Famous Starbucks Lemon Loaf

Indulge in the irresistible charm of homemade baked goods with our rendition of the Famous Starbucks Lemon Loaf. Bursting with vibrant citrus flavors, this recipe promises a moist, tender crumb complemented by a delightful lemon syrup and glaze. Perfectly balanced with the zestiness of fresh lemon juice and fragrant zest, each slice offers a heavenly blend of sweetness and tanginess.

Whether enjoyed with a morning coffee or as a delightful dessert, this loaf promises to bring the beloved flavors of Starbucks into your home kitchen with every bite.

Famous Starbucks Lemon Loaf

Ingredients

1 ½ cups all purpose flour

1 ½ cups cake flour

¼ tsp baking soda

2 ½ cups granulated sugar

1 tsp salt

2 tsp lemon extract

8 large eggs

¼ cup lemon zest, grated

4 sticks butter, unsalted and melted, but slightly cooled

2 tsp vanilla extract

½ cup sour cream, at room temp

Lemon Syrup:

⅓ cup fresh lemon juice

⅓ cup granulated sugar

Lemon Glaze:

5 tbsp lemon juice

2 cups confectioner’s sugar

Instructions

Preheat the oven to 350*

Grease the sides and bottoms of two loaf pans

In a bowl, sift together the two types of flour, salt, baking powder and baking soda

In another bowl, combine the sugar, lemon juice and lemon zest with the eggs

Once that is combined, begin drizzling the butter in, add the vanilla extract and the sour cream and mix well

Pour the dry ingredients in a little at a time, folding the flour in gently

Do not overmix

Divide the batter evenly between the two loaf pans

Bake for 20 minutes on the center rack

Lower the heat and bake for another 30 minutes at 325*

Test with a toothpick in the center. If the toothpick comes out clean, the loaves are done.

Let cool for 5 to 10 minutes while still in the loaf pans

Make the syrup by mixing the lemon juice with the sugar until sugar is dissolved over medium heat.

Continue cooking while stirring for 2 ½ more minutes

Remove the pan from the heat and set to the side.

Remove the loaves and place on a wire rack

Using a toothpick, poke holes in both loaves, on the tops and the sides

Brush the tops and sides with the syrup and let the syrup soak in, then brush one more time

In a smaller bowl, mix the confectioner’s sugar with the lemon juice and stir, if too thick add a drop or two of lemon juice until you get the consistency you like.

Pour the glaze over the top of the loaves and down the sides

Allow to cool and the glaze to harden for 15 minutes before serving

Enjoy!

Notes:

Ingredients: This recipe uses a combination of all-purpose flour and cake flour to achieve a tender texture. The use of both lemon extract and fresh lemon zest ensures a robust lemon flavor throughout the loaf. Sour cream and melted butter contribute to the moistness and richness of the batter.

Preparation: Sifting the dry ingredients together helps to evenly distribute leavening agents like baking powder and baking soda. Mixing the wet ingredients separately ensures they are well combined before adding to the dry ingredients, preventing overmixing which could lead to a tough loaf.

Baking: The loaves are baked initially at 350°F for 20 minutes to set the structure, then the temperature is reduced to 325°F to finish baking more gently, ensuring even cooking without browning too quickly. Testing with a toothpick ensures they are fully cooked.

Lemon Syrup: The lemon syrup adds an extra layer of citrus flavor and moisture to the loaves. Brushing the warm loaves with the syrup while they’re still in the pans allows it to soak in gradually, enhancing the lemon flavor and keeping the loaf moist.

Lemon Glaze: The glaze provides a sweet and tangy finish to the loaves. Adjusting the consistency with additional lemon juice ensures it pours smoothly over the loaves and sets into a glossy finish as it cools.

Finishing: Allowing the glaze to set for 15 minutes before serving ensures it hardens slightly, providing a beautiful presentation and a delicious contrast of textures.

Serving: This lemon loaf is best enjoyed fresh but can be stored in an airtight container for a few days. It pairs wonderfully with coffee or tea as a treat any time of day.

Variations: Feel free to customize by adjusting the amount of lemon zest or extract for a more pronounced or subtle lemon flavor. Adding nuts or poppy seeds to the batter can add texture and interest.

Presentation: Slicing the loaf once fully cooled ensures clean cuts, showcasing the vibrant yellow crumb and glaze. Serve on a platter or individual plates for a delightful homemade dessert or snack.

Storage: Store leftovers in an airtight container at room temperature for up to three days, or freeze slices wrapped tightly for longer storage. Allow frozen slices to thaw at room temperature before serving.

Nutrition Information:

YIELDS: 16 slices | SERVING SIZE: 1 slice

Frequently Asked Questions:

Can I use regular flour instead of cake flour in the Starbucks Lemon Loaf recipe?

Yes, you can substitute regular all-purpose flour for cake flour if you don’t have it.

However, keep in mind that cake flour provides a lighter texture. If using all-purpose flour, you might get a slightly denser result.

Can I reduce the amount of sugar in the recipe to make it less sweet?

Yes, you can adjust the sugar to suit your preference.

If you prefer a less sweet loaf, consider reducing the sugar in the batter or the glaze.

Keep in mind that it might affect the texture and overall sweetness.

Is there a substitute for sour cream if I don’t have it?

Yes, you can use alternatives like plain yogurt or buttermilk as a substitute for sour cream.

These alternatives provide a similar moisture and acidity to the batter.

Can I make this lemon loaf without eggs for a vegetarian version?

While eggs contribute to the structure and texture of the loaf, you can experiment with egg substitutes like applesauce, mashed bananas, or commercial egg replacers. However, the result may vary.

How do I store the Starbucks Lemon Loaf, and how long does it stay fresh?

Store the lemon loaf in an airtight container at room temperature for up to 2 days.

For longer freshness, refrigerate it for up to a week.

You can also freeze it (without the glaze) for up to three months; thaw in the refrigerator before serving.

Can I use salted butter instead of unsalted butter in the Starbucks Lemon Loaf recipe?

Yes, you can use salted butter, but it’s recommended to reduce the added salt in the recipe slightly to balance the overall saltiness.

Can I make the Starbucks Lemon Loaf without cake flour?

While cake flour contributes to a lighter texture, you can use only all-purpose flour if you don’t have cake flour.

The texture may be a bit denser, but it will still be delicious.

Is there a substitute for lemon extract if I don’t have it?

Yes, you can use fresh lemon juice as a substitute for lemon extract.

Keep in mind that the flavor intensity may vary, so adjust to your taste.

Can I make the lemon glaze ahead of time and store it separately?

Yes, you can prepare the lemon glaze ahead of time and store it in an airtight container in the refrigerator.

When ready to use, bring it to room temperature and stir well before pouring over the loaf.

Can I use a different size of loaf pan for baking?

Yes, you can use different sizes of loaf pans, but it will affect the baking time.

Adjust the baking time accordingly and use a toothpick to check for doneness; it should come out clean when inserted into the center of the loaf.