This Starbucks Copycat Lemon Loaf is the perfect treat for citrus lovers! Bursting with fresh lemon flavor and topped with a sweet glaze, it’s every bit as delicious as the original. This homemade version is easy to make and brings the same zesty, moist, and fragrant loaf that pairs beautifully with your morning coffee or as a dessert. Get ready to indulge in this delightful, citrus-packed treat!
Why You’ll Love This Recipe
If you’re a fan of lemon-flavored desserts, this recipe is an absolute must-try! The loaf is incredibly moist, with a subtle tang from the lemon juice and zest, and the sweet glaze on top adds the perfect finishing touch. It’s just the right balance of sweetness and citrus, making it a satisfying treat for breakfast, a midday snack, or dessert. Plus, it’s easy to make from scratch, so you’ll have fresh lemon loaf ready in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Directions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, combine the flour, sugar, baking powder, and salt.
- In another large bowl, cream the softened butter and eggs together until smooth.
- Add the sour cream, lemon juice, and lemon zest, and mix well to combine.
- Gradually fold the dry ingredients into the wet mixture, mixing until fully combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with a lemon glaze (made by mixing powdered sugar with lemon juice) and serve.
Servings and Timing
- Servings: 8 servings
- Prep Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
Variations
- Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the batter for a lemon poppy seed version of this loaf.
- Blueberry Lemon Loaf: Add a cup of fresh or frozen blueberries to the batter for a burst of berry flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make this loaf gluten-free.
- Vegan Option: Use dairy-free substitutes like vegan butter, non-dairy sour cream, and an egg replacer to make this loaf vegan.
Storage/Reheating
- Storage: Store leftover lemon loaf in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the loaf for up to 2 months. Make sure to wrap it tightly in plastic wrap and foil before freezing.
- Reheating: To enjoy it warm, simply reheat in the microwave for 15-20 seconds or place slices in the oven for a few minutes.
FAQs
1. Can I use lemon extract instead of lemon zest and juice?
Yes, you can use lemon extract, but the fresh lemon zest and juice give a more vibrant flavor. If using extract, add about 1/2 teaspoon for a strong lemon flavor.
2. Can I use yogurt instead of sour cream?
Yes, you can use yogurt as a substitute for sour cream. It will give a similar texture and tangy flavor to the loaf.
3. How do I make the lemon glaze?
To make the lemon glaze, mix 1/2 cup powdered sugar with about 2 tablespoons of fresh lemon juice until smooth. Drizzle over the cooled loaf.
4. Can I make this loaf ahead of time?
Yes, this loaf can be made ahead of time and stored for a couple of days. The flavors will continue to develop, and it stays moist for a few days.
5. How do I know when the loaf is done?
The loaf is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs.
6. Can I add a topping to the loaf?
Absolutely! You can top the loaf with sliced almonds, extra lemon zest, or even whipped cream for extra flavor and texture.
7. Can I make mini loaves with this recipe?
Yes, you can divide the batter into mini loaf pans and bake for about 25-30 minutes, checking with a toothpick for doneness.
8. Can I make this recipe without the glaze?
Yes, the loaf is delicious on its own, but the glaze adds a sweet, citrusy touch. You can skip it if you prefer a less sweet option.
9. Can I use honey instead of sugar?
While honey could be substituted for sugar, it may change the texture and sweetness of the loaf. If using honey, reduce the amount by about 1/4 cup.
10. Can I make this loaf in a round cake pan?
Yes, you can use a round cake pan instead of a loaf pan. Just check the loaf after 35-40 minutes, as it may bake faster in a round pan.
Conclusion
This Starbucks Copycat Lemon Loaf is the perfect zesty treat for any occasion. The bright, fresh lemon flavor and moist texture make it a delightful dessert or breakfast option, and the sweet glaze adds a perfect finishing touch. It’s easy to make and sure to satisfy any lemon lover’s craving! Whether you’re enjoying it with your morning coffee or serving it as a dessert, this homemade version will surely become a favorite.
Print
Starbucks Copycat Lemon Loaf!
This Starbucks Copycat Lemon Loaf is a delightful citrus-packed treat that’s just as moist and flavorful as the original! With fresh lemon juice, zest, and a sweet glaze, it’s the perfect dessert for lemon lovers. Whether you enjoy it for breakfast, as a snack, or with your afternoon tea, this easy-to-make loaf will satisfy all your cravings for a zesty, sweet treat.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, combine the flour, sugar, baking powder, and salt.
- In another large bowl, cream the softened butter and eggs together until smooth.
- Add the sour cream, lemon juice, and lemon zest, and mix well.
- Gradually fold the dry ingredients into the wet mixture, mixing until fully combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with a lemon glaze made by mixing powdered sugar and lemon juice before serving.
Notes
- For a lemon poppy seed version, add 1-2 tablespoons of poppy seeds to the batter.
- Add a cup of fresh or frozen blueberries to the batter for a blueberry lemon loaf.
- To make it gluten-free, swap all-purpose flour with a gluten-free flour blend.
- For a vegan option, substitute with vegan butter, dairy-free sour cream, and egg replacer.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
