Copycat Starbucks Lemon Loaf Recipe

Preheat the oven to 350°F. Grease and flour three 5-3/4x3x2-inch loaf pans with baking spray or with a smear of butter followed by a coating of flour. Editor’s Tip: To grease the pans with butter and flour, drop a dollop of softened butter or shortening into the loaf pans and, using your hand or a pastry brush, smear it along the bottom and sides of the pans. Then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesn’t stick.

In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until they’re fluffy and pale yellow, five to seven minutes. Next, add in the eggs, one at a time, beating the mixture well in between each addition. Then, beat in the lemon zest, lemon extract and vanilla extract. In a separate bowl, whisk together the flour, salt and baking soda together. Alternate beating the flour mixture and the sour cream into the egg mixture until all the ingredients are well combined.

Once the batter is done, split it between the three greased loaf pans. Pop them into the preheated oven and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. When the loaves are done, remove them from the oven and let them cool at room temperature in the pans for about 10 minutes. After that, remove the loaves from the pans and let them cool completely to room temp on wire racks.

While the loaves are cooling, stir the confectioners’ sugar, grated lemon zest and lemon juice in a small bowl. Spoon the icing over the loaves, allowing some of it to run down the sides. Slice each loaf into six pieces.