Description

This homemade lemon loaf recipe is the perfect way to recreate the beloved Starbucks treat in your own kitchen — and it’s even better! With a fluffy, moist texture and a bright, zesty lemon flavor, this loaf is sure to become a family favorite. The homemade glaze adds the perfect finishing touch, bringing a sweet, tangy shine to every bite. Whether you enjoy it as a morning snack, a dessert, or a gift for loved ones, this lemon loaf offers a delicious and customizable treat that will impress everyone who tastes it.

Ingredients

For the bread:

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 tbsp lemon zest (about 2 lemons)
¼ cup fresh lemon juice
½ cup sour cream or Greek yogurt
¼ cup milk

For the glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon zest, and fresh lemon juice.
Alternate adding the dry ingredients and the sour cream (or Greek yogurt) and milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is cooling, prepare the glaze by mixing the powdered sugar, lemon juice, and milk until smooth.
Once the bread has cooled slightly, drizzle the glaze over the top. Allow the glaze to set before slicing.
Serve and enjoy your homemade lemon bread!

Notes

Storage: Store leftover lemon loaf in an airtight container for up to 3 days. Refrigeration can extend its shelf life to a week, but for longer storage, freeze the loaf for up to 3 months.
Substitutions: If you don’t have sour cream or Greek yogurt, buttermilk or regular yogurt works well. For a non-dairy alternative, use coconut yogurt or plant-based milk with a splash of apple cider vinegar.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and adjust the liquids if needed. Be sure your flour blend contains xanthan gum or guar gum for the best results.
Customization: Experiment with different flavors such as poppy seeds, raspberries, or even coconut flakes to give the loaf a personal touch. You can also add herbs like lavender or rosemary for a more sophisticated flavor profile.

Freezing: Slice and freeze the loaf for later use. Thaw individual slices at room temperature or microwave them for a warm treat.