Starbucks Copycat Lemon Loaf

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Certainly! Here’s a detailed, long-form recipe for a Starbucks Copycat Lemon Loaf—moist, zesty, and perfectly sweet.

Starbucks Copycat Lemon Loaf

Introduction:

If you’re a fan of Starbucks’ iconic lemon loaf, this copycat recipe will win your heart (and taste buds). Rich, moist, and bursting with real lemon flavor, this loaf features a soft cake base with a vibrant citrus glaze. Whether you enjoy it with your morning coffee or as a sweet afternoon snack, this homemade version brings the same bakery-quality experience—without the coffee shop price tag.

Origin:

The original Starbucks Lemon Loaf, sometimes marketed as “Iced Lemon Pound Cake,” has been a menu favorite for years. Its roots lie in traditional pound cake, a classic European recipe dating back to the 18th century. Starbucks elevated it with a bright lemon twist and glaze, creating a flavor-packed treat that quickly became a customer favorite. This recipe recreates that famous texture and flavor at home.

Ingredients:

For the Lemon Loaf:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup sour cream (or Greek yogurt)
  • ½ cup vegetable oil (or melted butter)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (for that classic flavor punch)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for stronger lemon flavor)

Optional Add-ins:

  • Blueberries (fold in ½ cup for a lemon-blueberry twist)
  • Poppy seeds (1 tablespoon for a lemon-poppy seed variation)
  • Swap glaze with a lemon cream cheese frosting for a richer topping

Instructions:

Step 1: Prepare the Loaf

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk the eggs and sugar until light and creamy (about 1 minute).
  4. Add sour cream, oil, lemon juice, lemon zest, vanilla, and lemon extract. Whisk until well combined.
  5. Gradually add dry ingredients to the wet mixture and stir until just combined (don’t overmix).

Step 2: Bake the Loaf

  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.

Step 3: Make the Glaze

  1. In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
  2. Once the loaf is completely cool, drizzle glaze evenly over the top.
  3. Let the glaze set for 15–20 minutes before slicing.

Tips for Success:

  • Use room-temperature eggs and sour cream for even mixing.
  • Don’t overmix the batter; stir until just combined for a tender crumb.
  • For best lemon flavor, use fresh lemon juice and zest.
  • Let the loaf cool completely before glazing to avoid melting the icing.
  • If baking at high altitude, reduce sugar slightly and increase flour by 1–2 tablespoons.

Serving Recommendations:

  • Serve with coffee or tea for a café-style experience.
  • Dust with powdered sugar for extra flair.
  • Slice thick and wrap individually for grab-and-go snacks.
  • Store at room temperature for 3 days or refrigerate for up to 5 days.

Nutrition (Per Slice – based on 10 slices):

  • Calories: 320–350
  • Fat: 17–20g
  • Carbohydrates: 38–42g
  • Protein: 4–5g
  • Sugars: 25–30g
  • Fiber: 0.5g
  • Sodium: 180–220mg

Note: Values vary based on glaze and specific ingredients used.

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