Can I use gluten-free flour for this Copycat Starbucks Lemon Loaf recipe?

Yes, you can substitute gluten-free all-purpose flour for the regular flour in this recipe. The texture may be slightly different, but it will still result in a delicious, tangy lemon loaf. Make sure to check the flour package for any additional instructions when baking with gluten-free flour.

How can I make this recipe without sour cream?

If you don’t have sour cream on hand, you can replace it with an equal amount of Greek yogurt or buttermilk. Both options will maintain the moisture and tangy flavor that makes this loaf so delicious.

Can I freeze this Copycat Starbucks Lemon Loaf?

Yes, this lemon loaf freezes wonderfully! After baking, allow the loaf to cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil, and place it in an airtight container or zip-top bag. It can be frozen for up to six months. If you're freezing slices, lay them out on a baking sheet first to freeze individually before wrapping.

Copycat Starbucks Lemon Loaf Recipe – Easy & Moist

Copycat Starbucks Lemon Loaf

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This Copycat Starbucks Lemon Loaf recipe brings the tangy sweetness of the popular Starbucks loaf right into your home. Moist, citrusy, and irresistible, it’s perfect for any time of the day, whether you’re enjoying it with a cup of coffee or as a delightful snack.

Author: Daisy
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup unsalted butter, melted
¼ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon lemon zest
2 tablespoons lemon juice
½ cup sour cream
1 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
1–2 tablespoons heavy cream or milk (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and eggs with an electric mixer on medium speed for about 2 minutes until light and fluffy.
Add the melted butter and vegetable oil to the sugar and egg mixture, mixing until fully combined.
Stir in the vanilla extract, lemon extract, lemon zest, and lemon juice.
Mix in the sour cream until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and heavy cream or milk in a medium bowl. Drizzle over the cooled loaf.

Notes

If the loaf is browning too quickly while baking, cover it loosely with foil.
For a gluten-free version, replace all-purpose flour with gluten-free flour.
You can substitute Greek yogurt for sour cream to make the loaf healthier.
Freeze slices individually by laying them on a baking sheet and freezing for 2-3 hours before wrapping them tightly for storage.

Nutrition

Serving Size: 1 slice
Calories: 333
Sugar: 32g
Sodium: 155mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0.2g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 76mg

Find it online: https://thecookingsisters.com/copycat-starbucks-lemon-loaf-recipe/