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Starbuck's CopyCat Lemon Loaf
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4.73 from 11 votes

Starbucks CopyCat Lemon Loaf

Lemon lovers will be in heaven for sure with this Starbucks CopyCat Lemon Loaf!  This lemon bread is so tender and bursting out with just the perfect balance of lemon flavor with a luscious lemon glaze on top that is to die for!!  Every single bite is glorious!
Prep Time15 minutes
Cook Time50 minutes
Course: Breakfast, Dessert
Keyword: easy quick bread, gluten free, lemon, loaf, quick bread, Starbucks, sugar-free
Servings: 8 Servings
Author: Kim Lange


Starbucks CopyCat Lemon Loaf

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar I used a little over ¾ cup, for sugar-free option use Lakanto Monkfruit Baking Sugar
  • 1 cup sour cream or Greek yogurt I used Greek yogurt
  • ½ cup oil - I used canola vegetable or grapeseed are good choices as well
  • 2 tablespoon lemon zest
  • 2 tablespoon pure lemon extract I used Nielsen-Massey

Lemon Glaze:

  • ¾ cup to 1 cup confectioners' sugar or for sugar-free option, use Lakanto's Monkfruit Powdered Sugar
  • 2 or 3 tablespoons lemon juice


Starbucks CopyCat Lemon Loaf

  • Preheat oven to 350F. Spray a 9×5-inch loaf pan with non-stick cooking spray. Lining with parchment paper makes it super easy to get out of loaf pan. Spray with non stick spray.
  • Whisk together the flour, baking powder, salt and set aside.
  • In a large bowl, add the eggs, sugar, sour cream/yogurt and oil and quickly whisk together until smooth and combined.
  • Add the lemon zest, lemon extract, and whisk together well.
  • Add dry ingredients and whisk or stir until just combined and do not over-mix. Very little lumps are ok.
  • Pour batter into prepared loaf pan. Bake for about 52-57 minutes.
  • The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on the top and sides of bread before center cooks through.
  • Allow loaf to cool in pan on top of a baking wire rack for at least 30 minutes before before glazing.
  • For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined.
  • Drizzle glaze over bread before slicing and serving.


This lemon bread  can be frozen up to 6 months. It's best to glaze the bread after it’s been frozen and thawed for best results.
Sugar-free Options available in recipe and it tastes awesome!!!