Description
This Homemade Starbucks Lemon Loaf recipe delivers a soft, bright, and bakery-style treat reminiscent of your favorite coffee shop. With a perfect balance of tangy lemon zest and juice combined with a moist, tender crumb, topped with a sweet lemon glaze, this loaf is ideal for breakfast or an afternoon snack.
Ingredients
Scale
Bread
- 1 cup (200g) granulated sugar
- 2 Tablespoons lemon zest
- 3 large eggs
- 1 cup sour cream
- 1/4 cup salted butter, melted
- 1/4 cup canola oil
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon extract
- 1 teaspoon vanilla extract (not lemon oil)
- 1 2/3 cups (235g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Icing
- 1 1/2 cups (180g) powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon milk or heavy cream
- 1 Tablespoon salted butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with baking spray to ensure easy removal after baking.
- Macerate sugar and zest, mix eggs: In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your hands to release the aromatic oils from the lemon zest. Add the eggs and whisk vigorously with a mixer or by hand until the mixture is thick and pale.
- Add wet ingredients: Stir in the sour cream, melted salted butter, canola oil, lemon juice, lemon extract, and vanilla extract until fully incorporated.
- Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add these to the wet mixture, stirring gently just until barely combined to avoid overmixing and a tough loaf.
- Prepare the batter for baking: Pour the batter into the prepared loaf pan. Run a spatula down the center to create a split line, which helps the loaf rise evenly and achieve its signature bakery look.
- Bake the loaf: Place the pan in the oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick or cake tester— it should come out clean or with just a few moist crumbs. Alternatively, an instant-read thermometer inserted in the center should read between 200°F and 205°F (93°C to 96°C). Remove from oven and let cool completely in the pan on a wire rack.
- Prepare the lemon glaze: Once the loaf is completely cooled, whisk together the powdered sugar, lemon juice, milk (or heavy cream), and melted salted butter until you achieve a thick but pourable glaze. Adjust the consistency by adding more lemon juice if too thick or more powdered sugar if too thin.
- Glaze and serve: Drizzle the lemon glaze evenly over the top of the cooled lemon loaf. Allow the glaze to set for at least 30 minutes before slicing and serving to ensure it firms up nicely.
Notes
- Storage: Wrap the fully cooled loaf in plastic wrap or store slices in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap and foil, or place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Thaw frozen loaf or slices at room temperature while still wrapped to prevent moisture from affecting the glaze.
- Make Ahead: Bake the loaf a day in advance and add the glaze just before serving. For quicker assembly, prepare wet and dry ingredients separately the night before.
