If you love the bright citrus flavor of the classic Starbucks Lemon Loaf, this copycat version is about to become your new go-to treat.
Made with fresh lemon juice, zest, sour cream, and a sweet-tart lemon glaze, it’s soft, moist, and packed with sunshine in every slice.
Even better? It’s easy to make right in your own kitchen!
Why You’ll Love This Recipe
Just like Starbucks—but better – Moist, rich, and made fresh.
Simple pantry ingredients – Nothing fancy required.
Fresh lemon flavor – From both juice and zest.
Moist and tender – Thanks to sour cream and oil.
Perfect for any occasion – Breakfast, brunch, or dessert.
Freezer-friendly – Make it ahead and enjoy anytime.
What You’ll Need (Ingredient Highlights)
All-purpose flour – Gives the loaf its structure and classic crumb.
Eggs and sugar – The base of any good cake, providing richness and sweetness.
Sour cream or Greek yogurt – Adds moisture and a subtle tang.
Vegetable oil + butter – Keeps the loaf tender and flavorful.
Lemon juice + zest – Bright, citrusy flavor in every bite.
Lemon extract + vanilla – Layered citrus notes with warm undertones.
Powdered sugar + lemon juice (for glaze) – Creates that iconic sweet-tart drizzle.
Pro Tips Before You Start
Use fresh lemon juice – Bottled just doesn’t compare.
Zest before juicing – It’s much easier in that order.
Don’t overmix the batter – Stir until just combined for a tender crumb.
Cool completely before glazing – Or the glaze will melt right off.
Double the glaze – If you’re a frosting lover!
How to Make Starbucks Copycat Lemon Loaf
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together the eggs, sugar, sour cream, oil, and melted butter until smooth.
Stir in lemon zest, lemon juice, vanilla extract, and lemon extract.
Step 4: Combine and Mix
Add the dry ingredients to the wet in batches.
Gently stir until everything is just incorporated. Be careful not to overmix.
Step 5: Bake
Pour the batter into the prepared loaf pan.
Smooth the top and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool fully.
Step 6: Make the Glaze
In a small bowl, whisk powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth.
Adjust the thickness as needed—thicker for a bold drizzle, thinner for a light glaze.
Step 7: Glaze and Serve
Once the loaf is completely cool, drizzle the glaze over the top.
Add a sprinkle of lemon zest for extra flair. Slice and enjoy!
What to Serve It With
Hot coffee or iced tea – A cozy coffee shop pairing.
Fresh berries and whipped cream – For a light dessert plate.
Lemon curd – Spread a little on each slice for extra tang.
Vanilla ice cream – If you’re serving it as dessert.
Mimosa or lemonade – For brunch vibes.
Variations / Substitutions
Use orange zest and juice – For a citrus twist.
Try full-fat yogurt – In place of sour cream.
Add poppy seeds – To make it a lemon poppy seed loaf.
Swap extracts – Almond extract works beautifully with citrus.
Make mini loaves – Divide into smaller pans and reduce baking time.
Storage & Leftovers
Room temperature – Store in an airtight container for up to 3 days.
Fridge – Keeps for up to 5 days; bring to room temp before serving.
Freezer – Wrap tightly and freeze for up to 2 months.
Reheat – Microwave slices for 10–15 seconds to bring back moisture.
Glaze after thawing – If freezing unglazed, wait to drizzle until just before serving.
FAQs
Can I use bottled lemon juice?
Fresh is highly recommended for flavor, but bottled will work in a pinch.
Why is my loaf dry?
It may have been overbaked or overmixed. Be sure to check early and mix just until combined.
How do I know it’s done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I double the recipe?
Yes! Use two loaf pans or one bundt pan. Adjust baking time as needed.
Can I skip the glaze?
You can, but it adds that iconic Starbucks-style finish.
Can I use lemon extract only?
Yes, but the combo of fresh zest and juice adds the best depth of flavor.
Can I make muffins instead?
Absolutely. Divide into muffin tins and bake at 350°F for 18–22 minutes.
Final Thoughts
This Starbucks Copycat Lemon Loaf is everything I love about the original—and even better homemade.
It’s moist, flavorful, and incredibly easy to whip up.
The lemon glaze takes it over the top, making it the perfect treat for brunch, dessert, or a sweet afternoon pick-me-up.
Once you try it, you’ll never go back to store-bought!
Starbucks Copycat Lemon Loaf
Ingredients
For the Lemon Loaf
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup sour cream or Greek yogurt
- ½ cup vegetable oil
- 2 tbsp unsalted butter melted
- 2 tbsp lemon zest from about 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp lemon extract
For the Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
- ½ tsp lemon zest optional garnish
Instructions
- Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, sour cream, oil, and butter.
- Stir in zest, juice, and extracts.
- Gradually mix dry into wet ingredients just until combined.
- Pour into pan and bake 45–50 mins.
- Cool 10 mins, then transfer to rack.
- See full steps with tips & photos → https://p4pd.org/starbucks-copycat-lemon-loaf/
Notes
- For an extra moist loaf, don’t overbake—check at 45 minutes.
- Greek yogurt gives a slightly tangier flavor, while sour cream yields a richer texture.
- Store at room temperature in an airtight container for up to 3 days, or refrigerate for longer freshness.
- This loaf also freezes beautifully—wrap tightly and freeze for up to 2 months.
