Lemon Loaf Recipe
fromtherecipemaster.comtherecipemaster.com/lemon-loaf-recipe
Skip the drive-thru and master the science of the perfect citrus crumb. This bakery-standard <strong>Iced Lemon Loaf Cake</strong> uses a 'Fat Trifecta' of butter, oil, and sour cream to achieve a velvety, <strong>moist crumb</strong> that stays fresh for days. By infusing granulated sugar with natural <strong>lemon zest oils</strong> and a hint of professional-grade <strong>lemon extract</strong>, we’ve engineered a bold, bright flavor profile that consistently outperforms the <strong>Starbucks Copycat</strong> original.
Ingredients
Instructions
Prep the Oven: Preheat to 350°F. Grease a 9x5 inch loaf pan and line with parchment paper for easy removal.
The Zest Rub: In a large bowl, combine sugar and lemon zest. Rub together with your fingers for 2-3 minutes until the sugar looks like wet sand.
The Emulsion: Whisk in the melted butter and oil. Add eggs one at a time, whisking vigorously after each. Use a technique similar to aerating eggs and sugar to ensure a slight lift without needing a mixer.
The Aromatics: Stir in the lemon extract, vanilla, lemon juice, and sour cream until smooth.
Fold the Dry: Sift the flour, baking powder, baking soda, and salt. Gently fold into the wet ingredients. Do not overmix; stop as soon as no flour streaks remain.
Bake: Pour into the pan. Bake for 50-60 minutes. Perform the toothpick test, it should come out clean or with just a few moist crumbs.
Glaze: Whisk glaze ingredients until thick and pourable. Apply once the loaf is completely cool.
Nutrition
- Calories
- 385 cal
- Carbohydrate Content
- 52 g
- Fat Content
- 18 g
- Protein Content
- 4 g
