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Starbucks Lemon Loaf

close up shot of Starbucks Lemon Loaf topped with lemon glaze with pieces of bread sliced on a wooden board
If you like the Starbucks lemon loaf, then you will love this copycat version. This bread is moist, yet light and topped off with a sweet lemon glaze.
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Table of Contents
  1. Starbucks Lemon Loaf Ingredients
  2. How To Make This Starbucks Lemon Loaf Recipe
  3. How To Serve
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This copycat Starbucks lemon loaf recipe is a moist, flavorful bread that tastes just like the original. It even includes the sweet lemon icing drizzled on the top making it the perfect baked good to enjoy with your next cup of coffee!

If you enjoy this delicious lemon loaf recipe, check out these other lemon quick bread recipes: lemon poppy seed bread and lemon blueberry bread.

Starbucks Lemon Loaf Ingredients

You’ll need:

For the Lemon Loaf

  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • Zest of 1 large lemon
  • 2 tablespoons lemon extract
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

For the Lemon Icing

  • 1 cup powdered sugar, add more until you reach desired consistency
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

SUBSTITUTIONS AND ADDITIONS

ICING: You can leave the icing off your lemon bread if you don’t want the added sweetness. You could also use store-bought icing if preferred.

SOUR CREAM: You can substitute greek yogurt for the sour cream at a 1:1 ratio if you prefer.

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How To Make This Starbucks Lemon Loaf Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray, set aside.

STEP TWO: In a large bowl add the eggs, sugar, and sour cream. Use an electric mixer to beat together until smooth.

STEP THREE: With the mixer on low speed, slowly add the vegetable oil while continuing to beat together.

STEP FOUR: Add the lemon zest, lemon extract, and vanilla extract then beat to combine.

PRO TIP:

If you want a more vibrant and brighter yellow, you can do that by putting in less lemon extract and upping the zest amount for more color and flavor.

STEP FIVE: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.

PRO TIP:

Be careful not to overmix the batter.

STEP SIX: Pour batter into the prepared loaf pan.

STEP SEVEN: Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.

PRO TIP:

In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.

STEP EIGHT: Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.

STEP NINE: To make the icing, in a medium bowl add the powdered sugar, milk, and lemon juice. Whisk together until it is smooth and well combined.

STEP TEN: Evenly drizzle glaze over top of the loaf before slicing and serving.

PRO TIP:

Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

How To Serve

Lemon lovers can enjoy a slice of cake along with a warm cup of coffee, a pumpkin spice latte, or whipped hot chocolate. If you are looking for a cold drink to enjoy this treat with, try a glass of our iced tea.

STORAGE

ON THE COUNTER: It’s best to store leftover loaf on the countertop at room temperature for up to 5 days. We don’t recommend storing this in the fridge as it will dry it out faster.

IN THE FREEZER: You can freeze your moist lemon cake for up to 6 months by placing it in an airtight container, or wrapping it in plastic wrap and placing it in a freezer bag.

You can save yourself the trip to Starbucks now that you know how to make this delicious lemon cake at home. This is a great option to have for brunch or breakfast or even to serve as a dessert dish. This loaf cake is bursting with sweet and zesty lemon flavor. 

FREQUENTLY ASKED QUESTIONS

How do I store this loaf?

We recommend storing this lemon loaf on the counter rather than in the fridge where it will dry out faster.

Can I use olive oil instead of vegetable oil in this recipe?

Olive oil has a fairly strong taste and will affect the flavor of this loaf. We recommend sticking to vegetable oil.

Can I freeze this loaf cake?

This great recipe freezes really well. Wrap in plastic wrap and then place in a freezer-safe bag or airtight container and freeze for up to six months.

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close up shot of Starbucks Lemon Loaf topped with lemon glaze with pieces of bread sliced on a wooden board

Starbucks Lemon Loaf

5 from 6 votes
If you like the Starbucks lemon loaf, then you will love this copycat version. This bread is moist, yet light and topped off with a sweet lemon glaze.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

Lemon Loaf

  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • zest 1 large lemon
  • 2 tablespoons lemon extract
  • ½ teaspoon vanilla extract
  • cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Icing

  • 1 cup powdered sugar add more until desired consistency is reached
  • 1 tablespoon lemon juice
  • 1 tablespoon milk

Instructions
 

Lemon Loaf

  • Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, set aside.
  • In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
  • With the mixer on low speed, slowly add the oil while continuing to beat together.
  • Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
  • Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
  • Pour the batter into the prepared loaf pan.
  • Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
  • Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing and adding the glaze.

Lemon Icing

  • In a medium mixing bowl, add powdered sugar, milk and lemon juice. Whisk together until smooth and combined.
  • Evenly drizzle glaze over bread.
  • Slice loaf and serve.

Video

Notes

Note: If you want a more vibrant and brighter yellow, you can do that by putting in less lemon extract and upping the zest amount for more color and flavor.
 
Note: Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
 
Note: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
 
Note: Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.

Nutrition

Calories: 444kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 159mg | Potassium: 174mg | Fiber: 1g | Sugar: 41g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
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  1. Jennifer Patzer says

    Would love to try this recipe but I’m a bit concerned about the amount of lemon extract. 2 tablespoons???

  2. Steph says

    5 stars
    This is delicious! I just found it 2 weeks ago and have made 2 loaves already. I also was a bit hesitant to add that much extract, but trust the recipe. It’s perfect. I’m so glad to have this delicious treat now. I moved to Australia and this is one of the things I’ve missed from home that is impossible to get here. I wish I could get the frosting consistency right, but I’ll just keep at it 🙂 thanks so much for sharing this!

  3. Patricia says

    5 stars
    I made this recipe in mini muffin tins!! Awesome! I dipped the tops in the glaze, others I did a zigzag pattern with it. Love this!!

  4. Mirka says

    5 stars
    I made it for new years and my family loved it! It was very moist, almost like a cake. It has a tangy flavor and very nice taste (not too sweet).

  5. Marjorie T. says

    5 stars
    Made this to bring in the New Year. Small gathering, yet this went immediately, even with creme filled chocolate cupcakes among the offerings. Easy to make. Worked perfectly, was great to have your technique tips to ensure my success. This is a definite keeper going into 2022 and beyond. Thank You!!

  6. Gwen says

    5 stars
    Amazingly moist and so delicious! I was wondering about the 2 TBSP of lemon extract, but it’s perfect. Thanks!

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