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Starbucks lemon loaf copycat recipe
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Starbucks Lemon Loaf Copycat

This Starbucks Lemon Loaf Copycat recipe is moist, buttery, and full of bright lemon flavor - just like the popular coffee shop version!
Prep Time30 minutes
Cook Time1 hour

Ingredients

  • ¾ cup 1 ½ sticks unsalted butter, room temperature
  • ¼ cup vegetable oil
  • 1 cup sugar
  • Zest of two lemons
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk room temperature
  • Juice of one lemon

GLAZE INGREDIENTS

  • 2 cups powdered sugar
  • 2 - 3 tablespoons lemon juice

Instructions

  • Preheat the oven to 350°F. Grease and flour an 8x5-inch loaf pan.
  • In a large mixing bowl or stand mixer, beat together: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1/4 cup vegetable oil, 1 cup sugar, Zest of 2 lemons. Beat on medium speed for about 4 minutes, until the mixture is very light and fluffy.
  • Add 4 large eggs, one at a time, mixing well after each addition. Then mix in 2 teaspoons pure vanilla extract.
  • In a separate bowl, whisk together: 2 cups all-purpose flour (spooned and leveled), 1 1/2 teaspoons baking powder, 1/2 teaspoon salt
  • In a small bowl, stir together: 1/4 cup buttermilk, room temperature with the juice of 1 lemon.
  • Add the dry and wet ingredients to the batter in stages: Mix in 1/3 of the flour mixture, just until combined. Add half of the buttermilk-lemon mixture, mix gently.
  • Add another 1/3 of the flour, then the remaining buttermilk mixture, and finally the last 1/3 of the flour, mixing just until no dry streaks remain. Do not overmix.
  • Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil (make sure it doesn’t touch the batter).
  • Let the loaf cool in the pan for 20 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
  • Make the glaze.In a small bowl, whisk together: 2 cups powdered sugar, 2 to 3 tablespoons lemon juice ( added gradually).
  • Stir until the glaze is thick but pourable. It should fall in ribbons when you lift the spoon.
  • Once the loaf is cool, drizzle the glaze over the top and let it set before slicing.