Have you ever tried the Lemon Loaf from Starbucks? As much as I love homemade treats, I can’t turn down a slice of their lemon loaf cake. It’s so tender and packed so much lemon flavor in every single bite.

So I wanted to find the perfect Starbucks copycat Lemon Loaf recipe so that I could make a delicious lemon loaf at home and eat 3 slices without the embarrassment of ordering all 3 from the Barista. Let’s get baking!

TO MAKE LEMON LOAF, YOU WILL NEED

Lemon Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, melted and at room temperature
¼ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream or buttermilk

Lemon icing

1 cup powdered sugar, add more until desired consistency is reached
1 tablespoon lemon juice
1-2 tablespoons cream or milk, adjust as needed for consistency

HOW DO YOU MAKE LEMON LOAF?

Lemon Loaf

Step 1: Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.

Step 2: In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside.

Step 3: In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes.

The extra time helps to incorporate air into the batter which makes the bread more fluffy.

Step 4: Add the melted butter and the oil. Mix to incorporate.

Step 5: Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

Step 6: Add in the sour cream and mix well.

Step 7: Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix.

Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.

Step 8: Pour the mixture into the prepared loaf pan.

Step 9: Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch.

If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

Step 10: Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Lemon icing

Step 1: In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

Step 2: Remove the cooled loaf from the pan and drizzle or pour over top.

Step 3: Serve and enjoy your freshly baked Lemon Loaf!

RECIPE NOTES AND HELPFUL TIPS:

Store in an airtight container at room temperature for up to 3-4 days.

Melt butter in the microwave then let it cool for a few minutes before adding to the batter.

The original recipe used buttermilk, but I adjusted and now use sour cream instead. It provides more moisture, preventing the bread from turning out dry.

This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.

If you preferred the old recipe – use ½ cup buttermilk instead of sour cream, omit the oil and add an additional ¼ cup of melted butter, and reduce the amount of baking powder and vanilla to ½ teaspoon each. Bake in an 8.5×4.5 loaf pan.

NUTRITIONAL INFORMATION:

Yield: 8 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FQAs):

1. Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used as a substitute. Adjust the quantity to taste.

2. Can I add other ingredients to the batter, like poppy seeds or blueberries?

Yes, you can customize your Lemon Loaf by adding ingredients such as poppy seeds or blueberries for extra flavor and texture. Fold them into the batter gently.

3. How do I store Lemon Loaf?

Store the Lemon Loaf in an airtight container at room temperature for a day or two. For longer storage, refrigerate it. It can also be frozen for extended periods.

4. How do I prevent the Lemon Loaf from being too dense?

Avoid overmixing the batter, as it can lead to a dense texture. Mix until the ingredients are just combined. Also, ensure your leavening agents like baking powder are fresh and active.

5. Can I substitute yogurt with sour cream or buttermilk?

Yes, sour cream or buttermilk can be used as substitutes for yogurt in the recipe. They add moisture and a slight tang to the loaf.

6. What’s the best way to zest a lemon for this recipe?

Use a fine grater or a microplane to zest the lemon. Be careful to only zest the yellow part of the peel, avoiding the bitter white pith.

7. Can I make Lemon Loaf ahead of time?

Yes, you can make Lemon Loaf ahead of time. It often tastes even better the next day as the flavors meld. Store it appropriately to maintain freshness.

8. How do I know when the Lemon Loaf is done baking?

Use a toothpick or skewer to test for doneness. Insert it into the center of the loaf; if it comes out clean or with a few moist crumbs (not wet batter), the loaf is done.

Let’s Make This Better-Than-Starbucks Lemon Loaf!

And there you have it – this easy, yummy, better-than-Starbucks Lemon Loaf is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Better-Than-Starbucks Lemon Loaf

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

>>>Lemon Loaf
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, melted and at room temperature
¼ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream or buttermilk
>>>Lemon icing
1 cup powdered sugar, add more until desired consistency is reached
1 tablespoon lemon juice
1-2 tablespoons cream or milk, adjust as needed for consistency

Instructions

Lemon Loaf