Description
This Starbucks Copycat Lemon Loaf is a perfectly moist, sweet, and tangy treat that tastes even better than the original. Made with fresh lemons, sour cream (or Greek yogurt), and a luscious lemon glaze, it’s the perfect addition to your breakfast, brunch, or afternoon snack.
Ingredients
Scale
For the Lemon Loaf:
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1 1/2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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3 large eggs (room temperature)
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1 cup granulated sugar
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1/2 cup sour cream or Greek yogurt
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1/2 cup vegetable oil
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2 tbsp unsalted butter, melted
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2 tbsp lemon zest (about 2 lemons)
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1/4 cup fresh lemon juice
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1 tsp vanilla extract
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1/2 tsp lemon extract (optional)
For the Lemon Glaze:
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
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1/2 tsp lemon zest (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, combine eggs, sugar, sour cream, oil, and melted butter. Mix well.
- Add lemon zest, lemon juice, vanilla extract, and lemon extract. Stir until smooth.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Pour batter into prepared pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice. Drizzle over the cooled loaf and garnish with lemon zest if desired.
- Slice and enjoy!
Notes
- For extra lemony flavor, increase the lemon zest by an additional tablespoon.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This loaf can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American