Can I make this Starbucks copycat lemon loaf recipe gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon of xanthan gum if your blend doesn't already include it for proper structure in your Starbucks copycat lemon loaf.

Why is my Starbucks copycat lemon loaf sinking in the middle?

This typically happens when the loaf is underbaked or the oven door is opened too early. Ensure your oven is properly preheated and use a toothpick test to confirm doneness for your Starbucks copycat lemon loaf.

Can I use bottled lemon juice instead of fresh in the Starbucks copycat lemon loaf?

Fresh is strongly recommended for the brightest flavor. Bottled lemon juice lacks the essential oils and aromatics that give this Starbucks copycat lemon loaf its authentic taste. If using bottled, reduce to 1½ tablespoons and increase zest by 50%.

How can I make the lemon flavor more intense in my Starbucks copycat lemon loaf?

Add ¼ teaspoon of lemon extract or 1 teaspoon of lemon emulsion to the batter. You can also increase the zest to 3 tablespoons for a more pronounced lemon flavor without affecting the recipe's chemistry.

Why doesn't my glaze look white and opaque like the original Starbucks lemon loaf?

For a whiter glaze on your Starbucks copycat lemon loaf, ensure your loaf is completely cool and use less lemon juice in your glaze mixture. Adding 1 tablespoon of softened cream cheese can also help achieve that signature opaque look like the real Starbucks lemon loaf.

Can this Starbucks copycat lemon loaf recipe be made dairy-free?

Absolutely! Substitute the butter with plant-based butter, and replace Greek yogurt with coconut yogurt or silken tofu blended with 1 teaspoon of apple cider vinegar to maintain the texture and flavor of the original Starbucks lemon loaf.

Starbucks Copycat Lemon Loaf Better Than The Original

Description

This recipe replicates the iconic Starbucks lemon loaf with a moist texture and tangy lemon flavor. It uses fresh ingredients and offers customizable options for a healthier or more intense lemon taste.

Ingredients

Scale

For the Loaf:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons butter, softened
- ⅓ cup vegetable oil
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon lemon extract (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest

Instructions

Preheat Oven: Set oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt.
Prepare Wet Ingredients: Beat eggs and sugar until pale. Add butter and oil, then mix until combined.
Incorporate Dairy and Flavorings: Mix in yogurt, lemon zest, lemon juice, vanilla extract, and lemon extract (if using).
Combine Mixtures: Fold dry ingredients into wet mixture gently.
Bake: Pour batter into the loaf pan and bake for 50-55 minutes.
Cool: Let cool in pan for 20 minutes, then transfer to a wire rack.
Glaze: Whisk powdered sugar, lemon juice, and zest. Pour over cooled loaf.

Notes

Use room temperature ingredients for better mixing.
Avoid overmixing to prevent a tough texture.
Fresh lemons provide the best flavor.

Prep Time: 15 minutes
Cook Time: 50-55 minutes
Category: Dessert, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 29g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.5g
Protein: 4g
Cholesterol: 65mg

Keywords: Starbucks copycat lemon loaf, lemon pound cake, lemon bread, citrus loaf, glazed lemon cake