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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
Up close image of Copycat Starbucks Lemon Loaf on a platter with lemon slices
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour

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.