This Starbucks Copycat Lemon Loaf has to be my favorite Starbucks recreation! Moist, fluffy, and tender buttery cake slice exploding with zesty lemon flavor and topped with sweet and tart lemon glaze. Bake this easy recipe and it'll make you rethink buying lemon loaf from Starbucks ever again.
Social media has became very vocal about boycotting Starbucks the past few years. Many of us are avoiding the coffee shop altogether, and some just want to cut down on their over-spending, Many food creators took to recreating many of their popular items at home, and I am here for it. One such amazing baker Nabeah Wahab inspired me with her Lemon Loaf recipe, so I made some adjustments to make my own version and I absolutely am absolutely in love with it! It's the perfect treat for any lemon lovers, and has quickly has become one of my go-to recipes I make when friends come over for a chit chat. They are always happy to get a taste served it with a warm pot of coffee or tea.
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Is It Worth Making Lemon Loaf At Home?
Of course it is! I'm biased of course, so I say bake it and judge for yourself. I live in Las Vegas and one slice of iced lemon loaf from Starbucks costs $4.25 today. This recipe is truly easy, takes only a little over one hour to make, and you'll have 8 moist homemade slices for a fraction of the cost that taste amazing! I can't turn down a piece - it's perfect with your morning coffee, to enjoy as a snack anytime, or dessert.
Want to re-create your other Starbucks favorites? Try my copycat recipes for:
- Starbucks Copycat Banana Bread
- Starbucks Copycat Birthday Cake Pops
- Starbucks Copycat Chocolate Cake Pops
Key Notes About A Few Ingredients
- Eggs and sour cream: Transfer them to the counter an hour ahead and let them come to room temperature.
- Lemons: With any lemon recipes where I use the fruit zest, I make sure to give them a good rinse and soak them in vinegar and baking soda. You can also use organic lemons.
- Lemon extract/paste: I recommend a small amount, as it replicates the intense lemon flavor. Use sparingly as too much will leave an artificial "fake" aftertaste.
- Lemon juice: No store bottles. You're already zesting the fruit, use the fresh juice!
- Butter/oil: We are using both. Butter gives more flavor while the oil provides moisture.
- Sour cream: In similar recipes, you can use easily substitute sour cream with greek yogurt or plain yogurt. Use what you have on hand.
How To Make Starbucks Copycat Lemon Loaf
Whisk dry ingredients together and set aside. No sifting is necessary.
Zest lemon by moving the zester versus the lemon. This will prevent you from zesting too far to the white albedo, which may create bitterness.
Rubbing the sugar and lemon zest together will significantly amplifies the overall lemon flavor.
Be sure to use room temperature eggs and dairy in general to create a smoother batter. This will yield a more uniformed crumb.
Once you add dry ingredients, whisk gently only until you no longer see visible dry flour. Be sure not to over-mix.
Pour batter into greased/lined loaf pan. Do not worry if batter is slightly lumpy batter - that is common.
Optional: To create a middle crack, run a butter knife down the center. You can also pipe a line using butter.
Bake until golden. While still warm, brush on lemon simple syrup.
Drizzle on icing after loaf has completely cooled.
Spread icing evenly and cut into 8 slices.
Suzy's Tips For Success
- Rubbing lemon zest and sugar together brings out more lemon flavor: This has become a staple practice now whenever I make any lemon recipes that combines zest and sugar. Think of it as an exfoliant. It releases all the oils out of the zest and amplifies the lemon flavor - you can smell it immediately!
- Combine room temperature ingredients: Plan ahead and take out your all your dairy items out of the fridge an hour before. Melt your butter and allow it to cool. These are great steps to keep in mind for all similar bakes. When you combine ingredients that are the same temperature, the batter is easier to mix. This will prevent you from over-mixing, which results in a fluffier texture rather than an over-mixed dense loaf . The batter will be smoother, so it will bake creating a more uniformed crumb.
