Moist Copycat Starbucks Lemon Loaf Cake Recipe Easy Homemade Dessert
A moist and tangy lemon loaf cake inspired by Starbucks, featuring a tender crumb and bright lemon flavor with a light glaze. Perfect for quick baking and any occasion.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60-65 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream, full-fat
- ¼ cup (60ml) fresh lemon juice
- Zest of 2 medium lemons
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons (30ml) fresh lemon juice
- A small pinch of lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease your 9×5 inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
- In a large bowl, whisk together sifted flour, baking powder, and salt until evenly combined.
- In a separate bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition.
- Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined; some lumps are okay.
- Pour batter evenly into the prepared loaf pan and tap gently on the counter to release air bubbles.
- Bake for 45-50 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too fast.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Whisk powdered sugar and lemon juice until smooth for the glaze. Drizzle over the cooled loaf, sprinkle with lemon zest, and let set for about 15 minutes before slicing.
Notes
Do not overmix the batter to avoid a tough cake. Use fresh lemon juice and zest for best flavor. Let the loaf cool completely before glazing to prevent runny icing. If batter is too thick, add a splash of milk sparingly. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut yogurt and vegan butter substitutes.
Nutrition
- Serving Size: 1 slice (1/10th of l
- Calories: 250
- Fat: 12
- Carbohydrates: 30
- Protein: 3
Keywords: lemon loaf cake, copycat Starbucks, lemon dessert, moist lemon cake, easy lemon loaf, homemade lemon cake, lemon glaze