Starbucks Lemon Loaf

Lemon Loaf

AP Flour - 1 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Salt

Butter - 1/4 cup, melted and at room temperature

Vegetable oil - 1/4 cup v

Sugar - 1 cup

Egg - 3

Vanilla extract - 1 tsp

Lemon zest - 1 tsp

Lemon juice - 2 tbsp.

Sour cream - 1/2 cup s

Lemon Icing

Sugar - 1 cup, powdered

Lemon juice - 1 tbsp.

Cream - 2 tbsp.

Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

In a medium bowl, mix the flour, baking powder, baking soda, and salt. Whisk them together and set aside. 

In a large mixing bowl, use an electric mixer on medium speed to blend the granulated sugar and eggs for 2 minutes.

Add the melted butter and oil, mixing to combine.

Include the vanilla, lemon extract, lemon zest, and lemon juice. Mix on medium speed until fully combined.

Add the sour cream and mix thoroughly. 

Gradually add the dry ingredients to the wet mixture, about ⅓ at a time. Mix until almost incorporated before adding more. Continue until all the flour is mixed in, being careful not to overmix. You might use a hand mixer initially but finish with a spatula when only a little dry flour remains.

Pour the batter into the prepared loaf pan.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean and the top feels firm. If the top browns too quickly, cover with aluminum foil after 30-40 minutes and continue baking.

Allow to cool completely.

In a medium bowl, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Adjust with more powdered sugar or cream as needed for the desired consistency.

Remove the cooled loaf from the pan and drizzle or pour the icing over it.