Copycat Starbucks Lemon Loaf with Tart Glaze

Why You’ll Love This Recipe

• Ultra-plush, moist crumb thanks to butter plus sour cream.
• Bright, bold lemon flavor from zest, juice, and a touch of lemon extract.
• Shiny, sliceable lemon glaze that sets like the café favorite.
• Simple pantry ingredients with reliable, repeatable results.

Grocery List

• Produce: 3–4 lemons (for zest and juice)
• Dairy & Eggs: Unsalted butter, full-fat sour cream, whole milk or heavy cream, 3 large eggs
• Pantry: All-purpose flour, granulated sugar, confectioners’ sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, lemon extract (optional), light corn syrup (optional), nonstick spray or extra butter for greasing

Full Ingredients

Lemon Loaf

• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (200 g) granulated sugar
• 2 tbsp finely grated lemon zest (from 2–3 lemons)
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 2 tbsp neutral oil (28 g)
• 3 large eggs, room temperature
• 1/2 cup (120 g) full-fat sour cream, room temperature
• 3 tbsp (45 ml) freshly squeezed lemon juice
• 2 tsp pure vanilla extract
• 1/2 tsp pure lemon extract (optional, for bakery-style flavor)
• Optional: 1–2 tsp milk, only if batter is overly thick

Tart Lemon Glaze

• 2 1/4 cups (270 g) confectioners’ sugar, sifted
• 3–4 tbsp (45–60 ml) freshly squeezed lemon juice, to consistency
• 1 tbsp (15 ml) whole milk or heavy cream
• 1/4 tsp lemon extract (optional)
• 1 tsp light corn syrup (optional, for shine and clean slices)
• Pinch fine sea salt

Optional Lemon Soak (for extra zing)

• 2 tbsp freshly squeezed lemon juice
• 2 tbsp granulated sugar

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat oven to 350°F (177°C). Lightly butter or spray a 9×5-inch (23×13 cm) loaf pan and line with a parchment sling with overhang on the long sides for easy removal. Set aside. Bring butter, sour cream, and eggs to room temperature.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This keeps the crumb fine and prevents clumps later.

Step 3: Build lemon flavor and cream the fats

In a large bowl, add the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it’s fragrant and slightly damp; this releases the lemon oils. Add the softened butter and beat with a hand mixer (or stand mixer, paddle) on medium-high until light and fluffy, 3–4 minutes, scraping the bowl. Beat in the oil until smoothly incorporated.

Step 4: Add eggs and dairy without overmixing

Beat in the eggs one at a time on medium speed, mixing just until each is absorbed. Add the sour cream, lemon juice, vanilla, and lemon extract (if using); mix on low until smooth. Add the dry ingredients in two additions, mixing on low only until the flour disappears. If the batter seems excessively thick, add 1–2 tsp milk to loosen. Do not overmix or you’ll toughen the loaf.

Step 5: Bake to plush perfection

Scrape the batter into the prepared pan and smooth the top. Bake on the center rack for 50–60 minutes, rotating the pan at 40 minutes. If the top is browning too fast, tent loosely with foil. The loaf is done when a skewer inserted in the center comes out clean with a few moist crumbs, or the center reads about 205°F (96°C) on an instant-read thermometer.

Step 6: Cool and (optionally) brush with lemon soak

Cool the loaf in the pan on a rack for 15 minutes, then lift it out using the parchment and set on the rack to cool completely, at least 60 minutes. For extra lemon pop, stir lemon juice and sugar in a small saucepan over low heat just until the sugar dissolves; brush the warm syrup over the warm loaf before it cools fully.

Step 7: Make the shiny tart lemon glaze

In a bowl, whisk the confectioners’ sugar, 3 tbsp lemon juice, milk or cream, a pinch of salt, and lemon extract and corn syrup (if using). The glaze should be thick but pourable—like honey. Add more lemon juice 1 tsp at a time if needed. Place the completely cooled loaf on a rack set over parchment and pour the glaze down the center, nudging it to the edges so it cascades over the sides.

Step 8: Set, slice, and serve

Let the glaze set until glossy and sliceable, 30–45 minutes. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. Serve plain or with extra zest sprinkled lightly over the top.

Pro Tips

• For café-level lemon flavor, don’t skip rubbing zest into the sugar—it’s a small step with big payoff.
• Room-temperature ingredients ensure a smooth, emulsified batter and tender crumb.
• Weigh your flour if possible (190 g). Too much flour = dry loaf.
• For a controlled, pretty split, quickly score a shallow line down the center with a buttered knife at the 20–25 minute mark.
• Don’t glaze a warm loaf; the icing will melt and turn dull. Cool completely first.

Variations

• Lemon Poppy Seed: Fold 1–1 1/2 tbsp poppy seeds into the batter with the dry ingredients. Optional: add 1/4 tsp almond extract.
• Meyer Lemon: Use Meyer lemon zest/juice; reduce granulated sugar in the batter by 1–2 tbsp to keep balance.
• Blueberry Lemon: Toss 1 cup fresh blueberries with 1 tsp flour; fold in at the end. Bake 5–10 minutes longer.

Storage & Make-Ahead

Store the glazed loaf airtight at room temperature for up to 3 days or refrigerated up to 5 days. Freeze (whole or sliced) tightly wrapped for up to 2 months; thaw unwrapped on a rack to prevent sticky glaze. To make ahead, bake the loaf a day in advance and glaze the day you serve. The glaze sets in 30–45 minutes, and slices best after 1 hour.

Nutrition (per serving)

Approximate for 1 slice (1/10 loaf): 420 calories; 17 g fat (9 g saturated); 61 g carbohydrates; 44 g sugars; 4 g protein; 230 mg sodium; 0.5 g fiber. Estimates only; actual values vary by ingredients and portion size.