Copycat Starbucks Lemon Loaf

This cake is soooooooo good! I think I could’ve stress eaten this entire lemon loaf all by myself. It has been a crazy, couple of weeks, y’all. I thought that with school being out my days would free up a bit more, but it turns out the opposite is true. I’ve been working harder than ever, both working from home and now homeschooling the kids too! I think my brain is nearly fried at this point 😆

Why you’ll love this recipe

I am so excited to share this recipe with you! This lemon loaf recipe tastes JUST LIKE STARBUCKS!!! Whenever I go to Starbucks, I just have to have their Lemon Loaf Cake. It has a very pronounced lemony flavour, super moist, fluffy yet dense, almost bread pudding-like consistency, topped with a delicious white lemon glaze.

All the copycat recipes I’ve tried have failed to give off that delicious lemony flavour without the sourness that comes with it. Adding lemon just didn’t give that proper taste. Then I figured out the secret ingredient… Sour Cream!

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To make this delicious Lemon Cake you’ll need

• All-purpose flour
• Baking powder
• Salt
• Canola oil
• Sugar
• Sour Cream
• Eggs
• Lemon
• Vanilla extract
• Icing (confectioners) sugar

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How to make Copycat Starbucks Lemon Loaf

I love this recipe because it’s super easy to make:

1. Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
6. Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

How to make the Lemon Icing

1. Whisk together the confectioners’ sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
2. Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

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Can you freeze Lemon Loaf?

Yes! To freeze this lemon loaf store it in an airtight container for up to three months. To thaw it, leave it overnight in the refrigerator, and bring to room temperature before serving.

Time to get Baking!!

If you’re looking for a healthy fall salad then look no further because I’ve got a DELICIOUS recipe for you!

Pomegranate and Apple Green Christmas Salad

This flavorful Pomegranate and Apple Green Christmas Salad is full of fresh seasonal ingredients that are packed with antioxidants. This pomegranate salad recipe is crunchy, easy to make, and super festive! This salad is a perfect side dish for the winter holiday season!

MAKE THIS RECIPE → Pomegranate and Apple Green Christmas Salad

Other recipes to try

• Healthy Soft Baked Chocolate Chip Cookies
• Best Peanut Butter Oatmeal Cookies
• Double Chocolate Biscotti
• Easy Hawaiian Pineapple Squares

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Copycat Starbucks Lemon Loaf Recipe

Yield: 12 slices

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious lemon cake! This easy to make recipe is loaded with delicious lemon flavour, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!

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Ingredients

For the Lemon Loaf

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1 cup sour cream
• 2 large eggs
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 2 teaspoons vanilla extract

For the Lemon Glaze:

• 1 cup confectioners sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10-15 minutes of baking to prevent excess browning.
6. Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.

To make the glaze:

1. Once the bread has cooled, whisk together the confectioners' sugar and lemon juice. Start with two tablespoons of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
2. Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15-20 minutes.

Notes

Store in an airtight container at room temperature or in the refrigerator for up to four days. Bread will freeze well for up to three months, thaw overnight in the refrigerator, and bring to room temperature before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Perfect Results Large Nonstick Loaf Pan
• 
  The Best Mixing Bowls Ever ....With Lids!
• 
  Cuisinart 9-Speed Handheld Mixer with Storage Case

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 189mgCarbohydrates: 44gFiber: 1gSugar: 27gProtein: 4g

Did you make this recipe?

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