1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavorings:
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Mix in the Greek yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix. If using poppy seeds, fold them in at this stage.
6. Bake the Lemon Loaf:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
7. Cool and Glaze:
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf is cooling, prepare the lemon glaze by whisking together the powdered sugar, 2 tablespoons of lemon juice, and lemon zest. Add more lemon juice if needed to achieve a pourable consistency.
8. Glaze the Lemon Loaf:
- Once the loaf is completely cooled, drizzle the lemon glaze over the top, letting it cascade down the sides.
9. Slice and Serve:
- Allow the glaze to set for a few minutes before slicing. Enjoy your homemade lemon loaf with a cup of tea or coffee!
Tips and Variations:
- Lemon Zest: For the best flavor, use fresh lemon zest. Avoid the white pith, as it can be bitter.
- Glaze Thickness: Adjust the consistency of the glaze by adding more lemon juice or powdered sugar as needed.
- Add-ins: For added flavor, consider mixing in fresh blueberries or raspberries. If you do, gently fold them into the batter to avoid breaking them up too much.
- Storage: Store the lemon loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This Copycat Starbucks Lemon Loaf captures the tangy, sweet flavor that makes the original so beloved, while offering the satisfaction of a homemade treat. Perfect for a brunch gathering, an afternoon snack, or a sweet pick-me-up!