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slice of starbucks lemon loaf on a plate
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5 stars from 3 reviews

Best Ever Starbucks Lemon Loaf Copycat Recipe

This Starbucks Lemon Loaf Recipe will solve all of your cravings — and you can enjoy as many slices as you want at a fraction of the price!
Author: Donna Elick
Servings: 8 -10
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

For the lemon loaf:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 3 large eggs at room temperature
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream

For the glaze:

  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon whole milk
  • 1 tablespoon melted butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 325°F (162°C) and prepare a 9x5-inch loaf pan with non-stick cooking spray.
  • Whisk together the dry ingredients - all purpose flour, salt, baking soda, and baking powder - in a medium bowl and set aside.
  • In a large bowl, cream together the unsalted butter and granulated white sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
  • Stir in the lemon zest, lemon juice, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating between the dry ingredients and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth it out evenly.
  • Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
  • Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
  • While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, whole milk, melted butter, salt and vanilla extract until smooth.
  • Transfer the loaf to a wire rack placed over a baking sheet or parchment paper.
  • Spoon the glazer over the slightly warm loaf, allowing it to cover the loaf.
  • Let the loaf cool completely and the glaze dry before slicing and serving. Enjoy!

Notes

Make sure the unsalted butter and eggs are at room temperature for easier mixing and better texture.
Don't overmix the batter once the dry ingredients are added. Mix until just combined to avoid a dense loaf.
Adjust the lemon zest and juice to your preference for a stronger or milder lemon flavor.
The sour cream adds moisture to the loaf, giving it a tender crumb. If you don't have sour cream, you can substitute with Greek yogurt.
Be careful not to overbake the loaf to prevent it from drying out. The toothpick inserted into the center should come out clean with a few crumbs clinging to it.
Letting the loaf cool in the pan for 10 minutes helps it firm up slightly before transferring it to the wire rack.
The glaze adds an extra burst of lemony sweetness to the loaf. Feel free to adjust the consistency by adding more powdered sugar or liquid as needed.
Allow the glaze to dry completely before slicing the loaf to ensure it sets properly

Nutrition

Serving: 1 | Calories: 433cal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 102mg | Sodium: 234mg | Sugar: 48g | Fiber: 1g | Calcium: 39mg | Iron: 1mg