Easy Starbucks Copycat Lemon Loaf

If you’re searching for a moist, lemon-packed dessert, this Starbucks Copycat Lemon Loaf is the ideal choice. Its rich buttery texture combined with a sweet lemon glaze makes it a delightful treat without the need for a trip to the café.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices

Why You’ll Love This Recipe

Combines butter and oil for unbeatable moistness.
Simple ingredients likely already in your pantry.
The perfect balance of sweet and tart lemon flavors.
No need to visit a coffee shop for your lemon loaf fix.

Ingredients

1 1/2 cups all-purpose flour: Forms the structure of the loaf. For gluten-free, substitute with a 1:1 gluten-free flour blend.
1 teaspoon baking powder: Helps the loaf rise, creating a light texture.
1/4 teaspoon baking soda: Adds extra lift and works with the lemon juice to tenderize.
1/4 teaspoon salt: Enhances all the flavors.
1/4 cup unsalted butter (melted and at room temperature): Adds rich flavor and moisture. Substitute with coconut oil for a different flavor.
1/4 cup vegetable oil: Keeps the loaf extra moist.
1 cup granulated sugar: Sweetens the loaf and contributes to its tender crumb.
3 large eggs: Provides structure and binds the ingredients together.
1 teaspoon vanilla extract: Enhances flavor. No substitute needed, but omit if unavailable.
1 teaspoon lemon extract*: Intensifies lemon flavor. Can be replaced with an additional 1/2 tablespoon of lemon zest if not available.
1 tablespoon lemon zest: Adds concentrated lemon flavor.
2 tablespoons lemon juice: Provides acidity to activate other ingredients and enhances lemon taste.
1/2 cup sour cream (or buttermilk): Adds tanginess and moisture. Swap with plain yogurt if needed.
1 cup powdered sugar: Sweetens the glaze. Adjust consistency by adding more if needed.
1 tablespoon lemon juice: For the lemon glaze, adds tartness.
1-2 tablespoons cream or milk: Adjusts glaze consistency to your liking.

How to Make It

Step 1: Prepare the Dry Ingredients

In a bowl, combine all-purpose flour, baking powder, baking soda, and salt. This evenly distributes the leavening agents, ensuring consistent texture throughout the loaf.

Step 2: Mix the Wet Ingredients

In another bowl, whisk together melted butter, vegetable oil, and granulated sugar until well combined. Add eggs one at a time, beating well after each addition, then mix in vanilla and lemon extracts, zest, and lemon juice to infuse the batter with lemony aroma and flavor.

Step 3: Combine and Add Dairy

Stir sour cream into the wet mixture until smooth, which will keep the loaf dense yet moist. Gradually add the dry ingredients, folding until just combined. Be careful not to overmix to keep the loaf tender.

Step 4: Bake the Loaf

Pour the batter into a greased loaf pan and tap gently to release any air bubbles. Bake at 350°F (175°C) for 50 minutes, or until a toothpick comes out clean from the center. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack.

Step 5: Prepare the Lemon Glaze

While the loaf cools, whisk powdered sugar with lemon juice and cream or milk until smooth and pourable. Adjust the consistency if necessary. Drizzle the glaze over the cooled loaf and let it set before slicing.

Recipe FAQs

Why did my lemon loaf sink in the middle?

This could be due to underbaking, overmixing, or inaccurate ingredient measurements. To prevent sinking, ensure your oven is properly preheated and do not open the door during baking.

Can I freeze this lemon loaf?

Yes, you can freeze the lemon loaf. Wrap it tightly in plastic wrap or foil and store in an airtight container. Thaw in the refrigerator or at room temperature before serving.