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Starbucks Lemon Loaf
This delightfully sweet and zesty Starbucks lemon loaf is a simple yet impressive recipe that comes together in no time.
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Skip the drive-thru line and whip up this simple Starbucks lemon loaf instead! Moist and delicious, this loaf is lovely with a zesty lemon twist. Topped with a tasty lemon glaze, this copycat Starbucks lemon loaf is irresistible!
Starbucks Lemon Loaf Ingredients
You’ll need:
For the Lemon Loaf
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- zest of 1 large lemon
- 2 tablespoons lemon extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Lemon Icing
- 1 cup powdered sugar, add more until you reach desired consistency
- 1 tablespoon lemon juice
- 1 tablespoon milk
Substitutions and Additions
ICING: If you don’t want the added sweetness, you can sip the icing. You can also use store-bought icing if you don’t want to make your own.
SOUR CREAM: Swap out sour cream for Greek yogurt at a 1:1 ratio if you prefer.
How to Make This Starbucks Lemon Loaf Recipe
STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray, then set aside.
STEP TWO: In a large bowl, combine the eggs, sugar, and sour cream using an electric mixer. Mix until smooth.
STEP THREE: Slowly add the vegetable oil, continuing to combine with the mixer on low speed.
STEP FOUR: Add the lemon zest, lemon extract, and vanilla extract, then mix to combine.
STEP FIVE: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
PRO TIP: Scrape down the sides and bottom of the bowl, ensuring the ingredients are combined but don’t overmix.
STEP SIX: Pour batter into the prepared loaf pan.
STEP SEVEN: Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
PRO TIP: Ovens vary, so check on the loaf earlier in the baking time. If the top is getting too brown but needs more time in the oven, tent the loaf with foil.
STEP EIGHT: Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
STEP NINE: To make the icing, add the powdered sugar, milk, and lemon juice to a medium bowl. Whisk together until it’s smooth and well combined.
STEP TEN: Evenly drizzle the glaze over the top of the loaf before slicing and serving.
How To Serve
Serve this delightfully delicious Starbucks lemon loaf anytime you need a yummy treat. Try it with our double chocolate chip Frappuccino, coconut milk latte, or vanilla latte.
Storage
ON THE COUNTER: Store this loaf in an airtight container on the counter for up to 5 days.
IN THE FREEZER: Wrap this loaf in plastic and place it in a freezer bag or airtight container before freezing for up to 6 months.
This copycat Starbucks lemon loaf is the perfect snack any time of day. Serve it with fresh coffee or tea for an addictingly delicious treat.
FAQ:
Q? Can I store this loaf in the fridge?
A: We recommend storing it on the counter or freezing it. Storing this loaf in the fridge will dry it out faster.
Q? Why is my loaf crumbly?
A: If the batter is overmixed, it can result in a crumbly loaf. Be sure to mix just until the batter is combined.
Q? Can I skip the glaze in this recipe?
A: If you find the loaf to be sweet enough, feel free to skip the lemon glaze and serve it without it.
Starbucks Lemon Loaf
This delightfully sweet and zesty Starbucks lemon loaf is a simple yet impressive recipe that comes together in no time.
Ingredients
Lemon loaf
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 large zest lemon
- 2 tablespoons lemon extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Icing
- 1 cup powdered sugar add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
Lemon Loaf
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, and set it aside.
- In a large mixing bowl, add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
- With the mixer on low speed, slowly add the oil while continuing to beat together.
- Add the lemon zest, lemon extract, and vanilla extract, then beat to combine.
- Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain, and that’s okay. Don’t over-mix over mix the batter trying to get them.
- Pour the batter into the prepared loaf pan.
- Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
- Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
Lemon Icing
- In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
- Evenly drizzle glaze over bread.
- Slice loaf and serve.
Notes
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
If you want a more vibrant and brighter yellow, you can do that by adding in less lemon extract and increasing the zest amount for more color and flavor.
Be careful not to overmix the batter.
In the last 10 to 15 minutes, check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
Place bread on a wire rack before pouring the sweet lemon glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
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