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Starbucks Lemon Loaf
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This copycat recipe for Starbucks Lemon Loaf is so easy and delicious! Though a loaf, this lemon bread is quite cake-like and topped with lemon icing. Lemon loaf cake is moist and mouthwatering.
Homemade lemon loaf cake is perfect for an afternoon treat or a summery dessert, but no one will judge if you eat a slice for breakfast even. The super lemony flavor makes this recipe absolutely irresistible and it would be a perfect refreshment.
Each bite of this tangy pound cake is bursting with lemony flavor. Neighbors would be delighted if they received this loaf for a holiday gift!
Starbucks Lemon Loaf Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Vegetable oil
- Vanilla extract
- Lemon extract
- Lemon zest
- Sour cream
- Powdered sugar
- Lemon juice
Each ingredient is key to making the perfect lemon loaf. Sour cream gives this pound cake a soft, moist crumb. Lemon zest and lemon extract ensure the cake has an intense, tangy lemon flavor.
The loaf is glazed with a thick coat of lemon icing. The icing is made with fresh lemon juice, and yes, it does need to be fresh! You can use bottled lemon juice, but the flavor just won't be the same.
How to Make Starbucks Lemon Loaf
FIRST STEP: Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray, set aside.
SECOND STEP: In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
THIRD STEP: With the mixer on low speed, slowly add the oil while continuing to beat together.
FOURTH STEP: Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
FIFTH STEP: Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
SIXTH STEP: Pour the batter into the prepared loaf pan.
SEVENTH STEP: Bake at 350 degrees F for 50-52 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. NOTE: In the last 10-15 minutes check the top of the bread. If it is getting too browned then tent a piece of foil over the top to prevent further browning.
EIGHTH STEP: Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
NINTH STEP: In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
TENTH STEP: Evenly drizzle glaze over bread before slicing and serving.
For the best flavor, use freshly squeezed lemon juice. Bottled lemon juice just doesn’t deliver the same flavor.
Take your cake to the next level by adding a lemon syrup while the cake is cooling. Mix together ¼ cup lemon juice plus 3 tablespoons powdered sugar and brush on while the cake is still warm.
Try other citrus cake variations by using limes or oranges.
Storing this Recipe
Store lemon loaf cake covered at room temperature for up to 4 days.
The cake can be frozen for up to 3 months. Wrap well with cling film and foil.
Starbucks Lemon Loaf
FOR THE LEMON LOAF
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- ½ tsp vanilla extract
- 2 tbsp lemon extract
- 1 zest of large lemon
- 1 cup sour cream
FOR THE LEMON ICING
- 1 cup powdered sugar add more until desired consistency is reached
- 1 tbsp lemon juice
- 1 tbsp milk
- Preheat the oven to 350 degrees F. Spray a 9 x 4 inch loaf pan with cooking spray, set aside.
- In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
- With the mixer on low speed, slowly add the oil while continuing to beat together.
- Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
- Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. TIP: Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
- Pour the batter into the prepared loaf pan.
- Bake at 350 degrees F for 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.TIP: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned then tent a piece of foil over the top to prevent further browning.
- Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing and adding the glaze.
- In a medium mixing bowl add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
- Evenly drizzle glaze over bread.
- Slice loaf and serve.
Hi there. I'm excited to try the Lemon Loaf Recipe!!! As I was reading over the instructions I noticed that the milk wasn't included. But you have it as an ingredient. I'm assuming it was just left out in the instructions. Thanks for the recipe. Can't wait to get baking.
Thanks for noticing that, it was left out of the instructions! I've fixed that now so it should reflect correctly.
Jay Webb says
This is the best lemon loaf I've ever made thank you for sharing it, if I were to add blueberries to this recipe do I need to Omit anything?
Layne Henderson says
Hi, Jay - I think it would be ok to add them in as is but we haven't tested that. Let me know if you try it. Enjoy!
Hi, I was following the step by step recipe for the Lemon Loaf, and realized that some ingredients were missing and so I have missed adding them to the Loaf....for instance it does not mention to add the baking soda when adding the baking powder and it also does not mention to add vanilla extract when adding the lemon extract. so I have missed those two ingredients it does not mention adding the milk to the frosting in the final steps either, luckily I haven't completed that part yet, so I will add it.....now that I have read the complete recipe and the steps listed further down near the end of the page.
Yessi Santana says
Thank you for catching that, blog recipe steps corrected.