- Toothpick test should still have a few crumbs attached: Many recipes will tell you a toothpick test should come out clean. For this loaf, stick toothpick in the center and stop baking when toothpick comes out with a few crumbs still attached. No wet batter, mind you - just crumbs. The loaf will still keep baking with the residual heat as it cools.
- Add more powdered sugar to adjust glaze sweetness: This icing is nice and tart! If it's too tart to your liking, increase the powdered sugar.
Best Way To Store Starbucks Copycat Lemon Loaf
Wrap in plastic wrap or store in an airtight container at room temperature for up to 4 days. I do not recommend storing in the refrigerator as this can lead to dry cake. To freeze lemon loaf already iced, freeze slices on a pan. Wrap them individually in foil and store in airtight container. For unfrosted lemon loaf, simply wrap whole loaf and store in freezer storage bags for up to 6 months.
FAQ
Do not worry! You can simply add more lemon zest.
Feel free to use your favorite gluten-free flour blend to replace the all-purpose flour. Be sure to measure accurately and be mindful the overall texture may vary.
It is possible - simply replace it plant-based butter, dairy-free buttermilk instead of sour cream, and egg replacers. Keep in mind each replacement may vary the texture of the lemon cake.
Grab a few toothpicks and stick one in the center almost all the way down. If the toothpick comes up wet with batter, bake it longer. If it has a few crumbs attached, it's ready. There's a few recipes where you want your toothpick to come out clean, but this isn't one of them. The residual heat will continue to bake the loaf as it cools.
Easy! If it's too thin, just add a little more powdered sugar. And vice versa - add more lemon juice or milk if it's too thick.
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Equipment
- 9x5-inch loaf pan (22cmx12cm)
- parchment paper
- zester grater or microplane
- small saucepan
Ingredients
Lemon Loaf Batter
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2-3 large lemons zested
- 1 cup granulated sugar
- 3 large eggs room temperature
- ¼ cup unsalted butter melted and cooled
- ¼ cup neutral oil vegetable, avocado, safflower, etc.
- 2 tablespoon fresh lemon juice
- 2 teaspoon lemon paste or lemon extract
- ¾ cup sour cream or yogurt room temperature
Lemon Simple Syrup
- 2 tablespoon fresh lemon juice
- 1½ tbsp granulated sugar
Icing
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- ½ tbsp milk drizzle in as needed
Instructions
- Preheat oven to 350° F (175°C). Line pan with parchment paper.
- In a medium mixing bowl, combine the dry ingredients. Whisk and set aside.1½ cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¾ teaspoon kosher salt
- In a separate large bowl, zest lemons and combine with sugar. Rub them together until fragrant.2-3 large lemons, 1 cup granulated sugar
- Crack in the eggs. Beat together with the lemon sugar for about 3 mins until light & airy. Pour in the remaining wet mixture and whisk until well combined.3 large eggs, ¼ cup unsalted butter, ¼ cup neutral oil, 2 tablespoon fresh lemon juice, 2 teaspoon lemon paste or lemon extract, ¾ cup sour cream or yogurt
- Add dry ingredients in two batches, and mix ONLY until no more visible flour. Do not over-mix.
- Transfer batter into lined 9x5inch loaf pan. Bake for 50-55 mins, or until a toothpick poked in cake center comes out with a few crumbs.
- To make the lemon simple syrup, combine sugar & lemon juice in a small saucepan. Heat on low until it comes to a boil, the sugar dissolves, and syrup thickens.2 tablespoon fresh lemon juice, 1½ tablespoon granulated sugar
- Place loaf onto a cooling rack. Brush simple syrup on warm loaf.
- Allow loaf to cool completely. Combine icing ingredients in a small bowl and mix. Add more sugar or milk until you reach desired consistency. Spread icing evenly on top, cut into 8 slices, and enjoy!
Notes
Nutrition
Looking for other recipes like this?
KMA says
Delicious but will you include the weights in the future. I have my kitchen scale ready!!
Suzy says
Yes! You can find the metric gram measurements on the recipe card by clicking "Metric". It defaults on US Customary, but grams will be listed for you when you select "Metric." Hope this helps!