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Starbucks Copycat Lemon Loaf – Easy Cake Recipes You’ll Love

Ever tried something so lemony, so perfectly sweet and tangy, that you found yourself standing over the kitchen counter, fork in hand, wondering where the last three slices went? That’s what we’re talking about here. This Starbucks copycat lemon loaf is sunshine baked into a pan. And if you’ve ever paid way too much for a slice at the coffee shop, welcome to your money-saving era. I started making this loaf on rainy Sundays, the kind where the scent of lemon could pull you out of a slump. It’s tender, it’s bright, and yep, it absolutely begs to be paired with coffee. If you're a fan of easy cake recipes, or if you’ve got a weakness for anything that says ‘copycat’ and actually delivers, this loaf is your new favorite. Whether you're craving a sweet treat with minimal effort or you’re out to impress brunch guests with something that looks way fancier than it is, this one’s a winner. It hits all the keywords: chicken stirfry easy recipe (kidding), easy recipes ninja creami, cheesey potatoes easy recipe, butter swim biscuits easy recipes, easy recipes for dinner, air fryer cookies easy recipes – okay, maybe not literally, but it *feels* like it fits right in.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Cakes
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy cake recipes, easy recipes for dinner, easy recipes ninja creami
Servings: 10 slices
Author: Lila

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In another bowl, beat the eggs, sour cream, oil, lemon juice, lemon zest, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix unless you like rubbery cake.
  5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
  6. Let the loaf cool completely before glazing. Otherwise, the glaze slides right off and cries in the corner.
  7. To make the glaze, whisk powdered sugar with lemon juice until smooth. Drizzle generously over the cooled loaf.
  8. Slice, serve, and maybe hide a piece for yourself before the others find it.

Notes

You can use Greek yogurt instead of sour cream if that's what's hanging out in your fridge. Want a more intense lemon kick? Add an extra tablespoon of zest to the batter.