Copycat Starbucks Lemon Loaf
Starbucks coffee isn’t for everyone (guilty!), but that famous Lemon Loaf? That’s another story. Moist, tender, and bursting with lemony goodness, it’s the one thing I used to make a beeline for. This homemade version? It’s even better, and you don’t have to leave your kitchen (or spend $4 a slice). Bonus: it’s simple to make and stays moist for days.
Servings: 8
Calories: 446kcal
Cost: $5
Equipment
- 9x5-inch loaf pan
Ingredients
For the Loaf
- 3 large eggs
- 1 cup white granulated sugar
- 1 cup sour cream or plain Greek yogurt
- ½ cup canola oil or vegetable oil
- 2 tablespoons lemon zest from about 2 lemons
- 1 to 2 tablespoons pure lemon extract see Notes
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons fresh lemon juice more or less to taste
Instructions
Make the Loaf:
- Preheat your oven to 350°F. Spray a 9x5-inch loaf pan with floured baking spray, or grease and flour it well. Set aside.
- In a large mixing bowl, whisk together the eggs, sugar, and sour cream until smooth and combined.
- Slowly drizzle in the oil while whisking. Stir until fully incorporated.
- Add the lemon zest and lemon extract, and whisk to blend. (Reminder: lemon extract is key here—not juice!)
- Add the flour, baking powder, and salt. Stir gently until just combined. Some small lumps are totally fine—overmixing will make the loaf tough.
- Pour the batter into your prepared pan. Smooth the top lightly with a spatula.
- Bake for 50 to 52 minutes, or until the top is domed and golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Around the 40-minute mark, tent the loaf loosely with foil to prevent over-browning while the center finishes baking.
- Let the loaf cool in the pan on a wire rack for at least 30 minutes (or up to a few hours) before removing to cool completely.
Make the Glaze:
- Place the powdered sugar in a small bowl.
- Slowly add lemon juice, whisking until smooth. Adjust sugar or juice for your preferred glaze consistency—thicker for a nice opaque drizzle, thinner if you want it to soak in.
- Once the loaf is completely cool, drizzle glaze evenly over the top. Bonus tip: Save some extra glaze and spread it on sliced pieces like you would butter—game changer.
Notes
Lemon Extract is the not-so-secret ingredient that brings this loaf to life. Lemon juice won’t give you the same concentrated flavor, and lemon oil can be too strong. Start with 1 tablespoon, taste the batter, and add more if you love it zippy.
Gluten-free option: Use a cup-for-cup gluten-free flour blend with xanthan gum.
Storage tip: Keep covered at room temperature for up to 5 days. Freeze (wrapped well) for up to 6 months. Avoid storing in the fridge. It’ll dry out.
Nutrition
Calories: 446kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 194mg | Potassium: 195mg | Fiber: 1g | Sugar: 41g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg
