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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - 2 tablespoons lemon zest (about 1 large lemon) - ¼ cup freshly squeezed lemon juice (about 1 large lemon) - 1 cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) The flour forms the base of the loaf. It gives structure and texture. Baking powder and baking soda help the loaf rise and stay fluffy. Salt enhances all the flavors. Granulated sugar adds sweetness and keeps the loaf moist. Butter brings richness and flavor. Eggs bind the ingredients and add moisture. Vanilla extract gives a warm note. Sour cream adds tang and keeps the loaf tender. Lemon zest gives bright, fresh flavor. Fresh lemon juice adds a tart punch that balances the sweetness. The glaze made of powdered sugar and lemon juice is the final touch, making it sweet and zesty. If you don’t have all-purpose flour, use cake flour for a lighter texture. You can swap granulated sugar with coconut sugar for a slight caramel flavor. If you need a dairy-free option, use coconut oil instead of butter and almond yogurt instead of sour cream. For a fun twist, try using lime zest and juice instead of lemon. Strawberry or raspberry juice can also create a delicious fruity glaze. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. 2. Grease and flour a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal. 3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this bowl aside for now. 4. In a large bowl, use a hand mixer to cream the softened butter and granulated sugar. Mix until it’s light and fluffy, about 3-4 minutes. 5. Add the eggs one at a time. Mix well after each egg before moving to the next. Stir in the vanilla extract next. 6. Now, mix in the sour cream, lemon zest, and freshly squeezed lemon juice. Do this until just combined. 7. Gradually add the dry mixture from the first bowl to the wet mixture. Mix until just incorporated. Don’t over-mix, or your loaf may become dense. 8. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. 9. Bake the loaf in your preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. 10. Once baked, let the loaf cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 11. To make the glaze, combine the powdered sugar and 1 tablespoon of lemon juice in a small bowl. Whisk until smooth. 12. Adjust the glaze consistency as needed. If it’s too thick, add more lemon juice. If it’s too thin, add more powdered sugar. 13. Once the loaf is cool, pour the glaze over the top. Let it drip down the sides for a beautiful finish. This step-by-step guide makes it easy to create a delicious lemon loaf. Enjoy the flavors and aromas as you bake! To keep your lemon loaf moist and full of flavor, try these tips: - Use fresh lemon juice and zest. Fresh ingredients boost the taste. - Add a bit of sour cream. It adds moisture and richness to the loaf. - Don’t over-mix the batter. Mix just until combined for a soft texture. - Let the loaf cool completely before glazing. This helps the glaze set nicely. Here are some common mistakes to watch out for: - Forgetting to measure ingredients accurately. This can change the loaf's texture. - Skipping the greasing step for the pan. This may cause sticking. - Opening the oven too early. This can lead to a sunken loaf. - Overbaking. Check with a toothpick to avoid dryness. For a lemon loaf with the ideal texture, follow these steps: - Cream the butter and sugar well. This adds air and lightens the batter. - Use room temperature ingredients. This helps them combine better. - Mix the dry and wet ingredients gently. This keeps the loaf tender. - Bake until just done. A toothpick should come out clean but moist. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh lemons for zest and juice. The freshness will enhance the overall taste of your lemon loaf. Don’t Overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can lead to a dense loaf. Cool Before Glazing: Make sure the loaf is completely cool before applying the glaze. This will prevent the glaze from melting and losing its shape. Store Properly: To keep your lemon loaf fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. {{image_2}} You can add more fun to your lemon loaf. Try mixing in poppy seeds for a crunchy texture. Blueberries or raspberries also add a sweet twist. Just fold them in gently after mixing the batter. You can also switch out the lemon for orange or lime. Each fruit brings a new flavor to enjoy. This lemon loaf is not just for slicing! You can easily turn it into muffins. Use a muffin tin and adjust the bake time to about 20-25 minutes. For cake pops, bake the loaf, then crumble it. Mix the crumbs with frosting, form into balls, and dip in chocolate. Kids love these treats! Want a healthier lemon loaf? Use whole wheat flour instead of all-purpose flour. You can swap butter for coconut oil for a lighter option. Replace sugar with honey or maple syrup for natural sweetness. For a dairy-free version, use almond or oat milk in place of sour cream. These swaps make it tasty and guilt-free! To keep your lemon loaf fresh, wrap it well. Use plastic wrap or foil. Store it at room temperature for up to three days. If you want it to last longer, put it in the fridge. Just remember, the cold can make it dry. You can freeze lemon loaf for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag. It can stay in the freezer for about three months. When you’re ready to eat, just thaw it in the fridge overnight. To enjoy your lemon loaf warm, preheat your oven to 350°F (175°C). Place the loaf on a baking sheet. Heat it for about 10-15 minutes. If you use a microwave, heat a slice for 10-15 seconds. This way, it stays soft and tasty. The lemon loaf stays fresh for about 3-5 days at room temperature. Wrap it in plastic wrap or store it in an airtight container. For longer storage, keep it in the fridge for up to a week. If you want it to last longer, freeze it. It can stay fresh for up to 3 months in the freezer. Just make sure to slice it before freezing. This way, you can take out a slice whenever you want. Yes, you can use a non-dairy yogurt or a plant-based sour cream. Look for options made from coconut, almond, or soy. These alternatives work well and keep the loaf moist. They also add a slight tang, just like regular sour cream. Remember to choose a plain flavor to avoid altering the taste of your lemon loaf. You can serve lemon loaf with a variety of tasty items. Here are some ideas: - Fresh fruit like berries or sliced oranges - A dollop of whipped cream or yogurt - A cup of tea or coffee for a cozy pairing - Lemon curd for an extra citrus kick These options enhance the lemon flavor and make your dessert more delightful. To check if your lemon loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it's ready. You can also gently press the top; it should spring back when it's baked through. Another sign is a golden brown color on the top. If it's still wet or gooey, bake it for a few more minutes and test again. In this blog post, we covered how to make a delicious lemon loaf from start to finish. We explored the key ingredients and possible substitutions to suit your needs. I shared step-by-step instructions, tips to keep it moist, and tricks to achieve the best texture. Remember, baking is both fun and rewarding. Use these methods to create your perfect lemon loaf. Enjoy it fresh, or save some for later. Lemon loaf shines at any gathering or breakfast table. Happy baking!

Starbucks-Inspired Lemon Loaf

A deliciously moist lemon loaf inspired by Starbucks, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 2 tablespoons lemon zest (about 1 large lemon)
  • 0.25 cup freshly squeezed lemon juice (about 1 large lemon)
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon lemon juice (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer.
  • Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  • Mix in the sour cream, lemon zest, and freshly squeezed lemon juice until just combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to over-mix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • To make the glaze, combine the powdered sugar with 1 tablespoon of lemon juice in a small bowl, whisk until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
  • Once the loaf has completely cooled, pour the glaze over the top, letting it drip down the sides.

Notes

Serve the lemon loaf on a rustic wooden board or a cake stand, garnished with lemon slices and a sprig of fresh mint for a vibrant touch.
Keyword baking, dessert, lemon, loaf