Copycat Starbucks Lemon Loaf (Iced Lemon Pound Cake)
Starbucks Lemon Loaf is the cafe treat that lemon lovers dream about – moist, buttery pound cake with a bright, sweet-tart glaze. This copycat recipe tastes just like the original (some say better), and it is easy to make at home with real lemon for that fresh, zingy flavor.
Why You’ll Love This Recipe
- Moist and buttery with real lemon flavor
- Tastes just like the Starbucks slice
- Simple one-bowl-style batter
- That irresistible sweet-tart lemon glaze
Copycat Starbucks Lemon Loaf
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease a loaf pan. Whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar until pale, then whisk in the sour cream, oil, melted butter, lemon zest, lemon juice, and vanilla.
- Fold the dry ingredients into the wet just until combined - do not overmix.
- Pour into the loaf pan and bake 45-50 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then transfer to a rack.
- Whisk the powdered sugar and lemon juice into a smooth glaze and pour over the slightly warm loaf. Let it set before slicing.
Notes
Tips for the Best Starbucks Lemon Loaf
- Use fresh lemon zest and juice – bottled juice tastes flat
- Do not overmix the batter or the loaf turns dense
- Sour cream is the secret to a moist, tender crumb
- Glaze the loaf while still slightly warm so it sets into the surface
Storage & Reheating
Store covered at room temperature for up to 3 days or in the fridge for up to a week. The loaf also freezes well, unglazed, for up to 2 months.
Variations to Try
- Add a tablespoon of poppy seeds for lemon poppy seed loaf
- Bake as muffins, reducing the time to about 20 minutes
- Double the zest in the glaze for an extra-tangy finish
Frequently Asked Questions
What makes Starbucks lemon loaf so moist?
A combination of oil and sour cream keeps it tender and moist far longer than butter alone, while eggs give it a rich pound-cake crumb.
Can I use bottled lemon juice?
Fresh is strongly recommended. Bottled juice lacks the bright aroma, and you also need the fresh zest for real lemon flavor.
How do I store the lemon loaf?
Keep it covered at room temperature for a few days, refrigerate for up to a week, or freeze the unglazed loaf for up to two months.
