I’ve never been a huge fan of lemon. Actually, I’ve never been a huge fan of citrus in general (gasp, I know). However, this lemon loaf is so delicious. It has just the right balance of tartness from the lemon and sweetness from the sugar and the glaze to make a perfect lemon loaf.
This is a copycat of the lemon loaf found in Starbucks. The only big difference is the glaze is much thinner, but you can make it thicker if you’d like by adding less lemon juice and waiting longer than I did to pour it on. I was a bit impatient, it just looked so good.
Also, I highly suggest placing a paper towel under your loaf before pouring the glaze on. You’ll thank me later.
Lemon Loaf
Ingredients
Instructions
Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, sugar, and buttermilk.
Drizzle in the vegetable oil and whisk well.
Add the lemon extract and mix to combine. Add more or less than the suggested amount depending on how strong you would like the lemon flavor to be (I found that 1½ Tablespoons is a good strength).
Add the flour, baking powder, and salt. Mix just until combined; do not overmix.
Pour the batter in the prepared pan and bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. I suggest tenting the pan with aluminum foil after about 25 minutes, or until it’s as brown as you’d like it to get to prevent further browning.
Remove from the oven and let cool for about 30 minutes before inverting onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the confectioners sugar and enough lemon juice to make a pourable glaze.
Evenly drizzle the glaze over the cooled lemon loaf and allow to set, about 10 minutes. Once cooled, cut into slices and serve.