Description
This Starbucks Lemon Loaf copycat recipe delivers a moist, tender lemon-flavored cake topped with a zesty lemon glaze, perfect for enjoying as a sweet treat with a cup of coffee or tea. Featuring fresh lemon zest and juice, this loaf replicates the bright, tangy flavor of the popular bakery staple in just under two hours.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 cup buttermilk
Lemon Syrup
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
Lemon Icing
- 1 cup powdered sugar (sifted)
- 1 1/2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 5 x 9 inch loaf pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and granulated sugar together at medium-high speed for about 4 to 6 minutes until light and fluffy, scraping down the sides as needed.
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and 2 tablespoons lemon juice, mixing on medium-high speed until fully combined and smooth.
- Incorporate Dry and Wet Ingredients in Portions: Add about one-third of the flour mixture to the wet ingredients and mix until almost combined. Then add half of the buttermilk and mix until combined.
- Repeat Ingredient Additions: Add another third of the flour mixture followed by the remaining buttermilk, mixing until incorporated. Finish by adding the last third of flour mixture and mixing until fully combined without overmixing.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Keep an eye on the baking time as ovens vary.
- Cool Slightly in Pan: Allow the cake to cool in the pan for about 15 minutes to set.
- Make Lemon Syrup: Mix together 1/4 cup lemon juice and 3 tablespoons powdered sugar to create the lemon syrup that will soak into the warm loaf.
- Unmold and Soak Loaf: Carefully invert the loaf pan onto a cooling rack to transfer the cake. While still warm, brush the lemon syrup evenly over the top of the cake to infuse extra moisture and flavor.
- Cool Completely: Let the cake cool fully on the rack before adding the icing to prevent melting.
- Prepare Lemon Icing: Combine sifted powdered sugar, 1 1/2 tablespoons lemon juice, and 1 tablespoon milk to form a thick, pourable icing.
- Glaze and Finish: Pour the lemon icing over the cooled cake, spreading gently to cover the top. Allow the icing to dry completely before slicing and serving.
Notes
- Ensure butter and eggs are at room temperature for best mixing and texture.
- Do not overmix the batter once the flour is added to avoid a dense loaf.
- Baking time may vary depending on your oven; begin checking at 45 minutes.
- For extra lemon flavor, you can increase lemon zest up to 1 1/2 tablespoons.
- Use fresh lemon juice for the best bright flavor in both the batter and glaze.
- Greasing the loaf pan well will prevent the cake from sticking during unmolding.
