Copycat Starbucks Lemon Loaf

Sliced Starbucks lemon loaf arranged in a slight s shape with a decorative knife to the right and squeeze lemons in the top left corner.

Skip the coffee shop and make this Copycat Starbucks Lemon Loaf at home. Packed full of fresh, zingy lemon flavor & topped with a simple glaze, it will quickly become your new favorite treat.

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Two slices of starbucks lemon loaf with crumbs surrounding them on a white backdrop.

Goodness do I love a copycat recipe. And they are consistently top performing recipes here so you all seem to love them too. Today’s copycat is Starbucks Lemon Loaf.

And I think it’s even better than the original because it tastes like fresh lemon and has the perfect citrus pucker thanks to lots of fresh lemon juice and lemon zest.

Let’s get to it.

Lemon loaf on a sheet pan with two slices cut and a decorative butter knife. Squeeze lemon in the top left corner.

Ingredients for Copycat Starbucks Lemon Loaf

  • Butter: Softened to room temperature.
  • Granulated sugar: For the loaf.
  • Eggs: Bring the eggs to room temperature. This provides a super smooth batter.
  • Vanilla extract: Adds a little vanilla flavor and balances everything.
  • Lemons: You’ll need the juice and zest from lemons for this recipe.
  • Sour cream: This should also be room temperature. Sour cream adds richness to the loaf and a little bit of a tang. It’s similar to adding buttermilk to a baking recipe.
  • Baking soda: To get this little baby to rise.
  • Kosher salt: Salt balances out the sweetness in dessert recipes.
  • All-purpose flour: Keeping it simple with all-purpose.
  • Powdered sugar: For the glaze.
Required ingredients for starbucks lemon loaf arranged on a gray backdrop.

How to Make Lemon Loaf

This loaf cake is pretty quick and easy to throw together. Start by creaming the softened butter in a stand mixer. You can also use a hand mixer or do this by hand.

Add sugar and mix for about 3 minutes, until the mixture becomes light in color. This breaks down the sugar granules and results in a better tasting cake.

Add eggs, one at a time, then the vanilla, lemon juice, lemon zest and sour cream. Once that’s all mixed, add the dry ingredients and mix until just combined.

Spread into a greased loaf pan and bake.

Spread the glaze, just powdered sugar and lemon juice, over the cooled loaf.

Sliced Starbucks lemon loaf on a sheet pan. Close up to show texture.

Best Loaf Pan for Baking

I find the best type of loaf pan to use when baking any kind of loaf, quick bread or cake is a nonstick light metal loaf pan. There are a few reasons this is my favorite option.

The fact that it’s nonstick helps keep the loaf from getting mangled when you remove it from the pan. I still grease the pan well just to be extra safe though so don’t skip that step.

The light metal prevents the loaf from overbrowning like they often do in dark metal or glass pans.

Four slices of starbucks lemon loaf stacked on each other with a knife on the right and lemons in the background.

More Lemon Desserts

A sliced starbucks lemon loaf arranged in a slight S shape.
Sliced Starbucks lemon loaf arranged in a slight s shape with a decorative knife to the right and squeeze lemons in the top left corner.
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Copycat Starbucks Lemon Loaf

Skip the coffee shop and make this Copycat Starbucks Lemon Loaf at home. Packed full of fresh, zingy lemon flavor & topped with a simple glaze, it will quickly become your new favorite treat.
Prep Time20 minutes
Active Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: starbucks lemon loaf
Yield: 8 servings
Author: Meghan Payne-Hensley

Ingredients

For the lemon loaf batter:

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp. vanilla extract
  • 1/2 cup sour cream, room temperature
  • 2 large lemons, zested
  • 1 Tbsp. lemon juice
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 1/2 cups all-purpose flour

For the glaze:

  • 1 cup powdered sugar
  • 2 Tbsp. lemon juice

Instructions

  • Preheat oven to 350 degrees. Grease a loaf pan, set aside.
  • In the bowl of a stand mixer, cream the butter. Add the sugar and cream for 3 minutes, until light. Add eggs one at a time, mixing between each addition. Add vanilla, sour cream, lemon zest and lemon juice. Mix until smooth. Add baking soda, kosher salt and flour then mix until just combined.
  • Pour batter into the prepared loaf pan and spread the top evenly. Bake for 45 to 55 minutes, until a toothpick comes out clean. If it starts to brown too much, lay a piece of foil on top (don't seal it on the pan as the loaf may continue to rise).
  • Remove from the oven and let cool for 10 minutes then remove to a cooling rack to completely cool.
  • Once cool, whisk together the powdered sugar and lemon juice. Drizzle over the cooled loaf.

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