Starbucks Copycat Lemon Loaf

This Starbucks Copycat Lemon Loaf captures everything you crave from the bakery original. Each slice is rich yet tender with an unmistakably bright lemon punch and that sweet glossy glaze on top. A perfect treat for brunches or a midday pick-me-up—no coffee run required.

I baked this lemon loaf for my mom’s birthday and everyone swore it tasted even better than the coffee shop version. Now it is on regular rotation in our house.

Ingredients

• All-purpose flour: delivers just the right crumb look for unbleached if you want a fluffier loaf
• Baking powder: gives the perfect lift go for one that is not expired for best results
• Baking soda: ensures a tender bite check freshness to avoid a flat texture
• Salt: balances the sweetness choose fine sea salt for even blending
• Unsalted butter: adds richness melt and cool it so it blends smoothly into the batter
• Vegetable oil: keeps the loaf extra moist consider a neutral oil like canola
• Granulated sugar: sweetens and helps with browning use fresh not clumpy sugar
• Large eggs: create structure and richness room temperature eggs make the batter blend better
• Vanilla extract: deepens flavor look for pure not imitation vanilla
• Lemon extract or extra zest: brings out strong citrus notes pure extract makes a difference or use more zest for natural lemon oils
• Lemon zest: adds real vibrance finely grate only the bright yellow part for best flavor
• Fresh lemon juice: brightens both loaf and glaze squeeze your own for freshness not bottled
• Sour cream or buttermilk: gives unbeatable moisture full fat versions keep the crumb tender and rich
• Powdered sugar: forms the base of the glaze sift before using for a silky finish
• Cream or milk: thins the glaze use just enough for a thick pourable consistency

Step-by-Step Instructions

Prep the Pan:

Grease and flour a standard loaf pan or line with parchment paper making sure all corners are covered so nothing sticks later

Mix the Dry Ingredients:

Whisk together flour baking powder baking soda and salt in a medium bowl for even distribution and a smoother batter

Beat Sugar and Eggs:

In a large bowl use an electric mixer at medium speed to beat granulated sugar and eggs for a full two minutes until the mixture looks pale and frothy which gives your loaf its fluffy crumb

Add Fats:

Pour melted and cooled butter plus vegetable oil into your egg mixture beat to fully blend together since this combination creates the perfect moist texture

Incorporate Lemon Flavor:

Add in the vanilla extract lemon extract lemon zest and fresh lemon juice mix until fully combined the citrus elements bring the iconic tangy flavor

Mix in the Dairy:

Add sour cream and beat again until it is smooth and fully incorporated this is key for a rich and moist crumb

Combine Wet and Dry:

Add about a third of the dry mixture to the wet ingredients mix gently and repeat until everything is just combined switch to a spatula at the end to avoid overmixing and ensure all flour is absorbed

Bake the Loaf:

Pour batter into your prepared pan tap on the counter to release bubbles bake at three fifty degrees for about fifty minutes check with a toothpick for doneness if the top browns too quickly tent loosely with foil

Cool and Glaze:

Let loaf cool in the pan for ten minutes then transfer to a rack cool completely before glazing whisk together powdered sugar lemon juice and cream until smooth pour or drizzle over the loaf letting it set before slicing

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I am obsessed with using fresh zest here because it perfumes my whole kitchen while baking. My son always helps with the glaze and loves to watch it drip down the sides.

Storage Tips

Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It stays moist for up to four days on the counter. For freezing, wrap whole or in individual slices and store for up to two months. Thaw at room temperature before serving.

Ingredient Substitutions

Swap buttermilk for sour cream if you need to use what you have on hand. If you run out of lemon extract, just add half a tablespoon more zest for an all-natural approach. You can use any neutral oil if vegetable oil is unavailable.

Serving Suggestions

Serve thick slices with coffee tea or fresh berries for a fancy brunch at home. It is also delicious toasted lightly with butter. For a special touch, add thin slices of lemon on top of the glaze.

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Cultural and Historical Context

Lemon loaf has roots in English tea baking and has made its way into coffee shops across America. The bright lemony flavor and moist crumb have made it a classic favorite for generations.

Recipe FAQs

→ How do I keep the loaf moist?

Use a combination of melted butter, oil, and sour cream. Avoid overbaking and store the loaf in an airtight container to retain its moisture.

→ Can buttermilk be used instead of sour cream?

Yes, buttermilk can be substituted for sour cream. It yields a slightly different texture but still keeps the loaf soft and tender.

→ Why tent the loaf with foil during baking?

Tenting the loaf with foil prevents the top from overbrowning while ensuring the center bakes evenly.

→ What is the best pan size for this loaf?

A 9×5-inch loaf pan is ideal for this batter. Using a different size may require adjusting the baking time.

→ How can I enhance the lemon flavor?

Increase the amount of lemon zest and extract, or add extra fresh lemon juice to intensify the citrus profile.

→ How long does the lemon loaf stay fresh?

Stored in an airtight container at room temperature, it stays fresh for up to 3-4 days.