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Starbucks Lemon Loaf

Starbucks Lemon Loaf
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A moist, tender lemon loaf with a bright citrus flavor and a tangy-sweet glaze. This copycat recipe replicates the iconic Starbucks pastry with a perfectly crumbly crumb and a glossy icing that crackles as you slice.

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 tablespoon finely grated lemon zest (from 1 lemon)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • For the glaze:
  • 1/4 cup powdered sugar, sifted
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 350°F (177°C). Lightly grease a 5×3-inch mini loaf pan with butter or nonstick spray, then line the bottom and long sides with a parchment sling, leaving overhang for easy lifting. This ensures the loaf releases cleanly without sticking.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside. Whisking distributes the leavener evenly and prevents clumps, which is critical for a uniform rise.
  3. In a medium mixing bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Creaming the butter and sugar incorporates air, giving the loaf a tender crumb.
  4. Add the egg and beat on medium speed until fully combined, about 30 seconds. The mixture should look smooth and emulsified. If it appears curdled, the butter may be too cold; continue beating briefly until smooth.
  5. Pour in the whole milk, lemon juice, and lemon zest. Beat on low speed until just incorporated, about 15 seconds. The batter will look thin at this point — do not overmix once the flour is added.
  6. Add the dry flour mixture to the wet ingredients in two additions, mixing on low speed after each until just combined. After the last addition, fold the batter gently with a spatula to ensure no streaks of flour remain. Overmixing develops gluten, which would make the loaf tough and dense.
  7. Scrape the batter into the prepared mini loaf pan and spread it evenly with the spatula. Tap the pan gently on the counter two or three times to release any large air bubbles trapped in the batter.
  8. Bake on the center rack of the preheated oven for 28 to 32 minutes, rotating the pan halfway through. The loaf is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
  9. Let the loaf cool in the pan on a wire rack for 10 minutes. Then, using the parchment sling, lift the loaf out of the pan and transfer it directly to the wire rack to cool completely, about 1 hour. Cooling completely is essential; the glaze will melt off a warm loaf.
  10. While the loaf cools, make the glaze: In a small bowl, whisk together the sifted powdered sugar and 1 tablespoon of lemon juice until smooth and pourable. The glaze should be thick but still run off a spoon. If too thick, add a few more drops of lemon juice; if too thin, add a pinch more powdered sugar.
  11. Once the loaf is completely cool, set it on a serving plate or wire rack. Pour the glaze evenly over the top, letting it drip down the sides. Use the back of a spoon to spread it if needed. Allow the glaze to set for at least 15 minutes before slicing — this creates the signature crackled crust.
  12. Slice the loaf into 4 equal pieces (about 1/2-inch thick each). Serve immediately or store as directed. For the best texture, enjoy within 24 hours.

Notes

Store leftover lemon loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the unglazed loaf tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F (150°C) oven for 5-8 minutes before glazing and serving. The glaze can also be frozen separately in a small zip-top bag; thaw and whisk before using.

Nutrition

Keywords: lemon loaf, Starbucks copycat, lemon cake, quick bread, lemon dessert, bakery style, easy lemon loaf, lemon glaze, homemade lemon loaf, lemon pastry, mini loaf, citrus loaf

Find it online: https://copycatkitchenco.com/starbucks-lemon-loaf/