Lemon Loaf

Would you believe me if I said that this loaf has changed my life? Well, it has. It is unbelievably easy to make, and undeniably delicious to eat. It is soft and firm, tangy and sweet; it is everything.

My brother was craving lemon loaf one night, so we did what anyone would do — we went to a Starbuck’s drive through and bought a slice of lemon loaf (if you’re wondering, yes, it was awkward to only order a slice of cake at 7 p.m.). When we got home, I did the worst thing. I looked up the nutritional information of the beloved Starbuck’s pastry. I was shocked. The amount of random ingredients in a single slice was unfathomable — and so, I was determined to re-create a loaf with ingredients I could read. After exploring the web for lemon loaf recipes, I found myself on one of my favorite blogs, Avery Cooks. Her recipe hits the nail on the head, she is a baking queen, her lemon loaf recipe is heavenly.

I made this loaf twice in less than 24 hours.

Most of the ingredients required for this cake are probably in your kitchen — with just a few “fancy” ingredients.

If you love the Starbuck’s lemon loaf, then I promise you’ll love this one. It’s 100% better — for you and your tastebuds.

If I haven’t sold you on this loaf yet, then take a look at these photos and recipe steps; you’ll be surprised (and enamored).

IMG_9427IMG_9428IMG_9429IMG_9430IMG_9432IMG_9440IMG_9499IMG_9508

Lemon Loaf

  • Servings: 12
  • Difficulty: Easy
  • Print

INGREDIENTS:

Loaf

  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 cup greek yogurt
  • 1/2 cup oil
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon extract
  • 1-1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 4 tablespoons lemon juice

DIRECTIONS:

  1. Pre-heat oven 350 degrees and line and grease loaf pan.
  2. Mix eggs, sugar, and greek yogurt; slowly add oil, continuing to mix.
  3. Mix in lemon zest and lemon extract.
  4. Add flour, baking powder, and salt; the mixture will look lumpy — this is okay, do not over mix the batter.
  5. Bake in oven for 40 minutes and then place foil over the top (to prevent further browning), then continue to bake for 10 more minutes.*
  6. Once cake is baked, allow to cool for 1 hour, and then mix together powdered sugar and lemon juice, drizzling desired glaze on top of the cake.
  7. Allow glaze to set and serve.

NOTES:

  • Recipe Credits: Avery Cooks
  • You may substitute the greek yogurt with sour cream, if desired.
  • Lemon extract is the best way to give the punching lemon flavor; this ingredients is absolutely necessary. It can be found at local grocery stores, such as Walmart or here.
  • The total baking time for this recipe is 50 minutes. During the last 10 minutes, cover the loaf pan with foil to help prevent further browning on the top.
  • If you have more time, I recommend allowing the cake to cool in the pan for as long as possible — and then glazing. Once you put the glaze on, cool for an hour. This will ensure that the loaf is firm and the flavors mature.

Screen Shot 2018-12-07 at 8.09.54 PM

 

Posted by

Hi! Welcome to Sprinkles of Sweetness, a lifestyle baking blog. Follow my college adventures, baking experiences, and raw thoughts.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s