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Starbucks Copycat Lemon Loaf Delight Recipe

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4 from 13 reviews

This Starbucks Copycat Lemon Loaf Delight is a moist, fluffy lemon cake bursting with fresh lemon flavor. It features a tender crumb enriched with Greek yogurt and a bright lemon simple syrup that soaks into the loaf, topped with a sweet and tangy lemon glaze that perfectly balances the citrus notes. Ideal for lemon lovers craving a homemade version of this classic coffeehouse treat.

Ingredients

Lemon Loaf

  • 1 cup plus 2 tablespoons (224 g) granulated sugar
  • 3 tablespoons lemon zest (from 2 to 3 large lemons)
  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1/4 cup vegetable oil (canola or any neutral oil)
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon lemon extract
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup full fat Greek yogurt (or sour cream), room temperature
  • 1/3 cup whole milk, room temperature

Lemon Simple Syrup

  • 1/4 cup water
  • 1/4 cup (50 g) granulated sugar
  • Juice of 1/2 lemon

Lemon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper, allowing 1 to 2 inches of the paper to hang over the sides for easy removal after baking. Set aside.
  2. Infuse Sugar with Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage and rub the zest into the sugar for about 30 seconds to release the oils and enhance flavor.
  3. Cream Butter and Oil: Add the room temperature unsalted butter and vegetable oil to the sugar mixture. Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the bowl sides to ensure even mixing.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl again.
  5. Add Lemon and Vanilla: Mix in the fresh lemon juice, vanilla extract, and lemon extract until combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three additions, alternating with the Greek yogurt and whole milk. Begin and end with the dry ingredients. Mix just until combined, scraping the bowl as needed.
  8. Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake browns too quickly, loosely cover it with aluminum foil halfway through baking.
  9. Prepare Lemon Simple Syrup: While the cake bakes, combine water and granulated sugar in a small saucepan over medium-high heat. Bring to a boil and simmer for about one minute, stirring. Remove from heat and stir in lemon juice.
  10. Brush Cake with Syrup: Remove the baked loaf from the oven and let it cool in the pan for 5 minutes. Use a pastry brush to generously coat the top of the warm cake with the lemon simple syrup, brushing several times until absorbed.
  11. Make Lemon Glaze: In a medium bowl, whisk together powdered sugar, fresh lemon juice, and whole milk until smooth and shiny. Adjust consistency by adding more lemon juice or milk if too thick, or more powdered sugar if too thin, aiming for a thick but pourable glaze.
  12. Glaze the Loaf: Drizzle the glaze evenly over the top of the lemon loaf. Allow the glaze to set for 10 to 15 minutes before slicing and serving.

Notes

  • Store the lemon loaf tightly covered at room temperature for up to 4 days to maintain freshness.
  • This lemon loaf freezes well; wrap it tightly and freeze for up to 2 months. Thaw at room temperature before glazing or serving.
  • For extra lemon flavor, adjust the lemon extract amount to your preference but do not exceed 1 teaspoon to avoid bitterness.

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