Description
This Starbucks Lemon Loaf copycat recipe delivers a moist, tender cake with bright lemon flavor, topped with a sweet lemon glaze that perfectly balances tang and sweetness. Ideal for an afternoon treat or brunch, this loaf is easy to make with simple ingredients and a straightforward baking method.
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
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). Grease a 5 x 9 inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, lemon zest, and salt. Stir gently and set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer, beat the room temperature unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 4-6 minutes. Scrape down the sides of the bowl as needed for even mixing.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then beat in the vanilla extract and 2 tablespoons of lemon juice until well combined.
- Alternate Adding Dry Mix and Buttermilk: Add about one-third of the flour mixture to the wet ingredients and stir until nearly combined. Pour in half of the buttermilk and mix until combined. Repeat this process: add another third of flour, then the remaining buttermilk, and finally the last third of flour, mixing fully but gently until the batter is smooth.
- Bake the Loaf: Pour the batter into the greased loaf pan, smoothing the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted near the center comes out mostly clean and the top is golden brown. Oven times can vary, so check starting at 45 minutes.
- Cool the Cake in Pan: Allow the cake to cool in the pan for about 15 minutes to set.
- Prepare Lemon Syrup: While the cake is cooling, mix together 1/4 cup lemon juice and 3 tablespoons powdered sugar until smooth to create the lemon syrup.
- Brush Syrup on Warm Cake: Carefully invert the loaf pan to remove the cake and place it on a cooling rack. Immediately brush the lemon syrup over the top of the warm cake to soak in flavor.
- Cool Completely: Let the cake cool fully on the rack before proceeding to the next step.
- Make the Icing: Combine the sifted powdered sugar, 1 1/2 tablespoons lemon juice, and 1 tablespoon milk in a bowl. Stir until you get a thick, pourable icing that is not runny.
- Glaze the Cake: Pour the icing over the cooled cake, spreading it evenly. Allow the icing to set and dry before slicing and serving.
Notes
- Use room temperature eggs and butter for best mixing results and a smoother batter.
- Watch the baking time carefully, oven temperatures vary; start checking doneness at 45 minutes.
- The lemon syrup adds extra moisture and citrus flavor, don’t skip this step.
- If the icing is too thick, add a tiny bit more lemon juice or milk to reach desired consistency.
- Store the lemon loaf wrapped in plastic wrap or airtight container at room temperature for up to 3 days.
