Starbucks Copycat Lemon Loaf (Print Version)
# Ingredients:
→ Lemon Loaf
01 -
190 grams all-purpose flour
02 -
0.5 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.25 teaspoon salt
05 -
3 large eggs
06 -
200 grams granulated sugar
07 -
120 grams sour cream or Greek yogurt
08 -
120 millilitres vegetable oil
09 -
28 grams unsalted butter, melted
10 -
2 tablespoons lemon zest (from approximately 2 lemons)
11 -
60 millilitres fresh lemon juice
12 -
1 teaspoon vanilla extract
13 -
0.5 teaspoon lemon extract
→ Lemon Glaze
14 -
120 grams powdered sugar
15 -
2 to 3 tablespoons fresh lemon juice
16 -
0.5 teaspoon lemon zest (optional, for garnish)
# Instructions:
01 -
Preheat oven to 175°C. Grease and line a 23x13 cm loaf pan with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, whisk together eggs, granulated sugar, sour cream (or Greek yogurt), vegetable oil, and melted butter until the mixture is smooth.
04 -
Stir lemon zest, fresh lemon juice, vanilla extract, and lemon extract into the wet mixture.
05 -
Gradually fold dry ingredients into wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender crumb.
06 -
Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 45–50 minutes, or until a toothpick inserted in the centre comes out clean.
07 -
Allow loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 -
In a small bowl, whisk together powdered sugar and 2 to 3 tablespoons lemon juice until a smooth, pourable consistency forms.
09 -
Once loaf is fully cooled, drizzle glaze evenly over the top. Garnish with extra lemon zest if desired.
10 -
Slice and serve as desired.
# Notes:
01 -
For enhanced citrus intensity, add up to 0.5 teaspoon additional lemon extract or more zest to the batter.
02 -
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.