Moist, buttery lemon pound cake, topped with a tangy lemon glaze - this copycat Starbucks Lemon Loaf recipe is easy to make and perfectly recreates the coffee shop favorite at home!
Course Dessert
Cuisine American
Keyword bread, lemon, pound cake, Starbucks
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 287kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
Mixing bowls
Loaf Pan
Cooling Rack
whisk
Parchment paper
Ingredients
Bread Ingredients
2large eggsroom temp
3/4cupsugar
2TBlemon zest
1/4cupmelted butter
1/3cupmilk
1/4cupoil
1 3/4cupflour
1/2teaspoonsalt
1teaspoonbaking powder
1/4teaspoonbaking soda
1/3cupplain yogurt
Icing Ingredients
2cupspowdered sugar
2TBlemon juice
2TBmilk
pinchsalt
Instructions
To Prep: Preheat oven to 350°F and line a loaf pan with parchment paper.
To Make the Bread
Whisk together the lemon zest and sugar, until the sugar becomes fragrant with the lemon oil.
Add the eggs one at a time, whisking until incorporated into the sugar. Add the oil, melted butter, and vanilla and mix well for about 2 minutes. Mix in the yogurt and milk.
Sift together the salt, baking soda, baking powder, and flour together. Slowly add flour mixture to bowl of wet ingredients, to prevent clumps. Do not over-mix! You only need about 25 stirs of the whisk.
Pour batter into the prepared pan and bake for 42-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the loaf from pan onto a wire rack and cool completely before icing.
To Make The Icing
Whisk together milk, lemon juice, powdered sugar, and salt. It should be thick, but still pour-able.
Make sure the loaf is cool to the touch, then pour slowly so the glaze is mostly on the top, but it can drip down the sides a little bit. Allow icing to set before slicing loaf.
Video
Notes
Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.