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Copycat Iced Lemon Loaf

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!

Copycat Iced Lemon Loaf

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.

Copycat Iced Lemon Loaf

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

Copycat Iced Lemon Loaf

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

  1. 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.
  2. In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. Add the melted butter and the grapeseed oil. Mix to incorporate.
  5. Add the vanilla, citrus extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.
  6. Add the yogurt and mix well.
  7. 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.
  8. Pour the mixture into the prepared loaf pan.
  9. 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.
  10. Remove the loaf from the oven and cool completely in the pan.
  11. Once cooled, prepare the glaze by mixing all ingredients together. Add more powdered sugar or cream as needed to achieve your desired consistency.
  12. Remove the cooled loaf from the loaf pan and drizzle the icing over top.
  13. For presentation value, I like to add lemon slices and more lemon zest on top.

Copycat Iced Lemon Loaf

Ashley Durand

By Ashley Durand

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