Starbucks Copycat Lemon Loaf Recipe

Introduction

Calling all lemon lovers! This Starbucks copycat lemon loaf is a moist and fluffy treat bursting with fresh lemon flavor. Topped with a sweet lemon glaze, it’s a perfect homemade cake to brighten your day.

Ingredients

• 1 cup plus 2 tablespoons (224 g) granulated sugar
• 3 tablespoons lemon zest (from 2 to 3 large lemons)
• 1/4 cup (57 g) unsalted butter, room temperature
• 1/4 cup vegetable oil (canola or any neutral oil)
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon lemon extract
• 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup full fat Greek yogurt (or sour cream), room temperature
• 1/3 cup whole milk, room temperature
• Lemon Simple Syrup:
• 1/4 cup water
• 1/4 cup (50 g) granulated sugar
• Juice of 1/2 lemon
• Glaze:
• 1 cup (120 g) powdered sugar, sifted
• 2 tablespoons whole milk
• 2 tablespoons fresh lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches hanging over the sides for easy removal. Set aside.
2. Step 2: In a stand mixer bowl fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release the oils and boost flavor.
3. Step 3: Add the butter and vegetable oil to the bowl. Mix on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Scrape the bowl again.
5. Step 5: Mix in the lemon juice, vanilla extract, and lemon extract until fully combined.
6. Step 6: In a separate bowl, whisk together the flour, baking powder, and salt.
7. Step 7: Add the dry ingredients to the wet mixture in three parts, alternating with the Greek yogurt and milk. Begin and end with the dry ingredients. Scrape the bowl once more to ensure even mixing.
8. Step 8: Transfer the batter to the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. If the top browns too quickly, loosely cover with foil.
9. Step 9: Remove from oven and let cool for 5 minutes. While cooling, prepare the lemon simple syrup.
10. Step 10: For the syrup, bring water and sugar to a boil in a small saucepan for about one minute. Remove from heat and stir in the lemon juice.
11. Step 11: Use a pastry brush to coat the warm cake top generously with the lemon simple syrup, brushing several times until well soaked.
12. Step 12: To make the glaze, whisk together powdered sugar, lemon juice, and milk until smooth and shiny. Adjust thickness by adding more liquid or powdered sugar as needed. Drizzle glaze over the loaf.
13. Step 13: Allow the glaze to set for 10 to 15 minutes before slicing and serving.

Tips & Variations

• Massage the lemon zest into the sugar well for maximum citrus flavor in the cake.
• Substitute sour cream for Greek yogurt if preferred for a richer texture.
• If lemon extract is unavailable, increase fresh lemon juice slightly for extra tang.
• Cover the loaf with foil if it browns too quickly to prevent burning.
• Freeze the baked and cooled loaf wrapped tightly to enjoy later.

Storage

Store the lemon loaf tightly covered at room temperature for up to 4 days. To reheat, warm slices gently in the microwave for a few seconds. This cake also freezes well—wrap it well in plastic wrap and foil, and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Just be mindful it may alter the bright, fresh taste slightly.

How do I know when the lemon loaf is fully baked?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs clinging to it. If it comes out wet with batter, continue baking and check again in a few minutes.

Starbucks Copycat Lemon Loaf Recipe

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★★★★★

4.6 from 65 reviews

This Starbucks Copycat Lemon Loaf recipe is a moist, fluffy lemon cake made from scratch with simple ingredients like fresh lemon zest, lemon juice, and a lemony glaze. Perfect for lemon lovers, this loaf features a tender crumb infused with lemon flavor, finished with a sweet lemon simple syrup and a luscious lemon glaze for that authentic Starbucks taste.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 65 minutes
• Yield: 8 to 10 slices 1x
• Category: Breads & Muffins
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Lemon Loaf

• 1 cup plus 2 tablespoons (224 g) granulated sugar
• 3 tablespoons lemon zest (from 2 to 3 large lemons)
• 1/4 cup (57 g) unsalted butter, room temperature
• 1/4 cup vegetable oil (canola or any neutral oil)
• 3 large eggs, room temperature
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 to 1 teaspoon lemon extract
• 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup full fat Greek yogurt (or sour cream), room temperature
• 1/3 cup whole milk, room temperature

Lemon Simple Syrup

• 1/4 cup water
• 1/4 cup (50 g) granulated sugar
• Juice of 1/2 lemon

Glaze

• 1 cup (120 g) powdered sugar, sifted
• 2 tablespoons whole milk
• 2 tablespoons fresh lemon juice

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches of overhang on the sides for easy removal once baked.
2. Infuse sugar with lemon zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage together by hand for about 30 seconds to release the lemon oils into the sugar for enhanced flavor.
3. Cream fats and sugar: Add room temperature unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
4. Add eggs: Incorporate the eggs one at a time, mixing well after each addition. Again, scrape down the bowl’s sides to combine everything properly.
5. Add flavorings: Mix in the fresh lemon juice, vanilla extract, and lemon extract to the batter until well combined.
6. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
7. Alternate adding dry and wet ingredients: Add the dry ingredients to the butter and sugar mixture in three additions, alternating with the Greek yogurt and milk. Begin and end with the dry ingredients. Scrape down the sides of the bowl once more to ensure a uniform batter.
8. Bake the loaf: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely cover with aluminum foil during the last 10-15 minutes.
9. Make lemon simple syrup: While the cake is baking, combine water and granulated sugar in a small saucepan. Bring to a boil for about one minute, then remove from heat and stir in juice of half a lemon.
10. Brush syrup on cake: As soon as the cake comes out of the oven, brush the lemon simple syrup generously over the top several times to soak in the flavor and keep the cake moist. Let the cake cool about 5 minutes.
11. Prepare lemon glaze: In a medium bowl, whisk together powdered sugar, whole milk, and fresh lemon juice until smooth and shiny. Adjust consistency by adding more liquid if too thick or more powdered sugar if too thin.
12. Glaze the cake: Drizzle the lemon glaze evenly over the cooled loaf. Allow the glaze to set for 10 to 15 minutes before slicing and serving.

Notes

• Store the cake tightly covered at room temperature for up to 4 days to maintain freshness.
• The lemon loaf can be frozen for longer storage; wrap well and thaw before serving.
• Make sure all wet ingredients are at room temperature for best texture.
• If you prefer a stronger lemon flavor, increase lemon zest or lemon extract slightly.
• Use parchment paper for easy removal and clean edges.

Keywords: Starbucks copycat lemon loaf, lemon cake, lemon bread, homemade lemon loaf, lemon glaze cake, moist lemon loaf, lemon dessert, lemon sweet bread