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Juicy Copycat Lemon Loaf

Featured in Sweet Treats to Satisfy Any Craving.

This Starbucks-inspired lemon loaf is full of bright citrus flavor. Fresh zest and syrup add depth, while a sugary glaze finishes it off for that classic taste.

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Barbara Chef
Updated on Fri, 11 Apr 2025 01:36:30 GMT
A golden lemon loaf drizzled with glaze, paired with cut and whole lemons on a rustic table. Pin it
A golden lemon loaf drizzled with glaze, paired with cut and whole lemons on a rustic table. | cookwithcarla.com

Zesty Lemon Cake Upgrade

I'm crazy about the lemon cake from Starbucks and spent years tweaking my own version at home. What I've created is way more tangy and zingy than what you'd buy. My trick? Real lemons in everything - from the batter to the drizzle to the finishing touch on top. Now I don't need to shell out cash for those tiny cafe portions. This has turned into my favorite thing to bring to warm-weather gatherings, and folks always want me to share how I made it.

What Makes This Worth Trying

This homemade lemon treat totally outshines anything from coffee shops. The cake stays incredibly juicy because of my special lemon mixture that gets poured all over it, and the thick tangy topping is absolutely dreamy. And you'll love how it only needs about 10 minutes of prep before baking. I whip this up for everything from presents to fundraisers and it always gets rave reviews.

Ingredients Needed

  • Lemons: Grab them fresh since the stuff in bottles won't cut it
  • Flour: Standard all-purpose does the job nicely
  • Baking Powder: This gives your cake its lift
  • Granulated Sugar: You'll need this for both cake and soaking liquid
  • Powdered Sugar: This creates that creamy white topping
  • Unsalted Butter: Set it out to warm up first
  • Eggs: These should be room temperature too
  • Vanilla Extract: The real stuff makes a difference
  • Milk: Whole works best but you can try buttermilk too

Baking Instructions

Combine Ingredients
First, beat the butter with eggs and sugar until it looks light and airy. In a separate bowl, combine flour, baking powder and salt. Slowly mix the dry stuff into the wet mixture, adding milk between additions until smooth. Finish with plenty of lemon juice, zest, and some vanilla
Baking Time
Dump the mixture into your loaf tin; I line mine with parchment for easy removal. Cook at 350°F for roughly 45-55 minutes. Just stick a toothpick in - when it comes out almost clean, you're done. Let it sit in the tin for about 15 minutes
Soak It Up
While still warm, mix up a quick lemon soak with juice and sugar. Remove the cake carefully and brush this mixture all over. You'll see it disappear into the cake, making everything super juicy
Top It Off
After it's completely cooled down, mix up your topping. I keep mine on the thicker side so it stays on top. Pour it over and let it set properly before you start slicing
A sliced lemon cake topped with glaze and fresh lemon slices, displayed on a wooden cutting board with whole lemons in the background. Pin it
A sliced lemon cake topped with glaze and fresh lemon slices, displayed on a wooden cutting board with whole lemons in the background. | cookwithcarla.com

Insider Tricks

Don't skimp on real lemons; that bottled juice won't give you the same flavor. Always add your soaking mixture when the cake's still hot for maximum absorption. The topping needs a completely cool cake or it'll just slide off. For clean-looking slices, use a really good knife and clean it between cuts.

Storage Advice

This treat will stay good in a sealed container at room temp for around 5 days. I sometimes cut the whole thing into pieces and wrap them individually for freezing - they'll last about 6 months that way. Just pull out what you want the evening before and let it warm up naturally for the fullest flavor.

FAQs

  • Is bottled juice okay? Fresh lemons taste way better but bottles work if you're in a hurry
  • Why doesn't my topping stay put? The cake probably wasn't totally cool yet
  • Can I use different sized pans? Sure, just adjust cooking times - smaller needs more time, bigger needs less
  • Is this good for making ahead? Definitely, it actually tastes better after sitting a day - just save the topping for right before serving

Frequently Asked Questions

→ Why pour lemon syrup on warm loaf?

It soaks in better when it's warm, adding flavor and keeping it soft. Just don't pour it on when it's super hot or it'll slide off.

→ Can I switch out buttermilk for regular milk?

Regular milk can work! Just mix in about a half tablespoon of lemon juice and let it sit for a few minutes before using—it acts like buttermilk.

→ What's the best way to zest lemons?

Zest them before squeezing out the juice. Go for only the yellow peel, not the bitter white core. One medium one should give roughly one tablespoon.

→ What's the best way to store it?

It lasts about three days covered at room temp or a week in the fridge. Putting it in the fridge keeps the glaze firm for longer.

→ Can I freeze this cake?

Yup! Freeze it without the glaze for up to three months. Let it thaw, then drizzle fresh glaze right before eating.

Moist Lemon Loaf

Create your own Starbucks-inspired lemon loaf with fresh zest, juicy lemon syrup, and a sweet topping to seal the deal.

Prep Time
15 Minutes
Cook Time
55 Minutes
Total Time
70 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

01 1 cup powdered sugar, sifted (for icing).
02 1 tablespoon milk (for icing).
03 1 1/2 tablespoons lemon juice (for icing).
04 1/4 cup lemon juice (for syrup).
05 3 tablespoons powdered sugar (for syrup).
06 1 1/2 teaspoons baking powder.
07 1/2 teaspoon salt.
08 1 tablespoon lemon zest.
09 1/2 cup unsalted butter, softened.
10 2 tablespoons lemon juice.
11 1 cup granulated sugar.
12 2 large eggs, brought to room temperature.
13 1 teaspoon vanilla extract.
14 1/2 cup buttermilk.
15 1 1/2 cups all-purpose flour.

Instructions

Step 01

Set oven at 350°F. Coat a loaf pan (5x9") with grease or butter.

Step 02

Stir together the flour, salt, zest, and baking powder in a bowl.

Step 03

Beat butter and sugar using a mixer until it's creamy and airy—this takes around 4-6 minutes.

Step 04

Add eggs one by one, ensuring each is thoroughly mixed before adding the next.

Step 05

Combine the vanilla and lemon juice into the mixture, beating until fully mixed.

Step 06

Alternate mixing in the dry ingredients and buttermilk, doing this in three parts.

Step 07

Spread the batter evenly into the prepared pan.

Step 08

Bake for 45-55 minutes, or until golden and a toothpick inserted in the middle comes out dry.

Step 09

Let it cool in the pan for about 15 minutes before taking it out.

Step 10

Whisk together the lemon juice and powdered sugar until it becomes syrupy.

Step 11

Transfer the loaf to a cooling rack and coat the warm cake with syrup using a brush.

Step 12

Blend all the icing ingredients together until the texture is nice and thick.

Step 13

Once the cake has completely cooled, pour the icing on top and let it set before serving.

Notes

  1. Bring all the ingredients to room temperature to keep the loaf moist.
  2. Make sure to fully cool down the cake before spreading the icing on it.

Tools You'll Need

  • Loaf pan (5x9").
  • A cooling rack.
  • Mixer (electric preferably).
  • Brush for syrup.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Butter and buttermilk (dairy).
  • Wheat (contains flour).
  • Eggs are used.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 387
  • Total Fat: 8 g
  • Total Carbohydrate: 63 g
  • Protein: 5 g