Better Than Starbucks' Lemon Loaf Recipe Made With Yuzu & Miso
Kat Lieu’s Chinese peanut butter cookie
Hi friends and fam, get ready to treat your taste buds to an explosion of bright and tangy flavors with this scrumptious Starbucks-inspired lemon loaf recipe. EXCEPT, it’s a yuzu miso loaf, bruh. This recipe is not only quick and easy to follow and whip up, but also guarantees a moist and buttery texture that's sure to please everyone's palate. The real star of the show is the citrusy punch that comes from yuzu extract (or use fresh lemon juice), perfectly complemented by a delectable glaze that adds a touch of sweetness to the mix. Of course, there’s miso in this dessert, what do you expect, it’s a Kat Lieu creation!
With this “copycat” recipe, you'll be able to savor every bite of your favorite coffee shop treat from the comfort of your own kitchen. So, what are you waiting for? Let's get baking this “lemon loaf” with a fun Asian spin! You’ll be making copycat recipes of this recipe, I guarantee it!
xoxoxo,
Kat
How To Store
The main goals are to keep the loaf moist, prevent the glaze from absorbing moisture from the air (which makes it sticky), and preserve the bright citrus flavor.
Short-Term Storage (Up to 3 Days)
Cool Completely: Let the loaf cool completely in the pan on a wire rack. If you glaze it while warm, the glaze will melt and soak in which isn’t a bad thing so that could be up to your preference!
Glaze: Once completely cool, add your yuzu glaze.
Let Glaze Set: Allow the glaze to set for at least 1-2 hours at room temperature until it's no longer tacky to a gentle touch.
Airtight Container: Place the glazed loaf in a long, airtight container. Do not wrap it in plastic wrap, as it will stick to and ruin the glaze.
Store at Room Temperature: Keep the container in a cool, dry place away from sunlight. The fridge will dry it out and dull the flavors.
Longer-Term Storage (2-3 Months)
You can freeze this loaf very successfully, but freeze it BEFORE glazing. The glaze does not freeze well.
Cool Completely: Bake and cool the unglazed loaf completely.
Wrap Tightly: Wrap the entire loaf tightly in two layers of plastic wrap. Freeze for up to 3 months.
To Thaw & Serve:
Thaw the wrapped loaf overnight in the refrigerator.
Bring it to room temperature on the counter for a few hours.
Prepare your yuzu-miso glaze fresh and drizzle it over the thawed loaf just before serving.
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Please do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.
