This lemon loaf recipe is the perfect balance of sweet, zesty, and tangy! Inspired by Starbucks, our version tastes like the real thing but has no eggs or dairy.
Preheat the oven to 200C/400F. Line a loaf pan with parchment paper and set aside.
In a mixing bowl, add your self-rising flour, baking powder and superfine sugar/caster sugar, and mix well. Add your lemon zest, water, oil and lemon juice, and mix well, until a smooth batter remains.
Transfer the batter into the lined loaf pan and bake for 40-45 minutes, or until a skewer comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, glaze the loaf and slice.
To make the glaze, combine your powdered sugar with either 1-2 tablespoons of lemon juice, milk or water, until desired texture remains.
Notes
TO STORE- Store lemon loaf at room temperature in a sealed container for up to 5 days. You can also refrigerate it, which will keep fresh for up to 10 days. TO FREEZE- Place the loaf in a freezer-friendly container and store it in the freezer for up to 6 months. You can also freeze individual slices and keep them in ziplock bags.