Starbucks Copycat Lemon Loaf
Ingredients:
For the Loaf:
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tbsp lemon zest
1/2 cup room temperature butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 tbsp lemon juice
1/2 cup buttermilk
For the lemon syrup (makes the loaf soooo moist!)
1/4 cup lemon juice
4 tbsp powdered sugar
For the icing:
1 1/2 cup powdered sugar
1 tsp lemon juice
2 tbsp milk
Directions:
Preheat oven to 350 degrees F. Prepare a 9 x 5 loaf pan with butter + flour or parchment paper.
In a medium bowl, combine flour, baking powder and lemon zest. Set aside.
In the bowl of a stand mixer (or large bowl if using electric hand mixer), use your paddle attachment to cream butter and sugar together until light and fluffy, about 4-5 minutes. Once completed, add your whisk attachment and add your 2 eggs, vanilla, and lemon juice. Beat on medium speed until combined.
Scrape down the sides of your bowl and set your mixing speed to low. Begin by adding 1/3 of your flour mixture into the bowl, followed by 1/3 of your buttermilk mixture. Continue this step until your flour mix and buttermilk has been well combined. Be careful not to over-mix.
Add your batter to your prepared loaf pan and bake until a toothpick comes out clean from the center, about 35-45 minutes. Check on it half way through, and cover with foil if becoming brown and still needs more time to bake.
Once done allow to cool for about 15 minutes in the pan before transferring to a baking rack. Mix your lemon juice and powdered together for your syrup and brush it on your loaf while it is still warm.
Once the cake has cooled, mix your ingredients together for your icing and glaze it over the loaf. Your icing should not be runny, so feel free to adjust by adding more powdered sugar if needed. Allow icing to harden before slicing and serving.