This Lemon Loaf is a spin off of the popular Starbucks Lemon Loaf. While theirs is more of a pound cake-ish texture, mine is a bit more cakey, fluffy, and moist. I’m a firm believer than anything baked from scratch is automatically 10 x’s better. Factor in, baked from scratch, and having the freedom to alter the proportions of flavor – this recipe is a 10/10.
What I mean by having the freedom to alter the proportions of flavor is that if you wanted to tone down the lemon flavor a bit, you can take out the leon juice in the glaze. Or you can, fresh blueberries coated in flour to the batter and make this a lemon blueberry loaf! Homemade is better for a number of reasons, this being one of them 🙂
Gathering Your Ingredients
I played around with this recipe a couple times to get the flavors just right. I wanted to avoid using lemon extract – and instead use all fresh lemon juice & zest. Everything in this recipe is very simple and basic. And of course, it’s best to have the perishable ingredients brought to room temperature before baking. This will help everything combine together better.
Getting the glaze to the perfect consistency is key to getting the right transparency icing and drip on the cake. If the glaze had too much lemon juice or milk added to it, it will be too thin and almost just seep into the cake. If it’s too thick, it will be too hard to spread evenly and might even pick up little pieces of the cake and add annoying little lumps of cake in what we wanted to be a smooth finish.
I hope you enjoy this bright and refreshing Lemon Loaf Cake! As always I ADORE seeing you tag me on social media showing me your recreations. So please tag me @thesqueakymixer to make my day!Yum