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Starbucks Lemon Loaf Recipe

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This Starbucks Copycat Lemon Loaf is a moist, buttery pound cake bursting with bright lemon flavor and topped with a sweet lemon glaze. It’s the perfect treat for breakfast, snack, or dessert and tastes just like the popular coffee shop favorite.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, melted and cooled

1/4 cup vegetable oil

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon extract (or 1/2 tablespoon more lemon zest)

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup sour cream (or buttermilk)

Lemon Icing:

1 cup powdered sugar

1 tablespoon lemon juice

12 tablespoons cream or milk, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and eggs on medium speed for 2 minutes to incorporate air.
  4. Add melted butter and oil, then mix in vanilla, lemon extract, lemon zest, and lemon juice until combined.
  5. Mix in sour cream until smooth.
  6. Add the dry ingredients in 3 additions, mixing until just incorporated. Do not overmix. Finish by folding with a spatula if needed.
  7. Pour batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick comes out clean. Tent with foil if browning too quickly.
  8. Cool completely before glazing.
  9. For the glaze: Whisk powdered sugar, lemon juice, and cream/milk until smooth. Adjust with more sugar or milk as needed. Drizzle over cooled loaf.

Notes

  • For more intense lemon flavor, add both lemon extract and zest to the icing.
  • Check for over-browning and cover with foil if needed halfway through baking.
  • Do not refrigerate the loaf, as it may dry out. Store in an airtight container at room temperature for up to 4–5 days.
  • To freeze, wrap cooled, frosted or unfrosted slices in plastic and foil, and freeze for up to 6 months.