Starbucks Copycat Lemon Loaf

This Starbucks-inspired lemon loaf brings bakery-level brightness to your kitchen. Moist and rich but never heavy each bite bursts with sweet lemony flavor and a tender crumb. Even if you have never baked a cake before this loaf is simple to master and quickly makes a weekday breakfast or afternoon treat feel extra special.

When I first made this for my family we could not believe how close it came to the real Starbucks loaf my husband even asked if I snuck out for a bakery run that morning

Ingredients

• All purpose flour: gives structure choose a fresh bag with no stale smell
• Baking powder and baking soda: provide lift and lightness
• Salt: balances flavor look for fine sea salt for easiest mixing
• Eggs: create a rich tender crumb use large eggs at room temperature
• Granulated sugar: sweetens and helps with browning fine white sugar works best here
• Sour cream or Greek yogurt: gives tang and moist texture the fresher the better
• Vegetable oil: keeps the loaf incredibly soft and moist use a neutral oil
• Unsalted butter: adds a subtle richness and flavor choose butter that smells sweet and fresh
• Lemon zest: infuses zestiness always zest the lemons before you juice them
• Fresh lemon juice: ensures bright flavor roll the lemon first to get more juice
• Vanilla extract: rounds out the flavor look for pure extract not imitation
• Lemon extract: amps up the citrus note just a small amount makes a big difference
• Powdered sugar: thickens the glaze sift it if it looks clumpy
• Extra lemon juice in the glaze: helps the tanginess shine
• Lemon zest on top: gives a pop of color and aroma

Step-by-Step Instructions

Prepare for Baking:

Grease and line a nine by five inch loaf pan with parchment paper press the paper against the sides so it stays in place and preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius

Mix the Dry Ingredients:

In a medium bowl whisk the flour baking powder baking soda and salt together until evenly blended this ensures no pockets of baking powder in your loaf

Prepare the Wet Ingredients:

In a large bowl vigorously whisk together the eggs sugar sour cream oil and melted butter whisk until the mixture looks smooth pale and slightly thick then stir in the lemon zest lemon juice vanilla extract and lemon extract making sure the zest is fully dispersed

Combine the Mixtures:

Gradually add the dry ingredients into the wet mixture using a large spoon gently fold until just no streaks of flour remain if you overmix the loaf can turn tough so stop once combined

Bake the Loaf:

Scrape the batter into your prepared pan smoothing the top gently with a spatula bake for forty five to fifty minutes check for doneness by inserting a toothpick into the center which should come out mostly clean with a few moist crumbs let the baked loaf cool in the pan for ten minutes then lift it out using the parchment and let it cool completely on a wire rack

Make the Lemon Glaze:

In a small bowl whisk together the powdered sugar and two tablespoons of fresh lemon juice until totally smooth add a third tablespoon if you want a thinner glaze adjust until it is pourable but not runny

Glaze and Serve:

Once the loaf is fully cool drizzle the glaze over the top letting it drip down the sides if you like sprinkle lemon zest over the glaze for extra brightness then slice and enjoy with coffee or tea

Pin it

Lemon zest is my secret ingredient here and I am obsessed with how it perfumes the whole loaf every time I peel a lemon for this recipe the kitchen smells like pure sunshine. Once my daughter and I spent the afternoon zesting together and she still asks for this loaf whenever we spot lemons at the store.

Storage Tips

Once completely cool store the lemon loaf tightly wrapped at room temperature for up to three days. For even longer freshness slip slices into an airtight container and refrigerate for up to one week. The loaf also freezes beautifully wrap slices or the whole loaf in plastic and freeze for up to two months thaw overnight before enjoying.

Ingredient Substitutions

To make this loaf gluten free use your favorite one to one gluten free baking flour blend. If you are out of sour cream try plain Greek yogurt. No lemon extract no problem try a bit more lemon zest to pump up the flavor.

Serving Suggestions

Enjoy thick slices with a mug of strong black coffee or creamy chai tea. For dessert top with fresh berries and a dollop of whipped cream. Fancy it up for brunch by serving next to raspberry jam or lemon curd.

Pin it

Cultural And Historical Context

Lemon loaf is a classic American bakery treat drawing inspiration from both British pound cakes and bright citrus cakes from the Mediterranean. The Starbucks version has become nearly iconic but home bakers have always loved this type of easy moist citrus cake for gatherings breakfast and handmade gifts.

Frequently Asked Questions

→ Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well and gives a similar moist texture and tangy flavor as sour cream in this loaf.

→ Why is my loaf not moist?

Overmixing the batter or overbaking can cause dryness. Mix until just combined and bake only until a toothpick comes out clean.

→ How do I make the loaf extra lemony?

Add more lemon zest or a bit of extra lemon extract to intensify the bright citrus flavor throughout the loaf.

→ Can I freeze the lemon loaf?

Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing or serving.

→ What’s the best way to glaze the loaf?

Let the loaf cool fully, then drizzle the lemon glaze over the top. For extra zest, scatter some finely grated lemon peel as garnish.