Stop Buying Starbucks Lemon Loaf (Make This Instead)

By Sugar Spun Run · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with a parchment sling.
2. Beat the sugar, butter and lemon zest on medium-high for 3 to 4 minutes until light and fluffy. Mix in the oil.
3. Whisk the sour cream, egg yolks, lemon juice and vanilla, then mix into the butter mixture on low speed until fully combined.
4. Whisk the cake flour, baking powder and salt together, then gently fold into the wet ingredients until combined.
5. Beat the egg whites in a clean, dry, grease-free bowl until they form stiff peaks.
6. Gently fold the egg whites into the batter until just combined and smooth, then pour into the pan.
7. Bake on the center rack for 74 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
8. Cool in the pan for 15 minutes, loosen the edges with a knife, then move the loaf to a rack.
9. For the glaze, whisk the powdered sugar, 1 tablespoon lemon juice, melted butter and vanilla, adding more lemon juice as needed until smooth. Spread or pour over the warm loaf.
10. Let the glaze set for at least 30 minutes before slicing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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