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Starbucks Copycat Lemon Loaf | Moist, Zesty & Bakery-Perfect at Home

If you’ve ever walked into a Starbucks, glanced at the pastry case, and been tempted by that glossy, golden slice of lemon loaf, you know just how irresistible it is. This Starbucks Copycat Lemon Loaf brings that same moist, tender crumb and bright citrus flavor right to your kitchen—without the coffee shop price tag. The secret to its irresistible texture lies in the combination of sour cream (or Greek yogurt) and vegetable oil, which keeps the loaf incredibly moist. Fresh lemon juice, zest, and a hint of lemon extract pack in that signature tang, while a simple powdered sugar glaze adds the perfect sweet finish. Baked in a loaf pan and topped with a silky lemon glaze, this recipe will fill your home with the uplifting scent of citrus. Pair it with your morning coffee or serve it as an afternoon treat, and you might just find it tastes even better than the original.
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Prep Time 15 minutes
bake & Cooling Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Ingredients Equipment Method Notes

Ingredients
  

Fruits & Vegetables:
  • 2¼ tablespoons lemon zest about 2 large lemons
Fresh Products:
  • 3 large eggs
Condiments:
  • ⅜ cup 6 tablespoons fresh lemon juice
Culinary Aids & Spices:
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup granulated sugar
  • ½ teaspoon lemon extract
  • 1 cup powdered sugar for glaze
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
Oils & Vinegars:
  • ½ cup vegetable oil
Dairy Products:
  • 2 tablespoons unsalted butter melted (for glaze)
  • ½ cup sour cream or Greek yogurt

Equipment

  • Mixing bowls (large & medium)
  • Measuring cups & spoons
  • Hand mixer or stand mixer
  • Whisk
  • Microplane or zester (for lemon zest)
  • Rubber spatula
  • 9×5-inch loaf pan
  • Parchment paper (optional, for easy removal)
  • Cooling rack

Method
 

Step 1: Prepare the Pan & Oven
  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
  1. In a large mixing bowl, whisk together eggs, granulated sugar, and vegetable oil until well combined.
  2. Add sour cream (or Greek yogurt), lemon zest, lemon juice, lemon extract, and vanilla extract. Mix until smooth.
Step 3: Combine the Dry Ingredients
  1. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
Step 4: Make the Batter
  1. Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just combined. Do not overmix—this helps keep the loaf tender.
Step 5: Bake the Loaf
  1. Pour batter into the prepared loaf pan.
  2. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let loaf cool in the pan for 10 minutes before transferring to a cooling rack.
Step 6: Make the Glaze
  1. In a small bowl, whisk together powdered sugar, melted butter, and 1–2 tablespoons fresh lemon juice until smooth.
  2. Adjust consistency by adding more powdered sugar for a thicker glaze or more juice for a thinner drizzle.
Step 7: Glaze & Serve
  1. Once the loaf is completely cool, pour glaze over the top and let set before slicing.

Notes

🧊 Storage & Reheating
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Store up to 5 days for best flavor.
Freezer:
Freeze unglazed loaf for up to 2 months. Thaw at room temperature before glazing.
🥄 Variations
Extra Lemon Punch: Add more zest or a teaspoon of lemon juice to the glaze.
Lemon-Poppyseed Loaf: Stir in 1 tablespoon poppyseeds for a crunchy twist.
Orange Loaf: Swap lemon juice and zest for orange for a different citrus profile.
Berry Lemon Loaf: Fold in fresh blueberries or raspberries before baking.
Gluten-Free Version: Use a gluten-free all-purpose flour blend.
Mini Loaves: Bake in mini loaf pans for 20–25 minutes for individual portions.
Double Glaze: Apply one thin glaze while the loaf is warm and a second after cooling for extra sweetness.
❓ 10 FAQs
1. Can I make this loaf without lemon extract?
Yes—just increase the lemon zest for a more natural flavor.
2. Can I use bottled lemon juice?
Fresh is best, but bottled can work in a pinch.
3. How do I know when the loaf is done?
A toothpick should come out clean from the center.
4. Can I use butter instead of oil?
Yes, but oil gives a more tender crumb.
5. Can I make it ahead?
Yes—bake and store unglazed, then glaze before serving.
6. Can I use yogurt instead of sour cream?
Absolutely—Greek yogurt works perfectly.
7. Why is my loaf dense?
Overmixing the batter can make it heavy. Mix gently.
8. Can I add fruit to the batter?
Yes—fold in berries for extra flavor.
9. How do I make the glaze thicker?
Add more powdered sugar until desired consistency is reached.
10. How long does the glaze take to set?
About 15–20 minutes at room temperature.
🏁 Conclusion
This Starbucks Copycat Lemon Loaf brings the perfect balance of sweet and tangy to your table. With its moist texture, bright citrus flavor, and glossy glaze, it’s every bit as delicious as the coffee shop version—and maybe even better fresh from your oven.