Starbucks Copycat Lemon Loaf

If you’ve ever stood in line at Starbucks eyeing their famous lemon loaf, this recipe is for you. With its rich, buttery crumb, bright citrus flavor, and sweet-tart glaze, this Starbucks Copycat Lemon Loaf is a spot-on homemade version of the beloved coffee shop treat. Perfect for breakfast, dessert, or a midday pick-me-up, this lemon loaf is moist, flavorful, and incredibly easy to make at home.

Why You’ll Love This Recipe

This lemon loaf delivers everything you want in a bakery-style quick bread—it’s moist and dense without being heavy, bursting with lemon zest and juice in every bite. The sour cream (or Greek yogurt) adds a tangy richness that balances beautifully with the sweetness of the glaze. Plus, it comes together with simple ingredients in just over an hour, and it keeps well for days. Whether you’re serving it for brunch, gifting it, or enjoying a slice with your morning coffee, this is a recipe you’ll return to again and again.

Ingredients

For the Lemon Loaf

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup sour cream or Greek yogurt
• ½ cup vegetable oil
• 2 tbsp unsalted butter, melted
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ tsp lemon extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional, for garnish)

Instructions

1. Preheat the Oven
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients
In a large bowl, whisk together eggs, sugar, sour cream, oil, and melted butter until smooth. Stir in lemon zest, lemon juice, vanilla, and lemon extract.

4. Combine and Bake
Gradually mix dry ingredients into the wet, stirring gently until just combined. Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

5. Glaze the Loaf
Once fully cool, whisk powdered sugar with 2–3 tablespoons lemon juice to make a smooth glaze. Drizzle over the loaf and garnish with lemon zest if desired.

Notes & Tips

• Add an extra ½ tsp of lemon extract for stronger lemon flavor.
• Store in an airtight container at room temp for up to 3 days or refrigerate for 1 week.
• Let the glaze set fully before slicing to keep it neat and crisp.

The Goods

Starbucks Copycat Lemon Loaf

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This moist lemon loaf with sweet-tart glaze is the perfect Starbucks copycat. Bright, buttery, and made from scratch in just over an hour.

Course Breakfast, Dessert

Cuisine American

Recipes

For the Lemon Loaf

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup sour cream or Greek yogurt
• ½ cup vegetable oil
• 2 tbsp unsalted butter melted
• 2 tbsp lemon zest from about 2 lemons
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ tsp lemon extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2 –3 tbsp fresh lemon juice
• ½ tsp lemon zest optional, for garnish

Instructions

Preheat the Oven

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Mix the Wet Ingredients

• In a large bowl, whisk together eggs, sugar, sour cream, oil, and melted butter until smooth. Stir in lemon zest, lemon juice, vanilla, and lemon extract.

Combine and Bake

• Gradually mix dry ingredients into the wet, stirring gently until just combined. Pour batter into the prepared loaf pan and smooth the top.
• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

Glaze the Loaf

• Once fully cool, whisk powdered sugar with 2–3 tablespoons lemon juice to make a smooth glaze. Drizzle over the loaf and garnish with lemon zest if desired.

Notes

Add an extra ½ tsp of lemon extract for stronger lemon flavor.

Store in an airtight container at room temp for up to 3 days or refrigerate for 1 week.

Let the glaze set fully before slicing to keep it neat and crisp.