Starbucks Copycat Lemon Loaf

If you’ve ever stepped into a Starbucks and found yourself instantly craving a slice of their iconic lemon loaf – you’re not alone. There’s something about that deliciously lemony cake that makes it simply irresistible. Equal parts sweet and citrusy, it’s like a slice of sunshine on a plate.

What if I told you this Starbucks copycat lemon loaf is even better than the beloved coffee shop treat? Perfectly moist, impossibly soft and fluffy and bursting with fresh lemon flavor, I just know this delightful cake will be on repeat in your kitchen.

What makes this Starbucks copycat cake so good?

Fresh is always best and this copycat version of the classic Starbucks treat is no exception. Made without any mystery ingredients or funky preservatives, this cake is the perfect treat to pair with your morning coffee or afternoon tea. Here’s why you’ll love this loaf cake:

Delicious flavor and texture. The cake bakes up deliciously moist and fluffy with the perfect balance of sweet meets tart. A simple lemon syrup and drizzle of lemon glaze adds an extra layer of lemony goodness in every bite.

Easy to make. Whip up this cake in under an hour with just a handful of simple ingredients. It’s so good – and SO easy! Pro-tip: double the batch and freeze one for a rainy day!

The perfect anytime cake! This lemon loaf is makes a delightful breakfast, dessert or afternoon snack. Make it for spring, summer or in the dead of winter – it’s a real crowd pleaser any time of year!

Ingredients

You’ll be happy to know that you can whip up this Starbucks Copycat Lemon Loaf in no time with just a few basic ingredients you probably already have in your pantry. Here’s what you’ll need:

• Flour – for the perfect crumb, use a digital scale to accurately measure the flour.
• Butter & oil – butter provides a rich flavor while oil helps create a moist, tender texture.
• Sugar – granulated sugar and powdered sugar add the perfect amount of sweetness.
• Lemon zest and juice – for lots of fresh lemon flavor. Don’t even think about using bottled lemon juice.
• Lemon extract – for that iconic Starbuck’s lemon loaf taste!
• Eggs – 3 large eggs make for a soft and fluffy cake. Be sure to use room temperature eggs. Set them out an hour before baking or place cold eggs in a bowl of warm water for 10 minutes.
• Baking powder – gives the cake rise and prevents the loaf from being too dense. For best results, always check the expiration date!
• Milk – use whole or lowfat milk for a cake that is slightly dense (but not too dense!)
• Greek yogurt – if you don’t have Greek yogurt on hand, substitute with full fat sour cream.
• Vanilla – a splash of high-quality vanilla adds delicious depth of flavor.

How to make Starbucks copycat lemon loaf

To make this cake, use a stand mixer or hand mixer to mix the batter. You’ll need a small pot to make the simple syrup and a bowl and a whisk for the lemon glaze. Follow the step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Add the zest of 3 lemons and the granulated sugar to the bowl of a stand mixer.

Step 2: Use your hands to massage the lemon zest into the sugar for about 30 seconds. This releases the oils from the lemon into the sugar and makes the cake more flavorful.

Step 3: Add the butter and vegetable oil to the sugar and zest. Mix on medium high speed until light and fluffy, about 3 minutes.

Step 4: Add the eggs, one at a time, mixing well between each addition. Once the eggs are incorporated, add the fresh lemon juice, vanilla and lemon extract. Mix to combine well.

Step 5: In a separate bowl, whisk together the dry ingredients. Add the dry ingredients in three additions to the butter and egg mixture, alternating with the Greek yogurt and milk. Begin and end with the dry ingredients. Mix on low speed to combine. Do not over mix.

Step 6: Transfer the batter to a parchment lined 9 x 5 inch loaf pan.

Step 6: Bake at 350°F for 50 to 55 minutes or until the top is set and golden brown. If the cake is browning too quickly, cover loosely with a piece of aluminum foil. The loaf is done when a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. Do not over bake.

Step 7: Remove from the oven and let cool for 5 minutes before brushing the top of the loaf with the lemon simple syrup. Allow to cool completely before adding the glaze.

Tips for the perfect lemon loaf

Follow these tips and tricks for the the perfect slice of Starbucks famous frosted lemon loaf, for a fraction of the price!

Measure accurately. Adding too much flour to the batter is often the reason why a cake bakes up dense and dry. For best results, use a digital scale to accurately measure the dry ingredients. If you don’t have a kitchen scale, be sure to fluff your flour with a fork and use the spoon and level method to measure.

Use room temperature ingredients. Cold ingredients do not mix together well which can lead to over mixing. Set your butter, eggs, milk and yogurt out at room temperature about an hour before baking.

Do not overmix. Only mix the batter until a few streaks of flour remain. Less is more!

Line the loaf pan. For easy removal of your cake once baked, line the loaf pan with parchment paper. Not only will your cake pop perfectly out of the pan but cleanup will be a breeze!

Don’t skip the lemon simple syrup. A must for that signature Starbuck’s lemon loaf flavor!

Cool completely. Once the cake is baked and brushed with lemon syrup, allow it to rest at room temperature before adding the lemon glaze. If you pour the glaze over a warm cake it will slide right off the sides of the loaf. It will still be delicious, but it won’t be pretty! For best results, allow the cake to cool for at least an hour before adding the glaze.

How to store

My family devours this Starbucks copycat lemon loaf in one day but if you do have any slices left over, store them tightly covered at room temperature for up to 4 days. I do not recommend refrigerating the cake as it will dry out quickly.

To freeze the loaf, brush the warm cake with the lemon simple syrup and then cool the cake completely. Wrap the loaf and freeze before adding the lemon glaze. You can freeze the cake whole or slice it first and freeze in individual pieces. Defrost the cake at room temperature and then add the glaze before serving.

FAQ’s

Happy baking!

Looking for more luscious lemon recipes? You’ll love these:

• Lemon Brownies
• Easy Lemon Poppy Seed Cake
• Lemon Blueberry Pound Cake
• Lemon Poppy Seed Muffins
• Lemon Blueberry Cookies