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Copycat Starbucks Lemon Loaf

close up shot of Starbucks lemon loaf 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 refreshing. Topped off with a simple homemade lemon glaze icing.
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Table of Contents
  1. STARBUCKS LEMON LOAF INGREDIENTS
  2. HOW TO MAKE THIS STARBUCKS LEMON LOAF RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. 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 to drizzle on the top – making it the perfect baked good to enjoy with your next cup of coffee!

If you enjoy this recipe, check out these other lemon quick bread recipes: Lemon Poppy Seed Bread and Lemon Blueberry Bread.

Starbucks lemon loaf slices stacked on a white plate

MORE LEMON RECIPES:
Lemon Sugar Cookies | Lemon Poke Cake


STARBUCKS LEMON LOAF INGREDIENTS

starbucks lemon loaf raw ingredients that are labeled

You will need:

FOR THE LEMON LOAF

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

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 bread if you don’t want the added sweetness. You could also use a store-bought icing if preferred.

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HOW TO MAKE THIS STARBUCKS LEMON LOAF RECIPE

STEP ONE: Preheat the oven to 350 degrees F. Spray a 9 x 4 inch loaf pan with cooking spray, set aside.

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

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

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

STEP FIVE: Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix.

overhead shot of Starbucks lemon loaf process shot

STEP SIX: Pour the batter into the prepared loaf pan.

STEP SEVEN: Bake at 350 degrees F for 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.

starbucks lemon loaf process shot

STEP EIGHT: 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.

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

overhead shot of Starbucks lemon loaf process shot

STEP TEN: Evenly drizzle the glaze over the bread before slicing and serving.

STEP ELEVEN: Slice loaf and serve.

STORAGE

IN THE FRIDGE: 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 lemon loaf for up to 6 months by placing it in an airtight container, or wrapping it in plastic and placing in a freezer bag.

Starbucks lemon loaf with glaze on top on a wooden board

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 bread is bursting with sweet and zesty lemon flavors. 

MORE RECIPES YOU’LL LOVE

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close up shot of Starbucks lemon loaf sliced on a wooden board

Starbucks Lemon Loaf

5 from 3 votes
If you like the Starbucks lemon loaf, then you will love this copycat version. This bread is moist, yet light and refreshing. Topped off with a simple homemade lemon glaze icing.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients
  

FOR THE LEMON LOAF

  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon extract
  • 1 zest of large lemon
  • 1 cup sour cream

FOR THE LEMON ICING

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

Instructions
 

LEMON LOAF

  • Preheat the oven to 350 degrees F. Spray a 9 x 4 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.
    TIP: 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 at 350 degrees F for 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
    TIP: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned then tent a piece of foil over the top to prevent further browning.
  • 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 and lemon juice. Whisk together until smooth and combined.
  • Evenly drizzle glaze over bread.
  • Slice loaf and serve.

Video

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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Proudly Prepared by the Spaceships Kitchen

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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!!

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