Lemon Loaf {Copycat Starbucks Recipe}
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Copycat Starbucks Lemon Loaf recipe made at home. A moist lemon pound cake topped with a sweet lemon glaze. It’s freezer friendly too!
Love quick and easy bread recipes? Our Orange bread is bursting with citrus flavor, and delicious too. Or try our cranberry almond bread for a flavor explosion.
Why this Lemon Loaf is Best
Recreating coffee house drinks and desserts is my jam. Why not make a copycat of those when you can?
Because let’s be real, paying $8 for a cup of coffee and slice of lemon bread just isn’t realistic for me to do on a daily basis.
Imagine a loaf of Starbucks pumpkin bread with a pumpkin cream cold brew coffee, all made from scratch at a fraction of the price. Or a bowl of Panera Broccoli Cheese Soup and a panera orange scone?
Today’s lemon loaf recipe is perfect.
- Bursting with citrus flavor from the bread, to the simple syrup, to the sweet icing.
- Recipe makes two loaves, which is perfect for freezing or sharing!
- The sugar syrup on the bread adds extra moisture, keeping this bread fresh and moist for days longer than traditional sweet breads.
Ingredient Notes
Making copycat Starbucks Lemon Loaf starts with the familiar quick bread ingredients, including flour, butter and sugar.
- Vanilla Greek yogurt. Gives the loaf a moist tender crumb and a hint of creamy vanilla flavor.
- Lemons. You will need a LOT of lemons for that fresh citrus flavor you crave. The zest is used in the bread batter while the juice is reserved for the lemon icing and glaze. Use our guide on how to zest lemons properly!
- Powdered sugar. Also known as confectioner’s sugar or icing sugar, this gets whisked with the lemon juice to create that familiar thick glaze on top of Starbucks lemon loaf.
- Heavy cream. A few spoonfuls are used to thin the lemon glaze to the perfect pourable consistency.
Simple Syrup and Glaze
Before you do anything else, go ahead and zest and juice all those lemons! Set aside the juice to use after the bread is done baking.
After making the lemon loaf batter, divide it into two prepared loaf pans and bake. Remove the loaf from the oven, then prepare the simple syrup.
Poke holes all over the warm lemon loaf. Pour simple syrup over the loaf immediately. It soaks into the center of the loaf for extra delicious lemon flavor, just like my Lemon Poke Cake.
Finally, whisk together the glaze ingredients. Once the bread is fully cooled, pour the glaze on top. It’s best to let it set for about 15 minutes before serving.
Tips and Tricks
- Best lemon glaze consistency: Add more cream (a tablespoon at a time) for a thinner lemon glaze. If you want a thicker icing, add less cream.
- Storing: This loaf is best stored covered at room temperature. It stays moist and delicious for up to 5 days.
- Slicing: I recommend using a serrated bread knife for even, professional looking slices.
Recipe FAQs
You can do it either way! The glaze tends to look best when added fresh to the bread after thawing, but freezing it won’t affect the taste.
To keep your glazed lemon loaf freshest, double wrap it in the freezer bags before freezing. Stored tightly sealed it keeps well in the freezer for about 3 months.
Sour cream is an ideal 1-to-1 substitute for the Greek yogurt in this recipe. It adds moisture and tenderness to the bread in a nearly identical way.
More Lemon Recipes
Copycat Starbucks Lemon Loaf recipe made at home. A moist lemon pound cake topped with a sweet lemon glaze. It’s freezer friendly too!
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 5 lemons, zested and juiced (save the juice)
- 2 cups vanilla greek yogurt
- 1 teaspoon vanilla extract
For the Simple Syrup:
- ½ cup granulated sugar
- ½ cup reserved lemon juice (from your fresh lemons above)
For the Lemon Glaze:
- 3 cups powdered sugar
- ¼ cup reserved lemon juice (from your fresh lemons above)
- 2-4 Tablespoons heavy cream (or milk)
Instructions
- Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
- In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, one at a time, beating until fully incorporated. Beat in lemon zest, ¼ cup of lemon juice, and vanilla extract.
- Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions).
- Pour batter into TWO 9×5-inch loaf pans that have been greased with baking spray. Bake in a 350 degree F oven for 40 minutes. Cover loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean.
- Remove from oven. In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Poke holes in lemon loaf using a toothpick. Pour syrup over loaves. Remove from pan and cool on wire rack.
- For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled bread. Allow to set (about 15 minutes). Slice and enjoy. Store in airtight container for up to 5 days. ENJOY!
Nutrition Information:
Yield:
20
Serving Size:
1
Amount Per Serving:
Calories: 375Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 236mgCarbohydrates: 61gFiber: 1gSugar: 44gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Skip the line and the strain on your wallet when you make Copycat Starbucks Lemon Loaf at home!
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