The Best Lemon Loaf Recipe (Starbucks Copycat)

5 from 2 votes

The Best Lemon Loaf Recipe (Starbucks Copycat)

This easy Lemon Loaf Recipe is made from scratch with simple ingredients you likely already have on hand. Ultra moist and full of sweet, tangy flavor, it’s easy to make and even tastier than the Starbucks version! Serve it for holiday parties, birthdays, and more.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, lemon, lemon loaf, lemon loaf cake, lemon loaf recipe

Servings: servings

Author: Food Dolls

Ingredients

For the Lemon Loaf Cake:

8 Tablespoons unsalted butter at room temperature
1 cup + 2 Tablespoons granulated sugar
1 1/4 cup whole milk ricotta cheese at room temperature
3 extra large eggs at room temperature
2 teaspoons lemon zest from 1 large lemon or 2 small
4 Tablespoons freshly squeezed lemon juice from 1 large lemon
1/2 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

For the Glaze:

1/2 cup powdered sugar
1/8 teaspoon kosher salt
2-3 Tablespoons lemon juice

Instructions

Preheat the oven to 350 degrees Fahrenheit. Butter a 9×5 inch loaf pan, and set aside.
In a large mixing bowl, add the butter, sugar, and ricotta cheese. Using a handheld mixer on medium speed, beat the ingredients for 3 minutes or until light and fluffy.
8 Tablespoons unsalted butter, 1 cup + 2 Tablespoons granulated sugar, 1 1/4 cup whole milk ricotta cheese
Reduce the speed to low, and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
3 extra large eggs
Add the lemon zest, lemon juice, and vanilla extract, and beat again to combine.
2 teaspoons lemon zest, 4 Tablespoons freshly squeezed lemon juice, 1/2 teaspoon vanilla extract
Add the flour, baking powder, and salt. Using a rubber spatula, gently fold the ingredients together until just combined. Do not overmix!
1 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon kosher salt
Pour the batter into the greased loaf pan, and bake 50-60 minutes or until a toothpick can be inserted into the center and comes out clean.
Transfer the lemon loaf to a wire rack, and cool for 1 hour.
In a small bowl, whisk the powdered sugar, salt, and lemon juice until smooth. Pour the glaze over the lemon loaf, and let set for 15 minutes or until hardened.
1/2 cup powdered sugar, 1/8 teaspoon kosher salt, 2-3 Tablespoons lemon juice
Store covered at room temperature for 2-3 days or in the fridge for up to 1 week.

Nutrition