Copycat Iced Lemon Loaf
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!
Ashley Durand
Ashley Durand
Recipe - Heinen's of Rocky River
Copycat Iced Lemon Loaf
Prep Time20 Minutes
Servings8
Cook Time50 Minutes
Ingredients
1 1/2 cups all-purpose flour (For the Lemon Loaf)
1 tsp. baking powder (For the Lemon Loaf)
1/4 tsp. baking soda (For the Lemon Loaf)
1/4 tsp. salt (For the Lemon Loaf)
1/4 cup Heinen's unsalted butter, melted and cooled to room temperature (For the Lemon Loaf)
1/4 cup grapeseed oil (For the Lemon Loaf)
1 cup granulated sugar (For the Lemon Loaf)
3 large eggs (For the Lemon Loaf)
2 tsp. vanilla extract (For the Lemon Loaf)
1 tsp. citrus extract (For the Lemon Loaf)
1 Tbsp. lemon zest (For the Lemon Loaf)
2 Tbsp. lemon juice (For the Lemon Loaf)
1/2 cup Greek yogurt (For the Lemon Loaf)
1 cup powdered sugar (For the Lemon Icing)
1 Tbsp. lemon juice (For the Lemon Icing)
1-2 Tbsp. milk (For the Lemon Icing)
Directions
- 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.
20 minutes
Prep Time
50 minutes
Cook Time
8
Servings
Directions
- 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.
