This Lemon Loaf Cake (Starbucks Copycat) is the perfect blend of sweet and tangy, reminiscent of those beautiful coffee shop moments we all love. If you’ve ever stepped into a Starbucks and been tempted by that heavenly lemon loaf, you’re not alone! Picture this: the lovely aroma of freshly baked cake, the first slice revealing that golden hue, and the soft, moist texture waiting to melt in your mouth. Today, I’m excited to share a recipe that captures all of that charm and appeal without ever leaving your kitchen. Plus, it’s straightforward and uses fresh ingredients for that homemade touch. Whether you plan to savor a slice with your morning coffee or share it with friends at an afternoon gathering, this Lemon Loaf Cake will surely leave them asking for seconds. Let’s get started on this delightful journey of zesty flavors and aromatic goodness!
Why This Recipe Works
This Lemon Loaf Cake recipe captures the essence of Starbucks’ beloved treat by focusing on fresh ingredients and the perfect baking technique. The blend of freshly grated lemon zest and juice not only keeps the cake moist but also delivers that iconic citrus punch. By using both buttermilk and a syrup glaze, this copycat recipe balances sweetness with tartness, making it a delightful addition to any dessert table.
Why You’ll Love This Lemon Loaf Cake (Starbucks Copycat)
This moist, fluffy Lemon Loaf Cake is the ultimate comfort dessert. Not only does it evoke the memories of sipping coffee at Starbucks, but it can also be made right at home with simple ingredients. It’s perfect for sharing with friends or enjoying as a personal treat. Its inviting aroma and vibrant flavor will uplift your mood, making every slice a celebration of zest and happiness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 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
- 1/4 cup lemon juice (for syrup)
- 3 Tbsp powdered sugar (for syrup)
- 1 cup powdered sugar (for icing)
- 1 1/2 Tbsp lemon juice (for icing)
- 1 Tbsp milk (for icing)
Preparing the Lemon Loaf Cake
Preheat Your Oven and Prepare the Pan
Preheat your oven to 350°F (177°C). Next, grease a 5 x 9″ loaf pan to ensure the cake comes out easily after baking. This little step makes a real difference!
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, lemon zest, and salt. This mixture adds both structure and flavor to the cake, so set it aside for later.
Cream Butter and Sugar
In a mixing bowl, use an electric mixer to cream the unsalted butter and granulated sugar together at medium-high speed. Beat until fluffy, approximately 4-6 minutes. Don’t forget to scrape the sides of the bowl as needed; it helps ensure everything gets mixed well.
Incorporate Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. This process helps to incorporate air, making the cake nice and fluffy. Afterward, beat in the vanilla extract and lemon juice until everything is well blended and aromatic.
Mix in the Dry Ingredients and Buttermilk
Gradually add in one-third of the flour mixture, mixing until almost combined. Follow this with half of the buttermilk, continuing to mix until incorporated. Repeat this process with the remaining flour and buttermilk until fully mixed. Be careful not to overmix; you want a light and airy texture.
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out mostly clean. Remember that baking times can vary based on your oven, so keep an eye on it.
Cool the Cake
Let the cake cool in the pan for about 15 minutes. After that, carefully flip it onto a cooling rack. This step ensures the cake has a chance to cool down while maintaining its shape.
Make the Lemon Syrup
While the cake is cooling, mix the lemon juice and powdered sugar together for the syrup. Brush this syrup generously on the warm cake to infuse moisture and flavor. Trust me; it adds an extra dimension of lemony goodness.
Prepare the Icing
Once the cake has cooled completely, combine the icing ingredients: the remaining powdered sugar, lemon juice, and milk. The icing should be thick but pourable, perfect for drizzling. Once it’s ready, drizzle it over the cake and allow it to dry before serving.
Serving Suggestions
Enjoy slices of this Lemon Loaf Cake with a cup of tea or coffee. It also pairs well with fresh berries or whipped cream for an extra indulgence. Imagine the burst of flavor – it’s simply delightful!
Tips for Success
- Ensure all ingredients are at room temperature before starting for better mixing.
- Don’t overmix the batter; mix until just combined to keep the cake light and fluffy.
- Keep an eye on the baking progress. Overbaking can lead to a dry cake.
Variations
- Add poppy seeds for a delightful twist that compliments the lemon flavor beautifully.
- Substitute some all-purpose flour with almond flour for a nutty flavor that adds depth.
- Incorporate blueberries or raspberries for an added fruity burst, creating a summer feel.
Storage Tips
Store any leftover Lemon Loaf Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the refrigerator for up to a week. You can also freeze slices for up to 2 months; simply thaw at room temperature before serving. This way, you can enjoy its freshness whenever you like!
FAQs
1. Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice will provide a brighter flavor, enhancing the cake’s taste.
2. How can I tell when the cake is done baking?
Use a toothpick; it should come out mostly clean with a few moist crumbs attached.
3. Can this recipe be doubled?
Absolutely! Just double all ingredients and use a larger loaf pan to accommodate the batter.
4. How can I make the cake healthier?
Consider substituting half of the sugar with honey or using Greek yogurt instead of buttermilk.
5. Can I glaze the cake instead of icing it?
Yes, a simple lemon glaze can be drizzled over the top for a lighter finish with a sweet tartness.
This Lemon Loaf Cake (Starbucks Copycat) recipe not only replicates the delicious Starbucks original but gives you the freedom to enjoy it freshly baked in your kitchen. Its moist texture, zesty flavor, and sweet glaze create an irresistible dessert that’s sure to impress friends and family alike. Whether you share it or keep it all to yourself, this treat is bound to brighten your day!
Print
Lemon Loaf Cake
This moist and fluffy Lemon Loaf Cake mirrors the beloved Starbucks treat. With vibrant lemon zest and a sweet glaze, it’s ideal for sharing or enjoying solo.
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 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
- 1/4 cup lemon juice (for syrup)
- 3 Tbsp powdered sugar (for syrup)
- 1 cup powdered sugar (for icing)
- 1 1/2 Tbsp lemon juice (for icing)
- 1 Tbsp milk (for icing)
Instructions
- Preheat your oven to 350°F (177°C) and grease a 5 x 9″ loaf pan.
- In a bowl, whisk together flour, baking powder, lemon zest, and salt.
- Cream butter and sugar at medium-high speed for 4-6 minutes.
- Add eggs one at a time, mixing well after each. Then add vanilla and lemon juice.
- Gradually mix in the flour mixture with buttermilk until combined.
- Pour batter into the pan and bake for 45-55 minutes until golden.
- Cool in the pan for 15 minutes and transfer to a cooling rack.
- Mix lemon juice and powdered sugar for the syrup; brush on warm cake.
- For icing, combine powdered sugar, lemon juice, and milk. Drizzle over the cake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing the batter to maintain a light and fluffy texture.
Store leftover cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
