Starbucks Copycat Lemon Loaf
If you’re a fan of lemony sweets, you’ve got to try this Starbucks Copycat Lemon Loaf! It’s wonderfully buttery, super moist, packed full of fresh lemon zing, and finished off with a sweet lemon glaze that’s just irresistible.
If you’re all about that bright lemon flavor in desserts, this Starbucks Copycat Lemon Loaf is a must-bake! It’s buttery, tender, moist, and overflowing with lemon goodness, finished with a luscious lemon glaze that takes it over the edge.
Starbucks Famous Lemon Loaf
Have you ever had the lemon loaf from Starbucks? I’m all for homemade treats, but honestly, I can’t resist grabbing a slice of their lemon pound cake whenever I’m there. That cake is incredibly tender and downright bursting with lemon flavor in every bite.
Back when I was a student, Sundays usually meant heading to Starbucks to tackle some homework. Almost every time, I’d order their lemon loaf. It strikes the perfect balance — buttery without being greasy and so lemony without a hint of bitter sourness.
I wanted to nail a perfect copycat Starbucks lemon loaf recipe so I could enjoy as many slices as I wanted at home without feeling awkward ordering them all from the barista!
Starbucks Copycat Lemon Loaf Recipe
Creating this lemon loaf from scratch took a bit of detective work. I started by checking the Starbucks website to see what ingredients they list for their lemon loaf. While many ingredients are commercial kitchen-specific and a bit mysterious, I did learn some key things about what goes into it.
- They use real butter, not oil, for that rich fat flavor.
- The lemon flavor comes from lemon juice, lemon peel, and lemon oil.
- Both baking powder and baking soda give it that perfect rise.
- And sour cream is used to keep it wonderfully moist.
I made sure those essentials were in my version too. Since Starbucks doesn’t share exact measurements, I had to roll up my sleeves and experiment until I got it just right.
Developing the Perfect Lemon Loaf Recipe
The very first loaf I baked came out too dry — so I knew I needed to up the sour cream and add in an extra egg for extra moisture and tenderness. The next batch didn’t have enough lemon punch. The third try turned out to be just right: tender, moist, and full of fresh, sunny lemon goodness.
To get the lemon flavor closest to Starbucks’, I used a mix of lemon juice, lemon zest, and lemon extract. The lemon extract really brings that familiar brightness. That said, lemon extract can be a bit tricky to find, so if you don’t have it on hand, just skip it. Your loaf will still be delicious and lemony!
Whether you’re a Starbucks lemon loaf fan or this is your first introduction, this copycat recipe is perfect for breakfast, a snack, or dessert. The bright, fresh lemon flavor is like a little bit of sunshine baked into moist pound cake.
Top Tips
- Many folks ask about the icing consistency. The recipe starts with less liquid, but feel free to add more powdered sugar a little at a time until it thickens to your liking. The amount can vary by milk type and personal preference. I’ve adjusted the recipe to help guide you, but don’t be afraid to tweak it a bit for your perfect glaze.
- Keep an eye on the top while it’s baking. If it’s browning too fast, gently cover it with foil to keep it from getting too dark.
- If you want your lemon flavor to really pop, use lemon extract along with juice and zest. Just be careful not to add too much—the extract can sometimes have a slightly artificial taste.
Store and Freezing
This lemon loaf stays fresh for up to 5-6 days when stored right, and freezes beautifully for much longer.
- Keep extra slices in an airtight container on your counter at room temperature for up to 4-5 days. Avoid the fridge because that can dry the cake out.
- For longer storage, freeze your loaf or slices for up to 6 months. To freeze, place the frosted loaf (either whole or sliced) on a baking sheet to freeze it solid first (about 2-3 hours). Once frozen, wrap tightly in plastic wrap followed by a layer of foil, then store in an airtight freezer-safe container. If unfrosted, just wrap and freeze—easy!
A copycat recipe for Starbucks famous Lemon Loaf, which is buttery, moist, and bursting with fresh lemon flavor, topped with a sweet lemon glaze.
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (or additional 1/2 tablespoon lemon zest)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream (or buttermilk)
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan by greasing and flouring or lining with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Using an electric mixer on medium speed, beat granulated sugar and eggs for about 2 minutes until fluffy and light.
- Add melted butter and vegetable oil to the egg mixture and mix until combined.
- Pour in vanilla extract, lemon extract (if using), lemon zest, and lemon juice; mix until smooth and fragrant.
- Add sour cream and mix until fully incorporated for moisture and tenderness.
- Gradually add about a third of the dry ingredients to the wet mixture, mixing until mostly combined; add the rest and mix just until the flour disappears to avoid overmixing; finish mixing with a spatula if needed.
- Pour batter into the prepared loaf pan and smooth the top evenly.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean and the top feels firm. If browning too fast after 30-40 minutes, cover loosely with foil to prevent over-browning.
- Let loaf cool completely in the pan before making the glaze.
Notes
Icing consistency can be adjusted by adding more powdered sugar to thicken or more milk/cream to thin as desired., Cover the loaf with foil for the last part of baking if it browns too quickly., Lemon extract enhances lemon flavor but can be omitted if unavailable; use extra lemon zest instead., Store extra slices in an airtight container at room temperature for up to 3-4 days; avoid refrigeration to prevent drying., Freeze unglazed or glazed slices by first freezing solid on a baking sheet, then wrapping tightly with plastic wrap and foil for up to 6 months., For the original style: use 1/2 cup buttermilk instead of sour cream, skip the oil, increase melted butter by 1/4 cup, reduce baking powder and vanilla extract to 1/2 teaspoon each, and bake in an 8.5×4.5-inch pan.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Fat: 16 g
- Carbohydrates: 59 g
- Protein: 5 g
