Copycat Starbucks Iced Lemon Loaf Food

THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)

Steps:

• Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
• Drizzle in the oil while whisking to combine.
• 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.
• Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
• Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
• Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
• To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
• Evenly drizzle glaze over bread before slicing and serving.
• Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.

COPYCAT STARBUCKS ICED LEMON LOAF CAKE

Steps:

• Cake:.
• Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
• Icing:.
• Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.