Starbucks Lemon Loaf Cake

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🍋 Starbucks Lemon Loaf Cake (Copycat Recipe)

🔸 Yield:

One 9×5-inch loaf (about 8–10 slices)

🔸 Prep Time:

15 minutes

🔸 Bake Time:

50–60 minutes

🔸 Cooling Time:

1 hour

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🧾 Ingredients

For the Lemon Loaf:

• 1½ cups (195g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 3 large eggs (room temperature)

• 1 cup (200g) granulated sugar

• ½ cup (120ml) sour cream (full fat, room temp)

• ½ cup (120ml) vegetable oil (or melted butter for richer flavor)

• 2 tablespoons lemon zest (from about 2 lemons)

• ¼ cup (60ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• 1 teaspoon lemon extract (optional, but gives a strong lemony punch like Starbucks)

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For the Lemon Glaze:

• 1 cup (120g) powdered sugar (sifted)

• 1½–2 tablespoons fresh lemon juice

• ½ teaspoon lemon extract (optional, for stronger flavor)

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🍰 Instructions

1. Preheat and Prepare Pan

• Preheat your oven to 350°F (175°C).

• Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal.

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2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

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3. Mix Wet Ingredients

In a large bowl, whisk together:

• Eggs

• Sugar

• Sour cream

• Oil

• Lemon zest

• Lemon juice

• Vanilla extract

• Lemon extract (if using)

Whisk until smooth and creamy.

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4. Combine

• Add the dry ingredients to the wet mixture.

• Stir gently just until combined — do not overmix (this keeps the loaf tender and moist).

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5. Bake

• Pour batter into the prepared pan and smooth the top.

• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

• If the top browns too quickly, tent loosely with foil around the 40-minute mark.

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6. Cool

• Allow the loaf to cool in the pan for 15–20 minutes.

• Then lift it out using the parchment and transfer to a wire rack to cool completely before glazing.

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7. Make the Glaze

• In a small bowl, mix powdered sugar with lemon juice (and lemon extract if using).

• Stir until smooth. The glaze should be thick but pourable. Add more lemon juice for thinner glaze.

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8. Glaze the Loaf

• Once the loaf is completely cool, pour the glaze over the top.

• Let it set for 20–30 minutes before slicing.

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🍽️ Serving Tips

• Serve at room temperature.

• Great with tea, coffee, or fresh berries.

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🧊 Storage

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Up to 5 days, tightly wrapped.

• Freeze: Freeze the unglazed loaf (whole or sliced) for up to 2 months. Thaw and glaze before serving.

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📝 Pro Tips

• Don’t skip the lemon extract if you want that signature Starbucks lemon punch.

• Use fresh lemons for juice and zest — bottled lemon juice won’t deliver the same brightness.

• For a more buttery version, replace the oil with ½ cup melted unsalted butter, cooled.

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Would you like a printable version of this recipe or a variation (like lemon blueberry or gluten-free)?