Starbucks Copycat Lemon Loaf Recipe

I recently tried making my version of Homemade Lemon Loaf, a twist that impresses with a tangy lemon juice infusion, rich lemon zest aroma, and a light all-purpose flour base. I’m captivated by the sweet balance of granulated sugar and unsalted butter; it invites you on an exciting culinary adventure.

I’ve been experimenting with flavors in my kitchen recently and stumbled upon a recipe that’s quickly become a favorite of mine. If you ever had the tangy, moist, and perfectly sweet Lemon Loaf at Starbucks, you’ll definitely want to try this copycat version.

I mix together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup granulated sugar with 2 large eggs, 1/2 cup unsalted butter (melted), and 1/2 cup whole milk. Then, the real magic happens when I add 1/3 cup of fresh lemon juice and the zest of 1 lemon along with a splash of vanilla extract that just ties it all together.

The glaze, made with 1 cup powdered sugar and 2 tablespoons fresh lemon juice, gives it that extra zing. This recipe is one of the best quick desserts I’ve ever made; it’s a treat for when you crave that homemade lemon bread vibe with recipes using lots of lemons.

Enjoy!

Why I Like this Recipe

I like this recipe because it packs a bright lemon flavor that makes every bite feel refreshing and tangy. I also really dig how easy it is to follow the steps—it doesn’t take forever, and I feel proud when I whip up something that tastes like a Starbucks treat at home. Another thing I appreciate is the moist texture of the loaf, which somehow manages to be both sweet and light without being too heavy. Lastly, the glaze on top adds an extra burst of lemon that ties the whole thing together perfectly, making it my go-to treat for breakfast or dessert.

Ingredients

• All-purpose flour: Mainly carbs that give structure and energy, not much fiber, but works grate.
• Eggs: Offer protein and help bind ingredients; they make it fluffy and add richness.
• Unsalted butter: Adds moisture and flavor with fat; gives tasty richness though not super healthy.
• Lemon juice and zest: Bring tangy sour flavor and vitamin C, brightening the loaf nicely.
• Granulated sugar: Provides sweetness and helps create a delicate crumb while balancing tartness.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1/3 cup fresh lemon juice (from about 2 lemons)
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• For the glaze: 1 cup powdered sugar mixed with 2 tablespoons fresh lemon juice

How to Make this

1. First, preheat your oven to 350°F and grease a 9×5-inch loaf pan.

2. In a bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In another large bowl, beat 2 eggs and 1 cup granulated sugar until just combined, then stir in 1/2 cup melted unsalted butter.

4. Now add 1/2 cup whole milk, 1/3 cup fresh lemon juice, zest of 1 lemon, and 1 teaspoon vanilla extract to the eggs and butter mixture.

5. Slowly mix the dry ingredients into the wet ingredients. Stir until just combined, try not to overmix it.

6. Pour the batter into the prepared loaf pan and tap it gently on the countertop to release any air bubbles.

7. Place the pan in the oven and bake for about 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

8. While the loaf is baking, prepare the glaze by stirring 1 cup powdered sugar with 2 tablespoons fresh lemon juice in a small bowl until it is smooth.

9. Once the loaf is done, take it out of the oven and let it cool in the pan for about 10 minutes.

10. After it cools slightly, remove the loaf from the pan, drizzle the glaze evenly over the top, and let it cool completely before slicing and serving.

Equipment Needed

1. Preheated oven set at 350°F
2. A 9×5-inch loaf pan that can be greased
3. A medium bowl for whisking the flour, baking soda, and salt
4. A large bowl for beating eggs and sugar, and adding melted butter and other liquids
5. A whisk or mixer to beat the eggs and sugar
6. Measuring cups and spoons for accurate portioning of flour, milk, lemon juice, and seasonings
7. A spatula or wooden spoon to combine the wet and dry ingredients without overmixing
8. A small bowl for the glaze ingredients (powdered sugar and lemon juice)
9. A toothpick to test if the loaf is done
10. A cooling rack to let the loaf cool completely after baking

FAQ

Starbucks Copycat Lemon Loaf Recipe Substitutions and Variations

• For all-purpose flour, you can use a mix of whole wheat flour and all-purpose if you want a nuttier flavor
• If you dont have baking soda, you could try using baking powder instead (about 3 teaspoons for each teaspoon of baking soda and adjust the liquid a bit)
• Instead of unsalted butter, try using an equal amount of margarine or even coconut oil for a different twist
• Whole milk can be swapped with almond milk, soy milk, or any plant based milk – most will work fine in this recipe
• If you dont have fresh lemon juice, bottled lemon juice works alright though the flavor won’t be exactly the same

Pro Tips

1. Make sure your eggs, milk, and melted butter are all at room temperature so they mix together better and avoid any weird texture in your loaf.
2. Be careful when mixing – you wanna fold the dry ingredients in gently so you dont overwork the batter and end up with a tough bread.
3. Check your loaf a few minutes before the timer goes off using a toothpick, cause every oven is different and you dont wanna risk underbaking or drying it out.
4. Let the loaf cool in the pan for a bit before drizzling on the glaze, that way it soaks in better and doesnt just slide off.