Description
This Starbucks Lemon Loaf copycat recipe delivers a moist, tangy lemon-flavored cake topped with a sweet lemon syrup and classic icing, perfect for an afternoon treat or dessert. With simple ingredients and straightforward steps, it recreates the beloved bakery-style loaf right at home.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1/2 cup buttermilk
Lemon Syrup
- 1/4 cup lemon juice
- 3 Tbsp powdered sugar
Icing
- 1 cup powdered sugar, sifted
- 1 1/2 Tbsp lemon juice
- 1 Tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 5 x 9 inch loaf pan thoroughly to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt until evenly combined. Set this aside for later use.
- Cream Butter and Sugar: Using an electric mixer, cream the unsalted butter and granulated sugar together on medium-high speed until the mixture is fluffy and pale, which should take about 4 to 6 minutes. Remember to scrape down the sides of the bowl for even mixing.
- Add Eggs and Flavorings: Add eggs one at a time into the butter mixture, beating well after each addition. Then blend in the vanilla extract and lemon juice and continue mixing on medium-high speed until well combined.
- Incorporate Flour and Buttermilk: Add about one-third of the dry flour mixture to the wet ingredients and mix just until almost combined. Next, mix in half of the buttermilk until blended.
- Alternate Remaining Ingredients: Continue by adding another third of the flour mixture, then the remaining buttermilk, and finish with the last third of the flour mixture, mixing after each addition until fully integrated into a smooth batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 45 to 55 minutes. The cake is done when it is golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool in Pan: Allow the cake to cool inside the loaf pan for about 15 minutes to help it set before removing.
- Prepare Lemon Syrup: In a small bowl, stir together the lemon juice and powdered sugar until fully dissolved to create a syrup.
- Transfer Cake and Apply Syrup: Carefully invert the loaf pan to release the cake onto a cooling rack and brush the lemon syrup evenly over the top of the warm cake to soak in flavor and moisture.
- Cool Completely: Let the cake cool completely on the rack to room temperature before icing.
- Make the Icing: Combine the sifted powdered sugar, lemon juice, and milk in a bowl. Mix until the icing is thick and smooth without being runny.
- Ice the Cake: Pour the thick icing over the cooled lemon loaf, spreading it evenly. Allow the icing to set and dry before slicing and serving.
Notes
- Ensure eggs and butter are at room temperature for a smoother batter.
- Baking times may vary depending on your oven; start checking at 45 minutes with a toothpick.
- For extra lemon flavor, add a little lemon extract if available.
- The syrup adds moisture and tang, so do not skip brushing it onto the warm cake.
- If you prefer a thicker glaze, reduce the milk quantity.
