This Copycat Starbucks Lemon Loaf is even better than the real thing. Why? Because you can eat a whole loaf without having to explain it to the person behind the counter! Ha!
There are some things in my life that only the name brand will do, and no amount of copycats or generics can be acceptable.
- Cream Cheese. I’m sorry, but if I’m baking with cream cheese, it’s got to be Philadelphia. The texture and flavor is perfect.
- Bounty. I’m a paper towel snob. There. I said it. And while I’m at it, I might as well tell you, I’m a toilet paper snob too. Name brands only. (and no, Scotts doesn’t count in my book)
- Doritos. Don’t even try to pass those crappy, sad, no name cheese tortilla chips my way. They don’t taste the same. I don’t care how much money they saved you.
- Peanut Butter. It’s Jif or Smuckers only in our house. DEFINITELY not some off name store brand. Sorry.
- Ketchup. I’m a Heinz fan. No other ketchup can stand the test in our home. Too watery, too bland. It’s got to be Heinz.
I’m sure there are more, but those are the ones that come to mind immediately. We’re like Goldilocks in this house, it’s got to be JUST RIGHT.
Know what I’m totally cool with? Recreating coffee house drinks and desserts. Why not make a copycat of those when you can? Because let’s be real, paying $8 for a cup of coffee and slice of lemon bread just isn’t realistic for me to do on a daily basis.
Why not make this recipe, which makes TWO loaves of lemon bread? And you can freeze them and save for later!
Whenever I’m at the airport, a Starbucks cup of cold brew coffee and slice of Lemon Loaf is my go-to “bring on the plane” treat.
But the last time I flew, there was NO Lemon loaf. I was sad. And disappointed. And had to take a plain bagel instead. Which is NOTHING like a slice of sweet Lemon Loaf. NOTHING.
I even looked for my favorite Cranberry Bliss Bars. Nope.
In looking up various “copycat” recipes, many of the ones I found call for using a box of cake mix and a package of lemon pudding. Um, no thanks.
Not that I have anything against those…because I have plenty of recipes in my archives that call for that…I was just seeking something a little more “from scratch.”
So naturally, I looked in my own archives for a recipe that I can adapt and use as a base. It turns out this Lemon Loaf was pretty close to my favorite Starbucks treat, I had no idea!
I changed it up slightly, and adapted the recipe so it would make TWO loaves of bread. If I’m going to bake something from scratch, I like to be able to freeze extra. It’s like cooking once and getting two meals. I’m all for that.
I hope you love this bread as much as my family did. Because the second loaf of bread never even made it to the freezer. The first loaf was gone on day one…and the second one was gone two days later.
The sugar syrup on the bread adds extra moisture, keeping this bread fresh and moist for days longer than traditional sweet breads. ENJOY!!
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Love today’s Lemon Loaf? Here are some of my favorite LEMON recipes:
Lemon Cheesecake Bars: delicious layered bars that will WOW your taste buds!
Lemon Poke Cake: a refreshing, EASY, cake recipe!
Gooey Lemon Cake Bars: I love these gooey bars, you won’t believe me when I tell you that is NOT frosting on top!
MORE BREAD RECIPES:
- Pumpkin Zucchini Bread
- Cinnamon Zucchini Bread
- Easy Zucchini Bread
- Blueberry Zucchini Bread
- Sour Cream Banana Bread
- Chocolate Chip Zucchini Bread
- Praline Apple Bread
- Oatmeal Banana Chocolate Chip Bread
- Cranberry Orange Bread
- More BREAD Recipes
For the Bread:
- 3 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 5 lemons, zested and juiced (save the juice)
- 2 cups vanilla greek yogurt
- 1 tsp vanilla extract
For the Simple Syrup:
- 1/2 cup granulated sugar
- 1/2 cup reserved lemon juice (from your fresh lemons above)
For the Lemon Glaze:
- 3 cups powdered sugar
- 1/4 cup reserved lemon juice (from your fresh lemons above)
- 2-4 Tbsp heavy cream (or milk)
- Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
- In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, one at a time, beating until fully incorporated. Beat in lemon zest, 1/4 cup of lemon juice, and vanilla extract.
- Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions).
- Pour batter into TWO 9x5-inch loaf pans that have been greased with baking spray. Bake in a 350 degree F oven for 40 minutes. Cover loosely with foil and bake an additional 20-30 minutes until toothpick inserted in the center comes out clean.
- Remove from oven. In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Poke holes in lemon loaf using a toothpick. Pour syrup over loaves. Remove from pan and cool on wire rack.
- For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled bread. Allow to set (about 15 minutes). Slice and enjoy. Store in airtight container for up to 5 days. ENJOY!