The Best Lemon Loaf Recipe (Better-Than-Starbucks Copycat)

This is an easy, no-mixer, one-bowl, whisk-together batter. The loaf is soft, springy, and moist without being heavy or dry, nor is it oily. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used. The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor. I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons of lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably.

Recipe by: averiecooks.com

YIELD: 10

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 flour

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 floured cooking spray, or grease and flour the pan; set aside.
2. Make the Loaf:
3. To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
4. Drizzle in the oil while whisking to combine.
5. 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 flavor, but add to taste. READ MORE

Share this post