Starbucks Copycat Lemon Loaf

Starbucks Copycat Lemon Loaf is a soft, moist, and ultra-lemony pound cake topped with a sweet-tart glaze that tastes just like the one from the coffee shop—but even better homemade. I love how every bite bursts with bright lemon flavor and how easy it is to make with simple ingredients I usually have on hand. It’s perfect with coffee or tea, and it always disappears fast!

Why You’ll Love This Recipe

I love how this lemon loaf has that perfect dense, moist texture with a bold lemon flavor in both the loaf and the glaze. It’s easy to whip up in one bowl, bakes beautifully, and looks just as good as it tastes. I also like that it freezes well, so I can slice and stash it for whenever a lemon craving hits. Whether I’m making it for brunch, snacks, or dessert, this loaf always delivers coffee shop-level satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon loaf:

• all-purpose flour

• baking powder

• baking soda

• salt

• granulated sugar

• eggs

• sour cream or Greek yogurt

• vegetable oil

• fresh lemon juice

• lemon zest

• vanilla extract

For the glaze:

• powdered sugar

• fresh lemon juice

• lemon zest (optional, for extra punch)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, I whisk together the sugar, eggs, sour cream, oil, lemon juice, lemon zest, and vanilla until smooth.

3. I sift in the flour, baking powder, baking soda, and salt, then stir just until combined—being careful not to overmix.

4. I pour the batter into the prepared loaf pan and smooth the top.

5. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7. Once cool, I whisk together the powdered sugar and lemon juice to make the glaze, then pour it over the top, letting it drip down the sides.

8. I let the glaze set for about 15 minutes before slicing and serving.

Servings and timing

This lemon loaf makes about 8–10 slices. It takes around 15 minutes to prep, 50–60 minutes to bake, and 30–40 minutes to cool and glaze. So I plan for roughly 1½ to 2 hours total from start to finish.

Variations

Sometimes I use orange juice and zest for a citrus twist. I’ve also added poppy seeds to the batter for a lemon poppy seed version. If I want it extra rich, I replace some of the oil with melted butter. And for a softer glaze, I stir in a splash of milk to mellow the lemon.

storage/reheating

I store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5. To reheat, I microwave slices for about 10 seconds to bring back that fresh-baked softness. It also freezes beautifully—just wrap slices individually and thaw when needed.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. I always recommend using fresh zest for brightness.

Can I make this loaf ahead of time?

Yes! It actually tastes even better the next day after the flavors have had time to meld.

Can I double the recipe?

Absolutely. I double it and bake it in two separate pans. It’s great for gifting or freezing one for later.

Why is my loaf dry or crumbly?

I make sure not to overbake it and avoid overmixing the batter. Using sour cream or Greek yogurt helps keep it extra moist.

Can I skip the glaze?

Yes, but I love how the glaze adds that signature Starbucks-style finish. It’s quick and easy to whip up, and really enhances the lemon flavor.

Conclusion

Starbucks Copycat Lemon Loaf is everything I want in a citrusy baked treat—moist, bright, rich, and topped with a sweet lemon glaze that makes it feel extra special. I love how easy it is to make and how reliably delicious it turns out every single time. Whether I’m enjoying it with my morning coffee or sharing it with guests, this loaf is always a hit.