Starbucks Copycat Lemon Loaf is a moist, buttery pound cake bursting with bright lemon flavor and topped with a thick, sweet glaze. It’s the perfect balance of tangy and sweet — just like the famous slice I can never resist at the coffee shop.
Why You’ll Love This Recipe
I love this lemon loaf because it’s incredibly soft, full of citrus flavor, and that lemon glaze on top takes it over the top. It’s perfect with a cup of tea or coffee, and it tastes even better the next day. Plus, it’s made with simple ingredients, and I can bake it at home anytime a craving hits — no trip to Starbucks needed.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Eggs
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Granulated sugar
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Sour cream or Greek yogurt
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Vegetable oil
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Lemon juice (fresh)
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Lemon zest
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Vanilla extract
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Optional: lemon extract (for extra flavor boost)
For the glaze:
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Powdered sugar
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Fresh lemon juice
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Milk or cream (optional, for thinning)
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In a large bowl, I beat the eggs and sugar until light and fluffy. Then I mix in the sour cream, oil, lemon juice, lemon zest, vanilla, and lemon extract if using.
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I slowly stir the dry ingredients into the wet ingredients, mixing just until combined — careful not to overmix.
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I pour the batter into the prepared loaf pan and smooth the top.
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I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Once cool, I whisk together the glaze ingredients and pour it over the top, letting it set before slicing.
Servings and timing
This lemon loaf serves 8–10 slices and takes about 15 minutes to prep, plus 50–60 minutes to bake and cool.
Variations
Sometimes I add poppy seeds to turn it into a lemon poppy seed loaf, or I use orange zest and juice for a citrus twist. For a richer flavor, I swap half the oil for melted butter. I’ve also made it into mini loaves or muffins — just adjust the baking time accordingly.
Storage/Reheating
I store the loaf tightly wrapped at room temperature for up to 3 days, or in the fridge for up to 5. It also freezes beautifully — I wrap slices individually and thaw as needed. To reheat, I microwave a slice for 10–15 seconds to bring back that fresh-baked softness.
FAQs
Why is my lemon loaf dry?
I make sure not to overbake it. I check it early and pull it from the oven as soon as the center is set and a toothpick comes out clean.
Can I use bottled lemon juice?
I prefer fresh lemon juice for the best flavor, but bottled works in a pinch — just make sure it’s 100% juice.
What makes this loaf taste like Starbucks?
The combo of lemon juice, zest, and extract gives it that bright flavor. Using oil and sour cream keeps it moist and rich, just like the original.
Can I make it dairy-free?
Yes, I use a dairy-free yogurt and plant-based milk for the glaze. It still turns out great.
Can I double the recipe?
Absolutely. I bake two loaves side by side or pour the batter into a bundt pan and adjust the baking time accordingly.
Conclusion
Starbucks Copycat Lemon Loaf is one of those treats I keep coming back to. It’s tangy, tender, and topped with a sweet glaze that makes every bite feel like a coffee shop indulgence. Whether I’m baking for brunch, dessert, or just because, this loaf never lasts long on the counter.
