If you’re a fan of the lemon loaf from Starbucks, you’re in for a real treat. This homemade version keeps your spending to a minimum, saves you a trip to the drive-through, and requires very little effort to prepare. Plus, you get a whole loaf of lemon cake instead of a single packaged slice.
The best part? No store-bought lemon loaf could possibly compare. This one is wonderfully moist without feeling mushy, beautifully balanced between tart & sweet, and loaded with natural lemon flavor without tasting too overpowering. The loaf, syrup and glaze team up to form one truly heavenly loaf – it’s the easy make-ahead breakfast you need this summer!
°1 1/2 c(s) FLOUR
°1/2 t(s) SODIUM BICARBONATE
°1/2 tsp BAKING POWDER
°1/2 t(s) of SALT
°1 c(s) SUGAR
°2 tbsp(s) BUTTER.
°1 teaspoon(s) of VANILLA
°1 teaspoon(s) LEMON EXTRACT
°1/3 cup(s) LEMON JUICE
°1/2 cup(s) OIL (
°1 cup(s) POWDERED SUGAR; More 1 tbsp.
°2 tbsp WHOLE MILK; I used 2%.
°1/2 tsp LEMON EXTRACT
Mix flour, baking soda, baking powder also salt in bowl.
Use a mixer to combine the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient to dry ingredients & mix to smooth.
Adding oil and blend well.
Pour batter to a well-greased 9×5-inch loaf pan.
Baking at 350 degrees for 45 min
Prepare the lemon glaze by combining all the ingredients for the glaze in a small bowl with an electric mixer on low speed.
When the bread is cool, remove it from the pan and glaze the top with the frosting.
Let the icing set before slicing.