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Starbucks Lemon Loaf Recipe - it tastes like the real thing!
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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!
Course Bread
Cuisine American
Servings 1 large 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

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.