Copycat Iced Lemon Loaf
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Take a slice out of citrus season with this Iced Lemon Loaf that has the same vibrant taste and fluffy texture as a beloved coffeehouse treat!
When I’m in the mood for something sweet and light, I often find myself visiting a nearby coffeehouse for a slice of their lemony bread. If I had to guess, you probably know the one I’m talking about and have maybe even indulged in it yourself.
Well, I am here to tell you that this fan-favorite citrus treat can be recreated at home, and the prep requires less time than it would take you to make a trip to the coffeehouse.
Created form a handful of pantry staple ingredients and fresh, in-season lemons from Heinen’s Produce Department, drizzle this copycat loaf with a simple lemony icing and bring it to all of your springtime festivities!
Citrus season has never been sweeter!
Copycat Iced Lemon Loaf
Servings: 1 Loaf, 8-10 Slices
Ingredients
For the Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup Heinen's unsalted butter, melted and cooled to room temperature
- 1/4 cup grapeseed oil
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 tsp. citrus extract
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1/2 cup Greek yogurt
For the Lemon Icing
- 1 cup powdered sugar
- 1 Tbsp. lemon juice
- 1-2 Tbsp. milk
Instructions
- Preheat the oven to 350°F. Grease and flour an 9×5-inch loaf pan, then line it with parchment paper to allow for easy transfer of the loaf once baked.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, using an electric mixer on medium speed, mix the granulated sugar and eggs for 2 minutes to incorporate air into the batter.
- Add the melted butter and the grapeseed oil. Mix to incorporate.
- Add the vanilla, citrus extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.
- Add the yogurt and mix well.
- Add 1/3 of the dry mixture to the wet and mix until almost incorporated, then add another 1/3 of the dry mixture. Continue until all of the flour is incorporated into the wet mixture. Don’t over mix.
- Pour the mixture into the prepared loaf pan.
- Place the pan in oven and bake for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
- Remove the loaf from the oven and cool completely in the pan.
- Once cooled, prepare the glaze by mixing all ingredients together. Add more powdered sugar or cream as needed to achieve your desired consistency.
- Remove the cooled loaf from the loaf pan and drizzle the icing over top.
- For presentation value, I like to add lemon slices and more lemon zest on top.
