I whipped up my very own version of homemade lemon bread using all-purpose flour, unsalted butter, and a generous squeeze of fresh lemon juice with a hint of zesty lemon peel. The bright citrus infusion and gentle sweetness make this loaf a refreshing twist that leaves me smiling with every bite.

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I’ve always been on the hunt for a reliably amazing lemon bread recipe, and this Starbucks Copycat Lemon Loaf totally fits the bill. I first made this version when I was craving something that balanced tangy citrus with just the right amount of sweetness, and let me tell you, it did not disappoint.

Using ingredients like 2 1/4 cups all-purpose flour, 1 teaspoon of baking powder, and 1/2 cup of unsalted butter creates such a light and moist texture that really makes this loaf stand out. The addition of 1/3 cup fresh lemon juice and zest of a large lemon is what truly elevates this homemade lemon bread to the level of the best quick desserts around.

Whether you’re into making lemon loaf muffins or simply enjoying a slice of very good recipes using lots of lemons, this copycat treat is one you’ll find irresistible every time you whip it up.

Why I Like this Recipe

1. I love how the bright lemon flavor comes through in every bite, and it totally reminds me of sunny, fun days even when its just a regular weekday.
2. This recipe makes a loaf that is super moist and soft which, in my opinion, makes each bite feel like a warm, comforting hug.
3. I really like that it’s easy to follow, even if I’m not the best baker, it makes me feel like I can actually pull it off and impress my friends.
4. The lemon glaze on top is simply amazing, it adds just the right amount of sweetness without being overpowering, and that little detail totally makes the recipe feel special.

Ingredients

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All-purpose flour: Offers mainly carbohydrates, a base for the loaf but not much fiber.
Unsalted butter: Adds rich flavor, contains fats that help with moisture, but use sparingly.
Granulated sugar: Gives the loaf its sweet note, though too much can be unhealthy.
Fresh lemon juice: Provides tart, zesty flavor and a dose of vitamin C.
Lemon zest: Enhances fragrance and flavor, adding a vibrant citrus punch.
Milk: Contributes creaminess and protein, making the loaf moist and tender.
Eggs: Boost structure and add protein, essential for a light, fluffy texture.
Baking powder: Provides rise and soft crumb, ensuring a tender, airy loaf.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

1/2 cup milk (whole milk works best)

1/3 cup fresh lemon juice

Zest of 1 large lemon

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 4 tablespoons fresh lemon juice

How to Make this

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1. Preheat your oven to 350°F and grease a standard loaf pan.

2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a large bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until its light and fluffy.

4. Beat in 2 large eggs one at a time, making sure each is well mixed before adding the next.

5. Stir in 1/2 cup milk, 1/3 cup fresh lemon juice, and the zest of 1 large lemon.

6. Slowly mix in the dry ingredients until just combined. Avoid overmixing cuz that can make it dense.

7. Pour the batter into your prepared pan and bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

8. While the loaf is baking, make the glaze by stirring together 1 cup powdered sugar and 2 to 4 tablespoons fresh lemon juice until smooth.

9. When the loaf is finished, let it cool in the pan for about 10 minutes then transfer it to a wire rack.

10. Drizzle the lemon glaze over the warm loaf, slice, and enjoy your homemade treat!

Equipment Needed

1. Oven (preheat to 350°F)
2. Standard loaf pan (grease before use)
3. Medium bowl (for mixing the dry ingredients)
4. Large bowl (for creaming butter and sugar, and mixing wet ingredients)
5. Whisk (to combine the dry ingredients)
6. Electric mixer (to cream butter with sugar and beat in eggs)
7. Measuring cups and spoons (for all the ingredient measurements)
8. Spatula or mixing spoon (to stir the batter gradually)
9. Toothpick (to test if the loaf is baked through)
10. Wire rack (to cool the loaf after baking)

FAQ

How can I store my Lemon Loaf?

Let it cool completely then wrap it tight in plastic wrap. You can keep it at room temp for a couple days or freeze individual slices if u wanna save them for later.

Do I have to use whole milk for this recipe?

Whole milk works best for that rich, moist texture. If u only have 2% milk, it works fine too but the loaf might turn out a little drier.

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter cuz the salt in butter can mess with the lemon taste. If u use salted, just remember to cut back on the extra salt.

How will I know when the loaf is done baking?

Just stick a toothpick in the center; if it comes out clean then it's done. If theres a bit of wet batter, let it cook a bit longer.

What do I do if the glaze is too thick or thin?

If its too thick, add a tad more lemon juice. If it’s too runny, mix in a little extra powdered sugar till u get the perfect consistency.

Starbucks Copycat Lemon Loaf Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can mix equal parts cake flour and bread flour for a lighter texture
You could sub unsalted butter with an equal amount of margarine or coconut oil if you’re out of butter
Whole milk can be swapped with almond milk or another nut milk, just be sure its unsweetened
Instead of using fresh lemon juice, you might try a few drops of lemon extract mixed with water, but only use a little extract

Pro Tips

1. It really helps if your butter and sugar are creamed until super light before adding the eggs so the loaf comes out fluffy and not dense.
2. Make sure your eggs and milk are at room temp because cold ingredients can mess up the texture, so leave them out for like 30 mins before you start.
3. When you stir in the dry mix, do it gently and stop as soon as it’s all combined since overmixing can make your bread heavy and not as soft.
4. Drizzle your glaze while the loaf is still warm so it soaks in really well and gives you that awesome tangy finish.

Starbucks Copycat Lemon Loaf Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Standard loaf pan (grease before use)
3. Medium bowl (for mixing the dry ingredients)
4. Large bowl (for creaming butter and sugar, and mixing wet ingredients)
5. Whisk (to combine the dry ingredients)
6. Electric mixer (to cream butter with sugar and beat in eggs)
7. Measuring cups and spoons (for all the ingredient measurements)
8. Spatula or mixing spoon (to stir the batter gradually)
9. Toothpick (to test if the loaf is baked through)
10. Wire rack (to cool the loaf after baking)

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup milk (whole milk works best)
1/3 cup fresh lemon juice
Zest of 1 large lemon
For the glaze: 1 cup powdered sugar
For the glaze: 2 to 4 tablespoons fresh lemon juice

Directions

Preheat your oven to 350°F and grease a standard loaf pan.
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
In a large bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until its light and fluffy.
Beat in 2 large eggs one at a time, making sure each is well mixed before adding the next.
Stir in 1/2 cup milk, 1/3 cup fresh lemon juice, and the zest of 1 large lemon.
Slowly mix in the dry ingredients until just combined. Avoid overmixing cuz that can make it dense.
Pour the batter into your prepared pan and bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
While the loaf is baking, make the glaze by stirring together 1 cup powdered sugar and 2 to 4 tablespoons fresh lemon juice until smooth.
When the loaf is finished, let it cool in the pan for about 10 minutes then transfer it to a wire rack.
Drizzle the lemon glaze over the warm loaf, slice, and enjoy your homemade treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.