This copy cat Starbucks lemon loaf recipe is so good…so fresh…so pretty. Like most of the recipes I share, it’s 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.
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. I’ve linked to my favorite bread pans in the little widget below.
To freeze Starbucks Lemon Loaf:
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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