Copycat Starbucks Lemon Loaf
A Zesty, Moist, and Irresistible Treat
If you’ve ever found yourself craving the bright, citrusy flavor of Starbucks’ famous Lemon Loaf, this copycat recipe is here to make your day. Moist, tangy, and topped with a sweet lemon glaze, this loaf is a perfect balance of tartness and sweetness, making it an ideal treat for breakfast, a snack, or dessert.
Best of all, it’s easy to recreate at home, and you can enjoy it fresh from your kitchen whenever the craving strikes!
Why You’ll Love This Loaf
- Bright and citrusy: The perfect balance of tangy lemon and sweet glaze.
- Moist and tender: Every bite is rich and satisfying.
- Simple to make: A straightforward recipe that’s easy to whip up at home.
- Versatile: Great for breakfast, dessert, or a snack with coffee or tea.
What Ingredients You’ll Need
For the lemon loaf:
- All-purpose flour (for structure and a tender crumb)
- Granulated sugar (to sweeten and balance the tartness)
- Butter (for richness)
- Eggs (to bind and create a moist texture)
- Greek yogurt or sour cream (to enhance moisture and flavor)
- Lemon zest and lemon juice (for that signature citrusy punch)
- Vanilla extract (to complement the lemon flavor)
- Baking powder, baking soda, and salt (to help the loaf rise and balance flavors)
For the glaze:
- Powdered sugar (to create a smooth and sweet glaze)
- Fresh lemon juice (to add a tangy finish)
- A touch of milk (optional, for the perfect consistency)
How to Make Copycat Starbucks Lemon Loaf
- Prepare the batter:
- Cream the butter and sugar together until light and fluffy. Mix in the eggs one at a time, followed by the vanilla extract, lemon juice, and zest. Gradually add the dry ingredients—flour, baking powder, baking soda, and salt—alternating with the Greek yogurt or sour cream. Mix just until combined for a tender crumb.
- Bake the loaf:
- Pour the batter into a greased or parchment-lined loaf pan. Smooth the top with a spatula. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the glaze:
- Whisk the powdered sugar and lemon juice together until smooth. Add a small splash of milk if needed to reach your desired consistency.
- Glaze the loaf:
- Once the loaf is completely cool, drizzle the glaze over the top, letting it run down the sides for a beautiful finish. Allow the glaze to set before slicing and serving.
Pro Tips for Perfect Lemon Loaf
- Use Fresh Lemons:
- Freshly squeezed lemon juice and zest provide the brightest, most authentic flavor.
- Don’t Overmix the Batter:
- Mix just until the ingredients are combined to keep the loaf tender and fluffy.
- Cool Completely Before Glazing:
- Ensure the loaf is fully cooled to prevent the glaze from melting and running off.
- Customize the Glaze:
- Add a touch of vanilla extract or swap lemon juice for orange juice for a different flavor profile.
- Serve with Style:
- Pair slices with a dollop of whipped cream or a sprinkle of powdered sugar for an elegant presentation.
FAQ: Copycat Starbucks Lemon Loaf
1. Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can work in a pinch.
2. What can I use as a substitute for Greek yogurt?
Sour cream or plain whole-milk yogurt works just as well, maintaining the moist texture of the loaf.
3. Can I make this loaf gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes or quick breads.
4. How do I prevent the loaf from sinking in the middle?
Ensure your oven is preheated and avoid overmixing the batter. Baking at a consistent temperature will also help.
5. Can I add mix-ins?
Absolutely! Blueberries or poppy seeds make great additions for a fun twist on the classic.
Storage Information
- At room temperature: Store the loaf in an airtight container for up to 2 days.
- In the refrigerator: Keep the loaf in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
- In the freezer: Freeze the loaf (unglazed) tightly wrapped for up to 3 months. Thaw in the refrigerator overnight and glaze before serving.
A Zesty Homemade Delight
This Copycat Starbucks Lemon Loaf is a deliciously bright and tangy treat that’s sure to impress your friends and family. Whether you’re recreating a childhood favorite or simply indulging your love for lemony desserts, this loaf is guaranteed to hit the spot.
So grab your lemons, preheat your oven, and bake a loaf that’s bursting with flavor and nostalgia!
Have you tried this recipe? Share your tips, favorite twists, or baking stories in the comments below! 🍋✨
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This Copycat Starbucks Lemon Loaf is a bright and zesty dessert that brings the flavors of your favorite café treat right into your kitchen. With a moist and tender crumb, a burst of citrusy lemon flavor, and a sweet glaze on top, this loaf is perfect for breakfast, dessert, or an afternoon snack. Simple to make and utterly delicious, it’s a recipe you’ll want to bake again and again! 🍋✨
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 14 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter - melted cooled to room temperture
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract (or add additional 1/2 tablespoon of lemon zest)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream
- 1 cup powdered sugar (add more until desired consistency is reached)
- 1 tablespoon lemon juice
- 1-2 tablespoon cream or milk (adjust as needed for consistency)
- Preheat the oven to 350F degrees. Grease and flour in a 9×5-inch loaf pan or line it with parchment paper.
- Combine the flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk together. Set aside.
- In a large mixing bowl, beat the granulated sugar and eggs for 2 minutes with an electric mixer on medium speed. The extra time helps incorporate air into the batter, making the bread more fluffy.
- Add the melted butter and the oil. Mix to incorporate.
- Add the vanilla, lemon extract, lemon zest, and lemon juice. Mix on medium speed until all ingredients are combined.
- Add in the sour cream and mix well.
Gradually add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated, and add more. Continue until all the flour is incorporated into the wet mixture. Don’t over-mix. Sometimes, I will use my hand mixture but finish with a spatula when I only have some dry flour left.
- Pour the mixture into the prepared loaf pan.
Bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
- Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together
- Lemon IcingIn a medium bowl, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add more powdered sugar or cream as needed to achieve the desired consistency.
- Remove the cooled loaf from the pan and drizzle or pour over top.
- Store in an airtight container at room temperature for 3-4 days.
- Melt butter in the microwave, then let it cool for a few minutes before adding to the batter.
- This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but you must adjust the time and temperature. This would also result in a thicker loaf, and you risk losing moisture.
