Starbucks Copycat Lemon Loaf 🍋🍰
This ultra-moist, tangy-sweet lemon loaf tastes just like the Starbucks classic—with a tender crumb, zesty glaze, and no fancy ingredients!
Ingredients
For the Loaf:
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1 ½ cups (190g) all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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3 large eggs, room temperature
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1 cup (200g) granulated sugar
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2 tbsp lemon zest (from ~2 lemons)
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½ cup (120ml) vegetable oil (or melted butter)
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¼ cup (60ml) fresh lemon juice
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½ cup (120g) sour cream or Greek yogurt
For the Lemon Glaze:
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1 cup (120g) powdered sugar
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2–3 tbsp fresh lemon juice
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½ tbsp lemon zest (optional)
Instructions
1. Prep & Mix Dry Ingredients
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
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Whisk together flour, baking powder, baking soda, and salt.
2. Make the Batter
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In a separate bowl, beat eggs + sugar + lemon zest until pale and thick (~2 mins).
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Slowly mix in oil, lemon juice, and sour cream.
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Gently fold in dry ingredients just until combined (don’t overmix!).
3. Bake
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Pour batter into the pan and bake for 45–55 mins, until a toothpick comes out clean.
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Cool in the pan for 10 mins, then transfer to a wire rack.
4. Glaze & Serve
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Whisk powdered sugar + lemon juice until smooth. Drizzle over the cooled loaf.
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Sprinkle with extra lemon zest for flair. Let glaze set before slicing.
Tips for Starbucks-Perfect Loaf
✔ Use room-temperature eggs for a fluffier texture.
✔ Don’t skip the sour cream—it keeps the loaf moist for days.
✔ Zest lemons first before juicing (it’s easier!).
✔ Want extra tang? Brush warm loaf with 1 tbsp lemon juice before glazing.
Why This Tastes Just Like Starbucks
💛 Bright lemon flavor (thanks to zest + juice in both loaf and glaze).
💛 Dense yet tender crumb (no dry corners here!).
💛 That iconic sweet-tart glaze—thick enough to cling to every slice.
Storage: Keeps for 3 days airtight, or freeze unglazed for up to 1 month.
Love blueberries? Fold in ½ cup fresh blueberries (tossed in flour) before baking! 😊
Need a gluten-free or less sugary version? Let me know!