I reimagined Starbucks’ famous lemon loaf and now I can’t stop raving about its mix of tangy lemon juice, zesty citrus, buttery richness, and delicate flours. It’s moist, balanced, and absolutely comforting—a perfect treat that brightens my day whether I need a quick snack or a delightful dessert.

Jump to Recipe

I’m excited to share my take on the Starbucks Copycat Lemon Loaf. This recipe is a Best Lemon Bread Recipe that I’ve been perfecting for a while now, and its Nutritional benefits are pretty solid too.

I use 1/2 cup unsalted butter, 1 cup granulated sugar, and 2 large eggs, which when combined give a great balance of fats and proteins. The inclusion of 1/2 cup all-purpose flour and 1/4 cup cake flour ensures the loaf is moist yet sturdy.

The real star of the show is the citrus; 1/3 cup freshly squeezed lemon juice with the zest of 2 lemons makes it incredibly flavorful while boosting its vitamin C content. I also add a little vanilla extract along with whole milk for a richer texture.

The glaze made with powdered sugar and lemon juice seals the deal. I truly believe this homemade lemon bread is not only a Very Good Recipe but also a quick dessert option you can whip up using things you already have.

Enjoy every bite!

Why I Like this Recipe

1. I love how the lemon flavor really pops and gives every bite a burst of tangy brightness.
2. I appreciate that the loaf turns out incredibly moist with a perfect crumb that makes it feel like a treat every time.
3. I enjoy how simple this recipe is, which makes whipping up a delicious loaf at home feel fun and approachable.
4. I like that it’s so versatile – whether I’m in the mood for a quick breakfast or a sweet dessert, this recipe always hits the spot.

If youve ever had a taste of that tangy, moist and perfectly sweet lemon loaf from Starbucks, you really gotta try making it yourself. This copycat version is super easy to put together and is packed with citrusy goodness that makes every bite feel like sunshine. I usually enjoy it for breakfast, dessert or just as a little treat in the afternoon, and honestly, it never disappoints.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter offers rich, creamy fat that makes the loaf soft and moist.
Granulated sugar gives abundant sweetness and contributes important carbohydrates for energy.
Fresh eggs add protein and act as a binder to hold all ingredients together.
All-purpose and cake flour provide light structure and essential carbohydrates in each bite.
Freshly squeezed lemon juice and zest deliver a tangy, vibrant citrus flavor burst.
Whole milk adds moisture and creaminess while enhancing overall flavor and texture.
Baking powder and salt are crucial for proper rise and balanced taste in the loaf.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temp

1/2 cup all-purpose flour

1/4 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup whole milk

1/3 cup freshly squeezed lemon juice

Zest of 2 lemons

1/2 teaspoon vanilla extract

For the glaze: 1 cup powdered sugar

For the glaze: 2 tablespoons freshly squeezed lemon juice

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper so the batter won’t stick.

2. Cream together the softened butter and granulated sugar in a large bowl until its light and fluffy.

3. Crack in the eggs one at a time and beat well after each addition.

4. In another bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.

5. Alternately add the dry ingredients and the whole milk into the butter mixture, mixing just until everything is combined.

6. Stir in the freshly squeezed lemon juice, lemon zest from 2 lemons, and vanilla extract until evenly mixed.

7. Pour the batter into your prepared loaf pan, smoothing out the top with a spatula.

8. Bake for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool in the pan for around 10 minutes before transferring it to a wire rack.

10. For the glaze, whisk together the powdered sugar with 2 tablespoons of freshly squeezed lemon juice, then drizzle it over the warm loaf and enjoy!

Equipment Needed

1. Preheated oven (set it to 350°F) and a loaf pan lined with parchment paper or well-greased.
2. A large mixing bowl for creaming the butter and sugar, along with a hand mixer or stand mixer.
3. Measuring cups and spoons to get the right amounts of ingredients.
4. A secondary bowl for the dry ingredients and a sifter to blend the flour, cake flour, baking powder, and salt.
5. A spatula to fold in the milk, lemon juice, lemon zest, and vanilla extract and to smooth out the batter in the pan.
6. A cooling rack where the loaf can cool after baking, plus a toothpick to check if it’s done.
7. Lastly, a small bowl paired with a whisk for blending the glaze ingredients.

FAQ

Can I use salted butter instead of unsalted?

Yes you can, but you might need to reduce the salt in the recipe, so it doesn't end up too salty.

Do I really need both all-purpose and cake flour?

Not really. The combination helps keep the loaf tender while giving it some structure. You might experiment by using just one but it could change the texture a bit.

How do I know when the loaf is done?

Stick a toothpick in the center and if it comes out clean or with a few crumbs, youre good to go.

Can i make the glaze ahead of time?

Sure you can, but its best to glaze once the loaf is completely cool so it locks in that tangy flavor.

How should I store the lemon loaf

Keep it in an airtight container at room temperature for a couple days, or freeze slices if you want it to last longer.

Starbucks Copycat Lemon Loaf Recipe Substitutions and Variations

If you don’t have unsalted butter, try using melted coconut oil or margarine as a one-to-one substitute.
You can swap granulated sugar for coconut sugar, but be aware the flavor may be a bit different.
If cake flour isn’t around, mix 1/4 cup all-purpose flour with 2 teaspoons of cornstarch to mimic it.
For whole milk, unsweetened almond milk or soy milk works well in equal amounts.
If you’re short on fresh lemon juice, bottled lemon juice can be used, though it might affect the brightness of the flavor.

Pro Tips

1. Make sure your butter is REALLY soft before mixing with the sugar, because if its too cold, you might end up with a heavier batter that won’t foam up as well as it should.

2. Sift your dry ingredients good so you dont get any lumps, especially when youre working with two kinds of flour. It makes a big difference on how smooth the batter comes out.

3. Add eggs one at a time and be careful to mix them in completely. If you rush that step, your loaf might not rise properly and end up dense.

4. When you drizzle on the glaze, do it while the loaf is still a bit warm. This helps the glaze seep in and gives the bread that extra burst of flavor that makes it better overall.