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Starbucks Copycat Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 9 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 to 10 slices
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Starbucks Copycat Lemon Loaf recipe is a delightful, moist and fluffy lemon cake made from scratch using simple ingredients. Enhanced with fresh lemon zest and juice, it’s topped with a sweet lemon glaze that perfectly complements the bright citrus flavor. Ideal for lemon lovers, this loaf combines the richness of butter and yogurt with the freshness of lemon, baked to perfection for a tender crumb.

Ingredients

Lemon Loaf

  • 1 cup plus 2 tablespoons (224 g) granulated sugar
  • 3 tablespoons lemon zest (from 2 to 3 large lemons)
  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1/4 cup vegetable oil (canola or any neutral oil)
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon lemon extract
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup full fat Greek yogurt (or sour cream), room temperature
  • 1/3 cup whole milk, room temperature

Lemon Simple Syrup

  • 1/4 cup water
  • 1/4 cup (50 g) granulated sugar
  • Juice of 1/2 lemon

Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing 1 to 2 inches of overhang on the sides for easy removal of the baked loaf. Set aside.
  2. Macerate Lemon Zest with Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release the lemon oils and intensify the flavor.
  3. Cream Butter, Oil, and Sugar Mixture: Add the room temperature unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed until the mixture is light, fluffy, and well combined, roughly 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the 2 tablespoons of fresh lemon juice, 1 teaspoon vanilla extract, and 1/2 to 1 teaspoon lemon extract. Mix well.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Mix Dry Ingredients and Dairy: Alternately add the flour mixture along with the yogurt and whole milk to the wet ingredients in 2 to 3 additions, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  7. Pour Batter into Prepared Pan: Transfer the batter to the lined loaf pan and smooth the top with a spatula.
  8. Bake the Lemon Loaf: Bake in the preheated oven for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with aluminum foil partway through baking.
  9. Prepare Lemon Simple Syrup: While the loaf bakes, combine water, granulated sugar, and lemon juice for the syrup in a small saucepan. Heat over medium heat until the sugar dissolves completely. Remove from heat and set aside.
  10. Soak the Warm Loaf: When the lemon loaf is done baking, remove it from the oven and immediately poke holes all over the top using a toothpick or fork. Brush or pour the warm lemon simple syrup evenly over the loaf to soak into the cake. Let the loaf cool in the pan for about 20 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
  11. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, milk, and fresh lemon juice until smooth and pourable.
  12. Glaze the Loaf: Drizzle the lemon glaze evenly over the cooled lemon loaf. Allow the glaze to set before slicing and serving.

Notes

  • Use fresh lemon zest and juice for the best citrus flavor.
  • Room temperature ingredients help ensure even mixing and a lighter texture.
  • Do not overmix the batter once combined to keep the loaf tender.
  • Make sure to allow the simple syrup to soak into the warm cake for extra moistness.
  • Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The glaze can be adjusted for thickness by adding more powdered sugar to thicken or more lemon juice or milk to thin it out.

Find it online: https://cookedbylina.com/starbucks-copycat-lemon-loaf-recipe/