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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

Scale
  • 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

  1. Preheat oven to 350°F and prepare a 9×5-inch loaf pan by greasing and flouring or lining with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using an electric mixer on medium speed, beat granulated sugar and eggs for about 2 minutes until fluffy and light.
  4. Add melted butter and vegetable oil to the egg mixture and mix until combined.
  5. Pour in vanilla extract, lemon extract (if using), lemon zest, and lemon juice; mix until smooth and fragrant.
  6. Add sour cream and mix until fully incorporated for moisture and tenderness.
  7. 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.
  8. Pour batter into the prepared loaf pan and smooth the top evenly.
  9. 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.
  10. 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.

  • Author: Laura
  • 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