Description
This Starbucks Copycat Lemon Loaf Recipe delivers a moist, flavorful lemon cake with a tangy lemon simple syrup glaze and a smooth lemon icing. Perfectly balanced with zesty lemon and a light, fluffy texture, this homemade loaf cake is ideal for breakfast, snack time, or dessert.
Ingredients
Lemon Loaf
- 1 cup plus 2 tablespoons (224 g) granulated sugar
- 3 tablespoons lemon zest (from 2 to 3 large lemons)
- 1/4 cup (57 g) unsalted butter, room temperature
- 1/4 cup vegetable oil (canola or any neutral oil)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon lemon extract
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup full fat Greek yogurt (or sour cream), room temperature
- 1/3 cup whole milk, room temperature
Lemon Simple Syrup
- 1/4 cup water
- 1/4 cup (50 g) granulated sugar
- Juice of 1/2 lemon
Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches overhang on the sides for easy removal later.
- Infuse Sugar with Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and lemon zest. Massage and rub the zest into the sugar for about 30 seconds to release fragrant oils.
- Mix Wet Ingredients: Add the unsalted butter and vegetable oil to the sugar mixture. Beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl sides as needed.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape the bowl sides to ensure even mixing.
- Flavor Base: Mix in fresh lemon juice, vanilla extract, and lemon extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Dry and Wet: Add the dry ingredients to the wet mixture in three parts, alternating with the Greek yogurt and milk. Start and end with dry ingredients. Mix gently but thoroughly, scraping the bowl sides as needed.
- Bake the Loaf: Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too fast, tent loosely with aluminum foil during the last 10 minutes.
- Cool Loaf: Remove from oven and let cool in the pan for about 5 minutes before applying syrup.
- Make Lemon Simple Syrup: In a small saucepan, bring the water and granulated sugar to a boil for about one minute. Remove from heat and stir in the lemon juice.
- Brush Syrup on Cake: Use a pastry brush to generously coat the warm cake surface with the lemon simple syrup, repeating several times to saturate.
- Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and milk until smooth and glossy. Adjust consistency by adding more lemon juice or powdered sugar as needed; the icing should be thick but pourable.
- Glaze the Loaf: Drizzle the lemon glaze evenly over the top of the loaf. Allow the glaze to set and firm up for 10 to 15 minutes before slicing and serving.
Notes
- Use fresh lemon zest and juice for the best flavor.
- Room temperature ingredients ensure the batter mixes evenly.
- To avoid a burnt crust, tent the loaf with foil if browning too quickly during baking.
- The lemon simple syrup keeps the loaf moist and enhances lemon flavor.
- Store leftover lemon loaf in an airtight container; it stays fresh for up to 3 days at room temperature or up to 1 week refrigerated.
- Greek yogurt can be substituted with sour cream for a slightly different texture.
