Luscious Copycat Starbucks Lemon Loaf recipe is fluffy, zesty and bursting with lemon flavor! It's so easy to create from scratch.
After chocolate, lemon has to be one of my favorites. It just feels like happiness and sunshine in your mouth. If you spend any time on my website, you will find many lemon based recipes. The icing is bursting with lemon flavor and just addictive. I have made many different lemon breads but this is one of the best and most flavorful!
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Try some of our other favorite recipes, such as Cheddar Garlic Butter Swim Biscuits, Jalapeno Cheddar Dutch Oven Bread, or Twice Baked Potato Casserole.
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Ingredients for Starbucks Lemon Bread
Lemon Loaf
- eggs
- granulated sugar
- buttermilk
- sour cream or Greek yogurt)
- canola oil
- lemon zest
- all purpose flour
- baking powder
- salt
- lemon extract
Syrup Ingredients
- lemon juice
- powdered sugar
Icing Ingredients
- powdered sugar
- unsalted butter, softened
- lemon juice
- lemon extract
- heavy cream or milk
FAQs
Starbucks Copycat Lemon Loaf is a homemade version of the popular lemon-flavored pound cake served at Starbucks. It is a moist, dense cake with a bright lemon flavor, often topped with a tangy lemon glaze.
Yes, you can freeze the lemon loaf. Wrap the cooled, unglazed loaf tightly in plastic wrap, then in aluminum foil or a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and glaze before serving.
This lemon loaf pairs well with:
A cup of coffee or tea
Fresh berries
Whipped cream or a dollop of yogurt
Top Tips
- Substitute a full cup of sour cream/Greek yogurt if you have no buttermilk. OR make your own buttermilk with 1 ½ teaspoons vinegar or lemon juice + ½ cup milk of choice. Rest at least 10 minutes.
- No lemon extract? Substitute lemon juice or extra lemon zest.
- Some lumps in the batter are okay, do not overmix.
- Using olive oil is not recommended. The flavor is strong and can easily overtake the bread. Stick to canola or vegetable oil.
- Try mini loaves and bake 25-30 minutes or bake as muffins for 20-25 minutes, both at 350 degrees.
- If the edges are browning too fast, tent aluminum foil over the pan and reduce the temperature by 25 degrees.
- To store, place bread in an airtight container on the counter for 3-4 days.
How to make Copycat Lemon Bread from Starbucks
- Preheat oven to 350°F (177°C) . Coat a 9x5" loaf pan with nonstick spray.
- In a large bowl, whisk eggs, granulated sugar, sour cream, buttermilk and oil until smooth. Then, add lemon zest and lemon extract, stir to combine.
- Stir in flour, baking powder and salt until just combined. Do not overmix.
- Pour batter into prepared bread pan. Bake 50-60 minutes or until a toothpick in the center comes out clean. If the bread starts turning too brown on the edges, tent aluminum over the bread and reduce the heat to 325°F.
- Cool bread for 15 minutes in the pan while you make lemon syrup.
- Flip the bread onto a plate or dish and brush the top with lemon syrup while it is still warm. Allow to cool completely.
- Once cooled, make the lemon icing.
- Using a fork or whisk, combine softened butter with powdered sugar until smooth. Add lemon juice, milk or heavy cream and lemon extract until well incorporated. Spread or pour over the cooled lemon bread. If you like a thicker icing, add powdered sugar or if you like a thinner icing, add more lemon juice or milk/cream to get your desired consistency.
- Allow icing to dry, then cut and serve!
Copycat Starbucks Lemon Loaf Recipe
Ingredients
Lemon Loaf
- 3 eggs
- 1 cup granulated sugar
- ½ cup buttermilk
- ½ cup sour cream or Greek yogurt)
- ½ cup canola oil
- 2 tablespoon lemon zest
- 1 ½ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon lemon extract
Lemon Syrup
- ¼ cup lemon juice
- 3 tablespoon powdered sugar
Lemon Icing
- 1 ½ cups powdered sugar
- 3 tablespoon unsalted butter, softened
- 2 tablespoon lemon juice
- 2 teaspoon lemon extract
- 1 tablespoon heavy cream or milk
Instructions
- Preheat oven to 350°F (177°C) . Coat a 9×5″ loaf pan with nonstick spray.
- In a large bowl, whisk eggs, granulated sugar, sour cream, buttermilk and oil until smooth. Then, add lemon zest and lemon extract, stir to combine.
- Stir in flour, baking powder and salt until just combined. Do not overmix.
- Pour batter into prepared bread pan. Bake 50-60 minutes or until a toothpick in the center comes out clean. If the bread starts turning too brown on the edges, tent aluminum over the bread and reduce the heat to 325°F.
- Cool bread for 15 minutes in the pan while you make lemon syrup.
- Flip the bread onto a plate or dish and brush the top with lemon syrup while it is still warm. Allow to cool completely.
- Once cooled, make the lemon icing.
- Using a fork or whisk, combine softened butter with powdered sugar until smooth. Add lemon juice, milk or heavy cream and lemon extract until well incorporated. Spread or pour over the cooled lemon bread. If you like a thicker icing, add powdered sugar or if you like a thinner icing, add more lemon juice or milk/cream to get your desired consistency.
- Allow icing to dry, then cut and serve!
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