I love how this lemon loaf brings coffee shop vibes home without the price tag. The ingredients are simple, and the process is foolproof. The lemon flavor is vibrant and real—nothing artificial—and the moist texture is spot on every time. I also like that it can be made ahead, freezes well, and looks so pretty with its glossy lemon glaze. Whether I’m baking it for brunch, gifting it, or sneaking a slice in the afternoon, this loaf always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2¼ tablespoons lemon zest (about 2 large lemons)
3 large eggs
⅜ cup (6 tablespoons) fresh lemon juice
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
½ teaspoon lemon extract
1 cup powdered sugar (for glaze)
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup vegetable oil
2 tablespoons unsalted butter, melted (for glaze)
½ cup sour cream or Greek yogurt
Directions
Prepare the Pan & Oven: I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. For easy removal, I sometimes line it with parchment paper.
Mix the Wet Ingredients: In a large bowl, I whisk together the eggs, granulated sugar, and vegetable oil until well blended. Then I mix in the sour cream, lemon zest, lemon juice, lemon extract, and vanilla extract until smooth.
Combine the Dry Ingredients: In another bowl, I sift together the flour, baking powder, baking soda, and salt.
Make the Batter: I gradually add the dry ingredients to the wet mixture, stirring gently with a spatula just until combined. I avoid overmixing to keep the loaf light and soft.
Bake the Loaf: I pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Make the Glaze: While the loaf cools, I whisk together the powdered sugar, melted butter, and 1–2 tablespoons of lemon juice in a small bowl until smooth. I adjust the consistency as needed by adding more sugar or lemon juice.
Glaze & Serve: Once the loaf is completely cool, I pour the glaze over the top and let it set for about 15–20 minutes before slicing.
Servings and Timing
Yield: 10 slices
Prep time: 15 minutes
Bake and cooling time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Variations
Extra Lemon Punch: I add more zest or an extra teaspoon of lemon juice to the glaze for a stronger citrus flavor.
Lemon-Poppyseed Loaf: I stir in 1 tablespoon of poppyseeds for added texture and visual appeal.
Orange Loaf: I substitute lemon zest and juice with orange for a sweet, sunny variation.
Berry Lemon Loaf: I fold in fresh blueberries or raspberries for a fruity twist.
Gluten-Free Version: I use a gluten-free all-purpose flour blend for a celiac-friendly option.
Mini Loaves: I bake the batter in mini loaf pans for about 20–25 minutes—perfect for sharing or gifting.
Double Glaze: I glaze once while warm and again after cooling for extra sweetness and a thicker finish.
Storage/Reheating
Room Temperature: I store the loaf in an airtight container for up to 3 days.
Refrigerator: It keeps well in the fridge for up to 5 days.
Freezer: I freeze the unglazed loaf for up to 2 months. Once thawed at room temperature, I glaze before serving.
FAQs
Can I make this loaf without lemon extract?
Yes, I just add more fresh lemon zest for natural flavor—it still tastes bright and delicious.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can work if that’s what I have on hand.
How do I know when the loaf is done?
I insert a toothpick in the center—if it comes out clean, it’s ready. The top should also be golden.
Can I use butter instead of oil?
Yes, but oil gives a softer, more tender crumb. If I use butter, the loaf may be a bit denser.
Can I make it ahead?
Absolutely. I like to bake the loaf a day in advance, store it unglazed, and add the glaze right before serving.
Conclusion
This Starbucks Copycat Lemon Loaf brings everything I love about bakery-style lemon cake into my own kitchen. It’s moist, flavorful, and topped with a glaze that adds just the right amount of sweetness. Whether I serve it for brunch, snack on it during the day, or pair it with an afternoon cup of coffee, this lemon loaf always feels special. And honestly? I think it’s even better than the original.
This homemade Starbucks lemon loaf is moist, tender, and bursting with real lemon flavor. A zesty glaze tops it off for a perfect bakery-style treat you can make at home!
Ingredients
Fruits & Vegetables
2¼ tablespoons lemon zest (about 2 large lemons)
Fresh Products
3 large eggs
Condiments
⅜ cup (6 tablespoons) fresh lemon juice (divided for batter and glaze)
Culinary Aids & Spices
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
½ teaspoon lemon extract
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
Oils & Vinegars
½ cup vegetable oil
Dairy Products
½ cup sour cream or Greek yogurt
2 tablespoons unsalted butter, melted (for glaze)
Instructions
Step 1: Prepare the Pan & Oven
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
Step 2: Mix the Wet Ingredients
3. In a large mixing bowl, whisk together eggs, sugar, and vegetable oil until smooth.
4. Add sour cream, lemon zest, lemon juice, lemon extract, and vanilla extract. Mix well.
Step 3: Combine the Dry Ingredients
5. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Step 4: Make the Batter
6. Gradually stir the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Step 5: Bake the Loaf
7. Pour the batter into the prepared pan.
8. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
10. In a small bowl, whisk together powdered sugar, melted butter, and 1–2 tablespoons lemon juice.
11. Adjust consistency as needed.
Step 7: Glaze & Serve
12. Once loaf is completely cool, drizzle glaze over the top. Let set for 15–20 minutes before slicing.
