Would you like to save this?
We'll email this post to you, so you can come back to it later!
This Copycat Of Starbucks Lemon Bread brings the bright, zesty charm of Starbucks Lemon Bread straight to your kitchen—soft crumb, tangy glaze, and all the cozy vibes. You’ll love how simple baking meets classic lemon dessert magic in every slice.
Why You’ll Love This Recipe
- Genuine Starbucks vibes: tastes like your favorite coffee-shop treat at home.
- Bright, fresh lemon flavor: uses zest and juice for a natural zing.
- Foolproof baking: easy steps make this a perfect copycat recipe.
- Versatile snack: fantastic for breakfast or an afternoon pick-me-up.
- Gift-worthy loaf: perfect for potlucks, brunches, or holiday dessert trays.
- One-bowl mix: less mess, fewer dishes—ideal when you’re short on time.
- Moist, tender crumb: sour cream adds richness without heaviness.
- Quick glaze: simple powdered sugar drizzle ties it all together.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar (I like Domino for consistent texture)
- Zest of 2 large lemons (organic if possible)
- 2 large eggs, room temperature
- ½ cup (120g) sour cream (or plain Greek yogurt)
- ½ cup (120ml) vegetable oil (canola or light olive oil)
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- 1 tsp pure vanilla extract
- For glaze: 1 cup (120g) powdered sugar, plus 2–3 tbsp fresh lemon juice
- Optional garnish: extra lemon zest or thin lemon slices
Directions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly—this helps the loaf pop right out when it’s done. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This step ensures an even rise and perfect crumb every time. - Combine Sugar and Zest
In a large bowl, rub the sugar and lemon zest between your fingertips until fragrant—this little trick infuses bright lemon oils right into the sugar. - Whisk Wet Ingredients
Add eggs, sour cream, oil, lemon juice, and vanilla to the sugar-zest mix. Whisk until smooth. Notice that silky texture? That’s tangy goodness waiting to bloom! - Fold It All Together
Pour the dry ingredients into the wet bowl. Gently fold with a spatula until just combined—avoid overmixing or you’ll risk a tougher crumb. - Bake the Loaf
Transfer the batter to your prepared pan. Smooth the top and tap gently on the counter to release air bubbles. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil. - Cool Briefly
Let the bread rest in the pan for 10 minutes—this helps it firm up. Then, lift out using the parchment sling and cool on a wire rack. Resist the urge to glaze too early, or you’ll melt the sugar. - Whip Up the Glaze
In a small bowl, whisk powdered sugar and lemon juice until thick but pourable. If it’s too thin, add more sugar; too thick? Splash in more juice. - Glaze and Garnish
Drizzle the glaze over the warm loaf, letting it drip down the sides. Sprinkle extra lemon zest or top with a thin slice for show. Let it set for about 10 minutes. Then, slice and serve!
Servings & Timing
- Yield: 10–12 generous slices
- Prep Time: 15 minutes
- Bake Time: 45–55 minutes
- Cooling & Glazing: 20 minutes
- Total Time: about 1 hour 30 minutes
This loaf pairs beautifully with morning coffee or as a mid-afternoon lemon dessert treat.
Variations
- Lemon-Poppy Seed: stir 2 tbsp poppy seeds into the batter for texture.
- Blueberry Lemon: fold in ¾ cup fresh blueberries for a fruity twist.
- Almond Extract: swap ½ tsp almond extract for vanilla for a nutty note.
- Gluten-Free: use a 1-to-1 gluten-free flour blend instead of all-purpose.
- Mini Loaves: pour batter into mini pans for gifting or portion control.
- Honey Citrus: drizzle a honey-lemon glaze instead of powdered sugar.
Storage & Reheating
Store at room temperature, wrapped tightly, for up to 3 days. For longer stash, freeze slices in a freezer-safe bag for up to 2 months. To thaw, bring to room temperature or warm in a toaster oven at 300°F for 5 minutes. For fresh-from-the-bakery feel, microwave slices for 10–12 seconds.
FAQs
Q: Can I use bottled lemon juice?
A: You can, but fresh juice packs more bright flavor—your loaf will thank you!
Q: My bread turned out dense—what happened?
A: Likely overmixing. Stir just until the flour streaks disappear to keep it light.
Q: How do I stop the loaf from sticking?
A: Line the pan with parchment or grease and flour it lightly for easy release.
Q: Can I make mini loaves or muffins?
A: Absolutely—adjust bake time to 20–25 minutes for muffins, 30–35 for small loaves.
Q: Is it okay to skip the glaze?
A: Sure thing, though the glaze amps up that lemon dessert vibe—totally optional.
Q: Can I substitute sour cream with yogurt?
A: Yes, plain Greek yogurt works great and adds a tangy richness.
Q: How can I intensify the lemon flavor?
A: Add extra zest (1–2 tbsp more) or a splash of concentrated lemon extract.
Q: Why is my glaze too runny or too thick?
A: Adjust with more sugar for thickness and more juice for a thinner, pourable consistency.
Conclusion
This Copycat Of Starbucks Lemon Bread blends easy baking steps with the bright tang of Starbucks Lemon Bread—yielding a moist, zesty loaf that’s perfect for breakfast or a lemon dessert moment. Give it a whirl and let me know how it turned out! If you love a good copycat recipe, don’t miss my Copycat Starbucks Pumpkin Bread next.
Copycat Of Starbucks Lemon Bread
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar preferably organic
- Zest of 2 lemons organic if possible
- 2 large eggs room temperature
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup vegetable oil canola or light olive oil
- 1/4 cup lemon juice freshly squeezed
- 1 tsp vanilla extract pure
- 1 cup powdered sugar for glaze
- 2-3 tbsp lemon juice for glaze
- Extra lemon zest optional garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
- Rub granulated sugar and lemon zest with fingertips until fragrant.
- Add eggs, sour cream, oil, lemon juice, and vanilla to the sugar mix; whisk until smooth.
- Fold dry ingredients into wet gently until just combined.
- Pour batter into the pan and bake 45–55 minutes or until a toothpick comes out clean.
- Let bread rest in pan 10 minutes, then move to a wire rack.
- Whisk powdered sugar and lemon juice until smooth and pourable.
- Drizzle glaze over warm loaf, let set 10 minutes, slice, and enjoy.
Notes
Nutrition
