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Copycat Starbucks Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Copycat Starbucks Lemon Loaf recipe delivers a moist and tangy lemon-flavored cake topped with a sweet lemon glaze. Perfect for a refreshing dessert or an afternoon treat, this loaf combines bright lemon zest and juice with creamy Greek yogurt for extra moisture and tenderness. Baked until golden and coated with a smooth lemon glaze, it mimics the popular coffeehouse favorite right at home.

Ingredients

Scale

Lemon Loaf:

  • 1 cup granulated sugar
  • 1 Tablespoon lemon zest
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh lemon juice
  • 3/4 cup full-fat Greek yogurt

Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 Tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the pan and oven: Preheat your oven to 350 degrees Fahrenheit. Butter a 9×5 loaf pan thoroughly to prevent sticking and set it aside.
  2. Infuse the sugar: In a bowl, gently rub the granulated sugar with the lemon zest until aromatic. This step releases the essential oils from the zest and evenly disperses the flavor.
  3. Mix wet ingredients: Using the same bowl with the lemon-infused sugar, add the eggs and beat for 2-3 minutes until the mixture is light and fluffy. Then, pour in the vegetable oil and vanilla extract, mixing until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
  5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the loaf. Carefully fold in the fresh lemon juice and Greek yogurt for moisture and flavor.
  6. Bake the batter: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the loaf browns too quickly around the 45-minute mark, loosely cover with foil to prevent over-browning.
  7. Prepare the glaze: While the loaf bakes, combine powdered sugar, 2-3 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract in a bowl. Adjust the consistency by adding more powdered sugar if too thin or more lemon juice if too thick.
  8. Cool and glaze: Allow the lemon loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle the lemon glaze evenly over the loaf before slicing and serving.

Notes

  • Using full-fat Greek yogurt adds moisture and a slight tang; do not substitute with low-fat as it may affect texture.
  • Room temperature eggs help achieve a light and fluffy batter.
  • Make sure not to overmix once combining wet and dry ingredients to keep the loaf tender.
  • If lemon zest is not available, you can finely grate lemon peel but avoid the bitter white pith.
  • The glaze consistency can be adjusted easily with powdered sugar or lemon juice to your preference.
  • This loaf tastes even better the next day once flavors have melded.
  • Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://oliviadinner.com/copycat-starbucks-lemon-loaf-recipe/