Copycat Starbucks Lemon Loaf with Zesty Lemon Glaze

Indulge in the bright, tangy flavor of a beloved cafe classic with this homemade Copycat Starbucks Lemon Loaf recipe. Featuring a tender, moist crumb infused with fresh lemon zest and crowned with a sweet, zesty lemon glaze, this loaf is surprisingly simple to bake and perfect for breakfast, brunch, or an afternoon treat.

Ingredients

• 2 cups / 240g all-purpose flour
• 1 ½ cups / 300g granulated sugar
• 3 large eggs, at room temperature
• ½ cup / 120ml whole milk
• Zest of 2-3 fresh lemons (for the loaf)
• Juice of 2-3 fresh lemons (for the glaze)
• 1 ½ tsp / 7.5g baking powder
• ½ tsp / 2.5g baking soda
• ½ tsp / 2.5g fine sea salt
• ½ cup / 113g unsalted butter, softened
• 1 tsp / 5ml pure vanilla extract
• 2 cups / 240g powdered sugar, sifted

Instructions

1. Prepare Baking Pan and Preheat Oven: Start by thoroughly greasing a 9×5 inch (23×13 cm) loaf pan with butter or baking spray, then dust it lightly with flour, tapping out any excess. This ensures a clean release. Preheat your oven to a steady 350°F (175°C) so it’s ready when the batter is mixed.
2. Combine Dry Ingredients: In a medium-sized bowl, use a whisk to thoroughly combine the 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Whisk for about 30 seconds to ensure the leavening agents and salt are evenly distributed throughout the flour. Set this dry mixture aside.
3. Cream Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar together on medium-high speed. Continue beating for 2-3 minutes until the mixture appears light, pale yellow, and noticeably fluffy, indicating proper aeration. Beat in the 3 large eggs one at a time, incorporating each egg fully before adding the next. Finally, stir in the 1 teaspoon of pure vanilla extract and the bright zest from 2-3 fresh lemons until just combined, creating a wonderfully aromatic base.
4. Incorporate Dry and Wet Mixtures: With the mixer on low speed, begin by adding about one-third of the dry ingredient mixture to the wet ingredients, mixing just until streaks of flour disappear. Next, pour in half of the ½ cup whole milk, mixing until barely combined. Repeat this pattern: add another third of the dry mixture, then the remaining milk, and finish with the last third of the dry ingredients. Mix only until the batter is just combined and smooth, taking care not to overmix, which can lead to a tough loaf.
5. Bake the Loaf to Golden Perfection: Gently scrape the completed batter evenly into your prepared 9×5 inch loaf pan. Place the pan in the preheated oven and bake for approximately 55-60 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf – it should come out clean with no wet batter clinging to it. If the top browns too quickly, you can loosely tent it with foil. Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10-15 minutes to allow it to firm up before attempting to remove it. Carefully invert the pan to release the loaf, then place it right-side up on the wire rack to cool completely.
6. Whip Up the Zesty Lemon Glaze: While your lemon loaf is cooling, prepare the signature glaze. In a small bowl, measure out the 2 cups of sifted powdered sugar. Gradually whisk in 2-3 tablespoons of fresh lemon juice (from the lemons you zested earlier). Start with 2 tablespoons and add more a teaspoon at a time until the glaze is smooth, slightly thick, yet easily pourable. If it’s too thick, add a tiny bit of milk or water; if too thin, whisk in a little more powdered sugar.
7. Glaze and Serve: Once the baked lemon loaf has cooled for at least an hour (or is mostly cool to the touch), place the wire rack with the loaf over a sheet of parchment paper or a baking tray to catch any drips. Evenly pour the prepared lemon glaze over the entire top of the loaf, allowing it to naturally cascade down the sides. Let the glaze set and firm up for about 15-20 minutes at room temperature before carefully slicing with a serrated knife and savoring each delightful bite.

Chef’s Insight

The key to achieving that signature moist and tender crumb in this lemon loaf is not to overmix the batter. Once the dry ingredients are just combined with the wet, stop mixing. Overworking the gluten in the flour can lead to a dense, tough texture, detracting from the loaf’s delicate nature.

Cook’s Notes

• Room Temperature Ingredients: Ensure eggs and butter are at room temperature. This helps them emulsify better, creating a smoother, more uniform batter and a lighter texture.
• Don’t Rush Cooling: Allowing the loaf to cool properly before glazing is crucial. If the loaf is too warm, the glaze will melt and run off, rather than forming a beautiful, set coating.
• Zest Wisely: When zesting lemons, be sure to only get the yellow part of the peel, avoiding the bitter white pith underneath. This will give you the brightest, purest lemon flavor.

How To Serve

• Serve slices of lemon loaf alongside a cup of hot coffee or tea for a delightful breakfast or afternoon treat.
• It pairs wonderfully with fresh berries or a dollop of whipped cream for a simple dessert.
• For a special occasion, consider serving it with a scoop of vanilla bean ice cream.

Prep time: 18 minutes | Cook time: 58 minutes | Total time: 1 hour 50 minutes | Yield: 10-12 slices

FAQs

Can I use bottled lemon juice for the glaze?

While fresh lemon juice provides the best, brightest flavor, bottled lemon juice can be used for the glaze if fresh is unavailable. However, adjust the quantity as bottled juice can sometimes be more concentrated.

How do I know when the loaf is fully baked?

The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the edges just beginning to pull away from the pan.

Can I make this lemon loaf ahead of time?

Yes, this lemon loaf tastes even better the next day! You can bake it, cool it completely, glaze it, and then store it at room temperature for up to 3-4 days.

How should I store leftover lemon loaf?

Store the cooled and glazed lemon loaf in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week.

What if my glaze is too thin or too thick?

If your glaze is too thin, whisk in a tablespoon of extra sifted powdered sugar until it reaches the desired consistency. If it’s too thick, add a tiny bit (½ teaspoon at a time) of fresh lemon juice or milk until it’s easily pourable.

Can I add poppy seeds to this recipe?

Absolutely! For a lemon poppy seed loaf, add 2 tablespoons of poppy seeds to your dry ingredients in Step 2. This will introduce a lovely texture and visual appeal.

Can I substitute the whole milk?

You can substitute whole milk with other dairy or non-dairy milks like 2% milk, almond milk, or oat milk. The texture might vary slightly, but it will still be delicious.

Why is my lemon loaf dry?

A dry lemon loaf is usually a sign of overbaking or overmixing. Ensure you only bake until a skewer comes out clean, and mix the batter just until combined, avoiding excessive stirring.

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