Lemon loaf
The Best Lemon Loaf (Better-Than-Starbucks Copycat)
If you’ve ever found yourself drooling over Starbucks’ Lemon Loaf, you’re not alone. That moist, dense, lemony delight is hard to resist. But what if I told you that you could recreate this heavenly loaf in your own kitchen? After years of trial and error, I’ve finally nailed the recipe. It’s easy, requires no mixer, and is dangerously delicious. Let’s dive into the secrets of making the perfect Lemon Loaf!
Why You’ll Love This Recipe
- Spot On Copycat: This recipe closely mimics the famous Starbucks Lemon Loaf, with a rich lemon flavor and moist texture.
- Simple Ingredients: No need for fancy cake mixes. Everything you need is probably already in your pantry.
- No Mixer Required: You can whip this up with just a bowl and a spoon!
Kitchen Equipment You’ll Need
- 5 x 9″ loaf pan
- Pencil and scissors (for tracing and cutting wax paper)
- Mixing bowls
- Whisk or hand mixer
- Cooling rack
Ingredients
For the Lemon Loaf:
- 1½ cups flour
- 1 (3.4 oz.) package instant Lemon pudding mix
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 eggs
- 1 cup sugar
- 2 Tbsp butter, softened
- 1 tsp vanilla extract
- 2 tsp lemon extract
- ⅓ cup fresh lemon juice
- ½ cup oil
- ¾ cup plain Greek yogurt
- Zest of one lemon
For the Frosting:
- 3 Tbsp butter, soft but not melted
- 1½ cups powdered sugar
- 3 Tbsp lemon juice
- 1 tsp lemon extract
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. To do this, trace the bottom of the pan on waxed paper and cut it out. Spray the pan and the waxed paper with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt.
- In another bowl, use a hand mixer to combine the eggs, sugar, butter, vanilla extract, lemon extract, lemon juice, oil, and yogurt until well mixed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the lemon zest.
- Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the center is set and a toothpick comes out clean.
- Let the loaf cool in the pan for 5-10 minutes. Run a knife around the edges, invert the pan to remove the loaf, and peel off the waxed paper. Cool completely on a cooling rack.
- For the frosting, beat the butter, lemon juice, and lemon extract together. Gradually add the powdered sugar, beating until smooth and creamy.
- Spread the frosting evenly over the cooled loaf. Refrigerate to set the frosting before slicing. Store any leftovers in an airtight container in the fridge.
Tips for Success
- Don’t overmix the batter; mix until just combined to avoid a dense loaf.
- Ensure the loaf is completely cool before frosting to prevent the frosting from melting.
Additional Tips and Variations
- For a more intense lemon flavor: Add an extra teaspoon of lemon zest.
- Make it gluten-free: Substitute with a gluten-free flour blend.
Nutritional Highlights (Per Serving)
Each serving is packed with a delightful lemon flavor and sweetness while providing a modest amount of calories, making it a perfect treat without the guilt.
Frequently Asked Questions (FAQ)
Can I use lemon juice from a bottle?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
Can I make this loaf ahead of time?
Yes! This loaf can be made a day in advance and stored in the fridge. Just add the frosting before serving.
Conclusion
This Lemon Loaf is a delightful treat that’s sure to impress anyone who tastes it. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert, this loaf is a winner. I can’t wait for you to try it and share your thoughts. Happy baking!
