Starbucks Lemon Loaf Cake (Copycat)

Makes: 1 standard loaf (8 or 9-inch)
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Total Time: About 1 hour 15 minutes (including cooling and icing)

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✨ Why You’ll Love It

• Super moist and tender texture

• Bursting with real lemon flavor

• Just like your favorite slice at Starbucks (but better and fresher!)

• Freezes well and stays moist for days

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Ingredients

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon lemon extract (optional but recommended)

• Zest of 1 large lemon (or use zest of 1½ lemons if not using lemon extract)

• 2 tablespoons fresh lemon juice

• ⅓ cup buttermilk (or substitute sour cream or plain yogurt)

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Lemon Icing:

• 1 cup (120g) powdered sugar, sifted

• 2 tablespoons lemon juice, freshly squeezed

• 1–2 tablespoons milk or heavy cream (to adjust consistency)

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Instructions

1. Prepare Pan & Oven

Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

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2. Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt
  Set aside.

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3. Cream Butter & Sugar

In a large mixing bowl, using a hand mixer or stand mixer:

• Beat softened butter and sugar together until light, fluffy, and pale — about 2–3 minutes.

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4. Add Eggs & Flavorings

Add eggs one at a time, beating well after each addition.
Stir in:

• Vanilla extract

• Lemon extract (if using)

• Lemon zest

• Lemon juice

Your batter might look slightly curdled due to the lemon juice – that’s okay!

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5. Combine Wet & Dry Alternately

With the mixer on low:

• Add ⅓ of the dry ingredients, then

• Add ½ the buttermilk,

• Repeat, ending with the final ⅓ of dry ingredients.
  Mix until just combined – do not overmix.

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6. Bake

Pour batter into prepared loaf pan.
Smooth the top and tap the pan gently on the counter to release any air bubbles.

Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

If the top is browning too quickly, loosely tent with foil during the last 10–15 minutes.

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7. Cool

Let the loaf cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before icing.

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Make the Lemon Icing

In a small bowl:

• Whisk together powdered sugar, lemon juice, and milk or cream until smooth and pourable.

Drizzle or pour the icing over the cooled loaf. Let set before slicing.

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Storage & Freezing

• Room Temp: Store in an airtight container for up to 3 days.

• Fridge: Keeps well for up to 5–6 days.

• Freezer: Freeze the loaf (unglazed or glazed) wrapped tightly for up to 2 months. Thaw at room temperature.

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Tips for Success

• Use fresh lemons – both juice and zest make the flavor shine.

• Don’t overmix – this helps keep the crumb soft and tender.

• Buttermilk or sour cream adds that iconic moist, rich texture.

• Want extra lemon punch? Add ½ tsp more lemon zest to the batter and a few drops of lemon extract to the icing.

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☕ Perfect Pairing

Serve your lemon loaf with:

• A hot cup of coffee or espresso

• A tall iced green tea lemonade

• Or a refreshing London Fog latte