This Bakery-Style Lemon Loaf with Sweet Glaze is my homemade answer to the famous Starbucks version—moist, citrusy, and topped with a tangy-sweet icing that cracks just right. It’s a slice of sunshine I love serving with coffee, tea, or as a bright pick-me-up any day of the week.
Why You’ll Love This Recipe
I love how this lemon loaf bursts with fresh lemon flavor in every bite. It’s soft and dense like a pound cake, with just the right balance of tart and sweet. The glaze adds a beautiful finish that makes each slice feel bakery-worthy. It’s easy to make, keeps well, and satisfies that coffee shop craving without the price tag or trip out the door.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the loaf:
all-purpose flour
baking powder
salt
eggs
granulated sugar
sour cream
vegetable oil
fresh lemon juice
lemon zest
vanilla extract
For the glaze:
powdered sugar
fresh lemon juice
lemon zest (optional for extra zing)
directions
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I preheat the oven to 350°F and grease a standard 9×5-inch loaf pan.
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In a medium bowl, I whisk together the flour, baking powder, and salt.
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In a large bowl, I beat the eggs and sugar until light and fluffy.
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I stir in the sour cream, oil, lemon juice, lemon zest, and vanilla extract until well combined.
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I gently fold the dry ingredients into the wet mixture just until no streaks of flour remain—being careful not to overmix.
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I pour the batter into the prepared pan and smooth the top.
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I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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I let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
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Once cooled, I whisk together the powdered sugar and lemon juice to make the glaze and drizzle it over the top.
Servings and timing
This recipe yields 8 to 10 slices and takes about 1 hour and 15 minutes total—15 minutes of prep and 50–60 minutes of baking.
Variations
I sometimes add blueberries to the batter for a fruity twist or substitute part of the all-purpose flour with almond flour for a nuttier flavor. If I want a richer glaze, I mix in a tablespoon of melted butter or cream. For extra tang, I add a drop of lemon extract to the batter or glaze.
storage/reheating
I keep the loaf covered at room temperature for up to 3 days, or in the fridge for up to 5. It stays moist and flavorful. For longer storage, I freeze slices individually wrapped and reheat them in the microwave for about 20–30 seconds when I want a quick treat.
FAQs
Can I use bottled lemon juice instead of fresh?
I can, but I prefer fresh lemon juice for a brighter, more natural flavor—plus, the zest makes a big difference.
What makes this loaf so moist?
It’s the combination of sour cream and oil—they keep the crumb tender and rich without being greasy or dry.
Can I make this recipe into muffins?
Yes! I divide the batter into a muffin tin and bake for 18–22 minutes, checking with a toothpick for doneness.
Is the glaze necessary?
I love the glaze for sweetness and presentation, but I’ve skipped it before and the loaf is still delicious on its own.
How do I keep the loaf from sinking in the middle?
I make sure not to overmix the batter and double-check that my baking powder is fresh. I also avoid opening the oven door too early while baking.
Conclusion
This Bakery-Style Lemon Loaf with Sweet Glaze is my go-to when I want a coffee shop treat without leaving home. It’s simple to make, packed with lemony flavor, and always gets compliments. Whether I’m enjoying a slice with coffee or bringing it to a brunch, it never lasts long on the table.
Print
Bakery-Style Lemon Loaf with Sweet Glaze (Starbucks Copycat)
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Bakery-Style Lemon Loaf with Sweet Glaze is a moist, citrusy Starbucks copycat recipe featuring a soft, pound cake-like texture and a tangy-sweet lemon glaze that’s perfect for breakfast, snack, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (optional, for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy.
- Add sour cream, oil, lemon juice, lemon zest, and vanilla; mix until well combined.
- Gently fold dry ingredients into wet mixture just until combined—do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let loaf cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice (plus zest if using) to make glaze; drizzle over cooled loaf.
Notes
- For a richer glaze, add a tablespoon of melted butter or cream.
- Blueberries or almond flour can be added for variation.
- Store covered at room temperature for 3 days or refrigerate up to 5 days.
- Freeze individual slices wrapped tightly for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
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