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This Copycat Starbucks Lemon Loaf recipe is homemade perfection! Moist, citrusy, and oh-so-satisfying. Enjoy it with your morning coffee or as an afternoon treat.
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If you’re a fan of Starbucks’ Lemon Loaf, you’ll love our Copycat Starbucks Lemon Loaf recipe! This homemade version captures all the tangy sweetness of the original with a moist texture and irresistible flavor.
Whether you’re craving a slice with your morning coffee or as an afternoon treat, this lemon loaf hits the spot every time.
If you’re looking for the perfect lemon loaf recipe, look no further! Our Copycat Starbucks Lemon Loaf recipe delivers on flavor and simplicity, allowing you to enjoy this bakery favorite in the comfort of your own kitchen.
With just a few simple ingredients and easy-to-follow steps, you’ll be amazed at how deliciously satisfying homemade lemon loaf can be.
Say goodbye to long lines and expensive bakery runs – our lemon loaf recipe brings the taste of Starbucks right to your home.
Give it a try and see why this lemon loaf Starbucks recipe is a favorite among lemon lovers everywhere!
Lemon Loaf Starbucks Recipe: Ingredients & Substitutions
To make this Starbucks Lemon Loaf recipe, you will need …
Ingredients
For the loaf
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- all-purpose flour – If you prefer, you can use a combination of all-purpose flour and whole wheat flour for a slightly healthier option. Alternatively, gluten-free all-purpose flour can be used for a gluten-free version of the loaf.
- baking powder
- baking soda
- salt
- unsalted butter – You can use salted butter in this recipe. However, since salted butter already contains salt, you may want to reduce or omit the additional salt called for in the recipe to avoid over-salting the loaf.
- vegetable oil – Canola oil or melted coconut oil can be used as substitutes for vegetable oil. They all serve the same purpose of adding moisture to the loaf.
- granulated sugar – You can use brown sugar or coconut sugar instead of granulated sugar. Keep in mind that these alternatives might slightly alter the flavor and color of the loaf.
- large eggs
- vanilla extract
- lemon extract
- lemon zest and lemon juice – If you don’t have fresh lemons on hand, you can use bottled lemon juice and lemon zest from a container. However, fresh lemon zest and juice typically offer a brighter flavor.
- sour cream – Instead of sour cream, you can use an equal amount of Greek yogurt or buttermilk. These alternatives will still provide moisture and a slight tanginess to the loaf.
For the glaze
- powdered sugar
- lemon juice
- heavy cream or milk
Serving Suggestions for Copycat Starbucks Lemon Loaf
- Fresh Berries: Serve slices of lemon loaf with a side of fresh berries such as strawberries, blueberries, or raspberries for a burst of color and natural sweetness.
- Whipped Cream: Top each slice with a dollop of whipped cream or whipped coconut cream for an extra creamy and indulgent treat.
- Lemon Curd: Drizzle or spread a spoonful of lemon curd over the sliced loaf for an added punch of citrus flavor and richness.
- Vanilla Ice Cream: Serve warm slices of lemon loaf with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
- Tea or Coffee: Pair slices of lemon loaf with a hot cup of tea or coffee for a cozy and comforting snack or dessert.
- Garnish with Mint: Sprinkle fresh mint leaves over the sliced loaf for a touch of freshness and visual appeal.
- Toast and Butter: Toast slices of lemon loaf and spread them with butter for a delicious breakfast or afternoon snack.
- Lemon Sauce: Drizzle extra lemon sauce over each slice for an added burst of citrus flavor and a touch of sweetness.
- Lemonade: Enjoy slices of lemon loaf with a refreshing glass of homemade lemonade (try Creamy Lemonade or Freckled Lemonade!) for the ultimate citrus experience.
- Yogurt or Mascarpone: Serve slices of lemon loaf with a dollop of Greek yogurt or mascarpone cheese for a creamy and tangy contrast.
Copycat Starbucks Lemon Loaf: FAQs
Yes, you can substitute gluten-free all-purpose flour for the regular all-purpose flour to make a gluten-free version of this lemon loaf.
Absolutely! This lemon loaf freezes well. Simply wrap it tightly in plastic wrap and then aluminum foil before placing it in an airtight container or freezer bag. It can be stored in the freezer for up to three months.
While fresh lemon juice will provide the best flavor, you can use bottled lemon juice as a substitute if fresh lemons are not available. Just keep in mind that bottled juice may have a slightly different flavor.
Yes, you can mix the ingredients by hand using a whisk and a spatula if you don’t have a mixer. Be sure to mix until the batter is well combined and smooth.
Yes, you can reduce the amount of sugar if you prefer a less sweet loaf. However, keep in mind that sugar not only adds sweetness but also affects the texture and moisture of the loaf, so reducing it too much may alter the final result.
Absolutely! Chopped nuts, such as almonds, walnuts, or poppy seeds, can be added to the batter for extra flavor and texture if desired. Just fold them in gently before pouring the batter into the loaf pan.
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Copycat Starbucks Lemon Loaf
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Equipment
Ingredients
For the loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup sour cream
For the glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 – 2 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- Mix the granulated sugar and the eggs in a large mixing bowl with an electric hand mixer on medium speed for 2 minutes or until well combined. Add in the butter and oil until well combined. Add the vanilla, lemon extract, lemon zest, and lemon juice, mixing on medium speed until all the ingredients are combined. Add in the sour cream and mix well.
- Using a rubber spatula, add a third of the dry mixture to the wet mixture until almost incorporated. Continue adding flour to the wet mixture until all the flour mixture is incorporated into the wet mixture. Don’t overmix, or your loaf will be tough.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted near the center comes out clean and the top feels firm to the touch.
- Once baking is complete, allow the loaf to cool in the pan on a cooling rack for at least 30 minutes before removing the loaf from the pan to a cooling rack to cool completely.
- Once the loaf is cool, prepare your glaze by whisking all of the glaze ingredients together in a medium bowl until smooth. Add in more powdered sugar or heavy cream as needed to reach the desired consistency.
- Pour the glaze over the top of the loaf.
- Let the glaze set completely before serving.
Notes
- Store at room temperature for up to five days.
- If you notice the top of the loaf is browning too quickly while baking, cover it with foil.
- For a glazed loaf – Slice the loaf into slices and allow the slices to freeze on a baking sheet lined with parchment paper for 2-3 hours. Once frozen, wrap each slice in a layer of plastic wrap and then a layer of aluminum foil. Place the slices in an airtight ziptop bag or container and freeze for up to 6 months.
- For an unglazed loaf – You can wrap the entire loaf without slicing it in a layer of plastic wrap followed by a layer of aluminum foil. Place it in an airtight zip-top bag or container and freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My lemon loaf turned out perfect, was a huge hit in my house. So tasty!
Can I make cupcakes with this recipe?
Sure! You will need to adjust the baking time to account for cupcakes and not a loaf.