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Copycat Starbucks Lemon Loaf
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Copycat Starbucks Lemon Loaf

This ultra-moist and tender lemon loaf is bursting with bright citrus flavor and topped with a thick, tangy lemon icing. It's a spot-on copycat of the Starbucks favorite, but even better when made fresh at home. With simple ingredients and easy steps, you'll have a bakery-quality loaf perfect for breakfast, brunch, or an afternoon treat.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Brunch, Coffee, Dessert
Cuisine: American
Keyword: copycat lemon loaf, easy loaf cake, lemon icing, lemon pound cake, Starbucks lemon loaf
Servings: 8 slices
Calories: 392kcal

Ingredients

For the Lemon Loaf:

  • 1 cup 200g granulated sugar
  • 2 tablespoons lemon zest from about 2 large lemons
  • 2 large eggs at room temperature
  • ¼ cup 56g unsalted butter, melted
  • ¼ cup 60ml sunflower oil
  • 1 teaspoon pure vanilla extract
  • ⅓ cup 80ml sour cream, at room temperature
  • 1⅔ cups 235g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup 80ml whole milk, at room temperature

For the Lemon Icing:

  • 1 cup 120g powdered confectioner’s sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon whole milk
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C). Line an 8.5x4.5-inch or 9x5-inch loaf pan with parchment paper.
  • Mix the sugar and zest: In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant.
  • Add wet ingredients: Whisk in the eggs until smooth, then add melted butter, sunflower oil, vanilla extract, and sour cream. Whisk until well combined.
  • Combine dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  • Finish the batter: Gently fold the dry ingredients into the wet mixture. Add the milk and fold just until smooth. Do not overmix.
  • Bake: Pour the batter into the prepared pan. For a classic loaf split, run a spatula down the center lengthwise. Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.
  • Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Make the icing: Whisk together powdered sugar, lemon juice, milk, and a pinch of salt until smooth and pourable.
  • Ice the loaf: Once the loaf is completely cool, pour the icing over the top. Let it drip slightly over the edges and set before slicing.