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Starbucks Copycat Lemon Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 39 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Starbucks Copycat Lemon Loaf recipe delivers a moist, flavorful cake infused with fresh lemon zest and juice. A tender crumb is achieved by combining butter, oil, Greek yogurt, and milk, while a zesty lemon simple syrup adds moisture and a bright tang. Finished with a luscious lemon glaze, this loaf is perfect for tea time or dessert, capturing the beloved lemony essence of the Starbucks original.

Ingredients

Lemon Loaf

  • 1 cup plus 2 tablespoons (224 g) granulated sugar
  • 3 tablespoons lemon zest (from 2 to 3 large lemons)
  • 1/4 cup (57 g) unsalted butter, room temperature
  • 1/4 cup vegetable oil (canola or any neutral oil)
  • 3 large eggs, room temperature
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon lemon extract
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup full fat Greek yogurt (or sour cream), room temperature
  • 1/3 cup whole milk, room temperature

Lemon Simple Syrup

  • 1/4 cup water
  • 1/4 cup (50 g) granulated sugar
  • Juice of 1/2 lemon

Lemon Glaze

  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons whole milk
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches of overhang on the sides for easy cake removal. Set aside.
  2. Infuse sugar with lemon zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Use your hands to rub the zest into the sugar for about 30 seconds to release aromatic oils, enhancing flavor.
  3. Cream fats and sugar: Add the unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl sides to incorporate all ingredients evenly.
  4. Add eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.
  5. Add flavorings: Mix in the fresh lemon juice, vanilla extract, and lemon extract until fully combined.
  6. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Alternate additions: Add the dry ingredients to the wet mixture in three parts, alternating with Greek yogurt and whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
  8. Transfer and bake: Scrape down the bowl once more, then pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the loaf top browns too quickly, loosely cover with foil during the last 10-15 minutes of baking.
  9. Cool and prepare syrup: Remove the cake from the oven and allow it to cool for about 5 minutes while you make the lemon simple syrup.
  10. Make lemon simple syrup: In a small saucepan, bring water and granulated sugar to a boil for about one minute. Remove from heat and stir in the juice of half a lemon.
  11. Brush syrup on cake: Using a pastry brush, generously coat the warm cake top with the lemon simple syrup, brushing several times to ensure moisture and flavor penetration.
  12. Make lemon glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth and glossy. Adjust consistency by adding more lemon juice or milk if too thick, or more powdered sugar if too thin. The glaze should be pourable but thick.
  13. Glaze the loaf: Drizzle the lemon glaze over the cooled loaf. Let the glaze set for 10 to 15 minutes before slicing and serving.

Notes

  • For best flavor, use fresh lemons for zest and juice.
  • Room temperature ingredients help create a smooth, even batter.
  • If you don’t have Greek yogurt, sour cream can be used as a substitute.
  • Make sure not to over-mix the batter once the flour is added to keep the loaf tender.
  • You can adjust the amount of lemon extract depending on your taste preference for lemon intensity.
  • Use parchment paper with overhang to remove the loaf easily without sticking or crumbling.

Find it online: https://dishmelt.com/starbucks-copycat-lemon-loaf-recipe/