The other day a recipe was going around Facebook for a copycat recipe for Starbucks’ lemon loaf. The photograph was absolutely perfect – and this particular post was shared almost a half-a-million times!
If those two things combined don’t make you want to whip up the recipe, then nothing will…. so I did.
It was nice; fluffy, tasty, good icing – totally edible – but not uber-lemony, and certainly not as moist as Starbucks’.
My friend Lindsay added a comment to the bottom of the post directing me to try another variation of the Starbucks lemon loaf which was much more zesty…. so I did. (yes, my pants are splitting at the seams).
I tried both, and can honestly tell you that the following recipe was hands down the winner.
Make that a hands up winner!
Starbucks lemon loaf (knock-off):
- 1 cup butter (at room temperature)
- 2 ½ cups sugar
- 4 extra large eggs
- 1 tsp lemon extract
- 3 cups all purpose flower
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup lemon juice
- ¾ cup milk (I used 2%)
- 1 tsp vanilla
- 2 cups icing sugar
- 3 ½ tbsp lemon juice
This Starbucks lemon loaf recipe is a variation on one from the Food Network, so if you want the original recipe, with the fresh lemons and buttermilk, please click here – but I promise, this version is spectacular!
- Preheat oven to 350° farenheit
Grease and flour (and line with parchment paper if you wish) two 9″ loaf pans
Cream the butter and 2 cups of the sugar together in a large mixing bowl. Mix until light and fluffy – about 5 minutes.
On medium speed, add the eggs, one at a time and then the lemon extract. Mix thoroughly.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt and set aside.
- In a third bowl, combine the ¼ cup lemon juice, milk and vanilla. The milk will curdle slightly – don’t worry.
- Add the flour and milk mixture to the batter a small amount at a time – alternating between. (Truthfully, I added all the flour at once and all the milk – but it might taste even better if done this way?)
Divide the batter evenly between loaf pans and bake for 45 minutes to 1 hour, or until a knife dipped into the centre comes out clean.
- In a small saucepan, combine the ½ cup sugar with ½ cup lemon juice and cook over low heat until the sugar is completely dissolved.
When the cakes are done, allow to cool for 10 minutes, then remove them from the pans and set on a cookie sheet.
Spoon the lemon syrup over your Starbucks lemon loaf and allow it to cool completely.
For the icing: Combine 2 cups icing sugar and 3 tbsp lemon juice and mix until smooth.
Pour over the tops of the loaves and enjoy!
This Starbucks lemon loaf knock-off is only about 2/3 the height of the first version I tried, but it is 10 times more lemony and SOOOO moist!
Amazing Amy and I baked together today, so each of us was left with a loaf – and if I’m being honest, I NEEDED her to take the second one… I don’t know that I could have stopped eating this.
As it was I ate two pieces before it had even completely cooled. My salivary glands are shooting across the room just thinking about the lemony-ness of this.
If you love lemon and and a bit of perk to your lemon loaf – try this recipe. I promise you’ll be saying “Starbucks who?” afterwards.
Thank you Linds and thank you Amy!
Have a great one!