Copycat Starbucks Lemon Loaf

I got tired of spending so much money on a single slice of Starbucks' iced lemon loaf, so I decided to break it down and figure out how to make it at home. After plenty of trial and error and more than a few sad-looking loaves, I finally nailed it. This copycat Starbucks lemon loaf has that bright lemon flavor, moist texture, and sweet glaze you love, but it is made right in your own kitchen and costs a whole lot less.

If you love making Starbucks style drinks and treats at home, you are in the right place because there are even more copycat favorites. Next, try my Cheese Danish (Starbucks Copycat) for that bakery case vibe at home, or whip up the Iced Gingerbread Oatmilk Chai (Copycat Starbucks) when you want something cozy but still iced. If pumpkin season is your personality, the Iced Pumpkin Cream Chai is a must, and for an anytime staple, my Chai Tea Concentrate Recipe makes it easy to mix up chai lattes all week without another drive thru run.

Equipment

• Measuring cups and spoons
• Wooden spoon
• Parchment paper
• Stand mixer or Hand mixer
• Cooling rack
• Knife
• Mixing bowl
• 9x5 loaf pan
• Zester

The equipment section may contain affiliate links to products we know and love.

Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Lemons
• Sour Cream
• Vegetable oil
• Eggs
• Lemon juice
• Vanilla extract
• Powdered sugar
• Milk

Directions

Lemon Loaf:

Preheat the oven to 350°F, then grease a 9 x 5-inch pan with nonstick spray and line it with parchment paper.
Mix the flour, baking powder, salt, and baking soda together in a medium mixing bowl.

In the bowl of your mixer, beat together the granulated sugar and lemon zest. Mix in the sour cream, vegetable oil, eggs, lemon juice, and vanilla extract. Slowly add the flour mixture, stirring until just combined.

Pour the batter into the prepared pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the lemon loaf to cool completely.

Lemon Glaze:
In a medium mixing bowl, combine the powdered sugar, milk, and lemon juice. Pour the glaze over the loaf and allow it to set.

How do you serve this Starbucks lemon cake?

• Lemon Loaf should be stored covered or in an airtight container at room temperature for 4-5 days. To freeze, wrap in a layer of plastic wrap and then a layer of foil. For added protection, slide into a large Ziploc bag, removing as much air as possible, and freeze for up to 3 months. It is recommended to freeze without the glaze, but it can be frozen with it. Defrost overnight in the refrigerator before serving.

FAQs (Because Life’s Too Busy for Guesswork)

What are substitutions that I can make?

• All-purpose flour – For a gluten-free option, use 1 -1 GF flour. Red Mills, King Arthur, and Pillsbury all put out versions that perform well in baking.
• Sour cream – Full-fat plain Greek yogurt.
• Vegetable oil – Alternatively, you can use equal parts melted butter.
• Vanilla extract – A homemade vanilla extract or a vanilla bean paste is an alternative option.

How should I store my leftover iced lemon loaf?

• Serve in single slices, cut 1/2 to 1 inch thick. It is enjoyed as an individual slice or with a hot cup of coffee or tea.

Copycat Starbucks Lemon Loaf

This copycat Starbucks lemon loaf is soft, moist, and packed with bright lemon flavor, just like the bakery favorite. Finished with a sweet lemon glaze, it’s perfect for brunch, dessert, or coffee time.

Servings: 1 loaf

Author: Stephanie

Print Recipe

Prep Time:15 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr

Equipment

• 9x5-inch pan
• Nonstick spray
• Parchment paper
• Medium mixing bowl x 2
• Mixer and bowl
• Spatula
• Measuring cups and spoons
• Grater or Zester

Ingredients

Lemon Loaf:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup granulated sugar
• 2 lemons zested
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 eggs
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1 tablespoon lemon juice

Instructions

Lemon Loaf:

• Preheat the oven to 350°F, then grease a 9 x 5-inch pan with nonstick spray and line it with parchment paper.
• Mix the flour, baking powder, salt, and baking soda together in a medium mixing bowl.
• In the bowl of your mixer, beat together the granulated sugar and lemon zest. Mix in the sour cream, vegetable oil, eggs, lemon juice, and vanilla extract. Slowly add the flour mixture, stirring until just combined.
• Pour the batter into the prepared pan.
• Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the lemon loaf to cool completely.

Lemon Glaze:

• In a medium mixing bowl, combine the powdered sugar, milk, and lemon juice. Pour the glaze over the loaf and allow it to set.

Notes

• Zest the lemon using a fine grater or zester, removing only the yellow outer layer. Avoid the white pith underneath, which adds bitterness.

• Always zest your lemons before juicing them, then use that same lemon for the fresh lemon juice called for in the recipe. This gives the best flavor and avoids waste.

• To juice lemons without seeds, use a citrus squeezer or squeeze the lemon by hand over your palm, letting the juice run through while catching the seeds.

• Adjust the icing consistency slowly. Add powdered sugar a tablespoon at a time to thicken, or add small splashes of lemon juice or milk to thin until it reaches the texture you want.