Top Secret Recipes Version of Starbucks Lemon Loaf Bytodd Wilbur
Indulge in the zesty sweetness of this spot-on copycat recipe for Starbucks' iconic Lemon Loaf, recreated by Todd Wilbur to deliver that same perfectly moist texture and tangy lemon flavor you love. This lemon loaf stands out with a luscious blend of fresh lemon zest, a splash of lemon extract, and creamy sour cream for a tender crumb that melts in your mouth. Topped with a velvety glaze made from powdered sugar and fresh lemon juice, each slice is a citrusy delight that rivals the café original. With just 15 minutes of prep time and easy-to-follow steps, this recipe is ideal for both casual baking enthusiasts and die-hard Starbucks fans looking to bring their favorite treat home. Perfect for breakfast, dessert, or a mid-afternoon pick-me-up, this homemade lemon loaf is sure to brighten your day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon extract
- 1 tablespoon Lemon zest
- 0.5 cup Sour cream
- 1.5 cups Powdered sugar
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the sugar and butter together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon extract, and lemon zest.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until everything is combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can tent it with foil halfway through baking.
Let the lemon loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, fresh lemon juice, and milk until smooth and pourable.
Once the loaf is fully cooled, drizzle the glaze over the top and let it set for a few minutes. Slice and serve.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 49.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
