Description
Starbucks Copycat Lemon Loaf Cake is a moist, tangy, and sweet loaf with a soft crumb, bursting with lemon flavor and topped with a simple, zesty lemon glaze.
Ingredients
Units
Scale
- Cake:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 tbsp lemon extract
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 cup sour cream
- Icing:
- 1 cup icing sugar
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tsp lemon extract
- 1-2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat together sugar, eggs, vegetable oil, vanilla, lemon extract, lemon zest, lemon juice, and sour cream until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow loaf to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, whisk together icing sugar, lemon juice, vanilla, lemon extract, and enough heavy cream to reach desired consistency.
- Drizzle icing over cooled loaf and let set before slicing.
Notes
- Use fresh lemons for zest and juice to maximize flavor.
- Loaf can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Optional: add poppy seeds to the batter for a classic lemon-poppy seed twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg