and foolproof instructions. Perfect for breakfast, brunch, or dessert!
Ingredients
Scale
For the Lemon Loaf:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup vegetable oil
- Zest of 2 large lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1½ cups powdered sugar, sifted
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon milk (optional, for sweeter glaze)
- Zest of 1 lemon (optional, for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly, or line it with parchment paper leaving overhang on the long sides for easy removal. This step is crucial for preventing sticking!
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined and no lumps remain. This ensures even distribution of leavening and prevents pockets of baking powder in your finished loaf.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, sour cream, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth and well combined. The mixture should be uniform and slightly pale yellow from the lemon zest. Whisk vigorously for about 30 seconds to incorporate some air.
- Combine Wet and Dry: Pour the dry ingredients into the bowl with wet ingredients. Using a rubber spatula, gently fold everything together just until no dry flour streaks remain. The batter will be thick and smooth. Important: Don’t overmix! Stop as soon as everything is incorporated. Overmixing develops gluten and creates a tough, dense loaf.
- Fill the Pan: Pour the batter into your prepared loaf pan and smooth the top with your spatula, spreading it evenly into the corners. The batter will be quite thick—this is normal and creates that perfect dense texture.
- Bake: Place in the preheated oven and bake for 48-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The loaf should spring back lightly when touched, and the edges will start pulling away from the pan slightly.
- Cool Partially: Remove from the oven and let the loaf cool in the pan for about 15 minutes. This allows it to set up and makes it easier to remove without breaking. Don’t skip this cooling time!
- Remove from Pan: After 15 minutes, carefully lift the loaf out using the parchment paper overhang (if you used it) or gently run a knife around the edges and invert onto a cooling rack. Turn it right-side up and let it cool for another 15-20 minutes before glazing. The loaf should still be slightly warm but not hot.
- Make the Glaze: While the loaf cools, whisk together the sifted powdered sugar and lemon juice in a small bowl. Start with 3 tablespoons of lemon juice and add more if needed to reach your desired consistency. The glaze should be thick but pourable—it should flow slowly off the whisk. For a sweeter, milder glaze, replace 1 tablespoon of lemon juice with milk.
- Glaze the Loaf: Place the cooling rack over a baking sheet or parchment paper to catch drips. Pour the glaze over the top of the warm loaf, letting it drip down the sides naturally. Use a spoon or offset spatula to spread it if needed, but the glaze should flow on its own. If desired, sprinkle fresh lemon zest over the wet glaze as garnish.
- Set the Glaze: Let the glazed loaf sit for at least 30 minutes to allow the glaze to set slightly. It will form a beautiful crackly coating that’s slightly tacky to the touch—this is perfect! The glaze will continue to soak into the loaf slightly, making it even more moist and flavorful.
- Slice and Serve: Once the glaze has set, slice with a sharp knife, wiping the blade clean between slices for neat cuts. Serve and enjoy! The loaf can be served immediately or stored for later.
Notes
- Room Temperature Ingredients: Cold eggs and sour cream don’t incorporate as smoothly. Let them sit out for 30-60 minutes before baking, or quick-warm eggs in a bowl of warm water for 5 minutes.
- Fresh Lemon is Key: Never use bottled lemon juice. Fresh lemons provide significantly better flavor and aroma that makes this loaf special.
- Don’t Overbake: The loaf is done when a toothpick comes out with a few moist crumbs. If it comes out completely clean, you’ve slightly overbaked it. Better to err on the side of slightly underdone for maximum moisture.
- Glaze Consistency: If your glaze is too thick, add lemon juice ½ teaspoon at a time. If too thin, add more powdered sugar 1 tablespoon at a time.
- For Extra Lemon Punch: Poke holes all over the warm loaf with a toothpick before glazing so the glaze really soaks in!
- Storage Improves It: This loaf actually tastes better the next day after the glaze has fully soaked in and the flavors have melded.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 315
- Sugar: 32g
- Sodium: 195mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg