Pucker Up, Cause This Copycat Recipe For Starbucks's Iced Lemon Loaf Is So, So Tasty

Copycat Starbucks Lemon Loaf Recipe

Lil' Luna by Kristyn

For Lemon Loaf:
1 1/2 cups flour
3.4 ounces instant lemon pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 teaspoon lemon extract
1/3 cup fresh lemon juice
1/2 cup oil
3/4 cup plain Greek yogurt
1 lemon zest

For Frosting:
3 tablespoons butter, soft but not melted
1 1/2 cup powdered sugar
3 tablespoons lemon juice
1 teaspoon lemon extract

Preheat oven to 350 degrees. Line a 5x9 inch loaf pan with parchment paper (use non-stick baking spray to help the paper stick). Set aside.
In a medium size mixing bowl, combine all dry loaf ingredients except sugar. In a separate bowl or hand mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combine. Slowly add dry mixture to the wet. Add lemon zest and mix until combined.
Pour lemon batter into loaf pan and bake for about 55 minutes, or until center is fully set. Insert a toothpick to see if the center of your loaf is fully baked (should come out crumb/wet free). If you notice the top of your loaf is starting to brown, tent the pan with foil.
Let the loaf cool for about five to 10 minutes before taking out of the pan. Let lemon loaf cool completely on a cooling rack, about one hour.
In a hand mixer, combine butter, lemon juice, and lemon extract for frosting. Once mixed, slowly add powdered sugar and beat until smooth and creamy. Evenly spread the frosting over the top of your lemon loaf. Cover, and place lemon loaf in the fridge for about 30 to 60 minutes, or until frosting is completely set. Store leftovers for up to four days in an airtight container.