Description
This Starbucks Copycat Lemon Loaf is a soft, moist, and tangy treat that’s perfect for lemon lovers. With a delicious lemony flavor in both the loaf and glaze, this homemade version rivals the classic Starbucks lemon loaf, offering a perfect balance of sweetness and tartness.
Ingredients
Scale
For the Lemon Loaf:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream or Greek yogurt
- ½ cup vegetable oil
- 2 tbsp unsalted butter, melted
- 2 tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp lemon extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until smooth and well-combined.
- Add the sour cream (or Greek yogurt), vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and lemon extract to the egg mixture. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 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 comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the loaf cools, prepare the glaze by whisking the powdered sugar and lemon juice together until smooth. Add more lemon juice if needed to achieve a pourable consistency.
- Once the loaf has cooled, drizzle the glaze over the top of the loaf. If desired, garnish with additional lemon zest.
- Slice, serve, and enjoy!
Notes
- You can 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.
- For a tangier glaze, add a little more lemon juice to the powdered sugar mixture.
- The loaf can also be frozen for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American