Copycat Starbucks Lemon Loaf
Ingredients
Loaf Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of and juice of one lemon
- 1/4 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 1/2 cup buttermilk or clabbered milk (see note)
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- Juice of one lemon
- 3 T powdered sugar
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees. Grease a 5x9 inch loaf pan and line with a parchment sling.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Mix in lemon zest and set aside.
- In a medium bowl, mix together the lemon juice, melted butter, vegetable oil, and buttermilk. Add in sugar and mix well. Add in eggs and vanilla, mixing until well blended.
- Pour wet ingredients over dry and mix until flour is just absorbed.
- Pour batter into loaf pan and bake on middle rack for 50-55 minutes or until a toothpick comes out mostly clean with just a few moist crumbs.
- Allow loaf to cool in pan for 10 minutes.
- While loaf is cooling, mix together juice of one lemon and 3 tablespoons of powdered sugar.
- After 10 minutes, turn loaf out onto cooling rack. Using a toothpick, poke several holes in the top of the loaf. Poor glaze over the loaf and set aside to cool completely.
- Once loaf is completely cool, combine 1 cup of powdered sugar, 1 tablespoon of lemon juice and 1 tablespoon of milk. The mixture should be thick, but pourable. Pour over cooled loaf and allow icing to set before slicing and serving.
Notes
** To substitute clabbered milk for buttermilk, add half a tablespoon of vinegar to a liquid measuring cup. Fill to half cup line with regular milk and set aside for 10 minutes.