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There's something undeniably comforting about a slice of lemon loaf, especially when it's freshly baked and served warm. This beloved café treat has garnered a loyal following, particularly for its vibrant flavor and moist texture. Among the various renditions available, the Starbucks lemon loaf stands out as a fan favorite, known for its zesty brightness and sweet glaze. But what if you could recreate that delightful experience right in your own kitchen?

Starbucks Copycat Lemon Loaf

Discover the joy of baking with this Zesty Starbucks Copycat Lemon Loaf recipe, perfect for recreating a beloved café treat at home. This easy recipe combines fresh lemon juice and zest, creating a moist, flavorful loaf that’s ideal for breakfast or dessert. With simple ingredients and a step-by-step guide, you'll have a delightful lemon loaf that rivals your favorite coffee shop version. Enjoy the bright, refreshing taste and indulge in the satisfaction of homemade baking!
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Ingredients
  

For the Lemon Loaf:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened (1 stick)

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (about 1 large lemon)

½ cup buttermilk

1 teaspoon vanilla extract

¼ cup freshly squeezed lemon juice

For the Glaze:

1 cup powdered sugar

2-3 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest (optional, for extra zing)

Instructions
 

Preheat your oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.

    Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

        Add eggs and flavorings: Add the eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Mix in the lemon zest, vanilla extract, and freshly squeezed lemon juice until combined.

          Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing on low speed only until just combined to avoid overmixing.

            Bake the loaf: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

              Cool down: Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. For a thicker glaze, add less lemon juice; for a thinner glaze, add more. If desired, stir in 1 teaspoon of lemon zest for added flavor.

                  Glaze the loaf: Once the lemon loaf is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.

                    Serve and enjoy: Slice the loaf and serve with a cup of tea or coffee for the perfect afternoon treat.

                      Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices