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Starbucks Copycat Lemon Loaf Recipe

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4.2 from 7 reviews

This Starbucks Copycat Lemon Loaf recipe delivers a moist, flavorful lemon cake with a sweet citrus glaze, perfectly replicating the beloved coffee shop treat. Infused with fresh lemon zest and juice, a tender crumb from Greek yogurt and whole milk, and finished with a tangy lemon simple syrup and glaze, it’s ideal for a bright dessert or afternoon snack.

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 your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, allowing 1 to 2 inches of overhang on the sides for easy removal later. Set aside.
  2. Zest Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release the citrus oils, enhancing flavor.
  3. Cream Fats and Sugar: Add the unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed for about 3 minutes until the mixture becomes light and fluffy. Scrape down the bowl sides as needed.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition to ensure they incorporate fully. Scrape down the bowl sides again.
  5. Flavoring: Mix in the fresh lemon juice, vanilla extract, and lemon extract until well combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
  7. Combine Batter: 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, mixing gently to avoid overworking the batter.
  8. Prepare for Baking: Scrape down the sides of the bowl once more to ensure thorough mixing. Pour the batter into the prepared loaf pan, smoothing the top.
  9. Bake: Bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick in the center: it should come out clean or with a few moist crumbs. If the loaf top browns too quickly near the end, loosely cover with aluminum foil.
  10. Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 5 minutes.
  11. Make Lemon Simple Syrup: While the cake cools, combine water and granulated sugar in a small saucepan. Bring to a boil for about one minute, then remove from heat and stir in lemon juice.
  12. Apply Syrup: Using a pastry brush, generously brush the warm lemon syrup over the top of the cake several times for extra moisture and bright lemon flavor.
  13. Prepare Lemon Glaze: In a medium bowl, whisk together sifted powdered sugar, lemon juice, and whole milk until smooth and glossy. Adjust consistency by adding more lemon juice or milk if too thick, or more powdered sugar if too thin. The glaze should be thick but pourable.
  14. Glaze the Loaf: Drizzle the lemon glaze over the top of the loaf evenly. Allow it to set for 10 to 15 minutes before slicing and serving.

Notes

  • Use room temperature ingredients (eggs, butter, yogurt, milk) to ensure a smooth batter and even baking.
  • The lemon extracts can be adjusted based on your preference for a stronger or more subtle lemon flavor.
  • If the top browns too fast, use foil to prevent burning while the center finishes baking.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives and use vegan butter or oil.
  • The simple syrup keeps the loaf moist and adds an extra layer of lemon flavor.
  • Make sure to zest lemons before juicing to maximize flavor use from the lemons.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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