Starbucks Copycat Lemon Loaf (Print-Friendly Version)
Tender lemon loaf bursting with citrus and finished with a sweet lemon glaze, inspired by the classic coffeehouse treat.
# Ingredients:
→ Lemon Loaf
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup unsalted butter, melted and at room temperature
06 -
1/4 cup vegetable oil
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 teaspoon lemon extract or 1/2 tablespoon lemon zest
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1 tablespoon lemon zest
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2 tablespoons lemon juice
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1/2 cup sour cream or buttermilk
→ Lemon Icing
14 -
1 cup powdered sugar (add more for desired consistency)
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1 tablespoon lemon juice
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1-2 tablespoons cream or milk (adjust as needed for consistency)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, using an electric mixer on medium speed, mix granulated sugar and eggs for 2 minutes to incorporate air into the batter. Add melted butter and vegetable oil and mix until combined. Then, add vanilla extract, lemon extract or zest, and lemon juice. Mix on medium speed until all ingredients are fully incorporated.
04 -
Add sour cream to the wet mixture and mix until combined. Gradually add the dry ingredients to the wet mixture in three additions, mixing after each until just incorporated. Avoid over-mixing and use a spatula to finish if needed.
05 -
Pour the batter into the prepared loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean and the top is firm. If the top begins to brown excessively after 30-40 minutes, cover loosely with foil and continue baking.
06 -
Remove the loaf from the oven and allow it to cool completely in the pan before preparing the icing.
07 -
In a medium bowl, whisk together powdered sugar, lemon juice, and cream or milk until smooth. Adjust with additional powdered sugar or cream for desired consistency.
08 -
Remove the cooled loaf from the pan and drizzle or pour the icing over the top. Allow it to set before slicing.
# Notes:
01 -
Store the loaf in an airtight container at room temperature for up to 3-4 days.
02 -
For a more moist texture, use sour cream instead of buttermilk.
03 -
The recipe was updated in May 2022 to add oil and replace buttermilk with sour cream for improved moisture.