If you’ve ever found yourself craving that sweet, citrusy slice of Starbucks lemon loaf with your afternoon coffee, you’re not alone. There’s something magical about its moist crumb, bright lemon flavor, and that sweet, tangy glaze that keeps you coming back for more. This Copycat Starbucks Lemon Loaf Cake captures every bit of that bakery-style magic in your own kitchen, and honestly, it might even be better.
Growing up, lemon desserts were a staple in my grandmother’s kitchen — she loved their fresh, zesty flavor. This recipe is inspired by her classic lemon pound cake, with a modern twist that pays homage to the iconic Starbucks version. It uses simple ingredients, comes together easily, and delivers a moist, vibrant loaf that will brighten up any day, whether it’s a sunny summer afternoon or a cozy winter morning.
Why You’ll Love This Copycat Starbucks Lemon Loaf Cake
- Incredibly moist and soft, thanks to sour cream
- Packed with bright lemon flavor in every bite
- Topped with a simple yet stunning lemon glaze
- Easy to make with pantry staples
- Perfect for brunch, dessert, or a midday treat
Ingredients
For the Cake:
- 3 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 medium lemons (for zest and juice)
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 tablespoon lemon extract
For the Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons fresh lemon juice
For Preparation:
- Cooking spray
- Parchment paper
How to Make Copycat Starbucks Lemon Loaf Cake
Step 1: Prep the Ingredients
Place the eggs and sour cream on the counter about 30 minutes before baking so they come to room temperature. This helps them blend smoothly into the batter, creating a light, tender crumb.
Step 2: Prepare the Pan and Oven
Preheat your oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy removal later. Lightly coat the pan and paper with cooking spray.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
Step 4: Infuse the Sugar with Lemon
Finely grate the zest from the two lemons (about 2 tablespoons). Then squeeze out 3 ½ tablespoons of juice. Add the zest to the granulated sugar in a large bowl and rub it in with your fingers until the sugar is fragrant and well combined — this trick helps intensify the lemon flavor.
Step 5: Mix the Wet Ingredients
To the lemon-sugar mixture, whisk in the eggs, sour cream, 2 tablespoons of the lemon juice, vegetable or canola oil, and lemon extract. Whisk until smooth and there are no lumps from the sour cream.
Step 6: Combine the Batter
Add the flour mixture to the wet ingredients and whisk until just combined, about 30 seconds. Be careful not to overmix — you want a smooth, pourable batter.
Step 7: Bake the Loaf
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely, about 1 hour.
Step 8: Make the Glaze
In a small bowl, whisk together the powdered sugar and the remaining 1 ½ tablespoons of lemon juice until smooth and creamy. Pour the glaze over the cooled loaf, letting it drip beautifully down the sides. Let the glaze set for about 30 minutes before slicing and serving.
Tips for the Best Lemon Loaf
- Use fresh lemons for the best bright, citrusy flavor
- Room temperature eggs and sour cream help create a smoother batter
- Don’t overmix the flour to avoid a tough cake
- Allow the loaf to cool completely before glazing to keep the icing from melting
- Store in an airtight container at room temperature for up to 3 days
Serving Suggestions
This Copycat Starbucks Lemon Loaf Cake pairs beautifully with:
- A hot latte or iced coffee
- Fresh berries
- Whipped cream for an extra indulgent dessert
- A cup of herbal tea for a light afternoon treat
Storage & Freezing
Wrap leftover slices tightly in plastic wrap and store at room temperature for up to 3 days. You can also freeze the loaf (unglazed is best) for up to 2 months; thaw overnight in the refrigerator and glaze before serving.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes — Greek yogurt works wonderfully in place of sour cream, delivering the same moist texture.
What kind of lemons are best?
Regular Eureka lemons work well, but Meyer lemons add a sweeter, floral note if you have them.
Can I double this recipe?
Absolutely — just bake in two loaf pans and check for doneness around 50 minutes.
Let’s Stay Connected
If you try this Copycat Starbucks Lemon Loaf Cake, I’d love to hear about it! Leave a comment or tag me on social media so I can celebrate your baking success.
The Goods
Copycat Starbucks Lemon Loaf Cake
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Recipes
For the Cake:
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 medium lemons for zest and juice
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 tablespoon lemon extract
For the Glaze:
- 1 cup powdered sugar
- 1 ½ tablespoons fresh lemon juice
For Preparation:
- Cooking spray
- Parchment paper
Instructions
Step 1: Prep the Ingredients
- Place the eggs and sour cream on the counter about 30 minutes before baking so they come to room temperature. This helps them blend smoothly into the batter, creating a light, tender crumb.
Step 2: Prepare the Pan and Oven
- Preheat your oven to 350ºF (175ºC). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy removal later. Lightly coat the pan and paper with cooking spray.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set aside.
Step 4: Infuse the Sugar with Lemon
- Finely grate the zest from the two lemons (about 2 tablespoons). Then squeeze out 3 ½ tablespoons of juice. Add the zest to the granulated sugar in a large bowl and rub it in with your fingers until the sugar is fragrant and well combined — this trick helps intensify the lemon flavor.
Step 5: Mix the Wet Ingredients
- To the lemon-sugar mixture, whisk in the eggs, sour cream, 2 tablespoons of the lemon juice, vegetable or canola oil, and lemon extract. Whisk until smooth and there are no lumps from the sour cream.
Step 6: Combine the Batter
- Add the flour mixture to the wet ingredients and whisk until just combined, about 30 seconds. Be careful not to overmix — you want a smooth, pourable batter.
Step 7: Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely, about 1 hour.
Step 8: Make the Glaze
- In a small bowl, whisk together the powdered sugar and the remaining 1 ½ tablespoons of lemon juice until smooth and creamy. Pour the glaze over the cooled loaf, letting it drip beautifully down the sides. Let the glaze set for about 30 minutes before slicing and serving.
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