Starbucks Copycat Lemon Loaf Cake

If you’ve ever enjoyed the sweet delight of a Starbucks’ lemon loaf, you know it’s a citrusy slice of heaven. This beautifully balanced, moist cake boasts a perfect harmony of tangy lemon and sweet vanilla flavors. But who needs to step out for a Starbucks run when you can bring the magic home? 🍋🍰

Yes, you heard right! We’re serving up a delectable homemade recipe for the Starbucks lemon loaf cake. We promise it’s not just a lemony whisk in the park; it’s a bona fide blast of lemon zest and cake batter that will transport you straight to flavor town.

There’s something downright comforting about a lemon loaf cake. It’s the citrus cousin of the classic pound cake, and arguably the zingiest member of the loaf family. Let’s take a loaf off and get baking!

The Starbucks Lemon Loaf Cake Experience

What’s the secret to the Starbucks lemon loaf cake’s irresistible charm? Well, the moist cake is bursting with refreshing lemon flavor, punctuated by a sweet icing that sings the perfect sugary counterpoint. So how about we roll up our sleeves and get zest to it?

Tip: Always zest the lemons before juicing them. It’s a zest-practice for any citrus-based recipe!

The ingredients for this recipe are simple and straightforward. Flour, sugar, eggs, and of course, the stars of the show: lemons. Lemons add that signature tang to the loaf and the glaze, making this cake a lemon lover’s paradise. 🍋

Brewing the Perfect Loaf

First, we whisk together our dry ingredients. Then, in another bowl, we mix the wet ingredients. Gradually adding the dry ingredients to the wet, we blend to create our cake batter. Pour this batter into a loaf pan and bake until it’s a golden slice of heaven. It’s simple as a cup of joe! ☕

Tip: Bake the loaf in the center rack of your oven to ensure it cooks evenly.

The finishing touch on our Starbucks lemon loaf copycat recipe is the glaze. This sweet, tangy icing is the icing on the cake, literally. Once the loaf has cooled, pour this glaze on top, and let it take your loaf from tasty to tang-tastic!

Ready to bake your day with this Starbucks lemon loaf cake recipe?

Tip: For the best flavor, use fresh lemons instead of bottled lemon juice.

Starbucks Lemon Loaf Cake

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

400

kcal

Total time

60

minutes

This tangy-sweet treat is perfect with a cup of coffee any time of the day.

Ingredients

• 1 ½ cups flour

• 1 cup sugar

• ½ tsp salt

• ½ tsp baking soda

• 1 tsp baking powder

• 3 eggs

• 1 cup sour cream

• ½ cup vegetable oil

• Zest and juice of 2 lemons

• 1 cup powdered sugar (for glaze)

• 2-3 tbsp lemon juice (for glaze)

Directions

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• In a bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
• In another bowl, beat the eggs. Add the sour cream, vegetable oil, and the zest and juice of the lemons. Mix well.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
• While the loaf is cooling, prepare the glaze by mixing the powdered sugar and 2-3 tablespoons of lemon juice.
• Once the loaf is cool, pour the glaze over the top. Let the glaze set before slicing.

Notes

• Avoid overmixing the batter. Mix just until the dry ingredients are incorporated.
• You can test the doneness of the loaf by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, the loaf is done.
• Let the loaf cool completely before glazing to prevent the glaze from melting.

Frequently Asked Questions

Q: Can I use lemon extract instead of fresh lemons?
A: For the best flavor, we recommend using fresh lemons. However, you can substitute with 1-2 teaspoons of lemon extract if necessary.

Q: Can I make this recipe gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum.

Q: Can I make this recipe dairy-free?
A: Yes, you can substitute the sour cream with a dairy-free yogurt or apple sauce. You may need to adjust the baking time slightly.

Q: How can I store the lemon loaf?
A: Store the lemon loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.