Starbucks Copycat Lemon Loaf

Bella Bucchiotti
by Bella Bucchiotti
7 servings
1 hr 5 min

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Bring a taste of your favorite coffeehouse home with this moist and zesty Starbucks copycat lemon loaf. Packed with bright citrus flavor and topped with a thick lemon glaze, this sweet bread is perfect for breakfast, brunch or an afternoon treat. It’s super easy to make with everyday ingredients and comes together with just a few mixing bowls and a loaf pan. Each slice has that soft, rich texture and bold lemon punch you’ll love.

A sliced Starbucks copycat lemon loaf with white icing sits on a marble board, with fresh lemons in the background.

This Starbucks copycat lemon loaf is moist, sweet and packed with citrus flavor. Topped with a thick glaze, it’s a perfect pick for breakfast or a special anytime treat.


You might also like this lemon poppy seed loaf, lemon zucchini bread, lemon blueberry poppy seed loaf, and apple cinnamon crumb muffins.

Lemon loaf cake with white icing, sliced on a cutting board, fresh lemons in the background.
Why You’ll Love It


Moist and tender: Sour cream and buttermilk create the perfect soft texture.


Bright lemon flavor: Zest, juice and glaze deliver citrus in every bite.


Freezer-friendly: Keeps well for future cravings or guests.


Easy to make: Comes together with simple steps and common ingredients.


Coffee shop quality: Tastes just like the Starbucks version, maybe even better.

Sliced lemon loaf with white icing, next to a zested lemon and a grater on a marble surface.
Copycat Starbucks Lemon Loaf Ingredients


A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: The base structure for the loaf.


Baking powder: Helps the loaf rise and stay light.


Lemon zest: Adds fresh, concentrated citrus flavor.


Unsalted butter: Provides richness and helps create a soft crumb.


Granulated sugar: Sweetens and balances the tartness of the lemon.


Eggs: Bind the batter and contribute to the cake-like texture.


Vanilla extract: Adds warmth and depth to the flavor.


Fresh lemon juice: Enhances the lemon flavor and moistens the loaf.


Sour cream: Keeps the loaf moist and tender.


Buttermilk: Adds tanginess and improves the overall texture.


Powdered sugar: Used for the thick, sweet glaze.


Citrus juices: Lemon juice is whisked with powdered sugar to make the glaze.

Baking ingredients, including lemons, eggs, flour, sugar, butter, and vanilla, arranged on a white countertop.
How to Make Starbucks Lemon Loaf Cake


For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix the dry ingredients: Combine flour, baking powder, salt and lemon zest in a large bowl.


Cream the butter and sugar: Beat until light and fluffy.


Add wet ingredients: Mix in eggs, vanilla and lemon juice.


Finish the batter: Add flour mixture, sour cream and buttermilk in stages.


Bake the loaf: Pour into the loaf pan and bake until a toothpick inserted comes out mostly clean.


Make the glaze: Whisk powdered sugar with lemon juice until thick.


Frost the loaf: Spread glaze over the cooled loaf and let set before slicing.

A sliced lemon loaf cake with white icing, shown on a marble board with fresh lemons in the background.
Substitutions and Variations


Gluten-free option: If you want a gluten-free version, use gluten-free flour.


Use Greek yogurt instead of sour cream: For a similar texture and slight tang.


Swap vanilla for lemon extract: For an even stronger lemon flavor.


Add berries to the batter: ½ cup blueberries or raspberries add color and flavor.


Try almond extract: Adds a subtle nutty note that pairs well with citrus.

A loaf of lemon bread with white icing, partially sliced, sits on a marble board next to fresh lemons.
Serving Suggestions


With breakfast: A slice of Starbucks lemon loaf pairs well with savory breakfast items such as baked eggs en cocotte, smoked salmon bagels, hash brown breakfast casserole or potato, cheddar and chive bakes.


With a drink: Anything goes well with this loaf, perhaps some iced lavender matcha latte or medicine ball tea.


With other Starbucks favorites: Starbucks egg bites or cherry oat bars would be good.

Sliced lemon loaf cake with white icing on a marble board, next to a green-striped napkin.
How to Store Glazed Lemon Loaf


Store: Keep leftover slices in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.


Freeze: Wrap lemon loaf slices tightly in plastic wrap and foil. Freeze for up to 2 months.


Thaw: Thaw at room temperature before serving.


Reheat: Serve cold or at room temperature or warm up in the microwave for 10 to 15 seconds.

