Starbucks Lemon Loaf Copycat Recipe
This Starbucks Lemon Loaf Copycat Recipe is so fresh, so moist and so pretty it will become one of your go-to desserts. Makes a great snack too!
Like most of the recipes I share, this Starbucks Lemon Loaf Recipe is easy and quick. The only things you might not have on hand are the lemon and lemon extract. One of the things I like best about lemon recipes is the actual process of juicing and zesting the lemon. I love everything about it but my favorite thing is the scent. Simply put, the smell of lemon makes me smile.
Starbucks Lemon Loaf
Ingredients
- 1 1/2 cups Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt cut in half if salted butter is used
- 1 cup Sugar
- 2 tablespoons butter softened
- 2 teaspoons lemon extract use more or less to taste
- 1 teaspoon pure vanilla extract
- 1/3 cup fresh lemon juice
- 3 eggs at room temperature
- 1/2 cup vegetable or canola oil
- fresh lemon zest zest of one large lemon, or 2 small lemons
Glaze
- 1 cup Powdered Sugar or more as needed
- 1 tablespoon Milk
- 1 tablespoon fresh lemon juice
- fresh lemon zest if desired
Instructions
- Preheat oven to 350 degrees F. Prepare 9 x 5 loaf pan or 6 mini pans.
- In a large bowl combine flour, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, butter, vanilla extract, lemon extract, and lemon juice. Mix well.
- Add eggs, one at a time, mixing well between additions.
- Scrape bottom and sides of bowl to make sure all is combined.
- In 2 increments, add flour mixture to oil/sugar mixture, mixing well between increments. Scrape sides and bottom of bowl.
- Add oil and lemon zest. Mix well.
- Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test...it must come out clean.
- Remove from oven and let set 3 minutes.
- Remove bread from pan(s) onto wire rack.
For the Glaze
- Combine powdered sugar, milk, lemon juice, and zest if you are using it. Add more powdered sugar or milk to obtain desired consistency. The glaze should pour from a spoon but should not be runny.
- Make sure and put a cookie sheet under the rack. Drizzle the glaze over bread with a large spoon. Cool completely on rack.
Notes
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in. I prepare my baking pans with Baker's Joy.
I made mini loaves but this recipe would be perfect for muffins or small loaves. I rarely use a normal, large size bread pan for my quick breads because I have a hard time getting the loaves done in the middle. However, make sure to watch the video that can be found at the end of this post. It shows the bread made into one large loaf and I had no problem getting it done in the middle. The small loaves are much easier to share but if you are making it for your family, one big loaf will work too! For your convenience, I’ve linked to my favorite bread pans in the little widget below.
To freeze Starbucks Lemon Loaf:Â
After the glaze is completely set, loosely package them in plastic wrap or Press-N-Seal. Place the wrapped loaves in a resealable plastic freezer bag. Freeze for up to three months. This makes it super easy to grab a loaf or two when needed.
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Starbucks Lemon Loaf Recipe Video
