Starbucks Lemon Loaf

 

close up shot of a loaf of bread with slices of bread on a wooden board
Copycat Starbucks lemon loaf is perfectly sweet, with just the right amount of tart. This citrusy baked good is moist, tangy, and topped with a sweet lemon glaze.
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Table of Contents
  1. Starbucks Lemon Loaf Ingredients
  2. Substitutions and Additions
  3. How to Make This Starbucks Lemon Loaf Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

This copycat Starbucks lemon loaf recipe is moist, tangy, and topped with a sweet lemon glaze. The perfect baked good to accompany your cup of coffee, each mouthwatering bite is bursting with fresh lemon flavor. The flavorful lemon loaf is so easy to make and tastes just like the original.

If you delicious lemon-y desserts try lemon lush, lemon brownies, or lemon crinkle cookies.

close up shot of a loaf of bread with slices of bread on a wooden board

Starbucks Lemon Loaf Ingredients

Starbucks Lemon Loaf raw ingredients that are labeled

You will need:

Lemon Loaf

  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • zest 1 large lemon
  • 2 tablespoons lemon extract
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Icing

  • 1 cup powdered sugar add more until desired consistency is reached
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Substitutions and Additions

ICING: You can leave the icing off your lemon bread if you don’t want the added sweetness. You could also use store-bought icing if preferred. 

SOUR CREAM: You can substitute greek yogurt for the sour cream at a 1:1 ratio if you prefer. 

How to Make This Starbucks Lemon Loaf Recipe

Lemon Loaf

STEP ONE: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, set aside.

STEP TWO: In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.

eggs, sugar, and sour cream blended together in a bowl

STEP THREE: With the mixer on low speed, slowly add the oil while continuing to beat together.

STEP FOUR: Add the lemon zest, lemon extract, and vanilla extract then beat to combine.

PRO TIP: If you want a more vibrant and brighter yellow, you can do that by putting in less lemon extract and upping the zest amount for more color and flavor.

STEP FIVE: Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix.

PRO TIP: Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.

dry ingredients folded into the mixture

STEP SIX: Pour the batter into the prepared loaf pan.

STEP SEVEN: Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.

PRO TIP: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.

bread batter poured into a loaf pan then baked

STEP EIGHT: Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.

Lemon Icing 

STEP NINE: In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.

powdered sugar, milk, and lemon juice whisked together in a bowl

STEP TEN: Evenly drizzle glaze over bread.

PRO TIP: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

glaze poured on top of the bread on a wooden board

STEP ELEVEN: Slice loaf and serve.

How to Serve

Enjoy Starbucks lemon loaf for breakfast with your morning cup of coffee without ever having to leave your house. This cake-like treat also makes a delightful dessert that will leave everyone smitten. 

Storage

ON THE COUNTER:  It’s best to store leftover loaf on the countertop at room temperature for up to 5 days. We don’t recommend storing this in the fridge as it will dry it out faster.

IN THE FREEZER: You can freeze your moist lemon cake for up to 6 months by placing it in an airtight container, or wrapping it in plastic wrap and placing it in a freezer bag.

If you love lemon desserts, then you need to try this Starbucks lemon loaf that is perfectly sweet, with just the right amount of tart. This citrusy loaf cake is not only loaded with zesty lemon flavor in the cake, but also with a sweet lemon glaze on top. 

Frequently Asked Questions

How do I store this loaf? 

We recommend storing this lemon loaf on the counter rather than in the fridge where it will dry out faster.

Can I use olive oil instead of vegetable oil in this recipe? 

Olive oil has a fairly strong taste and will affect the flavor of this loaf. We recommend sticking to vegetable oil.

Can I freeze this loaf cake? 

This great recipe freezes really well. Wrap in plastic wrap and then place in a freezer-safe bag or airtight container and freeze for up to six months.

More Recipes You’ll Love

close up shot of a loaf of bread with slices of bread on a wooden board

Starbucks Lemon Loaf

Copycat Starbucks lemon loaf is perfectly sweet, with just the right amount of tart. This citrusy baked good is moist, tangy, and topped with a sweet lemon glaze.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Lemon Loaf

  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 large zest lemon
  • 2 tablespoons lemon extract
  • ½ teaspoon vanilla extract
  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Lemon Icing

  • 1 cup powdered sugar, add more until desired consistency is reached
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions
 

Lemon Loaf

  • Preheat the oven to 350°F. Spray a 9 by 5-inch loaf pan with cooking spray, set aside.
  • In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
  • With the mixer on low speed, slowly add the oil while continuing to beat together.
  • Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
  • Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix.
  • Pour the batter into the prepared loaf pan.
  • Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
  • Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.

Lemon Icing

  • In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
  • Evenly drizzle glaze over bread.
  • Slice loaf and serve.

Video

Notes

  • If you want a more vibrant and brighter yellow, you can do that by putting in less lemon extract and upping the zest amount for more color and flavor.
  • Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
  • In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
  • Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

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