Description
Recreate the beloved Starbucks Lemon Loaf with this easy, beginner-friendly recipe. A moist, buttery loaf packed with lemon flavor and topped with a sweet glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream (or buttermilk)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 1–2 tablespoons cream or milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the sugar and eggs together for 2 minutes, until light and fluffy.
- Add the melted butter and vegetable oil to the egg-sugar mixture and mix well.
- Add the vanilla extract, lemon extract (if using), lemon zest, and lemon juice. Stir until smooth.
- Mix in the sour cream until fully incorporated.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing just until combined after each addition.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, tent with foil and continue baking.
- Allow the loaf to cool completely before preparing the glaze.
- For the glaze, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Adjust the consistency with more powdered sugar or milk as needed.
- Drizzle the glaze over the cooled loaf.
Notes
- If the loaf begins to brown too quickly, cover with foil to prevent overbaking.
- For a tangier flavor, use Greek yogurt instead of sour cream.
- Don’t overmix the batter to ensure a light and fluffy texture.
- This recipe works best with a 9×5-inch loaf pan. Using a smaller pan may require adjusting the bake time.
- The lemon extract is optional, but it does add a stronger lemon flavor.
- Store leftover loaf in an airtight container at room temperature for up to 5 days. You can also freeze it for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Sugar: 41g
- Sodium: 139mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 101mg