October 3, 2023
Review RecipeStarbucks Lemon Loaf
Table of Contents
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!
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.
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.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
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 adding in less lemon extract and increasing 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 this citruly loaf 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.
If you enjoy this delicious lemon loaf recipe, check out these other lemon quick bread recipes: lemon poppy seed bread and lemon blueberry bread.
MORE LEMON FLAVOR RECIPES
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
We recommend keeping this lemon loaf on the counter rather than in the fridge where it will dry out faster.
Olive oil has a fairly strong taste and will affect the flavor of this loaf. We recommend sticking to vegetable oil.
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.
MORE RECIPES YOU’LL LOVE
- Snickerdoodle Cheesecake Bars
- Lemon Lasagna
- Lemon Bar
- Lemon Cheesecake Bars
- Carrot Bread
- Lemon Meltaways
- Lemon Coffee Cake
- Ding Dong Cake
- Chocolate Puddles
- Lemon Cake
- Blueberry Bread
- Strawberry Tres Leches Cake
- Banana Bread
- Chocolate Zucchini Bread
- Strawberry Rhubarb Bread
- Snickerdoodle Bread
- Lemon Pound Cake
- Lemon Chiffon Cake
Starbucks Lemon Loaf
Ingredients
Lemon loaf
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 large zest 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
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, and set it 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-mixover 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 it from the oven and allow it 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
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
- If you want a more vibrant and brighter yellow, you can do that by adding in less lemon extract and increasing the zest amount for more color and flavor.
- Be careful not to overmix the batter.
- 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.
- Place bread on a wire rack before pouring the sweet lemon glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
Comments
Gloria says
Oh my goodness, this is so delicious!!!!
Jennifer Patzer says
Would love to try this recipe but I’m a bit concerned about the amount of lemon extract. 2 tablespoons???
Layne Kangas says
It tastes amazing, I promise! 🙂
Brittany says
I was wondering about this too.
Marjorie T. says
I used 1/2 the portion of extract and 1/2 equivalent fresh lemon juice, worked great. Go for it!
Steph says
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!
Liz says
Can I use fresh lemon juice instead of the extract?
Layne Kangas says
I haven’t tried it like that, so I am not sure how it would work to substitute that out. Please let me know if you try it!
Khennedy says
Hi Liz. I made this recipe last night and used the juice from my lemon instead of lemon extract and it turned out great!
Zoobi says
Hi!
I want to know the exact flour measurement in grams. Going to make it today. Thanks
Layne Kangas says
Google conversion shows that 1.5 cups of flour is 192 grams. Enjoy!
Patricia says
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!!
Mirka says
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).
Marjorie T. says
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!!
Gwen says
Amazingly moist and so delicious! I was wondering about the 2 TBSP of lemon extract, but it’s perfect. Thanks!
Sonia says
Can’t wait to try this…. What do you think about using butter instead of the oil?
Layne Kangas says
Hi, Sonia – we haven’t tested it like that so I’m not sure what impact it would have on the final product!