🍋 Starbucks Copycat Lemon Loaf
✅ Moist, buttery texture
✅ Bursting with real lemon flavor
✅ Topped with a sweet-tart glaze
🧂 Ingredients
For the Lemon Loaf:
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
3 large eggs
-
1 cup granulated sugar
-
½ cup sour cream (or Greek yogurt)
-
½ cup vegetable oil
-
2 tbsp lemon zest (from 2 lemons)
-
¼ cup lemon juice (freshly squeezed)
-
1 tsp vanilla extract
-
½ tsp lemon extract (optional, for extra lemony punch)
For the Glaze:
-
1 cup powdered sugar
-
1–2 tbsp lemon juice
-
½ tsp lemon zest (optional)
🧁 Instructions
-
Preheat & Prep:
-
Preheat oven to 350°F (175°C).
-
Grease and flour a 9×5-inch loaf pan or line with parchment paper.
-
-
Mix Dry Ingredients:
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
-
Mix Wet Ingredients:
-
In a large bowl, beat eggs and sugar until light and slightly fluffy.
-
Mix in sour cream, oil, lemon zest, lemon juice, vanilla extract, and lemon extract if using.
-
-
Combine & Pour:
-
Gradually add the dry ingredients to the wet mixture and stir until just combined.
-
Pour batter into the prepared loaf pan.
-
-
Bake:
-
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
-
Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
-
-
Make the Glaze:
-
In a small bowl, mix powdered sugar with lemon juice (start with 1 tbsp and add more as needed) until smooth and pourable.
-
Drizzle over cooled loaf and let set before slicing.
-
🍰 Tips:
-
For a super moist loaf, don’t overmix the batter.
-
Don’t skip the lemon extract if you want that Starbucks-level flavor.
-
Store covered at room temp for 2–3 days or refrigerate for up to a week.
Would you like a printable PDF, or a gluten-free or vegan version of this recipe?
