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Moist lemon loaf being drizzled with creamy glaze, golden-brown crust visible

Starbucks Copycat Lemon Loaf

An ultra-moist, tender lemon loaf with bright lemon flavor and a glossy, crackly icing. This bakery-worthy copycat recipe beats the original!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 310 kcal

Ingredients
  

  • 1 ½ cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup buttermilk, at room temperature
  • 2 large lemons (zest)
  • ¼ cup lemon juice
  • 1 ½ cup powdered sugar
  • 2-3 tbsp lemon juice (for icing)
  • 1 tbsp milk (for icing)

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.
  • Rub lemon zest into sugar until it looks like wet sand.
  • Cream the softened butter and lemon-sugar mixture until light and fluffy.
  • Beat in eggs one at a time until smooth.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Alternate adding dry ingredients and buttermilk mixture to the butter, starting and ending with dry. Mix just until combined.
  • Pour batter into the pan and bake for 50-55 minutes.
  • Make soak syrup: heat 3 tbsp lemon juice and 1 tbsp sugar until dissolved. Brush over hot loaf.
  • Cool in pan 15 minutes, then cool completely on a rack.
  • Whisk powdered sugar, 2 tbsp lemon juice, and 1 tbsp milk until smooth. Pour over cooled loaf.
  • Let icing set for 10 minutes before slicing.