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Starbucks Copycat Lemon Loaf

A moist, dense, and citrus-packed pound cake topped with a thick sugary glaze, perfectly replicating the famous coffee shop favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Cafe
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Lemon Loaf Batter
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 3 eggs large, room temperature
  • 1 cup granulated sugar
  • 2 tbsp lemon zest approx 2 lemons
  • 0.5 cup sour cream or Greek yogurt, room temp
  • 0.5 cup vegetable oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon extract
Lemon Glaze
  • 1 cup powdered sugar sifted
  • 1.5 tbsp lemon juice fresh
  • 1 tbsp milk plus more to adjust consistency

Equipment

  • 9x5 Loaf Pan
  • Microplane Zester
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant.
  4. Add eggs, sour cream, vegetable oil, lemon juice, and lemon extract to the sugar mixture. Whisk until smooth and combined.
  5. Gradually fold the dry ingredients into the wet ingredients gently. Stop mixing as soon as no flour streaks remain.
  6. Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  7. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
  8. Whisk powdered sugar, lemon juice, and milk to create a thick glaze. Pour over the cooled cake and let set.

Notes

Ensure all dairy and eggs are at room temperature to prevent the batter from curdling.