My Mom sent me a recipe this past weekend for Starbucks Lemon Loaf. Have you ever had Starbucks Lemon Loaf? It is pretty good. I don’t usually order it when I go there, I try to stay away from the sweets. However, it is my Husbands favorite. When I told him my Mom sent me the recipe, he offered to buy the ingredients so I could make it. How could I refuse? So today I have for you a Starbucks Copycat recipe, Lemon Loaf.
I have to admit, this turned out pretty good. The loaf is moist, sweet and has an amazing lemon flavor. It’s topped with a sweet lemon glaze. The glaze is so good, I could drink it with a spoon. I have to say I am pretty impressed. Not only does it taste good, it is half the calories of the Starbucks loaf. You can’t beat that!!!
The recipe makes one standard size loaf or 3 mini loaves. I made 3 mini loaves, so my Husband could have one to take to work, one for me to take to work and one for us to munch on at home. I love making mini loaves. It’s a great way to make one batch and share with friends and family.
What’s nice is that this recipe is made with Greek yogurt, so you get an extra punch of protein. For the lemons I used Meyer Lemons. I was so excited when I saw them at Trader Joe’s. Meyer Lemons are sweet with that pinch of sourness. They are simply the perfect citrus fruit this time of year. However, you know I love my oranges too.
I am so excited to finally have this recipe. This is truly a great recipe and I am surprised how moist it is. The topping of the loaf seemed a little hard to the touch, so I was unsure how the loaf would taste. But it was really moist and the lemon glaze over the top really softened up the topping of the loaf. I am just so tickled to be able to take a loaf to work with me. I think people will be pleasantly surprised.
- 1½ cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 cup granulated sugar
- 3 eggs
- 1 cup greek yogurt 0%, plain
- ½ cup canola oil
- 2 tbsp. lemon zest (from 2 lemons)
- ⅓ cup lemon juice (from 2 lemons)
- 1½ cups powdered sugar
- 3 tbsp. lemon juice
- Preheat oven to 350 degrees
- Grease 9 x 5 loaf pan or 3 mini loaf pans with cooking spray or butter; set aside.
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In a large bowl, beat together sugar and eggs until light, pale yellow in color. Beat in yogurt and canola oil. Whisk in lemon zest and lemon juice. Fold in flour mixture until just incorporated. Do not over mix.
- Pour batter into prepared baking pan. Bake in oven for 30 - 35 minutes for mini loafs or 50 - 60 minutes in large loaf pan. Insert a toothpick in center and when it comes out clean it's done. (If getting to brown on top, lightly place aluminum foil over top.
- Let cool for about 15 minutes. Take out of baking pan and let cool completely on a cooling rack.
- While cooling, make the glaze; in a bowl, add powdered sugar and lemon juice; whisk until consistency you like. Pour over lemon loaf.
- Can be frozen for up to 3 months or store in the refrigerator in an airtight container.
I hope you all have a great day! Half way through the week! I’m on the Christmas countdown. When Christmas comes, my work is closed for almost 2 weeks! Woohoo!
By the way, I am unsure where my Mom got this recipe, but glad she did. Thanks Mom!