Description
This Copycat Starbucks Lemon Loaf recipe delivers a moist, tender, and zesty lemon-flavored loaf cake that closely replicates the popular coffeehouse treat. Enhanced with fresh lemon zest and juice, vanilla Greek yogurt for tanginess, and a luscious lemon glaze, this citrusy dessert is perfect for any occasion and makes a great breakfast or snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 5 large eggs
- 5 lemons (zested and juiced; reserve juice)
- 2 cups vanilla Greek yogurt
- 1 teaspoon vanilla extract
Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup reserved lemon juice (from fresh lemons)
Lemon Glaze
- 3 cups powdered sugar
- 1/4 cup reserved lemon juice (from fresh lemons)
- 2-4 tablespoons heavy cream or milk
Instructions
- Prepare lemon zest and juice: Zest and juice all 5 lemons first. You should have approximately 1 cup of lemon juice. Set aside for later use in the batter, syrup, and glaze.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda. Set this mixture aside as your dry base.
- Cream butter and sugar: Using a large mixing bowl, beat the softened butter and 2 cups of granulated sugar together until fluffy and light, approximately 2 minutes, to incorporate air and ensure a tender crumb.
- Add eggs and lemon flavors: Add eggs one at a time to the creamed mixture, beating thoroughly after each addition to maintain emulsification. Next, beat in the lemon zest, 1/4 cup of freshly squeezed lemon juice, and vanilla extract until evenly combined.
- Combine batter: Alternately add the dry flour mixture and vanilla Greek yogurt to the wet ingredients in about three additions, beginning and ending with the flour mixture. Beat gently after each addition until just combined to avoid overmixing, which could toughen the loaf.
- Bake the loaves: Divide the batter evenly between two greased 9×5-inch loaf pans. Bake in a preheated 350°F (175°C) oven for 40 minutes. Then, cover the loaves loosely with foil and continue baking for an additional 20-30 minutes or until a toothpick inserted in the center comes out clean, indicating the loaves are fully baked.
- Prepare simple syrup and soak: While the loaves bake, prepare the lemon simple syrup by whisking together 1/2 cup granulated sugar and 1/2 cup reserved lemon juice in a small saucepan over low heat until the sugar dissolves. Poke holes all over the baked lemon loaves with a toothpick, then drizzle the warm syrup evenly over the loaves to infuse moisture and lemon flavor.
- Cool and glaze: Remove the loaves from the pans and place them on a wire rack to cool completely. For the glaze, whisk together the powdered sugar, 1/4 cup reserved lemon juice, and 2-4 tablespoons of heavy cream or milk until smooth and desired consistency is reached. Pour the glaze over the cooled loaves and allow it to set for about 15 minutes before slicing.
- Serve and store: Slice the lemon loaf and serve. Store any leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Use fresh lemons for the best flavor and most vibrant lemon aroma in the loaf and glaze.
- Make sure to not overmix the batter once the flour is added to avoid a dense texture.
- Covering the loaf with foil halfway through baking prevents over-browning while ensuring the inside is fully baked.
- The simple syrup enhances moisture and intensifies the lemon flavor in the loaf.
- Adjust the glaze consistency with heavy cream or milk to your preference—thicker for a more opaque glaze, thinner for drizzling.
- Store leftovers at room temperature in an airtight container; refrigeration may dry out the loaf.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
