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 Recipe - it tastes like the real thing!

Starbucks Lemon Loaf

Starbucks Lemon Loaf Recipe - it tastes like the real thing!

Starbucks Lemon Loaf

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!
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4.41 from 10 votes
Servings: 1 large loaf
Author: Ann Drake
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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

Pan measurements:
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.
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Starbucks Lemon Loaf

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: 

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.

Starbucks Lemon Loaf

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Starbucks Lemon Loaf Recipe Video

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72 Comments

  1. So excited to try this!! My sons favorite thing is Starbucks Lemon Loaf so I’m going to surprise him with this. Thank you for sharing!

  2. One of my favorite desserts when I get a latte! Thank you for this recipe, I will surely make this at home!

  3. You had me at lemon!

    The Lemon Loaf is the only baked good that I purchase from Starbucks. To make my own will be a money saver. Plus, I love to bake.

    Thank you for sharing your lovely gifts. I look forward to receiving all of your emails. Great recipes, photography and creativity.

  4. Very good with fresh blueberries added.

  5. Just made your Lomon Loaf and ite even better than Starbucks! Such a wonderful share and a keeper! Thank you ?

  6. Am I crazy, but the ingredient list doesn’t say how many eggs…?

  7. connie land says:

    *delicious
    My pan is 9 x 5.

  8. connie land says:

    So I finally made this today and it is SOO deliscios! mosit, airy, lemony! I’d accidently zested two lemons instead of one so I used it all, and it is so lemony. Never too lemony for my family Thank you for such a lovely recipe. I’ll make it again and again! Perfect for summer, chocolate cake is so last season now that I’ve met Lemon Loaf! Mine came out like airy cake.

  9. So, how many of the “Small” pans do you think this would make? I’m hoping for 4!

    Thanks! :)

    1. It’s been a while since I made this…you can get at least 3 small pans, maybe 4. Let me know how it comes out!

  10. Wanda McDaniel says:

    I’m having trouble printing the recipe. Suggestions?

    1. Hi Wanda,
      I clicked the printer icon on the top right corner of the recipe and it printed fine for me. Perhaps it’s your browser? If you clear your cookies & cache that sometimes helps. I use Chrome. I know there are sometimes issues with Firefox. Let me know if you are still having problems!

  11. This looks delicious! I am planning on making this tonight to give as a gift tomorrow. Do you suggest putting the glaze on right after baking or right before serving? Also, should I leave it at room temperature or put in the freezer? Thanks again for the great recipe!

    1. Hi Emily…I’m probably too late but I was away from my computer all day. Put the glaze on the bread after it has cooled a bit so it can set up before you are ready to package/serve it. Not sure about freezing it…I’ve never tried. If you are serving it tomorrow there is no need to freeze it. Hope you enjoy it!

  12. I made this the middle sunk in don’t know why.

    1. Hi Laura…sometimes that happens if your baking powder or baking soda is old. Also, if you want to try again, make sure to scrape the bowl really well and mix it an extra minute or two so the batter is nice and fluffy. Good luck!

  13. I finally made a double batch of this recipe for the first time recently after having it bookmarked for a couple of years. Delicious! For the oil, I used half apple sauce and half oil and it turned out really well. The only thing I would do differently next time is with the wet ingredients….I would mix the butter and sugar until combined, then add the eggs/extracts and mix until combined, and add the lemon juice last. When I put all the wet ingredients together in the mixing bowl I had a hard time getting all the butter mixed in due to all the liquid sloshing around. Oh, and also the lemon juice should be at room temp, too. It was delicious fresh and wonderful out of the freezer, too. Definitely a keeper recipe. Thanks!

  14. Betty Grawcock says:

    Love this sight! Look forward it ALL! Bring it on

  15. Nancy young says:

    This is delicious but I’m having trouble getting the loaves out of the pan without leaving a chunk of of the loaf stuck to the bottom. I’m using canola oil spray and didn’t have that problem with the other quick bread recipes. Any suggestions? Thanks.

    1. Try parchment paper to prevent sticking.

  16. I was wondering if you can freeze this lemon loaf ?

  17. I am baking the bread right now for a swim party tomorrow. It smells glorious! I love anything lemon and this fits the Bill in the batter and glaze. Will let you know how everyone liked it. Thanks for the recipe. Be well and happy and hope filled.

  18. I don’t have any mini loaf pans .can I double the recipe and use my regular size loaf pan?

  19. i just made this and it was absolutely delicious my whole family loved it

  20. Hello, these look yum and beautiful but before i get the lemon extract i would want to know if it tastes like bread or cake since i never tried these at starbucks. looking forward to your help, thanks!