Starbucks Lemon Loaf (Copycat Recipe)
This copycat Starbucks lemon loaf recipe creates a moist, tender cake with bright lemon flavor and sweet glaze. Better than the original and costs just pennies per slice!
Ingredients
For the Loaf
- 1/2 cup butter softened to room temperature
- 1 cup granulated sugar
- 1/3 cup sour cream full-fat recommended
- 2 tsp vanilla extract pure extract preferred
- 1 tsp lemon extract essential for authentic flavor
- 3 large eggs room temperature
- 2 tbsp lemon zest from about 2 medium lemons
- 1 tbsp lemon juice freshly squeezed
- 1 1/2 cups all-purpose flour measured correctly
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Lemon Glaze
- 1 cup powdered sugar sifted if lumpy
- 1 tbsp milk whole milk works best
- 1 tbsp lemon juice fresh preferred
- 1 tsp lemon extract optional but recommended
- 1 pinch salt optional, balances sweetness
Instructions
- Preheat oven to 400°F. Spray a 9x5-inch loaf pan thoroughly with cooking spray, especially the corners.
- In a mixer bowl, beat softened butter and granulated sugar on medium speed for 2 minutes. The mixture will look dry and crumbly - this is normal.
- Add eggs one at a time, beating well after each addition until the mixture becomes smooth and fluffy.
- Mix in sour cream, vanilla extract, lemon extract, lemon zest, and lemon juice. Beat until creamy and smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
- Add dry ingredients to wet ingredients. Mix on low speed just until no dry flour remains. Do not overmix.
- Pour batter into prepared loaf pan. Place in oven immediately, then reduce temperature to 350°F.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tent with foil if top browns too quickly.
- Let loaf cool in pan for 10 minutes. Run a knife around edges, then flip onto a wire rack to cool completely.
- While loaf cools, whisk together powdered sugar, milk, lemon juice, lemon extract, and salt for the glaze. Adjust consistency with more milk or sugar as needed.
- Once loaf is completely cool, pour glaze over the top, letting it drip down the sides naturally. Let set for 20-30 minutes before slicing.
Notes
Storage: Store in an airtight container at room temperature for 3-4 days. Never refrigerate. Can be frozen for up to 3 months.
Measuring Tip: Spoon flour into measuring cup and level with a knife. Don't pack it down.
Temperature Matters: Let eggs, butter, and sour cream sit at room temperature for 30 minutes before starting.
Variations: Add 1 cup fresh blueberries (tossed in flour) or 2 tbsp poppy seeds for variety.
Fresh Lemon: Fresh lemon juice and zest are essential for the best flavor. Bottled juice is not recommended.