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Starbucks Copycat Lemon Loaf Recipe

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4.1 from 10 reviews

This Starbucks Copycat Lemon Loaf is a moist, fluffy, and flavorful lemon cake made from simple ingredients. It features a vibrant lemon zest and juice-infused batter, topped with a sweet lemon simple syrup and a smooth lemon glaze. Perfect for lemon lovers craving a homemade version of the popular bakery treat.

Ingredients

Lemon Loaf

  • 1 cup plus 2 tablespoons (224 g) granulated sugar
  • 3 tablespoons lemon zest (from 2 to 3 large lemons)
  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1/4 cup vegetable oil (canola or any neutral oil)
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon lemon extract
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup full fat Greek yogurt (or sour cream), room temperature
  • 1/3 cup whole milk, room temperature

Lemon Simple Syrup

  • 1/4 cup water
  • 1/4 cup (50 g) granulated sugar
  • Juice of 1/2 lemon

Lemon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches hanging over the sides for easy cake removal. Set aside.
  2. Infuse the Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release the oils and enhance flavor.
  3. Cream Butter and Oil: Add the unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl sides as needed.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides again.
  5. Mix in Flavors: Add fresh lemon juice, vanilla extract, and lemon extract to the batter. Mix to combine thoroughly.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Alternate Adding Dry and Wet Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the Greek yogurt and whole milk. Begin and end with the dry ingredients. Scrape the sides of the bowl once more to ensure even mixing.
  8. Bake the Loaf: Transfer the batter into the prepared loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Cover loosely with foil if the top browns too fast during baking.
  9. Make Lemon Simple Syrup: While the cake cools for 5 minutes, bring water and sugar to a boil in a small saucepan for about one minute. Remove from heat and stir in lemon juice.
  10. Brush Syrup on Cake: Use a pastry brush to generously coat the top of the warm cake with the lemon simple syrup, brushing multiple layers for deep flavor.
  11. Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth and glossy. Adjust consistency by adding more liquid if too thick or more powdered sugar if too thin.
  12. Glaze the Loaf: Drizzle the lemon glaze evenly over the top of the cake. Allow glaze to set for 10 to 15 minutes before slicing and serving.

Notes

  • Use fresh lemon zest and juice for the best flavor.
  • Make sure all wet ingredients are at room temperature to ensure a smooth batter.
  • If the top of the loaf is browning too quickly, cover loosely with foil halfway through baking.
  • Greek yogurt adds moisture and tenderness but sour cream can be used as an alternative.
  • The lemon simple syrup keeps the cake moist and adds extra lemon flavor.
  • The glaze consistency should be thick but pourable; adjust with more powdered sugar or lemon juice as needed.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://yumntasty.com/starbucks-copycat-lemon-loaf-recipe/