Simple & Elegant Iced Meyer Lemon Loaf (A Starbucks Copycat)

 

This is a moist & flavorful bread
that is very simple to make!

Ingredients:

parchment paper

butter (for greasing)

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 tablespoon lemon zest

1/2 teaspoon sea salt**

1/2 cup (1 stick) unsalted butter** (at room temperature)

1 cup sugar

2 eggs (at room temperature)

1 teaspoon pure vanilla extract

2 tablespoons Meyer lemon juice

1/2 cup buttermilk

1/4 cup Meyer lemon juice

3 tablespoons powdered sugar

3 tablespoons butter (at room temperature)

1 1/2 cups powdered sugar

1 1/2 - 2 tablespoons Meyer lemon juice

Method:

Preheat oven to 350*. Butter a 5 x 9 inch loaf pan and line the bottom with parchment paper. Set aside.

Combine the flour, baking powder, zest and salt in a medium bowl and set aside.

In a large bowl, use an electric mixer, at medium-high speed, to cream the 1/2 cup of butter and sugar together. Beat until fluffy, for about 5 minutes. 

Beat in the eggs, at medium-high speed, one at a time. Beat in the 1 teaspoon vanilla extract and 2 tablespoons of lemon juice. 

Add 1/3 of the flour mixture to the creamed ingredients. Mix until almost combined. Add 1/4 cup of the buttermilk and mix until combined. Mix in another 1/3 of the flour and then the remaining 1/4 cup of buttermilk. Add the rest of the flour and stir just until fully combined. (Be careful not to overmix.) Gently spread the batter evenly in the prepared loaf pan. Bake for 45 minutes, or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean.

Cool for 15 minutes in the pan. Stir together the 1/4 cup lemon juice and 3 tablespoons of powdered sugar. Carefully remove the loaf from the pan. Invert and remove the parchment paper. Place on a cooling rack and while the loaf is still warm, brush the lemon mixture over the top. Allow the loaf to cool completely. 

Sift the 1 1/2 cups of powdered sugar into a bowl. Beat in the butter and 1 tablespoon of the lemon juice. Add remaining tablespoons of juice, as needed, to make a thick icing that is not runny. Spread the icing over the cake and allow to dry/set, in the refrigerator, before serving. Makes 1 loaf. (8 slices)

**If salted butter is used, omit the sea salt.

Note: The Iced Lemon Loaf, sold at Starbucks, is one of my husband's favorite treats. (The buttermilk makes the bread it extra moist and the flavor is even better the second day.) He is very happy that I can make it at home❣️