Starbucks Lemon Loaf (Moist Copycat Recipe)

This delicious and moist lemon loaf is super easy to make and is drizzled with lemon syrup and tangy lemon icing. Perfect with tea or coffee

Starbucks Lemon Loaf (Moist Copycat Recipe)

This Starbucks lemon loaf is incredibly moist, buttery, and full of fresh lemon flavor. An easy homemade copycat topped with tangy lemon glaze.

Course Breads, Breakfast, Snack

Cuisine American

Keyword loaf cake, pound cake, snack cakes, starbucks lemon loaf, lemon loaf recipe, moist lemon loaf, copycat lemon loaf, lemon pound cake, citrus loaf cake, bakery style lemon loaf

Prep Time 10

Cook Time 1

Cooling Time 2

Servings

Calories 327kcal

Author Tiffany bendayan

Ingredients

For Lemon Loaf Batter

1 1/4 cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 stick Unsalted Butter room temperature
1/2 cup Sour Cream
3 large Eggs
1/4 cup Lemon Juice
1 cup Sugar
Zest from 4 lemons

Lemon Syrup

1/4 cup Sugar
Juice from 1/2 lemon

Lemon Zest

1 cup Powdered Sugar
Juice from 1/2 lemon (more if needed)

US Customary - Metric

Instructions

For the Lemon Loaf batter

Preheat oven to 325 degrees F
Spray a 1 pound loaf pan (8.5 x 4.5 x 2.75) with nonstick spray
In a bowl, sift the flour, baking powder and salt
In the bowl of a mixer, cream the sugar and butter for 3-4 minutes until the butter becomes pale and the mixture is fluffy
Add the eggs one a time beating well after each addition.
Add the lemon zest and lemon juice.
Finally alternate the flour mixture with the sour cream, starting and ending with the flour. Make sure the batter is evenly mixed.
Pour batter into loaf pan and bake for 60 minutes or until a skewer inserted in the center comes out clean
Remove from the oven and let the cake cool in the pan for 15 minutes before unmolding

For Lemon Syrup

In a small saucepan add the sugar and lemon juice and cook on medium low until the sugar completely dissolves.
When the cake is ready, poke a few holes on the top and add the hot lemon syrup while the loaf is still warm
Cook cake in the pan before unmolding

For Lemon Glaze

Combine the powdered sugar and the lemon juice. If mixture is too thick add 1 or teaspoons more on lemon juice.
Pour over the cooled unmolded cake
This homemade version is softer and more flavorful than the Starbucks lemon loaf.

Notes

For best results, brush the lemon syrup over the loaf while it is still warm so it fully absorbs and keeps the cake moist.

Nutrition