Lemon Loaf Recipe (Better than Starbucks!)

Lemon Loaf Starbucks Copy Cat recipe foodiecrush.com

Lemon Loaf Recipe (Better than Starbucks!)

This bright and zesty lemon loaf recipe with a touch of almond has become my absolute go-to for everything from casual brunches to afternoon snacking and neighbor gifting. It's deliciously moist, perfectly sweet, and bursting with fresh lemon flavor.

Course Bread

Cuisine American

Keyword lemon loaf

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 259kcal

Equipment

1 9" X 5" X 3" loaf pan

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup granulated sugar
1 tablespoon lemon zest
¾ cup milk
½ cup vegetable oil
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

For the Lemon Glaze

1 cup powdered sugar
2 teaspoons lemon juice
1 teaspoon almond extract

Instructions

Preheat the oven to 350°F. Spray a 9" X 5" X 3" loaf pan with baking spray with flour, or spray with cooking spray and lightly flour the pan, tapping out the excess.
Combine the dry ingredients. In a medium bowl whisk the flour, baking powder, and salt.
1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
Make the lemon sugar. In a large bowl combine the sugar with the lemon zest, using your fingers to blend well. Add the flour mixture, stir, and set aside.
1 cup granulated sugar, 1 tablespoon lemon zest
Combine the wet ingredients. In a small bowl mix the milk, oil, eggs, lemon juice, vanilla, and almond extract. Add the wet mixture to the dry ingredients. Use a spatula or wooden spoon to mix well.
¾ cup milk, ½ cup vegetable oil, 2 eggs, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Bake. Pour the batter into the loaf pan and bake for 50-60 minutes. Cool the baked loaf for 15 minutes then remove from the pan.
Make the glaze. While the loaf is cooling, make the lemon glaze. In a small bowl mix the powdered sugar, lemon juice, and almond extract. (Add 1 teaspoon more lemon juice if the mixture is too thick.) Drizzle the glaze over the loaf, slice, and enjoy.
1 cup powdered sugar, 2 teaspoons lemon juice, 1 teaspoon almond extract

Notes

Ingredient Substitutions

Buttermilk creates an extra tender crumb (use ¾ cup and reduce lemon juice to 1 teaspoon)
Skip the almond extract and double the vanilla
Use orange or lemon extract for an extra citrus punch
Coconut extract adds a tropical twist

Storage: The lemon loaf can be wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition