Iced Lemon Loaf Recipe - Copycat Starbucks

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Get ready to satisfy your sweet tooth! Our Copycat Iced Lemon Loaf is a delicious treat made with warm, zesty flavors and cool refreshing icing. Just like your favorite treat from Starbucks, this is filled with delicious goodness and is here to please your taste buds. It’s so simple to make yet tastes like you’ve worked for hours in the kitchen.

square white plate holding slice of lemon loaf next to floral napkin on table

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Copycat Iced Lemon Loaf
Ingredients
Handy Kitchen Tools
How to Make a Copycat Iced Lemon Loaf
Frequently Asked Questions
More Easy Recipes
📖 Recipe

Copycat Iced Lemon Loaf

This classic Starbucks copycat iced lemon loaf is just like the store-bought version, but it is a fraction of the price.

This recipe is so easy to follow, and it only takes a few simple ingredients that you might already have in your kitchen. Plus, it is easy enough to prepare you'll find it being a go-to treat to share with friends and family.

If you like this, you might also like this lemon blueberry loaf with lemon glaze. It's another super easy recipe that can be used for breakfast, brunch, dessert, or a snack.

copycat starbucks lemon loaf on wooden cutting board by sliced lemon

Ingredients

1 ½ cups all-purpose flour (180g)
½ teaspoon baking powder (2.5g)
¼ teaspoon baking soda (1.25g)
¼ teaspoon salt (1.25g)
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
3 large eggs
1 teaspoon vanilla extract (5ml)
1 teaspoon lemon extract (5ml)
Zest of 1 lemon (approximately 1 tablespoon)
2 tablespoons lemon juice (30ml)
⅓ cup sour cream (80g)

For the lemon icing

2 cups powdered sugar (250g)
1 tablespoon lemon juice (15ml)
1 tablespoon heavy cream (15ml)

glass bowls of ingredients on white table

Handy Kitchen Tools

slice of copycat starbucks lemon loaf on stack of white plates

How to Make a Copycat Iced Lemon Loaf

To make a copycat iced lemon loaf, begin by preheating the oven to 350°F/180°C. Then, take a 9" traditional loaf pan and coat it with non-stick spray before setting it aside. If you want to make it even easier to lift the bread out of the pan, add a piee of parchment paper into the pan and spray the top of it. Make sure it overlaps the sides so you can grab it and pull out easily.

In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk the ingredients together and set the bowl aside.

Next, in a large bowl, cream together the butter and granulated sugar for 4-5 minutes until light and fluffy.

Add the eggs, one at a time, to the butter and sugar mixture, making sure to beat well and scrape down the sides of the bowl after each addition.

Stir in the vanilla extract, lemon extract, lemon juice, and lemon zest.

Add half of the dry ingredients to the bowl and mix until just combined. Then, add half of the sour cream and continue to mix until incorporated. Repeat these steps, making sure to mix until no streaks remain.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Once the lemon loaf has cooled completely, it's time to prepare the glaze.
Whisk together the powdered sugar, lemon juice, and heavy cream in a small bowl. If the mixture is too thick, add cream in 1 teaspoon increments until the desired consistency is reached.

lemon loaf on cutting board beside ingredients for glaze

Spread or drizzle the glaze over the top of the cooled lemon loaf. Let the glaze set for 15-20 minutes before slicing and serving.

cutting board with lemon loaf on top sitting on white table

Frequently Asked Questions

How Long is Starbucks Lemon Loaf Good For?

Like most baked goods, the Copycat Iced Lemon Loaf will stay fresh for about three days stored in an airtight container. If you refrigerate it, it can last up to a week.

You can also freeze individual slices for up to two months, so don’t be afraid to make a double batch and save some for later.

Can I Use Bottled Lemon Juice For This Loaf?

Yes! You can definitely use bottled lemon juice for this recipe. I like to use freshly squeezed lemons when I have them because they will add more flavor, but you can use what is readily available.

Does Lemon Loaf Need to Be Refrigerated?

No, the Copycat Iced Lemon Loaf does not need to be refrigerated. It will stay fresh at room temperature for up to three days. However, if you plan on keeping it longer than that, I would suggest storing it in the refrigerator where it can last up to a week.

How Do I Keep an Iced Lemon Loaf Moist?

The best way to keep your copycat iced lemon loaf moist is to store it in an airtight container at room temperature. This will help prevent the bread from drying out and becoming stale.

Additionally, try not to cut the loaf until you’re ready to serve it so that all of the moisture stays inside. Lastly, don’t forget to add a generous layer of icing before serving!

slice of lemon loaf on white plate by lemon patterned napkin

More Easy Recipes

If you want more easy recipes that can be used for a sweet breakfast, dessert, or a snack, then check out some of my favorites below. Sweet breakfast breads, muffins, and more are on the lsit below. Take a moment to bookmark these ideas, print out your favorites, or pin them to Pinterest to keep handy for when you are aready to bake again.

📖 Recipe

Yield: 12

Copycat Iced Lemon Loaf

Get the Starbucks taste at home with This easy copycat iced lemon loaf recipe. Perfect for a summer treat that is fast and easy to prepare!

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 20 minutes

Total Time 1 hour 35 minutes

Ingredients

1 ½ cups all-purpose flour (180g)
½ teaspoon baking powder (2.5g)
¼ teaspoon baking soda (1.25g)
¼ teaspoon salt (1.25g)
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
3 large eggs
1 teaspoon vanilla extract (5ml)
1 teaspoon lemon extract (5ml)
Zest of 1 lemon (approximately 1 tablespoon)
2 tablespoons lemon juice (30ml)
⅓ cup sour cream (80g)

For Lemon Icing

2 cups powdered sugar (250g)
1 tablespoon lemon juice (15ml)
1 tablespoon heavy cream (15ml)

Instructions

How to Make a Copycat Iced Lemon Loaf

Preheat the oven to 350°F/180°C and spray a loaf pan (9" traditional) with non-stick spray and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt then set that aside.
Add the butter and granulated sugar to a large bowl and beat for 4 to 5 minutes until it is combined, light and fluffy.
To the creamed butter, add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
Then add the vanilla extract, lemon extract, lemon juice, and lemon zest. Stir to combine.
Now add ½ of the dry ingredient mixture and stir until combined.
Then add ½ of the sour cream and stir until combined.
Repeat using dry then sour cream, making sure it is just combined and no streaks remain.
Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely before icing.

How to Make Lemon Glaze

Whisk the powdered sugar, lemon juice, and heavy cream together until combined. If the mixture is too thick, add cream in 1 teaspoon increments until happy with the texture.
Once the lemon loaf has cooled, you can spread or drizzle the glaze over the top. Let it stand for 15 to 20 minutes to harder before slicing.