I love Starbucks and their drinks, food and standards. I love the company so much – I own some of their stock! One of my favorite things there (aside from their OPRAH Chai Tea and their “Vanilla Bean Frappuccino” – yum!) is their “Lemon Loaf”. If you’ve ever had a slice…you’ll know why! It’s flavorful, delicious and moist – packed with lemon flavor! I have researched and researched this recipe and discovered several “copycat recipes” available online. I have made something similar to this in the past, with amazing results…so I thought I would try it again (this time with a “copycat recipe”) and see where it leads…
It was delicious (but not as good as Starbuck’s version). I added a little extra lemon juice and zest to the original recipe, and changed the baking time.
The results are good – but if you want the actual thing – you’ll need to visit Starbucks! At least for now… 😉
(I tried another “Copycat Recipe” on my blog a few months ago, with “Mrs. Fields” Triple Chocolate Cookies! You can view that blog posting here – https://blaisethebaker.wordpress.com/2014/02/15/triple-chocolate-cookies/)
Starbucks “Copycat” Lemon Loaf
For the loaf…
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, room temp
1 cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
Zest of 1 lemon
For the glaze…
2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
2-4 teaspoons whole milk
Start by preheating the oven to 350 degrees, and grease and flour a regular sized loaf pan.
In a large bowl, combine the flour, baking soda, baking powder and salt with a whisk – whisking to combine.
In another bowl, combine the eggs, white sugar, melted butter, vanilla extract, lemon extract, lemon juice, vegetable oil and zest of 1 lemon, blending well until thoroughly combined.
Gently fold the wet ingredients into the dry, being very careful not to over mix the batter.
Once combined, pour the batter into the prepared loaf pan and place in preheated oven.
Bake for 50-60 minutes (or until a toothpick inserted in the middle comes out clean)
Once finished baking, remove from oven and allow to cool slightly in the pan before carefully turning the loaf out – and allowing it to fully cool on a plate.
In the meantime, make the glaze by whisking the powdered sugar and fresh lemon juice together. Add a tablespoon of the whole milk a little at a time until the glaze becomes loose. (You want the glaze to be glaze, not frosting)
Pour the glaze over the warm loaf and slice to serve.