Starbucks Copycat Lemon Loaf (Ultra-Moist)
Yield
1 standard loaf (8½ x 4½ inch)
Serves 8–10 slices
Ingredients
Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs, room temperature
1 cup granulated sugar
1 cup sour cream (full-fat for best texture)
½ cup vegetable oil
2 tablespoons lemon zest (from 2–3 lemons)
¼ cup fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon lemon extract (optional but highly recommended for Starbucks flavor)
Lemon Glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk (optional, only if needed to thin)
Instructions
1️⃣ Prepare the Pan
Preheat oven to 350°F (175°C)
Grease a loaf pan and line with parchment paper, leaving overhang for easy removal.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Set aside.
3️⃣ Mix Wet Ingredients
In a large bowl:
Whisk eggs and sugar until pale and slightly thick (about 1 minute).
Add sour cream and whisk until smooth.
Slowly drizzle in vegetable oil while whisking.
Add lemon zest, lemon juice, vanilla extract, and lemon extract.
Mix until fully combined and creamy.
4️⃣ Combine
Gradually add dry ingredients to wet ingredients.
Gently fold until just combined.
Do not overmix (this keeps the loaf tender).
5️⃣ Bake
Pour batter into prepared loaf pan.
Smooth the top.
Bake for 45–55 minutes, or until:
A toothpick inserted comes out clean or with a few moist crumbs.
Top is lightly golden and slightly cracked.
If the top browns too fast, loosely tent with foil after 40 minutes.
6️⃣ Cool
Cool in pan for 10–15 minutes.
Lift out and cool completely on a wire rack before glazing.
Lemon Glaze
Whisk powdered sugar and lemon juice until smooth.
Add milk only if needed (1 teaspoon at a time).
Glaze should be thick but pourable.
Spoon glaze over cooled loaf and let it drip naturally down the sides.
Pro Tips for Starbucks Flavor
Use fresh lemon zest (this is where the real flavor lives).
Sour cream = moisture + richness.
Lemon extract gives that bakery-style punch.
Glaze twice: once lightly, let set, then add more.
Storage
Room temperature: 3 days, covered
Refrigerator: up to 1 week
Freezer (unglazed): up to 2 months
