Can I make Starbucks Copycat Lemon Loaf without lemon extract?

Yes, you can make this recipe without lemon extract! The lemon zest and lemon juice already provide a significant amount of citrus flavor. However, if you want an extra lemony kick, using lemon extract helps intensify the flavor. If you’re out of lemon extract, feel free to skip it or add more zest for a stronger lemon taste.

How should I store the Starbucks Copycat Lemon Loaf?

After baking, store your lemon loaf in an airtight container at room temperature for up to 3-4 days. Avoid refrigerating it, as it can dry out the loaf. If you want to keep it fresh longer, freeze the loaf (or individual slices) for up to 6 months. Wrap it tightly in plastic wrap and foil to preserve its freshness.

Can I make this recipe gluten-free?

Yes, you can make this Starbucks Copycat Lemon Loaf gluten-free by using a gluten-free all-purpose flour blend. Be sure to check the package for any necessary adjustments, such as adding a binder like xanthan gum. The flavor and texture will be slightly different, but still delicious.

Starbucks Copycat Lemon Loaf: The Perfect Homemade Recipe

Description

This Starbucks Copycat Lemon Loaf is a delicious homemade version of the iconic lemon loaf you love from Starbucks. It’s buttery, moist, and bursting with vibrant lemon flavor, all topped with a sweet, tangy lemon glaze. Perfect for breakfast, dessert, or a mid-morning snack.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, melted and at room temperature
1/4 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup sour cream
1 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
1–2 tablespoons cream or milk (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the sugar and eggs on medium speed for 2 minutes until light and fluffy.
Add the melted butter and vegetable oil to the egg mixture. Mix until well combined.
Stir in the vanilla extract, lemon extract (if using), lemon zest, and lemon juice. Mix until incorporated.
Add the sour cream and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing gently after each addition. Be careful not to overmix.
Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, tent a piece of foil over the loaf and continue baking.
Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Drizzle over the cooled loaf.

Notes

If the glaze is too runny, add more powdered sugar until you achieve the desired consistency.
If the top of the loaf starts to brown too much during baking, cover it with aluminum foil.
This recipe can be stored at room temperature for 3-4 days or frozen for up to 6 months. Wrap tightly in plastic wrap and foil to freeze.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 398
Sugar: 41g
Sodium: 139mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 59g
Fiber: 1g
Protein: 5g
Cholesterol: 101mg