Almost a Copycat Starbucks Lemon Loaf

If you’re a fan of Starbucks’ lemon loaf, you’ll love this almost-copycat recipe. It’s sweet, lemony, and so simple to make at home.

Lemon loaf used to be my favorite treat at Starbucks, but since I rarely go there anymore, I’d almost forgotten how much I loved it. Recently, I grabbed a slice and was reminded just how good it is! Determined to recreate it at home, I tested several recipes claiming to be the “best” Starbucks lemon loaf. And finally — I found one that might be even better than the original!

This recipe has been adapted from Yellow Bliss Road.

Make about 10~12 slices

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Ingredients

Lemon Loaf

• 1 2/3C all purpose flour

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1C sugar

• 1 tbsp lemon zest

• 3 large eggs, at room temp

• 1/4C butter, melted at room temp

• 1/4C vegetable oil

• 1/3C sour cream

• 1 tbsp lemon extract

• 2 tbsp lemon juice

For lemon Glaze

• 2/3C powdered sugar

• 1 1/2~2 tbsp lemon juice

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Instructions

1. Preheat the oven to 350°F. Lightly spray the sides of a 9x5 loaf pan with cooking spray, dust with flour, and line the bottom with parchment paper. Set aside.

2. Sift flour, baking powder, baking soda, and salt into a bowl, then set aside.

   

3. In a small bowl, add sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant. (Note: Rubbing releases essential oil from the zest into the sugar and intensifies the lemon flavor! ).

   

4. Mix the sugar and eggs over low~medium speed for 2 minutes, or until the sugar starts to dissolve and the mixture is smooth. Add melted butter, oil, lemon juice and lemon extract. Mix on medium speed until all ingredients are combined.

   

5. Add in the sour cream and mix well. Add the flour mixture and stir until just combined. Be careful not to over-mix—it’s fine if the batter is slightly lumpy.

   

6. Pour the batter into the prepared loaf pan.

   

7. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter. Cool in the pan on a wire rack for about 30 minutes, then remove from the pan and let it cool completely on the rack before glazing.

   

Lemon glaze:

1. Add all the icing ingredients to a bowl and whisk until combined. Add more sugar and/or lemon juice for desired consistency and flavor. Drizzle the glaze over the loaf evenly.

   

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