- 3 large eggs
- 1 cup sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
- 1/3 cup freshly squeezed lemon juice
- 1 1/2 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons whole milk
- 1/2 teaspoon lemon extract
- pinch of kosher salt
- lemon zest for garnish (optional)
- Preheat oven to 350 degrees F. Spray a 9"x 5" loaf pan with cooking spray and line with parchment paper. Allowing extra so the parchment hangs over the sides for easy removal. No need to spray the parchment. Just spray the inside of the loaf pan so the parchment will stay put. You'll want to have the oven preheated and the pan lined and ready to go before the batter is ready. You want to get the batter into the pan and then into the oven as soon as it is mixed.
- In the bowl of a stand mixer, combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 1/3 cup lemon juice. Mix until well combined.
- Add 1 1/2 cups cake flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt and mix until just combined. Add 1/2 cup vegetable oil and mix until combined.
- Immediately pour batter into prepared loaf pan and place in preheated oven.
- Bake for 45-55 minutes until toothpick or cake tester inserted 1/2 way from the edge comes out clean. The top will bounce back when lightly pressed.
- Allow the cake to cool in the pan and then remove from pan. Leave on parchment and prepare the glaze by mixing 1 cup powdered sugar with 2 tablespoons whole milk, 1/2 teaspoon of lemon extract, and a pinch of salt. Glaze the cake, garnish with lemon peels if you like.
Prep Time: 15 mins.
Cook time: 45 mins.
You may store leftover Lemon Loaf wrapped with plastic wrap tightly or in a airtight container at room temperature for 4-5 days. Do not refrigerate as that can dry out the cake.
For long term storage, freeze tightly wrapped loaf or individually wrapped slices. Use one layer of plastic wrap and a layer of aluminum foil. (6 months)
Whether you’ve tried the lemon loaf from Starbucks or not – you definitely need to try Starbucks copycat lemon loaf recipe. It’s perfect for breakfast, a mid morning snack, or even dessert. And the bright lemon flavor makes it taste like sunshine in delicious pound cake form.