If you love the tangy, moist, and sweet Lemon Loaf from Starbucks, you’ll be delighted to recreate it right in your own kitchen. This homemade version is just as flavorful and satisfying—with bright lemon zest, a soft crumb, and a sweet citrus glaze—perfect for breakfast, dessert, or an afternoon treat.
Why You’ll Love This Recipe
- Coffeehouse Flavor at Home – Enjoy the famous Starbucks lemon loaf without leaving your house.
- Budget-Friendly – Get an entire loaf for the price of one store-bought slice.
- Foolproof and Easy – Simple ingredients and clear directions make this a great recipe for all skill levels.
- Customizable – Adjust sweetness or glaze thickness, or add poppy seeds for a variation.
Ingredients
Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup vegetable oil
- 2 tbsp unsalted butter, melted
- 2 tbsp lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional for garnish)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, sour cream, oil, and melted butter until smooth. Stir in the lemon zest, lemon juice, vanilla, and lemon extract.
- Combine: Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to ensure a light texture.
- Bake: Pour the batter into the loaf pan and smooth the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Make the Glaze: Whisk together powdered sugar and lemon juice until smooth. Adjust the amount of juice to get your desired consistency.
- Finish and Serve: Once the loaf is fully cooled, drizzle with the lemon glaze. Garnish with extra zest if desired. Slice and serve!
Tips and Variations
- Gluten-Free: Swap flour with 1:1 gluten-free baking flour.
- Extra Lemon Kick: Add a full teaspoon of lemon extract.
- Healthier Twist: Use Greek yogurt and reduce the sugar slightly or substitute with honey.
- Mini Loaves: Use smaller pans to make giftable mini versions.
- Poppy Seed Option: Add 1–2 tablespoons of poppy seeds to the batter.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight in the fridge.
- To Reheat: Microwave a slice for 10–15 seconds for a warm treat.
FAQs
- Can I use bottled lemon juice? Yes, but fresh is best for flavor.
- Why is my loaf dense? Overmixing or expired leavening agents can lead to a dense texture.
- Can I make it dairy-free? Use dairy-free yogurt and plant milk for the glaze.
- Can I double the recipe? Yes—just bake in two pans and adjust baking time.
- How do I zest a lemon? Use a microplane to remove the yellow outer skin only.
Final Thoughts
This Starbucks-inspired Lemon Loaf is bursting with citrus flavor, perfectly moist, and topped with a tangy lemon glaze. Whether you’re enjoying it with coffee or serving it to guests, this homemade version delivers bakery-style results with simple pantry ingredients. Bake, slice, and enjoy every bite!