Starbucks Glazed Lemon Loaf

60 mins
Serves 1
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Directions

  1. 1Preheat your oven to 350 degrees Fahrenheit.
  2. 2Preheat your oven to 350 degrees Fahrenheit.
  3. 3Preheat your oven to 350 degrees Fahrenheit.
  4. 4Add 1.5 cups of all-purpose flour into a bowl.
  5. 5Add 1.5 cups of all-purpose flour into a bowl.
  6. 6Add 1.5 cups of all-purpose flour into a bowl.
  7. 7Add 1 teaspoon of baking powder.
  8. 8Add 1 teaspoon of baking powder.
  9. 9Add 1 teaspoon of baking powder.
  10. 10Add 1/4 teaspoon of baking soda.
  11. 11Add 1/4 teaspoon of baking soda.
  12. 12Add 1/4 teaspoon of baking soda.
  13. 13Add 1/4 teaspoon of salt.
  14. 14Add 1/4 teaspoon of salt.
  15. 15Add 1/4 teaspoon of salt.
  16. 16Whisk to combine all dry ingredients.
  17. 17Whisk to combine all dry ingredients.
  18. 18Whisk to combine all dry ingredients.
  19. 19Set aside the dry mixture.
  20. 20Set aside the dry mixture.
  21. 21Set aside the dry mixture.
  22. 22Crack 3 eggs into a separate, bigger bowl.
  23. 23Crack 3 eggs into a separate, bigger bowl.
  24. 24Crack 3 eggs into a separate, bigger bowl.
  25. 25Add 1 cup of sugar to the eggs.
  26. 26Add 1 cup of sugar to the eggs.
  27. 27Add 1 cup of sugar to the eggs.
  28. 28Mix with a hand mixer until light and airy.
  29. 29Mix with a hand mixer until light and airy.
  30. 30Mix with a hand mixer until light and airy.
  31. 31Add 1 stick (1/2 cup) of melted butter.
  32. 32Add 1 stick (1/2 cup) of melted butter.
  33. 33Add 1 stick (1/2 cup) of melted butter.
  34. 34Add 1 teaspoon of vanilla extract.
  35. 35Add 1 teaspoon of vanilla extract.
  36. 36Add 1 teaspoon of vanilla extract.
  37. 37Zest your washed lemons to get 2 tablespoons of lemon zest.
  38. 38Zest your washed lemons to get 2 tablespoons of lemon zest.
  39. 39Zest your washed lemons to get 2 tablespoons of lemon zest.
  40. 40Add the lemon zest into the wet mixture.
  41. 41Add the lemon zest into the wet mixture.
  42. 42Add the lemon zest into the wet mixture.
  43. 43Squeeze the lemons to get 2 tablespoons of lemon juice.
  44. 44Squeeze the lemons to get 2 tablespoons of lemon juice.
  45. 45Squeeze the lemons to get 2 tablespoons of lemon juice.
  46. 46Add the lemon juice into the wet mixture.
  47. 47Add the lemon juice into the wet mixture.
  48. 48Add the lemon juice into the wet mixture.
  49. 49Add 1/2 cup of plain non-fat Greek yogurt or sour cream.
  50. 50Add 1/2 cup of plain non-fat Greek yogurt or sour cream.
  51. 51Add 1/2 cup of plain non-fat Greek yogurt or sour cream.
  52. 52Stir everything together until combined.
  53. 53Stir everything together until combined.
  54. 54Stir everything together until combined.
  55. 55Add half of your dry mixture into the wet mixture and mix.
  56. 56Add half of your dry mixture into the wet mixture and mix.
  57. 57Add half of your dry mixture into the wet mixture and mix.
  58. 58Add the remaining dry mixture and mix by hand to avoid overmixing.
  59. 59Add the remaining dry mixture and mix by hand to avoid overmixing.
  60. 60Add the remaining dry mixture and mix by hand to avoid overmixing.
  61. 61Grease and flour your loaf pan.
  62. 62Grease and flour your loaf pan.
  63. 63Grease and flour your loaf pan.
  64. 64Pour the batter into your loaf pan.
  65. 65Pour the batter into your loaf pan.
  66. 66Pour the batter into your loaf pan.
  67. 67Bake in a 350-degree Fahrenheit oven for about 50 to 60 minutes.
  68. 68Bake in a 350-degree Fahrenheit oven for about 50 to 60 minutes.
  69. 69Bake in a 350-degree Fahrenheit oven for about 50 to 60 minutes.
  70. 70Set the loaf aside to cool completely.
  71. 71Set the loaf aside to cool completely.
  72. 72Set the loaf aside to cool completely.
  73. 73To make the glaze, add 1 cup of powdered sugar to a bowl.
  74. 74To make the glaze, add 1 cup of powdered sugar to a bowl.
  75. 75To make the glaze, add 1 cup of powdered sugar to a bowl.
  76. 76Add 1 tablespoon of lemon juice.
  77. 77Add 1 tablespoon of lemon juice.
  78. 78Add 1 tablespoon of lemon juice.
  79. 79Add 1 to 2 tablespoons of milk.
  80. 80Add 1 to 2 tablespoons of milk.
  81. 81Add 1 to 2 tablespoons of milk.
  82. 82Stir with a fork until smooth.
  83. 83Stir with a fork until smooth.
  84. 84Stir with a fork until smooth.
  85. 85Pour the glaze over the cooled lemon loaf.
  86. 86Pour the glaze over the cooled lemon loaf.
  87. 87Pour the glaze over the cooled lemon loaf.
  88. 88Let the glaze sit until it hardens.
  89. 89Let the glaze sit until it hardens.
  90. 90Let the glaze sit until it hardens.
  91. 91Cut the loaf and serve.
  92. 92Cut the loaf and serve.
  93. 93Cut the loaf and serve.

Ingredients

  • 1.5 cups All-purpose flour
  • 1.5 cups All-purpose flour
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking powder
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Salt
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 1 cup Sugar
  • 1 cup Sugar
  • 1 cup Sugar
  • 0.5 cup Melted butter
  • 0.5 cup Melted butter
  • 0.5 cup Melted butter
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest
  • 2 tablespoons Lemon zest
  • 2 tablespoons Lemon zest
  • 2 tablespoons Lemon juice
  • 2 tablespoons Lemon juice
  • 2 tablespoons Lemon juice
  • 0.5 cup Plain non-fat Greek yogurt
  • 0.5 cup Plain non-fat Greek yogurt
  • 0.5 cup Plain non-fat Greek yogurt
  • 1 cup Powdered sugar
  • 1 cup Powdered sugar
  • 1 cup Powdered sugar
  • 1 tablespoon Milk
  • 1 tablespoon Milk
  • 1 tablespoon Milk

Equipment

BowlWhiskHand mixerMicroplane or zesterLoaf panCooling rack

Tips

  • Do not keep opening the oven door, as it drops the temperature significantly.
  • If the loaf starts to brown halfway through, cover it with foil.
  • A toothpick inserted in the center should come out clean when the loaf is done.
  • Use a fork to stir the glaze to avoid clumps.