Copycat Starbucks Lemon Loaf
This Copycat Starbucks Lemon Loaf is ultra-moist, soft, and bursting with real lemon flavor. With a rich, tender crumb and topped with a thick, tangy lemon icing, it's easy to see why this homemade version is considered even better than the original. Plus, it's so simple to make—you may never go back to the coffee shop version again!
Servings: 8 slices
Calories: 392kcal
Ingredients
For the Lemon Loaf:
- 1 cup 200g granulated sugar
- 2 tablespoons lemon zest from about 2 large lemons
- 2 large eggs at room temperature
- ¼ cup 56g unsalted butter, melted
- ¼ cup 60ml sunflower oil
- 1 teaspoon pure vanilla extract
- ⅓ cup 80ml sour cream, at room temperature
- 1⅔ cups 235g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup 80ml whole milk, at room temperature
For the Lemon Icing:
- 1 cup 120g powdered confectioner’s sugar
- 1 tablespoon lemon juice
- 1 tablespoon whole milk
- Pinch of salt
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line an 8.5x4.5-inch or 9x5-inch loaf pan with parchment paper.
Mix Wet Ingredients:
- In a large bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar is fragrant and coated in lemon oils.
- Add the eggs and whisk until smooth and the sugar begins to dissolve.
- Whisk in the melted butter, oil, vanilla extract, and sour cream until well combined.
Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Finish the Batter:
- Gently fold the dry ingredients into the wet mixture.
- Add the milk and continue to fold until the batter is smooth and no flour remains. Be careful not to over-mix.
Bake:
- Spoon the batter into the prepared loaf pan and smooth the top.
- For a traditional loaf split, run a spatula down the center lengthwise.
- Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.
Prepare the Icing:
- In a bowl, whisk together the powdered sugar, lemon juice, milk, and a pinch of salt until smooth.
- The icing should be thick but pourable. If too thin, add more sugar; if too thick, add a drop more milk.
Ice the Loaf:
- Once the loaf is completely cool, pour the icing over the top, allowing it to drip slightly over the edges.
- Let the icing set before slicing and serving.
- Course: Breakfast, Brunch, Coffee, Dessert