This Copycat Starbucks Iced Lemon Loaf recipe brings the bright, zesty flavors of lemon into your kitchen. It’s moist, tangy, and topped with a creamy frosting, making it a delightful treat for any occasion. Plus, it’s simple to whip up and perfect for sharing with family and friends!
Table of Contents
Copycat Starbucks Iced Lemon Loaf Recipe
Ingredients for Lemon Loaf
- 1 1/2 cups flour
- 3.4 ounces instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1/3 cup fresh lemon juice
- 1/2 cup oil
- 3/4 cup plain Greek yogurt
- Zest of 1 lemon
Ingredients for Frosting
- 3 tablespoons butter, soft but not melted
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
Instructions for Making the Lemon Loaf
- Preheat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper and apply non-stick baking spray.
- In a medium bowl, mix all the dry ingredients for the loaf except for the sugar.
- In another bowl or using a hand mixer, blend together the eggs, sugar, butter, vanilla extract, lemon extract, lemon juice, oil, and yogurt until well combined.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Stir in the lemon zest for an extra burst of flavor.
- Pour the batter into the prepared loaf pan and bake for approximately 55 minutes, or until the center is set. Use a toothpick to check for doneness; it should come out clean. If the top begins to brown, cover the pan with foil.
- Allow the loaf to cool in the pan for 5-10 minutes before transferring it to a cooling rack. Let it cool completely for about 1 hour.
- For the frosting, mix the butter, lemon juice, and lemon extract in a bowl. Gradually add the powdered sugar and beat until smooth.
- Spread the frosting evenly over the cooled loaf. Cover and refrigerate for 30 to 60 minutes, or until the frosting is set.
Tips for Perfecting Your Iced Lemon Loaf
To achieve the perfect iced lemon loaf, ensure your loaf is completely cooled before frosting. This will help the frosting set beautifully. Additionally, check your oven’s accuracy, as baking times can vary. If you love lemon, consider pairing this loaf with a fresh Lemon Asparagus or Lemon Garlic Asparagus dish for a delightful meal. And don’t forget to try the Lemon Crinkle Cookies for another lemony treat!
FAQs
What ingredients do I need for lemon pound cake with glaze?
To make lemon pound cake with glaze, you’ll need flour, instant lemon pudding mix, baking powder, baking soda, salt, eggs, sugar, butter, vanilla extract, lemon extract, fresh lemon juice, oil, Greek yogurt, and lemon zest. For the glaze, you’ll need butter, powdered sugar, lemon juice, and lemon extract.
How do I make lemon pound cake with glaze step by step?
To make lemon pound cake, combine dry ingredients in one bowl and wet ingredients in another. Mix them together, pour into a prepared loaf pan, and bake until set. For the glaze, mix butter with lemon juice and extract, then add powdered sugar until smooth. Frost the cooled cake.
Can I make lemon pound cake with glaze ahead of time?
Yes, you can make lemon pound cake with glaze ahead of time. Bake the loaf, let it cool completely, and then frost it. Store it in an airtight container in the refrigerator for up to four days.
How should I store leftover lemon pound cake with glaze?
Store leftover lemon pound cake with glaze in an airtight container at room temperature for up to two days or in the refrigerator for up to four days. For longer storage, you can freeze it without glaze for up to three months.
