Go Back
–+ servings
Close-up of a sliced Starbucks Copycat Lemon Loaf on a wooden board, topped with white glaze drizzled over the golden cake. The cake has a moist, soft yellow crumb, with fresh lemon slices placed nearby.

Copycat Starbucks Lemon Loaf

This zesty lemon loaf is tender, moist, and topped with a sweet, tangy glaze that feels like sunshine in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
chill time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Bakery-style
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup plus 2 tablespoons granulated sugar for sweet lemon flavor
  • 3 tablespoons lemon zest from 2 to 3 large lemons, fresh and fragrant
  • ¼ cup unsalted butter room temperature, for richness
  • ¼ cup vegetable oil neutral oil for moist texture
  • 3 large eggs room temperature, for structure
  • 2 tablespoons fresh lemon juice bright citrus flavor
  • 1 teaspoon vanilla extract aromatic base
  • ½ to 1 teaspoon lemon extract optional, for extra lemon punch
  • 1 ¾ cups all-purpose flour spooned and leveled, provides structure
  • 1 teaspoon baking powder leavening agent
  • ½ teaspoon salt enhances flavor
  • ⅓ cup full-fat Greek yogurt room temperature, adds moisture
  • ⅓ cup whole milk room temperature, to loosen batter slightly
  • ¼ cup water for syrup
  • ¼ cup granulated sugar for syrup
  • juice of ½ lemon for syrup
  • 1 cup powdered sugar sifted, for glaze
  • 2 tablespoons whole milk for glaze consistency
  • 2 tablespoons fresh lemon juice for glaze tang

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers for 30 seconds to release the oils.
  3. Add the butter and vegetable oil to the sugar mixture. Beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  4. Beat in the eggs, one at a time, mixing thoroughly after each addition. Scrape the bowl sides again.
  5. Mix in the lemon juice, vanilla, and lemon extract until fully incorporated. mix
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Add the dry ingredients to the wet mixture in three parts, alternating with the Greek yogurt and milk in two parts, beginning and ending with dry ingredients. Mix until just combined.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
  10. While the cake cools for 5 minutes, prepare the lemon syrup. In a small saucepan, bring the water and sugar to a boil for 1 minute. Remove from heat and stir in the lemon juice.
  11. Brush the warm syrup over the top of the loaf several times until the surface is evenly coated.
  12. For the glaze, whisk together the powdered sugar, lemon juice, and milk in a medium bowl until smooth and pourable. Adjust thickness by adding more powdered sugar or liquid as needed.
  13. Drizzle the glaze evenly over the cooled loaf and allow it to set for 10–15 minutes before slicing.

Nutrition

Serving: 1 ServingCalories: 280kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 8mgCalcium: 50mgIron: 1mg

Notes

This lemon loaf is perfect for breakfast or a sweet afternoon treat. The citrusy aroma and glossy glaze will brighten anyone's day!

Tried this recipe?

Let us know how it was!