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Starbucks Lemon Loaf Copycat Recipe

A close-up of a freshly baked Starbucks Lemon Loaf, sliced to show the moist crumb and topped with thick white lemon glaze.
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Make a moist, tender lemon loaf cake with a signature cracked top and sweet lemon glaze, replicating the Starbucks favorite at home.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/4 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the milk, lemon juice, lemon zest, and vanilla extract until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Adjust the liquid slightly if needed to reach a thick but pourable consistency.
  11. Once the loaf is completely cool, pour the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set before slicing.

Notes

  • For the best flavor and moisture, use fresh lemon juice and zest rather than bottled alternatives.
  • To help achieve the cracked top, ensure your oven temperature is accurate and do not open the oven door during the first 40 minutes of baking.
  • If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.

Nutrition

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