Description
This Starbucks Copycat Lemon Loaf recipe replicates the classic moist and tangy lemon loaf cake found at Starbucks. With a tender crumb, bright lemon flavor from fresh juice and zest, and a sweet lemon glaze, this loaf is perfect for breakfast, dessert, or an afternoon treat. The recipe uses simple ingredients and straightforward baking techniques to deliver a delicious homemade lemon loaf that rivals the coffeehouse favorite.
Ingredients
Scale
Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- ½ tsp lemon zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the proper temperature for baking the lemon loaf.
- Prepare Pan: Grease and line a 9×5-inch loaf pan with parchment paper for easy removal and even baking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully combined before adding the next to maintain a smooth batter.
- Mix in Wet Ingredients: Stir in the lemon juice, lemon zest, vanilla extract, and sour cream until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and toughening the loaf.
- Pour Batter: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake: Bake the loaf for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool in Pan: Allow the loaf to cool in the pan for about 10 minutes to set before removing.
- Transfer to Rack: Carefully transfer the loaf onto a wire cooling rack to cool completely, which prevents sogginess.
- Prepare Glaze: In a bowl, whisk together the powdered sugar and fresh lemon juice until smooth to make the tangy glaze. Optionally, add lemon zest for extra flavor.
- Glaze Loaf: Drizzle the lemon glaze evenly over the cooled loaf to add sweetness and highlight the lemon flavor.
- Set Glaze and Serve: Let the glaze set for 5-10 minutes before slicing the loaf into 8 to 10 pieces and serving.
Notes
- For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free butter.
- Do not overmix the batter once the dry ingredients are added to keep the loaf tender.
- The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
- To enhance lemon flavor, use fresh lemon juice and zest rather than bottled juice.
- Make sure the eggs and butter are at room temperature for better mixing and texture.
