Iced Lemon Loaf Copycat

ICED LEMON LOAF COPYCAT

It’s a new year, and a new sweet recipe. Citrus is a huge deal this time of year, and using lemon is especially crucial in both savory and sweet recipes.

There’s lemon, lemon juice and lemon zest, oh my! I also made my lemon icing with Heinen’s powdered sugar to top the lemon loaf.

When I think of lemon, my first thought is a plethora of desserts. It’s such a unique flavor, and I quite frankly cannot get enough of it in any form; whether it be in cake, cookies, pastries or cocktails.

One of the main sweet treats that come to mind is the lemon loaf at Starbucks. This time of year it’s in high demand with the season of citrus, and I’m going to give you a super easy recipe to really wow your family and friends. But let’s be real here, mostly yourself!

The best part about this recipe is that it’s quick, super easy, and has tons of fresh lemon. The icing is of course optional, but where’s the fun if it’s not there? See recipe below!

Prep Time: 20 min | Cook Time: 50-55 min | Serving Size: 8-10 slices, 1 loaf

ICED LEMON LOAF COPYCAT RECIPE

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup melted unsalted butter, room temperature

• 1/4 cup grapeseed oil

• 1 cup granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon citrus extract + 1 tablespoon of lemon zest

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1/2 cup greek yogurt

  Lemon Icing

• 1 cup powdered sugar, add more until desired consistency is reached

• 1 tablespoon lemon juice

• 1-2 tablespoons milk, adjust for consistency

Instructions

Preheat the oven to 350F degrees. Grease and flour an 9x5-inch loaf pan. I also line it with parchment paper so you can easily lift the loaf from the pan.

In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside. 

In a large mixing bowl, with an electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes for fluffier bread.

Add the melted butter and the oil. Mix to incorporate.

Add the vanilla, citrus extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

Add in the yogurt and mix well. 

Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix.

Pour the mixture into the prepared loaf pan.

Place the pan in oven and bake for 50 minutes or until an inserted toothpick comes out clean. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together.

Lemon Icing

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

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

For presentation value, I like to shave off more lemon zest on top, and cut up slices of lemons with rind.