Print

Starbucks Copycat Lemon Loaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 53 reviews

This Starbucks Copycat Lemon Loaf recipe yields a moist, flavorful lemon cake topped with a zesty lemon glaze, perfect for a bright and refreshing dessert or snack.

Ingredients

Units Scale

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
  • 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. Lemon Loaf: Preheat the oven to 350°F. Line a 9 x 5 inch pan with parchment paper. Allow 1 to 2 inches of the paper to hang over the sides of the pan for easy removal of the cake once baked. Set aside.
  2. Mix sugar and zest: To the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and lemon zest. Use your hands to massage the zest into the sugar for about 30 seconds. This helps to release the oils from the zest into the sugar, making the cake more flavorful.
  3. Add fats: Add the butter and vegetable oil to the mixing bowl. Mix on medium high speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  4. Add eggs: Add the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl.
  5. Add liquids and flavorings: Add the lemon juice, vanilla and lemon extract. Mix to combine well.
  6. Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder and salt.
  7. Combine dry and wet ingredients: Add the dry ingredients to the butter and sugar mixture in three additions, alternating with the Greek yogurt and milk. Begin and end with the dry ingredients.
  8. Prepare for baking: Scrape down the sides of the bowl once more. Transfer the batter to the prepared baking pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the top of the cake is browning too quickly towards the end of the baking time, cover the cake loosely with a piece of aluminum foil.
  9. Cool cake: Remove the cake from the oven. Allow to cool for about 5 minute while you make the lemon simple syrup.
  10. Lemon Simple Syrup: In a small saucepan, bring the water and sugar to a boil for about one minute.
  11. Add lemon juice: Remove from the heat and stir in the lemon juice.
  12. Brush syrup: Use a pastry brush to coat the top of the warm cake with the lemon simple syrup. Brush the syrup over the top of the cake several times until generously coated.
  13. Lemon Glaze: In a medium bowl, add the powdered sugar, lemon juice and milk. Use a whisk to stir the icing until smooth and shiny. If the glaze is too thick, add more lemon juice or milk. If too thin, add more powdered sugar. The icing should be thick, but pourable.
  14. Glaze cake: Drizzle the glaze over the top of the loaf. Allow the glaze to set for 10 to 15 minutes before slicing.

Notes

  • If the top of the cake browns too quickly, cover it loosely with foil.
  • The lemon zest is massaged into the sugar to release oils for better flavor.
  • The glaze consistency can be adjusted by adding more lemon juice, milk, or powdered sugar as needed.

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