Estimated reading time: 7 minutes
My copycat Starbucks Lemon Loaf is moist and has a lemon curd texture throughout as it’s soaked with lemon simple syrup and iced three times.
THE BEST LEMON LOAF YOU WILL EVER HAVE
Buying a dessert while you’re away from the house at Starbucks will run you a few dollars for each slice, like their famous Lemon Loaf.
I’m one of those guys who doesn’t like to spend money on foods I can prepare at home if I don’t have to.
I’m no professional baker or pastry chef, but some desserts are easy to make, such as cakes, muffins, scones, cookies, etc.
My wife found a Top Secret Starbucks Lemon Loaf recipe in her Facebook news-feed Saturday on Prego and Mommy Chat that made her drool.
This recipe inspired and adapted my lemon loaf as I made a few changes to create a different texture and full-flavored lemon taste.
We’ve been to Starbucks many times (spending my allowance) and have seen their lemon loaf but have not tried it.
Starbucks’s desserts are premium and alluring when waiting in line for your coffee.
It’s the equivalent adult version of a child waiting at the grocery store checkout surrounded by chocolate bars.
Starbucks has some pretty good coffee that pairs well with their pastries.
Suddenly my wife whispers in my ear, saying there was another challenge on the table since creating my copycat Twinkies.
I thought I’d give the recipe my wife found a shot first to see what it was like.
Since I had all the ingredients in the pantry, I agreed to take on the challenge.
However, we found it to be a bit dry, and after two days, it was clear this cake needed my special touch.
I’ve created this lemon loaf similar to a coffee or pound cake in texture.
Last week Nicola shared a UK favorite: Madeira cake, traditionally made with a lemon or orange flavor and dusted with icing.
What I found interesting about the Top Secret Starbucks Lemon Loaf recipe was that it used coconut oil, which I thought was something new I’d like to try.
You will notice hardly any butter in the recipe, and that’s why.
One thing that stood out was that it lacked the deep lemon flavour I was craving.
I expected more from the photo because it looked so good.
It was a decent lemon loaf, but I like moisture and flavor more.
Lemon Loaf Revisions
What I did was I created a simple lemon syrup which is dead easy to make on the stovetop.
When the cake came out of the oven, I poked holes all over the top.
While it was hot, I poured the lemon simple syrup all over the lemon loaf.
My idea was to create a moist lemon loaf with lemon curd or a lemon pudding-like layer in the middle or near the center of the cake.
Another favorite cake I make is a cherry pound cake, which I follow a similar procedure, and is a hit at any function we bring it to.
I also found that the icing on top of the original lemon loaf was too thick for my liking.
You might think it’s quite a bit of icing, but it’s not, as it’s so thin.
I wanted thin icing, so I doubled the recipe and added more lemon to make the icing thinner.
My version of this lemon loaf is definitely for someone with a sweet tooth.
I poured the icing on the lemon loaf halfway between being cooled entirely and still being warm.
Since I doubled the icing, I poured each cup on the lemon loaf in segments to let it soak in.
I let the lemon loaf cool and sat it wrapped in foil in our cold room, or you can store it in the refrigerator overnight.
It tastes Like Lemon Sour Cream Timbits
We sliced a piece of the lemon loaf to go with a cup of tea about six hours after it was baked.
I can’t say I’ve ever tasted a lemon loaf as delicious as this one.
My wife can’t stop talking about how wonderful it turned out.
She is a massive fan of Tim Horton’s sour cream Timbits and says the texture and icing of the lemon loaf are similar.
The next day the lemon loaf tasted even better as the simple syrup had time to penetrate the loaf, and the icing was set.
A lemon curd texture through the cake is incredible and not something I did on purpose; it just happened. (well, I was hoping it would happen)
I’ll make this lemon loaf again the next time we have company, and I want to WOW them with a homemade dessert.
This lemon loaf is inexpensive and tastes better than buying it from the bakery or grocery store.
It cost me under $5 to make and bake this copycat Starbucks lemon loaf.
Considering you’d pay just that at Starbucks for one slice and a small coffee, my version is a home run.
How To Make CopyCat Starbucks Lemon Loaf
Close To Starbucks Lemon Loaf But Better
- Recipe Type: Dessert
- Cuisine: Loaf
- Author: Mr.CBB
- Prep time: 25 mins
- Cook time: 45 mins
- Total time: 1 hour 10 mins
- Serves: 8
My copycat Starbucks Lemon Loaf is moist with a lemon pudding-like layer through the middle of the cake. You won’t be disappointed if you are a lemon lover like me.
Ingredients For Starbucks Lemon Loaf
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Three large eggs
- 1 cup granulated sugar
- 2 tablespoons butter Softened.
- 1.5 teaspoons pure vanilla extract
- 2 teaspoons Lemon extract
- 1/2 cup lemon juice
- 1/2 cup soft coconut oil
- Lemon Icing ( I did this twice, but if you only want to use it once, go ahead, but it won’t be as good.
- 1 cup icing sugar
- 2-3 tablespoons of 2% milk
- 1 teaspoon lemon extract
- Lemon Simple Syrup reduction
- 1 cup of sugar
- 1/2 cup lemon juice
- Boil on high until reduced and like a syrup texture takes about 10 minutes. Stir often.
Instructions To Make Starbucks Lemon Loaf
- On the stovetop, put the ingredients for the lemon simple syrup on the stove and get that going. Keep warm once it is done as you pour it hot over the lemon loaf.
- Combine flour, baking soda, baking powder, and salt in a bowl.
- Use a hand or stand mixer to blend the vanilla, eggs, butter, sugar, lemon juice, and extract
- Pour the wet ingredients into the dry ingredients and blend until combined.
- Add coconut oil and mix well.
- Pour batter into a well-greased 9×5-inch loaf pan. ( I greased it with a bit of butter)
- Bake at 350 degrees for 40-45 minutes. I test my loaf with a toothpick or wooden skewer by inserting it into the middle of the cake to check if it’s done. If it comes out wet, it’s not done. (I check mine at 35 minutes just because all ovens are different, and you don’t want to burn it)
- Make the lemon icing by combining all the ingredients in a small bowl and mixing with a whisk until smooth.
- Once the lemon loaf comes out from the oven, poke holes with a large skewer all over the top of the loaf. Pour the entire lemon simple syrup mixture on top, then pour the glaze number 1. Once that cools for 10 minutes, add another glaze recipe for two glazing sessions.
- Let cool, then remove from the loaf pan.
- Slice the lemon loaf when it has cooled, but it’s MUCH better the next day once the flavours come together.
Let The Lemon Loaf Rest For The Best Results
To get the best flavours of this lemon loaf, I’ve created to keep it in a cold room or refrigerator overnight, then slice it the next day out and serve.
If you like, you can freeze this lemon loaf for months, but something tells me it won’t make the freezer. It’s that delicious.
Be warned that your hands will get sticky, but you won’t hesitate to lick your fingers unless you plan to use a fork to eat it.
Hopefully, you all will try my version and see what you think.
It’s just as drool-worthy; I’ve eaten about four pieces of this lemon loaf alone.
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