We have perfected the Starbucks lemon loaf recipe so you can enjoy this at home. From the lemon flavor to the decadent glaze, Copycat Starbucks lemon loaf will be a hit.
Copycat Starbucks Lemon Loaf Recipe:
My favorite thing to order at Starbucks is their famous lemon loaf. The glaze is the absolute best with the moist lemon bread. Pair it with a delicious cup of coffee and the day is even better.
The downside is the lemon loaf is pricey for one slice. It can add up if you have an addiction like I do. The solution is this copycat version which I dare say is better.
Yes, it is that good. Our entire family agreed it is just as good as Starbucks and maybe even better. Do yourself a favor and make this Starbucks recipe today.
- Baking Soda
- Baking Powder
- Butter – This should be softened at room temperature.
- sour Cream
- large eggs
- Lemon Extract
- The zest from 1 Large Lemon
For the glaze:
- Powdered sugar
- Lemon Juice
How to make Starbucks Lemon Loaf:
- First, preheat the oven to 350 degrees. While the oven is heating up, line a 9 inch loaf pan with parchment paper. You can also spray it with cooking spray.
- Next, get out a large mixing bowl. Add the butter, sour cream and sugar. Cream together with a hand held or stand mixer. The mixture should be light and fluffy.
- Then, add the eggs into the mixture. Do this slowly adding one egg at a time and mixing in between each egg. Once all of the eggs have been added, stir in the lemon extract.
- Get out a separate bowl and combine the flour, salt, baking soda and baking powder.
- Then gradually add the dry ingredients into the wet ingredients. You want them to be just combined but do not overmix. Gently mix in the lemon zest.
- Finally, pour the mixture into the prepared loaf pan. Bake uncovered for 50 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- The cake needs to cool for 10 to 15 minutes in the loaf pan. Then move the loaf to a wire rack so that it can cool completely.
- Make the glaze while the cake is cooling. Just whisk together the powdered sugar, milk and lemon juice in a medium bowl. You may need to add more powdered sugar or milk until you get the desired consistency.
- After the cake has cooled, pour the glaze over the top. It is amazing alone but even better served with a cup of hot coffee.
Tips for Starbucks lemon loaf:
- The lemon extract is needed for that strong lemon flavor that is similar to the Starbucks cake. If you leave it out, it will still be delicious but it will not taste like Starbucks.
Also, don’t add extra lemon extract as it will make it taste like fake lemon flavor.
- Use room temperature ingredients. The lemon loaf will be soft and fluffier once baked if you do this.
- Don’t overmix the batter. You want it to be just combined.
- The sour cream helps to make this recipe really moist. Don’t substitute it or reduce the amount.
Baking tips Starbucks Lemon Loaf:
- You can also use a bundt pan to make lemon pound cake. Just make sure to adjust the bake time for this cake recipe.
- Try making mini loaves. This would be adorable for gift giving. You can wrap each loaf in cellophane and tie with ribbon. It would make a great gift for friends, neighbors, coworkers and more.
- It is important to adjust the glaze accordingly. You may need to add more milk or powdered sugar to get to the consistency you prefer.
- Make sure to not let the top brown. You don’t want the top of the lemon loaf to get too brown while it bakes. Check on it periodically and if it is starting to brown, cover it with foil.
How to store:
Wrap the cake in plastic wrap. It will keep up to 4 days stored at room temperature.
I don’t recommend refrigerating this loaf. It will make it dry out. It is best stored at room temperature.
If you need it to last longer, I would suggest freezing the lemon loaf.
Can I make this Lemon Loaf in Mini Loaf Pans?
I love making the lemon loaf in mini. It makes the perfect size for gift giving. You can wrap each loaf in cellophane and tie with ribbon. It would make a great gift for friends, neighbors, coworkers and more.
My kids teachers even like receiving it with a coffee shop gift card.
How to freeze lemon loaf
- Wrap the loaf in plastic wrap tightly. Then wrap again in foil. I like heavy duty foil but you can use regular if that is all you have.
- Put the wrapped loaf in a freezer bag and seal pressing as much air out as possible. It will keep up to 2 to 3 months in the freezer for the best flavor.
- If you want to freeze individual slices, place them on a baking sheet. Put in the freezer for 2 hours. Freezing them in individual slices, allows you to have a slice without having to thawing a whole loaf.
- Then wrap each slice in plastic wrap and again in foil. You can place the slices inside an air tight freezer container or bag. Since you frozen them for a few hours first, the glaze should stay intact and the slices will still look nice.
I absolutely love having slices in the freezer. It is perfect to grab when I am craving Starbucks lemon loaf. Plus, it is nice when guests are coming and you want to serve a special treat.
If you love lemon, this is a must try.
Enjoy this Starbucks version of lemon loaf at home. You will love being able to have a slice anytime you want. It is so yummy.
Each bite is a flavor burst with lemon. The lemon juice lemon zest and glaze make each bite simply the best.
Now, you can enjoy this any day of the week at home. It is so easy to make and the results are impressive.
I think your family will agree how fabulous this recipe is.
More Copycat Starbucks Recipes
- Starbucks Medicine Ball Recipe
- Starbucks Pumpkin Bread Recipe
- Starbucks Caramel Frappuccino Recipe
- Starbucks Cake Pops Recipe
- Starbucks Vanilla Bean Frappuccino Recipe
Print this copycat starbucks lemon loaf recipe:
Starbucks Lemon Loaf
- Preheat the oven to 350 degrees F and line a 9 in loaf pan with parchment paper or spray with a non-stick cooking spray.
- In a large bowl, cream together the butter, sour cream and sugar with a hand held or stand up mixer until the mixture is light and fluffy.
- Slowly add in the eggs into the mixture one at a time mixing in between each egg. Then stir in the lemon extract.
- In a separate bowl, combine the flour, salt, baking soda and baking powder.
- Gradually add the dry ingredients into the wet ingredients until just combined. Then gently mix in the lemon zest.
- Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle of the loaf comes out clean.
- Let the cake cool for 10-15 minutes in the pan and then move to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk and lemon juice in a medium size bowl. Add in more powdered sugar or milk as needed for the desired consistency.
- Once the cake has cooled, pour the glaze over the top, slice and enjoy!
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