Starbucks Copycat Lemon Loaf

How to Make Starbucks Copycat Lemon Loaf

1. 1

   Step 1: Preheat and combine dry ingredients

   Preheat the oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.

   For this step

   • 2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1/2 teaspoonSalt
2. 2

   Step 2: Cream butter and sugar, add eggs and zest

   In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing until incorporated, then stir in the lemon zest. Scrape down the bowl to ensure even mixing.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 1 cupGranulated sugar
   • 2 largeLarge eggs
   • 2 tablespoonsFresh lemon zest
   
3. 3

   Step 3: Combine wet and dry ingredients

   With the mixer on low, add about one-third of the dry mixture to the butter mixture, followed by half of the buttermilk mixed with 1 tablespoon of the lemon juice, then repeat, finishing with the remaining dry ingredients. Mix just until combined — overmixing will make the loaf tough.

   For this step

   • 1/2 cupButtermilk
   
4. 4

   Step 4: Bake the loaf

   Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Let the loaf cool in the pan 10–15 minutes, then transfer to a rack.
   
5. 5

   Step 5: Prepare glaze and finish

   While the loaf cools slightly, whisk the powdered sugar with the remaining 3 tablespoons lemon juice (add a teaspoon of water if needed) until smooth and pourable. For the classic crackled Starbucks look, pour the glaze over the loaf while it is still warm so it sets thin and glossy; allow to cool completely before slicing.

   For this step

   • 1 1/2 cupsPowdered (confectioners') sugar
   

1. Preheat the oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment, leaving an overhang for easy removal. In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing until incorporated, then stir in the lemon zest. Scrape down the bowl to ensure even mixing.
3. With the mixer on low, add about one-third of the dry mixture to the butter mixture, followed by half of the buttermilk mixed with 1 tablespoon of the lemon juice, then repeat, finishing with the remaining dry ingredients. Mix just until combined — overmixing will make the loaf tough.
4. Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. Let the loaf cool in the pan 10–15 minutes, then transfer to a rack.
5. While the loaf cools slightly, whisk the powdered sugar with the remaining 3 tablespoons lemon juice (add a teaspoon of water if needed) until smooth and pourable. For the classic crackled Starbucks look, pour the glaze over the loaf while it is still warm so it sets thin and glossy; allow to cool completely before slicing.