Lemon Loaf


A perfect light and lemony lemon loaf recipe! I had pinned this recipe off Pinterest and finally got a chance to make it. It was tagged as a Starbucks Lemon Loaf copycat recipe. Now, I have never actually had lemon loaf at Starbucks, but when looking at the ingredients I thought I would give it a try. I tweaked the recipe slightly including the addition of lemon zest (why use a whole lemon for the juice if you can’t use the zest!). The results were delicious, and I was really, really happy with the results. The loaf is light  (not really dense like a pound cake) and lemony but not overpowering (the hubby would have told me – he is not a fan of too lemony, and he loved it!). If you love a nice tea or coffee cake, this is perfect!



For the loaf:

  • 1  1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher (coarse) salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2 tbsp unsalted butter softened or margarine
  • 1 tsp pure vanilla extract
  • 1 tsp lemon extract
  • 1/3 cup lemon juice (was equal to the juice of one large lemon)
  • 1 tsp lemon zest (zest the entire lemon – use 1 tsp of zest for the loaf and 1 tsp for the glaze)
  • 1/2 cup canola oil

For the glaze:

  • 1 cup icing sugar
  • 5 tsp milk (I used 1%)
  • 1/2 tsp lemon extract
  • 1 tsp lemon zest


  1. Pre-heat oven to 350 degrees and grease a 9 x 5 loaf pan (you may also choose to line with parchment paper to ensure absolutely no sticking).
  2. Combine flour, baking soda, baking powder and salt in a large bowl, combine with a whisk and set aside.
  3. In an electric mixer, blend together eggs, sugar, butter, vanilla, lemon extract and lemon juice and zest.
  4. Add the dry ingredients and blend until smooth.
  5. Add the canola oil and mix well.
  6. Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
  7. Once baked remove from the oven and let cool. Once loaf is cool enough to touch remove from pan and let it finish cooling on a baking rack .
  8. Once fully cool you can prepare the glaze and top – I placed my loaf on a cake plate and just poured it on (some glaze ended up on the plate but I like to scrape it off! – no waste, it’s too yummy!)
  9. In a small bowl whisk together the icing sugar, milk, zest and extract until completely smooth. Drizzle over the top of the loaf and let drip over the sides. Let the icing set before slicing (I recommend a large serrated knife) and serving.

Recipe adapted from www.familycampingchat.com

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