Starbucks Copycat Iced Lemon Loaf Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">195g all-purpose flour</li><li class="ingredients-single-item">2g baking powder</li><li class="ingredients-single-item">1g baking soda</li><li class="ingredients-single-item">1g salt</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120g full-fat Greek yogurt (or sour cream)</li><li class="ingredients-single-item">15ml lemon extract</li><li class="ingredients-single-item">30ml fresh lemon juice</li><li class="ingredients-single-item">Zest of 2 lemons</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">30ml fresh lemon juice</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9x5 inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F). Line your loaf pan with parchment paper, leaving some overhang on the long sides to create handles for easy removal after baking. Lightly spray the exposed sides with cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This pre-mixing ensures the leavening agents will be evenly distributed throughout your batter, preventing any bitter pockets or uneven rising.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Zest your lemons before juicing them, being careful to only take the yellow outer layer and avoid the bitter white pith. The oils in the zest contain intense lemon flavor that will permeate your loaf beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the eggs and sugar on medium-high speed for about 4-5 minutes until the mixture becomes pale yellow and thickened. This extended beating creates a stable emulsion that helps maintain the structure of your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer running on low, slowly drizzle in the oil in a thin stream, allowing it to fully incorporate before adding more. This gradual addition prevents the batter from separating, creating a velvety texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the Greek yogurt, lemon extract, lemon juice, and lemon zest to the egg mixture. Mix on low speed until just combined. The acidity in both the lemon juice and yogurt will react with the baking soda, helping your loaf rise while also tenderizing the crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the dry ingredients to the wet mixture in two additions, mixing on low speed just until no flour streaks remain. Be careful not to overmix – this develops gluten which can make your loaf tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles that might cause tunnels in your loaf.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The top will be golden brown and may have a crack down the middle – this is characteristic of a pound cake-style loaf and perfectly normal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the loaf to cool in the pan for 15 minutes. The residual heat will continue cooking the loaf slightly while it sets. Then, using the parchment handles, lift the loaf out and place it on a wire rack to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the loaf cools, prepare the glaze by whisking together the powdered sugar, lemon juice, and zest until smooth. The glaze should be thick but pourable – if too thick, add a few more drops of lemon juice; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the loaf is completely cool (this is crucial – if it's warm, your glaze will simply soak in rather than set on top), pour the glaze over the loaf, allowing it to drip down the sides. For the most authentic Starbucks look, cover the entire top with a thick layer of glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the glaze set for at least 20 minutes before slicing. For the cleanest cuts, use a serrated knife and wipe it clean between slices. Your lemon loaf will stay fresh in an airtight container at room temperature for 3 days, or refrigerated for up to a week. It also freezes beautifully for up to 3 months – just wrap individual slices well and thaw at room temperature when ready to enjoy!</li></ol>