Starbucks Copycat Lemon Loaf
This homemade lemon loaf perfectly replicates the famous Starbucks version with its moist, tender crumb and sweet lemon glaze. Made with fresh lemon juice and zest, sour cream, and a touch of lemon extract, this easy recipe delivers bakery-quality results at home.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Wire cooling rack
Ingredients
For the Lemon Loaf
- 1.5 cups all-purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 0.5 cup sour cream or Greek yogurt
- 0.5 cup vegetable oil
- 2 tbsp unsalted butter melted
- 2 tbsp lemon zest from about 2 lemons
- 0.25 cup fresh lemon juice
- 1 tsp vanilla extract
- 0.5 tsp lemon extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 0.5 tsp lemon zest optional, for garnish
Instructions
- Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat eggs and sugar until pale and slightly thickened, about 2 minutes. Stir in sour cream, vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and lemon extract until smooth.
- Combine Mixtures: Gently fold dry ingredients into wet ingredients using a spatula until just combined. Do not overmix; a few flour streaks are okay.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool: Let loaf cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.
- Make Glaze: Whisk together powdered sugar and 2-3 tablespoons lemon juice until smooth and thick but pourable.
- Finish: Once loaf is completely cool, drizzle glaze over the top. Garnish with lemon zest if desired. Let glaze set for 15 minutes before slicing.
Notes
- Use fresh lemon juice and zest for the best flavor
- Allow ingredients to come to room temperature before mixing
- Do not glaze a warm loaf or the icing will melt
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week