Starbucks Lemon Loaf Copycat is a delightful treat that brings the bright, zesty flavors of your favorite coffee shop right into your kitchen. As someone who has always been captivated by the refreshing taste of lemon, I can assure you that this recipe is a game-changer. The original Starbucks version has garnered a loyal following, and for good reason—its moist texture and perfectly balanced sweetness make it an irresistible choice for breakfast or an afternoon snack.
Historically, lemon loaf cakes have been a staple in many cultures, often symbolizing warmth and hospitality. This Starbucks Lemon Loaf Copycat not only captures that essence but also allows you to enjoy a slice of nostalgia with every bite. People love this dish for its vibrant flavor and the way it pairs beautifully with a cup of coffee or tea. Plus, the convenience of making it at home means you can indulge in this delightful treat whenever the craving strikes. So, let’s dive into this easy-to-follow recipe and bring a little piece of Starbucks magic to your kitchen!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Preparing the Batter
Let’s get started on our delicious Starbucks Lemon Loaf copycat! First, I like to gather all my ingredients and tools to make the process smooth and enjoyable. Here’s how I prepare the batter:
- Preheat your oven to 350°F (175°C). This is an important step to ensure that our loaf bakes evenly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures a light and fluffy loaf.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. I usually mix for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving our loaf a nice rise.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and fresh lemon juice. I love the bright, zesty aroma that fills my kitchen at this point!
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense loaf, and we want it to be light and airy.
Baking the Lemon Loaf
Now that our batter is ready, it’s time to bake! Here’s how I do it:
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easy removal later.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. I like to give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after the 50-minute mark, as oven temperatures can vary.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set and makes it easier to remove from the pan.
- After cooling, carefully remove the loaf from the pan and transfer it to a wire rack to cool completely. I usually let it cool for at least 30 minutes before glazing.
Preparing the Glaze
While the loaf is cooling, I like to prepare the lemon glaze. It’s super simple and adds that perfect finishing touch!
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. I usually start with 2 tablespoons of lemon juice and add more if needed to reach my desired consistency.
- The glaze should be thick but pourable. If it’s too thick, add a little more lemon juice; if it’s too thin, add a bit more powdered sugar.
Assembling the Lemon Loaf
Now comes the fun part—glazing our beautiful lemon loaf!
- Once the loaf has completely cooled, place it on a serving platter or a cutting board.
- Drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides. I like to use a spoon to help guide the glaze for an even distribution.
- Let the glaze set for about 10-15 minutes before slicing. This will help the glaze firm up a bit, making it easier
Conclusion:
In wrapping up this delightful journey into the world of baking, I can confidently say that this Starbucks Lemon Loaf Copycat recipe is an absolute must-try! The bright, zesty flavor of the lemon combined with the moist, tender crumb makes for a perfect treat that can brighten any day. Whether you’re enjoying it with your morning coffee, serving it at a brunch gathering, or simply indulging in a sweet afternoon snack, this lemon loaf is sure to impress. For serving suggestions, consider pairing your lemon loaf with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. You can also experiment with variations by adding poppy seeds for a delightful crunch or incorporating fresh blueberries for a fruity twist. The possibilities are endless, and I encourage you to get creative! I truly hope you give this Starbucks Lemon Loaf Copycat recipe a try. It’s not just about the baking; it’s about the joy of sharing something delicious with friends and family. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s spread the love for this scrumptious lemon loaf together! Happy baking! Print
Starbucks Lemon Loaf Copycat: How to Make the Perfect Citrus Cake at Home
- Total Time: 80 minutes
- Yield: 10 slices 1x
Description
Enjoy a slice of sunshine with this delightful Lemon Loaf, bursting with fresh lemon flavor and topped with a sweet glaze. Moist and fluffy, it’s perfect for breakfast, a snack, or dessert!
Ingredients
Scale- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.
- Once the loaf has completely cooled, place it on a serving platter.
- Drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides.
- Let the glaze set for about 10-15 minutes before slicing.
Notes
- This lemon loaf is perfect for breakfast, a snack, or dessert.
- It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- You can also freeze the loaf for up to 3 months; just make sure to wrap it tightly in plastic wrap and then in aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
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