Description
This Starbucks Copycat Lemon Loaf is ultra-moist, soft, and bursting with zesty lemon flavor. Topped with a rich vanilla lemon glaze, this homemade version of the coffee shop favorite is even better than the original. Perfect for breakfast, dessert, or an afternoon treat!
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 extract
- 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 extract
- 1 tsp lemon extract
- 1–2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, beat sugar and eggs on medium speed until light and fluffy.
- Add oil, vanilla extract, lemon extract, lemon zest, lemon juice, and sour cream. Mix until just combined.
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix until just incorporated.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
- For the icing, whisk together icing sugar, lemon juice, vanilla extract, lemon extract, and heavy cream. Adjust the cream to reach the desired consistency.
- Drizzle icing over the cooled loaf and spread evenly. Garnish with extra lemon zest if desired. Slice and enjoy!
Notes
- For extra moisture, substitute sour cream with Greek yogurt.
- Let the loaf cool completely before adding icing to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg