Description
This Starbucks Copycat Lemon Loaf recipe delivers a moist, flavorful lemon cake with a zesty lemon syrup soak and glossy lemon glaze. Perfect for lemon lovers, this loaf balances tangy citrus with a tender crumb, ideal for breakfast or afternoon tea.
Ingredients
Lemon Loaf
- 1 cup plus 2 tablespoons (224 g) granulated sugar
- 3 tablespoons lemon zest (from 2 to 3 large lemons)
- 1/4 cup (57 g) unsalted butter, room temperature
- 1/4 cup vegetable oil (canola or any neutral oil)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 to 1 teaspoon lemon extract
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup full fat Greek yogurt (or sour cream), room temperature
- 1/3 cup whole milk, room temperature
Lemon Simple Syrup
- 1/4 cup water
- 1/4 cup (50 g) granulated sugar
- Juice of 1/2 lemon
Lemon Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, leaving 1 to 2 inches of overhang on the sides to easily lift the cake out after baking. Set aside.
- Infuse Sugar with Lemon Zest: In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and lemon zest. Massage the zest into the sugar with your hands for about 30 seconds to release aromatic lemon oils, enhancing the cake’s flavor.
- Cream Butter and Oil: Add the room temperature unsalted butter and vegetable oil to the sugar mixture. Mix on medium-high speed until the mixture becomes light and fluffy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl sides again to incorporate all ingredients evenly.
- Add Citrus and Vanilla: Mix in the fresh lemon juice, vanilla extract, and lemon extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Alternate Dry and Wet Additions: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt and whole milk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
- Prepare for Baking: Scrape down the sides of the bowl once more. Transfer the batter to the prepared loaf pan and smooth the top evenly.
- Bake the Loaf: Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with aluminum foil during the last 10-15 minutes.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan for about 5 minutes.
- Make Lemon Simple Syrup: In a small saucepan, bring water and granulated sugar to a boil, letting it boil for about 1 minute. Remove from heat and stir in lemon juice.
- Brush Syrup Over Cake: Using a pastry brush, coat the warm lemon loaf generously with the lemon simple syrup multiple times until well soaked on top.
- Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and whole milk until the glaze is smooth, shiny, and pourable but thick. Adjust consistency by adding more liquid or sugar as needed.
- Glaze the Cake: Drizzle the lemon glaze evenly over the top of the loaf. Allow the glaze to set for 10 to 15 minutes before slicing and serving.
Notes
- Room temperature ingredients ensure the batter mixes smoothly and creates a tender crumb.
- If lemon extract is unavailable, use additional lemon zest for extra flavor.
- To prevent top browning too fast, tent the cake with foil after 40 minutes if necessary.
- Store leftover lemon loaf tightly covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra moisture, let the cake soak longer with the lemon syrup, but allow glaze to set before slicing.
