Copycat Starbucks Lemon Loaf
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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If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious lemon cake! This easy to make recipe is loaded with lemon flavour, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!
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!
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
How to make Copycat Starbucks Lemon Loaf
I love this recipe because it’s super easy to make:
- Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- 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.
- 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
- 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.
- 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.
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!!
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Other recipes to try
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- Easy Hawaiian Pineapple Squares
Copycat Starbucks Lemon Loaf Recipe
Equipment You’ll Need
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
- Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together the oil, sugar, sour cream, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- 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.
- 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:
- 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.
- 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
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!
