Starbucks Copycat Lemon Loaf
Moist, rich, and bursting with lemon flavor, this Starbucks Copycat Lemon Loaf is topped with a tangy-sweet glaze and perfect with coffee or tea. Made with sour cream and lemon zest for ultimate texture and brightness.
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.