Copycat Starbucks Lemon Loaf dish

This Copycat Starbucks Lemon Loaf recipe is even better than the original! Made with simple ingredients, it’s simple to prepare, perfectly sweet, and ready in less time than it takes to run through the drive-thru.

(Love Starbucks recipes? Try our copycat Starbucks Oreo frappuccino and copycat Starbucks blueberry muffin recipe, too!)

What Makes Starbucks Lemon Loaf So Good?

If you’ve ever had the delightful experience of devouring an iced lemon loaf from Starbucks, you know exactly why this treat has become a cult classic amongst Starbucks lovers. It’s light, tender, sweet, and filled with the reliable amount of lemon tang.

Truly incredible, it’s worth the splurge every time. However, to curb our cravings without breaking the bank, we decided to recreate this infamous dessert at home.

Turns out, several factors make the original recipe unique. For example, upon looking at the original recipe, we learned that Starbucks:

Uses butter instead of oil.
Includes lemon juice, lemon peel, and lemon oil.
Incorporate both baking powder and baking soda.
Add sour cream to keep the loaf tender.

While we varied the original ingredients, we can confidently say we nailed the taste and texture. In fact, we like our copycat lemon loaf recipe even better!

Copycat Lemon Loaf Ingredients

Below is an overview of the ingredients and instructions for this iced lemon loaf recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!

Loaf

Flour – All-purpose flour forms the base of the batter. If needed, use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
Baking Powder and Baking Soda – These act as leavening agents, creating the light, almost airy texture we’re looking to achieve. For the finest results, make sure they’re fresh!
Vegetable Oil – This keeps the bread tender and enhances the richness of the flavor.
Sugar – Granulated sugar helps sweeten the dessert.
Eggs – These provide structure to the loaf, helping it hold its shape.
Lemons – Use fresh lemon juice and lemon zest to infuse the recipe with a bright, zesty lemon flavor.
Greek Yogurt – This is the secret to keeping the bread tender and adding a slightly tangy taste and spongy texture.

Lemon Glaze

Powdered Sugar – This melts down to create a smooth, runny consistency. Granulated sugar cannot be substituted.
Lemon Juice – Freshly squeezed is finest!
Vanilla Extract – This helps enhance the sweetness of the glaze.

How to Make an Iced Lemon Loaf Recipe Better Than the Bakery

Prepare. Preheat your oven, and butter a loaf pan before you begin.
Flavor the sugar. Add the sugar to a bowl, add the lemon zest, and gently massage to infuse the sugar with a citrus flavor.
Combine the wet ingredients. In the same bowl as the sugar mixture, add the eggs. Beat until fluffy, and mix in the oil and vanilla.
Whisk the dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Combine the wet and dry ingredients. Working slowly, add the dry ingredients to the bowl of wet ingredients. Stir just until combined. Then, fold in the lemon juice and Greek yogurt.
Bake. Transfer the batter to the prepared loaf pan. Then, transfer the lemon loaf to the oven until a toothpick can be inserted into the center and comes out clean.
Create the glaze. While the loaf cools, combine the glaze ingredients in a bowl until smooth.
Serve. Once completely cooled, drizzle the lemon glaze over the loaf, slice, and enjoy!

Tips for Sucess

Use room temperature ingredients. Before you begin, allow the ingredients to set out and come to room temperature. This allows for simple mixing and helps you avoid overmixing the batter.
Tent the loaf. If the top of the bread begins to brown too quickly, tent the loaf pan with foil, and continue to bake until the center is set.
Adjust the consistency of the glaze. If the glaze is too thin, add an extra dash of powdered sugar. Or, if it’s too thick, add more lemon juice until the desired consistency is achieved.

Storage Options

Store leftovers in an airtight container at room temperature for up to four to five days. Do not refrigerate, or the loaf will dry out!
Freeze for up to two to three months. To do so, arrange frosted slices on a baking sheet, and transfer them to the freezer for two to three hours or until solid. Then, wrap each slice in plastic wrap followed by aluminum foil, and transfer it to a freezer-safe bag, and freeze.

Common Questions About This Copycat Starbucks Lemon Loaf Recipe

What kind of yogurt should I use?

Plain Greek yogurt is the way to go! Make sure it’s full-fat for just the right texture.

How do I get that bakery-style crack down the middle?

Pour the batter evenly, tap the pan to settle it, and bake it low and slow. That little crack is a good thing—it means fluffy texture inside!

Can I make this in muffin form?

Yes! Just divide the batter into muffin tins and bake, and adjust the baking time as needed. Same flavor, snack-size convenience!

Do I need to use a stand mixer?

We think using a stand mixer makes the process a whole lot easier. However, you can mix the ingredients together by hand, too!

More Lemon Dessert Recipes

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins

Skip the drive-thru, and make this simple copycat starbucks lemon loaf complete with lemon glaze at home instead! Email

Ingredients

Lemon Loaf:

1 cup granulated sugar
1 Tablespoon lemon zest
3 large eggs room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons fresh lemon juice
3/4 cup full-fat Greek yogurt

Lemon Glaze:

1 cup powdered sugar
2-3 Tablespoons fresh lemon juice
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit. Butter a 9×5 loaf pan, and set aside.
In a bowl, gently massage the granulated sugar with lemon zest to infuse the sugar with the citrus aroma.1 cup granulated sugar, 1 Tablespoon lemon zest
In the same bowl as the sugar mixture, add the eggs. Beat for 2-3 minutes until light and fluffy. Then, add the oil and vanilla extract. Mix until well combined.3 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
In a separate bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently add in the lemon juice and Greek yogurt.2 Tablespoons fresh lemon juice, 3/4 cup full-fat Greek yogurt
Pour the batter into a prepared loaf pan.
Bake for 50-60 minutes original or until a toothpick inserted into the center comes out clean. Tip: at the 45 minute mark, if it starts to brown too quickly, loosely cover with foil.
For the glaze: mix together, if too thin, add another tablespoon of powdered sugar, if too thick, add another squeeze of lemon juice.1 cup powdered sugar, 2-3 Tablespoons fresh lemon juice, 1/2 teaspoon vanilla extract
Allow the lemon loaf to cool before pouring on the glaze, slicing and serving.