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Starbucks Copycat Lemon Loaf Recipe

starbucks copycat lemon loaf recipe
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5 from 7 reviews

Calling all lemon lovers! Make this delicious Starbucks copycat lemon loaf from scratch using a handful of simple ingredients. This irrestistible lemon cake is moist and fluffy and topped with a sweet lemon icing.

Ingredients

Units

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

Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • 2 tablespoons fresh lemon juice

Instructions

Lemon Loaf

  1. 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. 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 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 the eggs, one at a time, mixing well between each addition. Scrape down the sides of the bowl. 
  5. Add the lemon juice, vanilla and lemon extract. Mix to combine well.
  6. In a separate bowl, whisk together the flour, baking powder and salt.
  7. 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. 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. Remove the cake from the oven. Allow to cool for about 5 minute while you make the lemon simple syrup.

Lemon Simple Syrup

  1. In a small saucepan, bring the water and sugar to a boil for about one minute.
  2. Remove from the heat and stir in the lemon juice. 
  3. 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.

Lemon Glaze

  1. 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.
  2. Drizzle the glaze over the top of the loaf. Allow the glaze to set for 10 to 15 minutes before slicing. 

Notes

Store the cake tightly covered at room temperature for up to 4 days. 

May be frozen.

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