When life hands you lemons, make a lemon loaf! 🙂 Better yet, make a Starbucks inspired lemon loaf with lemon glaze. That’s right. This loaf tastes like the lemon loaf that you walked out of Starbucks with. You can’t even taste the difference. Imagine all the money you are going to save! 🙂
Whether you are huddled up under a blanket on your couch reading a good book or entertaining guests after a dinner party, this lemon loaf is the perfect complement. It emanates the perfect balance between sweet and tangy. You may need to just brew up a nice, warm pot of tea to go along with it.
This recipe is a huge hit in our home and never lasts more than two days. And the worst part, my husband barely eats it. So, basically it is all me…. stuffing my face…. for a full two days :(. But I just can’t help it! This loaf has the perfect sponginess to it and it just tastes so good. The only way I can try and practice some self-control is to only bake this when I have plans to invite my girlfriends over. At least when I share with them, there is a lot less left over for me the next day.
And as an added bonus, this is a one-bowl recipe. So you can’t complain about the clean up!
Inspired by the lemon loaf from Starbucks, the best lemon loaf with lemon glaze emanates the perfect balance between sweet and tangy. It is the perfect complement to a warm cup of tea and a good book.
For the loaf:
- 3 eggs
- 3/4 cup sugar
- 1 cup light Greek yogurt
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest (or zest from 1 large lemon)
- 2 tablespoon lemon extract
- 1/4 teaspoon lemon juice
- 1 and 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
For the glaze:
- 1/2 cup icing sugar
- 1–2 tablespoon lemon juice
- Preheat oven to 350 F. Grease a loaf pan and set aside.
- In a large bowl, combine eggs, sugar, and yogurt and whisk until smooth. Drizzle in oil and continue whisking.
- Add lemon zest, extract and juice and continue to whisk.
- Add flour, baking powder, and salt. Whisk for about one minute until fully combined. Do not overmix.
- Pour the batter into your loaf pan and smooth the top.
- Bake for 50 mins. Check that it is done with a toothpick.
- Allow loaf to cool in the loaf pan for an hour. Then remove loaf from the pan and allow it to cool on a wire rack for another hour or 2 until completely cooled.
- In a small bowl, add the icing sugar. Slowly mix in the lemon juice and continually stir until smooth.
- Evenly drizzle glaze over bread. Allow glaze to set and dry before slicing.