A lemon loaf cake with white icing, two slices cut, surrounded by fresh lemons and a grater on a marble board.
Top Tips


Use room temperature ingredients: Ensures a smooth, even batter.


Zest the lemon before juicing: It’s easier and avoids waste.


Don’t overmix: Overworking the batter can lead to a dense loaf.


Cool completely before icing: Prevents the glaze from melting into the loaf.


Sift the powdered sugar: For a smoother glaze texture.

A slice of iced lemon loaf in a Starbucks bag beside the rest of the loaf and fresh lemons on a plate.
Starbucks Copycat Lemon Loaf FAQs


Is this loaf very sweet?

It has a balanced sweetness with a tangy lemon glaze.

Can I double the recipe?

Yes, you can double it and bake in two separate loaf pans.

A lemon loaf cake with white icing, sliced, surrounded by fresh lemons and a zester on a marble surface.
Best Starbucks Lemon Loaf Recipe
Baking ingredients, including lemons, eggs, flour, sugar, butter, and vanilla, arranged on a white countertop.
A bowl of flour and lemon zest with a spatula, surrounded by lemons, napkins, and a white cloth.
A mixing bowl with lemon cake batter, surrounded by lemons, a grater, and paper bags on a countertop.
A loaf pan filled with lemon cake batter sits on a countertop next to fresh lemons and a paper napkin.
A loaf of lemon bread in a baking pan on a white surface, surrounded by lemons and a kitchen towel.
Iced lemon loaf on a board, with whole and halved lemons, a grater, and a patterned plate nearby.

This recipe for Starbucks lemon loaf is a sweet, citrusy treat that’s simple to make and packed with bold lemony flavor. From the tender, moist crumb to the thick glaze on top, every slice delivers a bakery-style experience at home. It pairs perfectly with your morning coffee or an afternoon cup of tea. This zesty Starbucks copycat lemon loaf is always a great choice.


Other Recipes to Try
A sliced Starbucks copycat lemon loaf with white glaze on top and text that reads "Starbucks Copycat Lemon Loaf.
Iced Starbucks copycat lemon loaf with two slices cut, lemons and a grater in the background. Text: "Starbucks Copycat Lemon Loaf.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

Starbucks Copycat Lemon Loaf
Recipe details
  • 7  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients
For the Lemon Loaf
  • ▢ 1 1/2 Cups all-purpose flour
  • ▢ 1 1/2 Teaspoons baking powder
  • ▢ 1/2 Teaspoon salt
  • ▢ 1 Tablespoon lemon zest
  • ▢ 1 Stick unsalted butter, 1/2 Cup, at room temperature
  • ▢ 1 Cup granulated sugar
  • ▢ 2 eggs, large, at room temperature
  • ▢ 1 Teaspoon vanilla extract
  • ▢ juice of 1 lemon
  • ▢ 1/4 Cup sour cream
  • ▢ 1/4 Cup buttermilk
For the Icing
  • ▢ 1 Cup powdered sugar, sifted
  • ▢ 2 Tablespoons lemon juice
Instructions
Preheat oven to 350°F and grease a 9 x 5-inch loaf pan.
Make the Loaf Batter
Combine flour, baking powder, salt, and lemon zest in a medium bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together at medium-high speed for 5 minutes. Scrape the sides of the bowl with a spatula.
Add eggs, vanilla extract and lemon juice. Beat until combined.
Add ½ the flour mixture, sour cream, and buttermilk. Mix until combined.
Repeat with remaining flour mixture until fully combined.
Bake the Lemon Loaf
Pour batter into prepared loaf pan and bake in a preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let lemon loaf cool for 10 minutes in the pan before transferring to a cooling rack to cool completely.
Make the Icing
Combine powdered sugar and lemon juice in a small bowl. The icing should be thick and white, not clear or thin.
Add more powdered sugar if the consistency is too thin or add more lemon juice if it’s too thick.
Frost the Loaf
Frost the cooled lemon loaf with a spatula or butter knife.
Let the icing sit for 5 to 10 minutes to set before slicing.
Tips
  • Use room temperature ingredients: Ensures a smooth, even batter.Zest the lemon before juicing: It’s easier and avoids waste.Don’t overmix: Overworking the batter can lead to a dense loaf.Cool completely before icing: Prevents the glaze from melting into the loaf.Sift the powdered sugar: For a smoother glaze texture.
Bella Bucchiotti
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