Starbucks Copycat Lemon Loaf – Moist, Bright, and Bursting with Citrus Flavor!
One of Starbucks’ most iconic treats—the Lemon Loaf—is beloved for a reason. It’s moist, tender, and bursting with bright citrus flavor, glazed with a sweet lemon icing that keeps every bite irresistible. The great news? You don’t need to stand in line to enjoy it. With this easy Starbucks Copycat Lemon Loaf recipe, you can recreate the exact texture and flavor at home—with better ingredients and at a fraction of the price.
This homemade lemon loaf features real lemon juice, zest, sour cream, and a hint of lemon extract for depth, plus a soft crumb that’s perfect for breakfast, brunch, or an anytime pick-me-up.
Want more café-style bakes and sweet loaf recipes? Check out the full collection of bakery favorites at recipeservice.net and bring the coffee shop home.
Ingredients
🍋 Produce
- 2½ tbsp lemon zest from 2 large lemons
🥚 Refrigerated
- 3 large eggs
🧂 Baking & Spices
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- 1 cup powdered sugar for glaze
- ½ tsp lemon extract
- 1 tsp vanilla extract
🍯 Condiments
- ⅜ cup fresh lemon juice approx. 6 tbsp
🛢 Oils & Fats
- ½ cup vegetable oil
- 2 tbsp unsalted butter melted
🧈 Dairy
- ½ cup sour cream or Greek yogurt
Instructions
🔥 Step 1: Preheat and Prepare Pan
- Preheat oven to 350°F (175°C).
- Grease and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
🍋 Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1½ cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Set aside.
🥄 Step 3: Mix the Wet Ingredients
- In a large bowl, whisk together:
- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 2½ tbsp lemon zest
- ⅜ cup lemon juice
- ½ tsp lemon extract
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- Whisk until smooth and pale yellow.
🧁 Step 4: Combine
- Gradually stir the dry ingredients into the wet mixture.
- Mix just until combined—do not overmix.
🧈 Step 5: Bake
- Pour the batter into your prepared loaf pan.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- If browning too quickly, tent loosely with foil around the 30-minute mark.
- Cool in pan for 10 minutes, then lift out and cool completely on a wire rack.
🍥 Step 6: Make the Glaze
- In a small bowl, whisk:
- 1 cup powdered sugar
- 1½ tbsp lemon juice (or more for thinner glaze)
- 1 tbsp melted butter (optional for richness)
- Whisk until smooth and drizzle over the fully cooled loaf.
Notes
🍴 Serving Suggestions
Pair with a hot cup of coffee or tea Serve with berries and whipped cream for a light dessert Make mini loaves for gifting or brunch parties Great for breakfast, snack time, or dessert 🧑🍳 Variations
Blueberry Lemon Loaf: Fold in 1 cup of fresh or frozen blueberries. Lemon Poppy Seed: Add 1 tbsp poppy seeds to the batter. Dairy-Free Version: Use coconut yogurt and dairy-free butter. Gluten-Free Version: Use a 1:1 gluten-free flour blend. Extra Lemony: Add ¼ tsp extra lemon extract to the glaze. 🧊 Storage & Freezing
Storage:
Store at room temperature for 3 days in an airtight container. Refrigerate up to 5 days (bring to room temp before eating). Freezing:
Freeze loaf (unglazed or glazed) tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge or at room temperature. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch. 2. Why is my loaf dense?
Overmixing or expired leavening agents can cause denseness. Mix just until combined and check freshness of baking soda/powder. 3. Can I use melted butter instead of oil?
Oil keeps the loaf more moist, but you can substitute half or all with melted butter for a richer crumb. 4. What’s the difference between lemon zest and extract?
Zest provides fresh citrus oils and brightness, while extract gives depth. Both together enhance lemon flavor. 5. Can I double the recipe?
Yes! Use two loaf pans or a Bundt pan. Adjust baking time accordingly. 6. Is this like Starbucks’ loaf?
Yes! This version is moist, lemony, and lightly dense—very close in taste and texture. 7. What’s the best yogurt substitute for sour cream?
Greek yogurt (plain, whole milk) works best. 8. Can I make muffins instead?
Yes! Fill muffin tins ¾ full and bake for 18–22 minutes at 350°F. 9. Does the glaze harden?
Yes, after 30–60 minutes the glaze sets with a light sheen and soft bite. 10. How do I keep it from overbaking?
Check early with a toothpick, and tent with foil if the top browns too fast. 📝 Conclusion
This Starbucks Copycat Lemon Loaf is the perfect balance of zesty, sweet, moist, and buttery. With its soft crumb, tangy lemon flavor, and glossy citrus glaze, it’s easy to see why it’s such a fan favorite. And now, you can make it any time you want—with fresher ingredients and even better flavor. Looking for more copycat bakery recipes? Explore the full café-style baking collection at recipeservice.net and treat yourself without leaving your kitchen.
Pair with a hot cup of coffee or tea Serve with berries and whipped cream for a light dessert Make mini loaves for gifting or brunch parties Great for breakfast, snack time, or dessert 🧑🍳 Variations
Blueberry Lemon Loaf: Fold in 1 cup of fresh or frozen blueberries. Lemon Poppy Seed: Add 1 tbsp poppy seeds to the batter. Dairy-Free Version: Use coconut yogurt and dairy-free butter. Gluten-Free Version: Use a 1:1 gluten-free flour blend. Extra Lemony: Add ¼ tsp extra lemon extract to the glaze. 🧊 Storage & Freezing
Storage:
Store at room temperature for 3 days in an airtight container. Refrigerate up to 5 days (bring to room temp before eating). Freezing:
Freeze loaf (unglazed or glazed) tightly wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge or at room temperature. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled works in a pinch. 2. Why is my loaf dense?
Overmixing or expired leavening agents can cause denseness. Mix just until combined and check freshness of baking soda/powder. 3. Can I use melted butter instead of oil?
Oil keeps the loaf more moist, but you can substitute half or all with melted butter for a richer crumb. 4. What’s the difference between lemon zest and extract?
Zest provides fresh citrus oils and brightness, while extract gives depth. Both together enhance lemon flavor. 5. Can I double the recipe?
Yes! Use two loaf pans or a Bundt pan. Adjust baking time accordingly. 6. Is this like Starbucks’ loaf?
Yes! This version is moist, lemony, and lightly dense—very close in taste and texture. 7. What’s the best yogurt substitute for sour cream?
Greek yogurt (plain, whole milk) works best. 8. Can I make muffins instead?
Yes! Fill muffin tins ¾ full and bake for 18–22 minutes at 350°F. 9. Does the glaze harden?
Yes, after 30–60 minutes the glaze sets with a light sheen and soft bite. 10. How do I keep it from overbaking?
Check early with a toothpick, and tent with foil if the top browns too fast. 📝 Conclusion
This Starbucks Copycat Lemon Loaf is the perfect balance of zesty, sweet, moist, and buttery. With its soft crumb, tangy lemon flavor, and glossy citrus glaze, it’s easy to see why it’s such a fan favorite. And now, you can make it any time you want—with fresher ingredients and even better flavor. Looking for more copycat bakery recipes? Explore the full café-style baking collection at recipeservice.net and treat yourself without leaving your kitchen.