1. Can I make this Starbucks Copycat Lemon Loaf gluten-free?

Yes, you can make this lemon loaf gluten-free by using a 1:1 gluten-free flour substitute. Be sure to check that the other ingredients, like the baking powder and baking soda, are also gluten-free. The texture may vary slightly, but the lemon flavor will still be vibrant and delicious.

2. How can I make the lemon glaze thicker or thinner?

To adjust the consistency of the lemon glaze, simply add more powdered sugar if you prefer it thicker, or more cream or milk if you want a thinner consistency. Start with the smaller amount of liquid and gradually add until you reach your desired texture.

3. Can I freeze Starbucks Copycat Lemon Loaf?

Absolutely! After baking and cooling the loaf, you can wrap it tightly in plastic wrap and then in aluminum foil. Freeze the loaf for up to 6 months. When you’re ready to enjoy it, simply thaw it at room temperature. You can also freeze individual slices for convenience.

4. How can I enhance the lemon flavor in the loaf?

For a more intense lemon flavor, you can use lemon extract in addition to lemon juice and zest. Just be careful not to overdo it, as too much lemon extract can give the loaf a “fake” lemon flavor. Experiment with a small amount to find your perfect balance

Starbucks Copycat Lemon Loaf – 5 Simple Ingredients

Name: Starbucks Copycat Lemon Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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 or buttermilk; 1 cup powdered sugar (for icing); 1 tablespoon lemon juice (for icing); 1-2 tablespoons cream or milk (for icing)

Description

This Starbucks Copycat Lemon Loaf is a moist, buttery cake with a burst of bright lemon flavor, topped with a sweet and tangy lemon glaze. It’s a perfect treat for breakfast, a snack, or dessert.

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 or buttermilk
1 cup powdered sugar (for icing)
1 tablespoon lemon juice (for icing)
1-2 tablespoons cream or milk (for icing)

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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-sized bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, beat the granulated sugar and eggs for 2 minutes using an electric mixer. This will help incorporate air into the batter.
Add the melted butter and vegetable oil to the egg mixture and mix well.
Add the vanilla extract, lemon extract (optional), lemon zest, and lemon juice. Mix on medium speed until combined.
Mix in the sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much, cover with aluminum foil and continue baking.
Allow the loaf to cool completely before removing from the pan.
To make the icing, whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Adjust the consistency as needed.
Drizzle the glaze over the cooled loaf and allow it to set before serving.

Notes

If the loaf browns too quickly, tent the top with foil.
Use sour cream for a moist loaf, or substitute buttermilk if preferred.
The glaze can be adjusted by adding more powdered sugar for a thicker consistency or more cream/milk for a thinner one.
If you don’t have lemon extract, use more lemon zest for an intense lemon flavor.

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: 4g
Trans Fat: 1g
Carbohydrates: 59g
Fiber: 1g
Protein: 5g
Cholesterol: 101mg