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Starbucks Copycat Lemon Loaf Recipe

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3.9 from 10 reviews

This Starbucks Copycat Lemon Loaf recipe delivers a moist and flavorful lemon cake with a tangy lemon syrup soak and a smooth lemon glaze drizzle. Perfectly balancing sweet and citrus notes, this lemon loaf is an ideal treat for breakfast, dessert, 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

  1. Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper, ensuring 1 to 2 inches of paper hang over the sides for easy removal of the cake after baking.
  2. Zest and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and lemon zest. Massage the zest into the sugar by hand for about 30 seconds to release the lemon oils and enhance flavor.
  3. Cream Fats: Add the unsalted butter and vegetable oil to the sugar mixture and mix on medium-high speed until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl thoroughly.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Scrape down the sides again to ensure uniform batter.
  5. Flavoring: Mix in fresh lemon juice, vanilla extract, and lemon extract until well combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  7. Combine Batter: Add the dry ingredients to the wet mixture in three parts, alternating with the Greek yogurt and whole milk, beginning and ending with dry ingredients. Mix gently after each addition and scrape sides as needed.
  8. Transfer and Bake: Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean or with few moist crumbs. If the top browns too quickly near the end, cover loosely with aluminum foil.
  9. Cool Slightly: Remove the cake from the oven and let it cool for about 5 minutes while preparing the lemon simple syrup.
  10. Make Lemon Simple Syrup: In a small saucepan, bring water and granulated sugar to a boil for about one minute. Remove from heat and stir in lemon juice.
  11. Brush Syrup: Using a pastry brush, apply the warm lemon syrup generously to the top of the warm cake several times until well coated.
  12. Prepare Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, and whole milk until smooth and shiny. Adjust consistency by adding more lemon juice or milk if too thick, or more powdered sugar if too thin. The glaze should be thick but pourable.
  13. Glaze and Set: Drizzle the lemon glaze over the top of the cooled loaf. Allow the glaze to set for 10 to 15 minutes before slicing and serving.

Notes

  • Using room temperature ingredients ensures better mixing and texture.
  • Massaging lemon zest into sugar enhances lemon flavor release.
  • Keep an eye on the cake during baking; covering with foil prevents excessive browning.
  • Adjust the lemon extract quantity based on preferred lemon intensity.
  • The glaze consistency can be tailored to preference; thicker glaze stays on top better, thinner glaze soaks in more.
  • Store leftover lemon loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/starbucks-copycat-lemon-loaf-recipe/