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Starbucks Lemon Loaf Copycat: How to Make the Perfect Citrus Cake at Home

  • Author: Lily
  • 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

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. 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.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Grease a 9×5-inch loaf pan with butter or non-stick cooking spray.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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.
  10. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency as needed.
  11. Once the loaf has completely cooled, place it on a serving platter.
  12. Drizzle the lemon glaze over the top of the loaf, allowing it to drip down the sides.
  13. 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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