Starbucks Copycat Lemon Loaf

Our Starbucks Copycat Lemon Loaf is everything that you remember that luscious slice from that famous coffee shop to be! Full of tangy lemon flavor yet with just the right amount of sweetness. When you enjoy this with your favorite cup of joe, this delicious treat is pure perfection!

Ingredients needed:

• flour
• baking powder
•  salt
•  unsalted butter
•  sugar
• eggs
• lemon extract (or 1/3 cup fresh lemon juice if you can’t find extract)
• sour cream
• canola oil
• lemon zest

Frosting Ingredients

•  powdered sugar
• lemon extract
• unsalted butter

Supplies

9 x 5-inch loaf pan

Baking spray or butter and flour to coat loaf pan

Wire cooling rack

Spatula

Hand/stand mixer

Foil

Zester

Copycat Starbucks Lemon Loaf Recipe

Key tips and suggestions

• To enjoy warmed up, just pop in the microwave on a microwave safe plate and warm up for 10 seconds.
• Lemon extract is normally in your store’s baking section. All major grocery stores carry it. You can also find it on Amazon. If you can’t find it, you can substitute fresh lemon juice for it. If you use fresh lemon juice, you may need to add a bit more flour, so the batter isn’t so wet.
• If the loaf is starting to get too browned while baking, tent the loaf with foil so it continues baking without the top burning.
• When measuring out the flour, make sure to use the scoop with a spoon and level with a knife method. Do not just scoop out the flour as you will not get an accurate measurement.
• Always use unsalted butter when adding extra salt. That way you aren’t adding too much salt to your baked goods.
• Always use kosher or sea salt when baking. Leave your table salt for seasoning your food AT the table.

Directions:

Preheat your oven to 350 degrees.

Spray your loaf pan with your favorite baking spray or coat with butter and lightly flour and set aside.

In a small bowl, whisk together the flour, baking powder, and salt. Then set aside.

In a large mixing bowl, add in the softened (not melted butter) and sugar. Cream together using your mixer until it’s light and fluffy. This will take about 2 to 3 minutes.

Next, incorporate one egg at a time into the mixture. Then beat in the lemon extract, sour cream, and oil. Mix until everything is thoroughly combined.

Add in the dry ingredients slowly and make sure everything is mixed, however, just mix together until the ingredients are just mixed. Do not overmix.

Grate the lemon zest into the batter and stir with a spatula.

Pour the batter into the prepared loaf pan.

Place in the oven and bake.

Start checking the loaf at 40 minutes. The loaf may be starting to get too browned on top. If it is, tent the top of the bread with foil so that the bread can further bake without it burning.

At the 50-minute mark, using a cake tester or toothpick, check the bread to see if it’s done. If the test comes out with just a few crumbs or crumb free, it’s done. If it comes out covered in wet crumbs, place it back in the oven and let it continue to bake. Check it at 10-minute intervals.

Once it’s done baking, remove from the oven and let it cool in the loaf pan for 10 minutes.

Then remove it from the pan and let it continue cooling for 30 minutes.

Once it’s cooled, then prepare the frosting.

To make the frosting, in a medium sized bowl, add in the powdered sugar and butter. Mix together until the frosting is smooth and creamy. Then add in the lemon extract (or lemon juice). You can adjust the lemon extract flavor to your liking.

If the frosting isn’t thick enough, add in more powdered sugar until you get the consistency that you are looking for.

Add the frosting to the top of the loaf.

Let the Lemon Loaf set for a bit so the frosting can harden (that is if you can wait).

Place the remaining slices in the fridge in an air-tight container and they will keep for 2 to 3 days.

Starbucks Copycat Lemon Loaf

Yield: 10 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Additional Time: 40 minutes

Total Time: 1 hour 55 minutes

Our Starbucks Copycat Lemon Loaf is everything that you remember that luscious slice from that famous coffee shop to be!

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Ingredients

• 1 2/3 cup all-purpose flour
• ½ teaspoon baking powder (small orange bowl in ingredient photo)
• 1 teaspoon kosher salt (small yellow bowl in ingredient photo)
• ½ cup unsalted butter, bring to room temperature
• 1 cup white sugar
• 3 large eggs
• 2 tablespoons lemon extract (or 1/3 cup fresh lemon juice if you can’t find extract)
• 1 cup sour cream
• ½ teaspoon canola oil
• 2 tablespoons lemon zest
• Frosting Ingredients
• 2 cups powdered sugar
• 2 - 3 tablespoons lemon extract
• 1 tablespoon unsalted butter, softened (room temperature)

Instructions

Preheat your oven to 350 degrees.

Spray your loaf pan with your favorite baking spray or coat
with butter and lightly flour and set aside.

In a small bowl, whisk together the flour, baking powder,
and salt. Then set aside.

In a large mixing bowl, add in the softened (not melted
butter) and sugar. Cream together using your mixer until it’s light and fluffy.
This will take about 2 to 3 minutes.

Next, incorporate one egg at a time into the mixture. Then
beat in the lemon extract, sour cream, and oil. Mix until everything is
thoroughly combined.

Add in the dry ingredients slowly and make sure everything
is mixed, however, just mix together until the ingredients are just mixed. Do
not overmix.

Grate the lemon zest into the batter and stir with a
spatula.

Pour the batter into the prepared loaf pan.

Place in the oven and bake.

Start checking the loaf at 40 minutes. The loaf may be
starting to get too browned on top. If it is, tent the top of the bread with
foil so that the bread can further bake without it burning.

At the 50-minute mark, using a cake tester or toothpick, check
the bread to see if it’s done. If the test comes out with just a few crumbs or
crumb free, it’s done. If it comes out covered in wet crumbs, place it back in
the oven and let it continue to bake. Check it at 10-minute intervals.

Once it’s done baking, remove from the oven and let it cool
in the loaf pan for 10 minutes.

Then remove it from the pan and let it continue cooling for
30 minutes.

Once it’s cooled, then prepare the frosting.

To make the frosting, in a medium sized bowl, add in the
powdered sugar and butter. Mix together until the frosting is smooth and
creamy. Then add in the lemon extract (or lemon juice). You can adjust the
lemon extract flavor to your liking.

If the frosting isn’t thick enough, add in more powdered
sugar until you get the consistency that you are looking for.

Add the frosting to the top of the loaf.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

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