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If you’re a fan of Starbucks’ Lemon Loaf, you’re in for a treat! After years of trial and error, I’ve finally perfected a homemade version that’s just as irresistible. This Lemon Loaf is bursting with lemon flavor and has a moist, dense texture that rivals the original. It’s straightforward to make, requiring no mixer or cake mix, and the results are dangerously delicious. Get ready to impress your taste buds with this spot-on copycat recipe.
Why You’ll Love This Recipe
This Lemon Loaf is a citrus lover’s dream come true. It’s packed with tangy lemon flavor, perfectly balanced with sweetness. The texture is dense yet moist, making every bite a delight. Plus, it’s easy to make without any fancy equipment. Whether you’re serving it for breakfast, a snack, or dessert, this loaf is sure to be a hit!
Kitchen Equipment You’ll Need
- 5 x 9″ loaf pan
- Waxed paper
- Scissors
- Non-stick baking spray
- Mixing bowls
- Stand or hand mixer
- Spatula
- Cooling rack
Ingredients
- 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
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 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. Trace the bottom of the pan on the waxed paper and cut it out. Spray the pan and waxed paper with non-stick baking spray. Set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt.
- In another bowl, use a stand or hand mixer to combine the eggs, sugar, butter, vanilla extract, lemon extract, lemon juice, oil, and yogurt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stopping occasionally to scrape down the sides of the bowl. Add the lemon zest and mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for about 55 minutes, or until the center is fully set and a toothpick inserted comes out clean.
- After baking, let the loaf cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert to remove the loaf, and peel off the waxed paper. Cool completely on a cooling rack.
- For the frosting, combine the butter, lemon juice, and lemon extract using a mixer. Gradually add the powdered sugar, beating until smooth and creamy. Spread the frosting evenly over the top of the cooled loaf. Refrigerate to let the frosting set completely before slicing. Store any leftovers in an airtight container in the refrigerator.
Tips for Success
- Ensure all ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter to keep the loaf tender.
- Use fresh lemon juice and zest for the brightest flavor.
Additional Tips and Variations
Feel free to add poppy seeds for a delightful crunch or replace the yogurt with sour cream for a slightly tangier taste. For a glaze with extra zing, add a pinch of lemon zest to the frosting.
Nutritional Highlights (Per Serving)
Each serving of this lemon loaf is approximately 290 calories, with 12g of fat, 39g of carbohydrates, and 4g of protein.
Frequently Asked Questions (FAQ)
Can I freeze the lemon loaf? Yes, you can freeze it without the frosting. Wrap it tightly in plastic wrap and aluminum foil and store it for up to 3 months.
What can I use instead of lemon pudding mix? You can try using vanilla pudding mix and adding extra lemon zest and extract for flavor.
How can I make this loaf gluten-free? Substitute the flour with a gluten-free flour blend, and ensure the pudding mix is also gluten-free.
Conclusion
This Lemon Loaf is a delightful homemade version of a coffee shop favorite. With its vibrant lemon flavor and perfect texture, it’s a must-try recipe. I’d love for you to give it a go and share your culinary successes in the comments below. Happy baking!
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