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A whole Starbucks Copycat Lemon Loaf with a thick white glaze and lemon zest, with one slice cut and served on a white rectangular plate.
Daniel

Starbucks Copycat Lemon Loaf

Recreate the beloved Starbucks Lemon Loaf at home with this perfectly moist, tangy, and sweet copycat recipe. Featuring a tender lemon-infused cake topped with a bright lemon glaze, it's an irresistible treat for any time of day.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Loaf
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1/2 cup vegetable oil or melted unsalted butter
  • 2 tbsp lemon zest from 2 medium lemons
  • 1/4 cup fresh lemon juice from 1-2 lemons
  • 1 tsp vanilla extract
For the Lemon Syrup (Optional)
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
For the Lemon Glaze
  • 1 1/2 cups powdered sugar sifted
  • 3-4 tbsp fresh lemon juice add gradually
  • 1 tbsp milk optional, for creamier glaze

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand)
  • Whisk
  • Rubber spatula
  • Citrus Zester
  • Citrus Juicer
  • Wire Rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.
Mix Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Mix Wet Ingredients
  1. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers for a minute or two until the sugar is fragrant and moist (this helps release the lemon oils for maximum flavor).
  2. Add the eggs, milk, vegetable oil (or melted butter), fresh lemon juice, and vanilla extract to the sugar-zest mixture. Beat with an electric mixer on medium speed until well combined and slightly frothy, about 2-3 minutes.
Combine Wet and Dry
  1. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough loaf.
Bake the Loaf
  1. Pour the batter evenly into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
  2. Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
Prepare Lemon Syrup (Optional)
  1. While the loaf cools slightly, prepare the lemon syrup (if using). In a small bowl, whisk together 1/4 cup granulated sugar and 1/4 cup fresh lemon juice until the sugar dissolves.
  2. After 10-15 minutes of cooling, gently poke holes all over the top of the warm loaf with the wooden skewer. Brush or pour the lemon syrup evenly over the top, allowing it to soak in.
  3. Carefully remove the loaf from the pan using the parchment paper overhang (or by inverting it onto the rack) and let it cool completely on the wire rack. This is crucial before glazing.
Make the Glaze
  1. Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3 tablespoons of fresh lemon juice. If needed, add the optional milk 1 teaspoon at a time for a creamier, slightly thinner glaze. The consistency should be thick but pourable.
Glaze and Serve
  1. Pour the lemon glaze evenly over the top of the cooled loaf, letting it drip down the sides. Allow the glaze to set for at least 15-20 minutes before slicing and serving. Enjoy your homemade Starbucks Copycat Lemon Loaf!

Notes

For the best flavor and texture, ensure your eggs and milk are at room temperature. This helps them emulsify better with other ingredients, resulting in a smoother batter and a more tender crumb. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The loaf also freezes well, wrapped tightly, for up to 2-3 months (glaze after thawing).