Starbucks Lemon Loaf Recipe

Ingredients:

Lemon Loaf

½ cup unsalted butter softened

1 cup granulated sugar

2 large eggs

4 tbs lemon juice freshly squeezed

2 tbs lemon zest

1-½ cups all-purpose flour

2 teaspoon baking powder

pinch salt

½ cup buttermilk*

Lemon Glaze

½ cup powdered sugar

2-4 tbs lemon juice freshly squeezed

Instructions:

Preheat oven to 350°F. Grease and line the bottom of a 9×5″ loaf pan with parchment paper.

In a large bowl, gently whisk flour, baking powder and salt together. Set aside.

In a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined.

Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.

Pour batter into prepared baking pan and bake for 30-35 minutes in 9×5″ pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don’t be alarmed at how the outside of this ;e

Allow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.

For the lemon glaze

Whisk all glaze ingredients together in a small bowl.

While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object.

Drizzle half of the glaze on top of the bread and spread it around into the holes.

Allow this layer to set for a minute or so before adding another layer on top.

Notes:

To make your own buttermilk: Stir in ½ tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.

Storage Instructions: Store at room temperature for up to 5 days in an airtight container.

Freezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag.

Freeze for up to 3 months.

To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving

Nutrition Information:

YIELD: 1 loaf SERVING SIZE: 1 slice (assuming 10 slices per loaf)

Amount Per Serving:

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter if that’s what you have on hand. Just be mindful of the additional salt content in the recipe and adjust accordingly.

Can I use bottled lemon juice instead of freshly squeezed lemon juice?

While freshly squeezed lemon juice is preferred for optimal flavor, you can use bottled lemon juice as a substitute if necessary.

Keep in mind that the flavor may not be as vibrant as using fresh lemons.

Can I omit the lemon zest?

The lemon zest adds a bright citrus flavor to the loaf, so it is recommended to include it if possible.

However, if you don’t have access to lemon zest, you can still proceed with the recipe using just the lemon juice.

Can I use a different type of flour, such as whole wheat flour?

The recipe calls for all-purpose flour, but you can experiment with different types of flour if desired.

Whole wheat flour may result in a denser texture and slightly different flavor profile.

Can I make the lemon glaze thicker or thinner?

The consistency of the lemon glaze can be adjusted by adding more or less lemon juice or powdered sugar. If you prefer a thicker glaze, use less lemon juice.

For a thinner glaze, add more lemon juice gradually until you reach your desired consistency.

Can I use a different type of pan?

The recipe suggests using a 9×5″ loaf pan, but you can use a different size if needed. Adjust the baking time accordingly, as a different pan size may affect the cooking time.

How do I know when the lemon loaf is done baking?

The recipe suggests baking for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

This indicates that the loaf is cooked through. Keep an eye on it during the last few minutes to avoid overbaking.

Can I add other ingredients, such as nuts or poppy seeds, to the lemon loaf?

Absolutely! If you enjoy additional textures and flavors, you can incorporate chopped nuts, such as almonds or walnuts, or add poppy seeds to the batter.

Just ensure that the total volume of the batter remains consistent.