Starbucks Lemon Loaf (Copycat Recipe)
User Reviews
5
Starbucks Lemon Loaf (Copycat Recipe)
Description
This lemon loaf begins with a creamed mixture of butter and sugar, which creates a light and fluffy base. Eggs are incorporated one at a time for structure, followed by vanilla extract and lemon juice for flavor. The dry ingredients—flour, baking powder, lemon zest, and salt—are carefully added in portions between additions of buttermilk to maintain a tender crumb. Baking in a greased loaf pan at 350°F for 45 to 55 minutes develops a golden crust and moist interior.
After baking, a lemon syrup is applied to the still-warm loaf, which soaks in to intensify the lemon flavor and moisten the cake further. Once cooled, the loaf is finished with a lemon icing made of powdered sugar, lemon juice, and milk to create a tangy, sweet glaze that adds a delicate sheen and balance. This recipe captures the bright notes and moist texture that are signature to the Starbucks version.
The lemon loaf can be served sliced for breakfast, afternoon tea, or dessert. It pairs well with coffee or light teas, complementing the citrus without overpowering. The cake stores well at room temperature when wrapped tightly and can be reheated slightly for softness.
Ingredients
Cake Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup butter room temperature, unsalted
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 cup buttermilk
Syrup Ingredients:
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
Icing Ingredients:
- 1 cup powdered sugar sifted
- 1 1/2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat oven to 350°F (177°C) and grease a 5 x 9" loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl using an electric mixer, cream the butter and sugar together at medium-high speed until fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- Add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- Scoop in about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until combined.
- Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour until fully combined.
- Scoop the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean. Baking times vary, so keep an eye on it.
- Let the cake cool for about 15 minutes in the pan.
- Stir together the lemon juice and confectioners’ sugar for the lemon syrup.
- Carefully flip the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the top of the cake while it’s still warm.
- Allow the cake to cool completely.
- When the cake is cooled, combine all the icing ingredients.
- The icing should be thick and not runny. Pour icing over cake and let dry before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 8 | |
| Calories | 387kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 183mg | 8% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 451IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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