Starbucks Lemon Loaf Copycat Cake Recipe

Looking for the perfect lemon loaf cake recipe? This Starbucks Lemon Loaf Copycat Cake is the ideal homemade treat for lemon lovers. It’s a moist, gluten-free cake that’s bursting with fresh citrus flavor, topped with a tangy lemon frosting. Inspired by the popular Starbucks lemon loaf, this easy-to-make recipe uses simple ingredients like lemon olive oil, sour cream, and gluten-free flour to deliver a deliciously soft and fluffy texture. Whether you’re craving a light dessert or a sweet breakfast, this cake will hit the spot every time!

Perfect for any occasion, from brunch gatherings to afternoon snacks, this cake is sure to impress. Plus, it’s easy to customize! You can make it dairy-free or add fun twists like poppy seeds or candied ginger for added flavor. Bake it for yourself or as a thoughtful homemade gift – either way, it’s bound to become a favorite!

Ingredients

For the Cake:

• 1 ½ cups gluten-free 1:1 flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup butter, melted and cooled to room temperature
• ¼ cup vegetable oil
• 1 cup sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

For the Lemon Frosting:

• 1 cup powdered sugar
• 1 ½ tablespoons heavy cream
• 1 tablespoon fresh lemon juice

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Instructions

For the Cake:

1. Preheat your oven to 345°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. In a stand mixer or large bowl, beat together the sugar and eggs on medium speed for about 2 minutes, until light and fluffy.
4. Add the melted butter and vegetable oil to the egg mixture, and mix until fully combined.
5. Stir in the vanilla extract, lemon zest, and lemon juice, mixing on medium speed until well combined.
6. Add the sour cream and mix until smooth.
7. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Lemon Frosting:

1. In a small bowl, whisk together the powdered sugar, lemon juice, and heavy cream until smooth.
2. Once the cake has completely cooled, drizzle the lemon frosting over the top, spreading evenly with a spatula.

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Why You’ll Love This Recipe

This Starbucks Lemon Loaf Copycat Cake is a delightful combination of moist, tangy cake with a rich, zesty lemon frosting. It’s perfect for lemon lovers who crave that bakery-style treat from home. Whether you’re looking for a gluten-free dessert or simply want to enjoy a refreshing, citrus-flavored cake, this recipe offers the perfect balance of sweetness and tartness. Plus, it’s incredibly easy to make, and the fresh lemon flavor will brighten any occasion.

Tips

• Ensure your eggs and sour cream are at room temperature to help the ingredients blend smoothly.
• If you don’t have lemon olive oil, regular olive oil or vegetable oil will work fine, but the lemon olive oil adds a wonderful citrus punch.
• Let the cake cool completely before adding the frosting to prevent it from melting off.
• For a smoother frosting, sift the powdered sugar before mixing it with the cream and lemon juice.
• If you prefer a thicker frosting, add a little more powdered sugar.

Variations and Substitutions

• For a dairy-free option, substitute the butter with a dairy-free butter or coconut oil, and use a dairy-free sour cream alternative.
• For extra texture, try folding in some poppy seeds or a handful of finely chopped candied ginger into the batter.
• If you don’t have gluten-free flour, you can use regular all-purpose flour, but the texture will be different.
• For a less sweet version, reduce the sugar in the cake and frosting by ¼ cup.

FAQs

Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular flour if you’re not following a gluten-free diet, but the recipe is designed for gluten-free flour to ensure the right texture.

Can I make this ahead of time?
Yes, this cake can be made the day before and stored at room temperature, tightly wrapped, or in an airtight container. The frosting should be added just before serving.

How can I store the leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. Just allow the cake to come to room temperature before serving.

Serving

Serve this delicious lemon loaf cake for breakfast, as an afternoon snack, or at a brunch gathering. It pairs beautifully with a cup of coffee, tea, or fresh lemonade. Add a dollop of whipped cream or a side of fresh berries for a more indulgent treat!

Suggestions

• For an extra burst of flavor, you can drizzle some extra fresh lemon juice or zest on top of the frosting.
• This lemon loaf makes a great gift. Simply wrap it in parchment paper and tie with a ribbon for a thoughtful homemade present.
• Try pairing it with a scoop of vanilla ice cream or a scoop of lemon sorbet for a refreshing dessert.