Better Than Starbucks Lemon Loaf Cake
This better than Starbucks lemon loaf cake is soft, moist, buttery, and packed with bright lemon flavor. Topped with a sweet lemon glaze, it is the perfect bakery-style loaf for brunch, dessert, or a cozy coffee break at home.
- Prep Time: 15 MINUTES
- Cook Time: 50 MINS
- Total Time: 1 hour 5 minutes
- Yield: 1 LOAF 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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1 cup granulated sugar
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1/2 cup unsalted butter, softened
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3 large eggs
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1/2 cup sour cream
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1/4 cup milk
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1/4 cup fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
For the glaze:
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1 1/2 cups powdered sugar
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2 to 3 tablespoons fresh lemon juice
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1 teaspoon lemon zest
Instructions
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Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan and line with parchment paper if desired.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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Mix in the sour cream, milk, fresh lemon juice, lemon zest, and vanilla extract until smooth.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
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Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
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Pour or spread the glaze over the cooled loaf and let it set before slicing.
Notes
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Use fresh lemon juice and zest for the best flavor.
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Do not overmix the batter or the loaf may turn dense.
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Let the loaf cool fully before glazing so the icing stays thick on top.
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For even more lemon flavor, add a small splash of lemon extract.