You will adore this knockoff if you enjoy the Starbucks lemon loaf. This bread has a lovely lemon glaze on top and is moist but light.
3 large eggs
1 cup granulated sugar
1 cup sour cream
½ cup vegetable oil
1 large zest lemon
2 tablespoons lemon extract
½ teaspoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup powdered sugar, add more until desired consistency is reached
1 tablespoon lemon juice
1 tablespoon milk
Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, and set it aside.
In a large mixing bowl, add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
With the mixer on low speed, slowly add the oil while continuing to beat together.
Add the lemon zest, lemon extract, and vanilla extract, then beat to combine.
Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain, and that’s okay. Don’t over-mixover mix the batter trying to get them.
Pour the batter into the prepared loaf pan.
Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
Evenly drizzle glaze over bread.
Slice loaf and serve.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
If you want a more vibrant and brighter yellow, you can do that by adding in less lemon extract and increasing the zest amount for more color and flavor.
Be careful not to overmix the batter.
In the last 10 to 15 minutes, check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
Place bread on a wire rack before pouring the sweet lemon glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.