Here’s a Starbucks Copycat Lemon Loaf that’s moist, buttery, and packed with bright lemon flavor—just like the café favorite 🍋🍰
Starbucks Copycat Lemon Loaf
Ingredients
Lemon loaf:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200 g) sugar
- 3 large eggs (room temperature)
- 1/2 cup (120 ml) vegetable oil (key for moisture)
- 1/2 cup (120 ml) sour cream or Greek yogurt
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
Lemon glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C).
Grease and line a loaf pan with parchment paper. - Mix dry ingredients
- Whisk flour, baking powder, and salt together.
- Mix wet ingredients
- In a large bowl, whisk sugar and eggs until pale and smooth.
- Add oil, sour cream, lemon zest, lemon juice, and vanilla. Mix well.
- Combine
- Gently fold dry ingredients into wet ingredients until just combined (don’t overmix).
- Bake
- Pour batter into loaf pan.
- Bake 45–55 minutes, or until a toothpick comes out clean.
- Cool & glaze
- Let loaf cool 15 minutes, then remove from pan.
- Mix powdered sugar and lemon juice until thick but pourable.
- Drizzle glaze over cooled loaf.
Tips for the real Starbucks texture
- Oil (not butter) keeps it ultra-moist
- Sour cream is essential—don’t skip it
- Glaze when loaf is fully cooled for that thick white topping
- For extra lemon punch, brush warm loaf with 1–2 tablespoons lemon juice before glazing
If you want, I can also share:
- Mini lemon loaves
- Lemon loaf with poppy seeds
- Healthier or egg-free version
Just tell me 😊
