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    The Best Lemon Loaf Better-Than-Starbucks Copycat - Averie Cooks

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    The Best Lemon Loaf Better-Than-Starbucks Copycat - Averie Cooks

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    api-515703584
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    the best lemon loaf better-than-starbucks copycat - averie cooks

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    249 views3 pages

    The Best Lemon Loaf Better-Than-Starbucks Copycat - Averie Cooks

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    api-515703584

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    © All Rights Reserved
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    6/17/2020 The Best Lemon Loaf (Better-Than-Starbucks Copycat) - Averie Cooks

    YIELD: 10

    The Best Lemon Loaf


    (Better-Than-Starbucks
    Copycat)
    prep time: 10 MINUTES cook time: 50 MINUTES
    cooling time: 30 MINUTES
    total time: 1 HOUR 30 MINUTES

    It took years, but I nally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You're
    going to love this lemon pound cake recipe!

    INGREDIENTS
    Lemon Loaf
    • 3 large eggs
    • 1 cup granulated sugar
    • 1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
    • 1/2 cup canola or vegetable oil
    • 2 tablespoons lemon zest
    • 1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
    • 1 1/2 cups all-purpose our
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt, or to taste

    Lemon Glaze
    • 1 cup confectioners’ sugar
    • 3 tablespoons lemon juice, or as necessary for consistency

    INSTRUCTIONS
    1 Preheat oven to 350F. Spray a 9×5-inch loaf pan with oured cooking spray, or grease and our
    the pan; set aside.

    Make the Loaf:

    https://www.averiecooks.com/wp-json/mv-create/v1/creations/435/print 1/3
    6/17/2020 The Best Lemon Loaf (Better-Than-Starbucks Copycat) - Averie Cooks

    1 To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and
    combined.

    2 Drizzle in the oil while whisking to combine.

    3 Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon
    extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract
    necessary for full-bodied lemon avor, but add to taste.

    4 Add the our, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be
    present and that’s okay, don’t try to stir them smooth.

    5 Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

    6 Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center
    crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking,
    tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the
    top and sides of bread before center cooks through.

    7 Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before
    turning out onto rack to cool completely before glazing.

    Make the Lemon Glaze:

    1 To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking
    until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit
    as necessary for desired consistency and avor.

    2 Evenly drizzle glaze over bread before slicing and serving.

    3 Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it
    soaks right in making the bread even moister and more lemony. Or you can halve the glaze
    recipe if you’re not a glaze person.

    NOTES
    * *Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more
    potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough
    and the acidity can alter the overall results.

    * Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I
    don’t recommend storing it in the fridge because it’ll dry out.

    * Recipe adapted from my Blueberry Yogurt Cake with Lemon Vanilla Glaze.

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    6/17/2020 The Best Lemon Loaf (Better-Than-Starbucks Copycat) - Averie Cooks

    NUTRITION INFORMATION: YIELD: 10 SERVING SIZE: 1


    Amount Per Serving: CALORIES: 329 TOTAL FAT: 14g SATURATED FAT: 2g TRANS FAT: 0g
    UNSATURATED FAT: 11g CHOLESTEROL: 60mg SODIUM: 233mg CARBOHYDRATES: 47g FIBER: 1g
    SUGAR: 32g PROTEIN: 6g

    Nutrition info is automatically generated. This information is provided as a courtesy and is an estimate only.

    © Averie Sunshine CUISINE: American / CATEGORY: Bread, Rolls, Muf ns & Breakfast

    https://www.averiecooks.com/best-lemon-loaf-better-starbucks-copycat/

    https://www.averiecooks.com/wp-json/mv-create/v1/creations/435/print 3/3

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