Introduction

This Starbucks Copycat Lemon Loaf brings the bright, zesty flavors of lemon to a moist and tender crumb. It’s the perfect treat for a sunny afternoon or a delightful breakfast snack. Easy to make and bursting with fresh citrus, this loaf will brighten your day.

A single-layer lemon cake with a golden-brown crust and soft, light yellow crumb inside is shown on a white plate. The top is covered with a thick, shiny, white icing that drips slightly down the sides, with small bits of lemon zest scattered on the icing's surface. In the background, fresh yellow lemons are softly blurred, and the setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1/2 cup sour cream or Greek yogurt
1/2 cup vegetable oil
2 tbsp unsalted butter, melted
2 tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
1 cup powdered sugar
2-3 tbsp fresh lemon juice (for glaze)
1/2 tsp lemon zest (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large bowl, whisk the eggs, granulated sugar, sour cream, vegetable oil, and melted butter until the mixture is smooth and well combined.
Step 4: Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract into the wet ingredients, mixing gently.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
Step 6: Pour the batter into the prepared loaf pan and spread it evenly to smooth the top.
Step 7: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: To make the glaze, whisk the powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Adjust the consistency if needed for drizzling.
Step 10: Once the loaf is fully cooled, drizzle the lemon glaze over the top and garnish with the optional lemon zest.
Step 11: Slice and enjoy your homemade Starbucks-style lemon loaf!

Tips & Variations

For a tangier flavor, substitute sour cream with full-fat Greek yogurt.
Add a handful of poppy seeds to the batter for extra texture and a classic lemon poppy seed twist.
Use fresh lemon juice and zest to maximize the bright citrus flavor instead of bottled lemon products.
To check doneness, avoid relying solely on baking time; always use a toothpick test.

Storage

Store the lemon loaf covered at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and re-glaze before serving if needed. Reheat slices gently in the microwave for 10-15 seconds to enjoy a warm treat.

How to Serve

A moist lemon loaf cake is shown on a white plate placed on a white marbled surface, cut to reveal its soft, light yellow crumb with small air pockets inside. The cake has a golden-brown crust and is topped with a glossy white icing drizzle that flows down the sides, with some bits of yellow lemon zest scattered on top. In the background, three whole lemons add bright yellow color and freshness to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that is designed for one-to-one substitution. Be sure it contains xanthan gum or add it separately to ensure a good texture.

What if I don’t have lemon extract?

Lemon extract adds an extra citrus punch but is not essential. You can simply omit it and slightly increase the fresh lemon juice or zest to enhance the lemon flavor.