Introduction

This Starbucks Copycat Lemon Loaf is a bright, zesty treat perfect for any time of day. Moist and flavorful, it combines fresh lemon juice and zest with a tender crumb for a delightful balance of sweet and tart. It’s an easy recipe that brings a bakery favorite right into your kitchen.

A close-up of a single-layer lemon cake slice placed on a white plate, showing a moist and fluffy light yellow crumb texture with a golden-brown crust at the bottom and edges. The top of the cake is covered with a smooth, glossy white icing that drips down the sides slightly, along with small bits of drizzled lemon glaze. In the background, whole lemons sit on a white marbled surface slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1 cup granulated sugar
1/2 cup sour cream or Greek yogurt
1/2 cup vegetable oil
2 tbsp unsalted butter, melted
2 tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 tsp lemon extract
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1/2 tsp lemon zest (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, whisk the eggs, sugar, sour cream, vegetable oil, and melted butter until smooth.
Step 4: Stir in the lemon zest, fresh lemon juice, vanilla extract, and lemon extract.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 7: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: To make the lemon glaze, whisk together powdered sugar and 2-3 tablespoons of fresh lemon juice in a small bowl until smooth. Adjust the glaze thickness as desired.
Step 10: Once the loaf is fully cooled, drizzle the lemon glaze over the top and garnish with optional lemon zest.
Step 11: Slice and enjoy your homemade lemon loaf!

Tips & Variations

For extra lemon flavor, add a little lemon extract to both the batter and glaze.
Substitute sour cream with Greek yogurt to add tang and moistness.
Use fresh lemon juice rather than bottled for the best vibrant taste.
To make it dairy-free, swap butter for a mild vegetable oil and use coconut yogurt instead of sour cream.
Try adding poppy seeds to the batter for a classic lemon poppy seed variation.

Storage

Store the lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to one week. Reheat slices gently in the microwave or enjoy them chilled—the flavors develop nicely as it rests.

How to Serve

A close-up of a single slice of lemon cake on a white plate, showing one layer. The cake is light yellow and fluffy with a slightly browned bottom crust. It is topped with a thick, white glaze that is shiny and dripping slightly down the sides. The glaze glistens under the light, with small bits of lemon zest visible on the surface. In the background, there are whole lemons slightly out of focus on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lemon loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the blend includes xanthan gum or add it separately for best texture.

What can I use if I don’t have lemon extract?

If you don’t have lemon extract, simply increase the amount of fresh lemon zest and juice slightly to boost the lemon flavor. Vanilla extract alone will still provide a pleasant aroma.