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An extreme close-up of a thick slice of moist lemon loaf, showcasing the tender and soft crumb texture. A perfect example of an easy lemon loaf recipe.

Lemon Loaf Recipe (The BEST Starbucks Copycat)

This Starbucks Copycat Lemon Loaf Recipe yields a perfectly moist, tender crumb bursting with bright lemon flavor. Topped with a simple two-ingredient lemon glaze, this easy-to-make loaf is the ultimate sweet and tangy treat for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Loaf
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Granulated Sugar
  • 2 tablespoons Lemon Zest from about 2 large lemons
  • 2 Large Eggs at room temperature
  • 1/2 cup Vegetable Oil
  • 1/2 cup Buttermilk at room temperature
  • 2 tablespoons Fresh Lemon Juice
For the Lemon Glaze
  • 1 cup Powdered Sugar sifted
  • 2-3 tablespoons Fresh Lemon Juice

Equipment

  • 1 9x5-inch Loaf Pan
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Wire Cooling Rack

Method
 

  1. Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang to easily lift the loaf out later.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and lemon zest together until the sugar is fragrant and moist. This releases the oils from the zest for maximum flavor. Add the eggs, vegetable oil, buttermilk, and fresh lemon juice. Whisk until everything is well combined.
  4. Combine Batter: Pour the dry ingredients into the wet ingredients and fold them together with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
  5. Bake the Loaf: Pour the batter into your prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  6. Cool Completely: Let the loaf cool in the pan for 15-20 minutes before using the parchment paper overhang to transfer it to a wire rack. It's crucial to let the loaf cool completely before adding the glaze.
  7. Make the Glaze: While the loaf cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. If it's too thick, add more juice, a teaspoon at a time. If it's too thin, add more powdered sugar.
  8. Glaze and Serve: Once the loaf is completely cool, pour the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 20-30 minutes before slicing and serving.

Notes

Use Room Temperature Ingredients: For a smooth, uniform batter, ensure your eggs and buttermilk are at room temperature.
Don't Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to a tough, dense loaf. Mix only until the flour streaks disappear.
Fresh Lemons are a Must: Bottled lemon juice lacks the bright, vibrant flavor of fresh-squeezed juice and zest.