Lemon Loaf Cake
A soft, bright lemon loaf cake that captures the flavors of Starbucks with a tender crumb and glossy top, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Gives structure without making it heavy.
- 2 teaspoons Baking powder Helps it rise into that nice domed loaf shape.
- 1 teaspoon Salt Enhances the lemon and sugar flavor.
Wet Ingredients
- 1/2 cup Unsalted butter, melted Adds rich flavor.
- 1 cup Sugar Sweetens and keeps the crumb soft.
- 2 large Eggs Binds everything together and adds tenderness.
- 1/2 cup Greek yogurt or sour cream Maintains moist texture.
- 1/2 cup Milk Loosens the batter for tender baking.
- 2 tablespoons Lemon zest Provides real lemon flavor.
- 1/4 cup Lemon juice For brightness in flavor.
- 1 teaspoon Vanilla extract Rounds out the lemon flavor.
Glaze
- 1 cup Powdered sugar For the glaze.
- 2 tablespoons Lemon juice To mix with powdered sugar for glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another larger bowl, whisk the melted butter and sugar until glossy. Add in the eggs, yogurt (or sour cream), milk, vanilla, lemon zest, and lemon juice. Whisk until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. The batter should be thick but spreadable.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 60 minutes, checking around the 45-minute mark. A toothpick inserted should come out with a few moist crumbs.
Finishing
- Let the loaf cool in the pan for about 10 minutes, then remove and cool completely on a rack.
- For the glaze, stir the powdered sugar with lemon juice until thick but pourable. Drizzle over the cooled loaf and allow to set for 15 to 20 minutes before slicing.
Notes
This loaf tastes even better the next day! Store it in an airtight container for up to 3 days at room temperature or up to a week in the fridge. To freeze, wrap the loaf tightly in plastic wrap and foil and freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 200mgSugar: 15g