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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


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


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.



  • 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.