Starbucks Copycat Sourdough Lemon Loaf

If you love the Starbucks lemon loaf, then you’re going to freak out over this recipe. This Starbucks Copycat Sourdough Lemon Loaf is soft, moist, and fluffy with that bright lemon flavor we know and love. And the best part? It’s topped with a glaze that actually sets (so you get that real coffee shop finish, not a sticky mess). If you’re a lemon lover, you’re about to be in heaven!

Why You’ll Love This Recipe

Starbucks copycat… but even better– Soft, sweet, bright lemon flavor with that true coffee shop bakery feel.
Moist and fluffy- Oil + sour cream + sourdough discard give you the most tender, plush crumb.
That thick glaze that actually sets- a smooth lemon glaze that firms up beautifully on top.
The easiest way to use up discard- Simple ingredients, minimal effort, and it turns fridge discard into a dreamy loaf.
Overnight fermentation option- Want a loaf that has the benefit of fermentation? I’ve got you! I include that option in this recipe.

Why Use Sourdough in this Lemon Loaf?

Using sourdough discard in this lemon loaf adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. This fermentation process also helps break down gluten, making this loaf easier to digest.

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Tools You’ll Need:

Hand mixer or sturdy whisk- for blending batter and icing.
Mixing bowls (1 large, 1 medium)- to mix batter and icing. I love these mixing bowls linked here that have lids for easy refrigerator fermentation.
Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking linked here.
Measuring cups and spoons- if not using a scale and for smaller ingredients.
Spatula– to fold ingredients.
Microplane or zester- for lemon zest. I love this zester linked here.
9×5-inch loaf pan- to bake your loaf. Make sure you use a true 9×5 or you may have spillage, or don’t add all of the batter to the pan. This USA pan linked here is my favorite for baking.
Parchment paper– to line your pan to avoid burning. This is very important!
Small metal clips (optional)- to clip the parchment to the pan linked here.
Wire cooling rack- to cool your loaf.

Gather your Ingredients:

Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this loaf “sour”. Key for fermentation.
All-purpose flour- Gives loaf structure and keeps the crumb tender.
Buttermilk or milk- Lightens the batter and keeps the crumb soft. I personally highly recommend using buttermilk, the texture and tenderness is so lovely. If you don’t have it though, you can substitute with whole milk.
White sugar– Sweetens the loaf and gives it a golden finish.
Vanilla extract– Enhances the flavor and brings warmth.
Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
Baking powder + Baking soda– Ensures the right rise and tenderness.
Salt- Balances sweetness and enhances all the other flavors.
Avocado Oil- Adds moisture and keeps the loaf soft and tender. You can substitute for any neutral cooking oil.
Sour Cream- Makes the crumb extra tender and prevents the loaf from drying out.
Lemon Juice- Brings brightness and real lemon tang to the batter and glaze.
Lemon Zest- Adds bold fresh lemon flavor without making the batter too wet.
Lemon Extract (optional)- boosts the lemon flavor and gives it that extra pop of lemon. I’ve linked the lemon extract I use here.
Powdered Sugar- Sweetens and stabilizes the icing. Do not use granulated sugar or your icing will be grainy.

Now let’s bake a lemon loaf!

Instructions

Step 1: Mix The Batter

In a large bowl, whisk oil and sugar until glossy. Mix in eggs, sour cream, sourdough discard, vanilla, lemon zest, lemon juice, and lemon extract (if using).

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to wet and mix on low speed with mixer or a whisk until batter is just incorporated and mostly smooth. Be careful not to overmix the batter at this stage or the crumb will be tough.

Whisk together ingredients until mostly mixed — Add wet ingredients to the bowl

Overnight ferment option: Cover bowl with plastic and refrigerate overnight for optimal fermentation.

Step 2: Bake the Loaf

If your batter was refrigerated overnight, remove it from the refrigerator and allow it to rest at room temperature for about 1 hour until the batter is roughly 70 degrees.

Preheat oven to 375°F. Grease and line a 9×5-inch loaf pan with parchment paper. Don’t skip lining the pan with parchment, it will help make removing the loaf easy. I like to use little metal clips to clip the parchment while I pour the batter.

Gently fold the batter to remove any fermentation or air bubbles before pouring the batter into the pan. Pour the batter into the prepared pan filling it 2/3 of the way full, smooth the top, and draw a little line down the center with a spatula to guide the loaf where to split.

Note: Depending on the size of your pan, you may have more batter than needed which is why I note not to overfill the pan. Typically this is just enough batter for a 9×13 baking pan. It’s a good idea to place a baking sheet on a lower rack in the oven to catch any overflow just in case.

Transfer the loaf to the hot oven and bake at 375°F for 10 minutes, then without opening the oven drop the temperature to 350F and bake an additional 35-40 minutes. The center should feel firm and a toothpick should have a few moist crumbs when the loaf is done. Loaf internal temperature should be 200-205 F.

Cool the loaf in the pan 10 minutes, then transfer to a wire cooling rack. Allow the loaf to completely cool before icing, you can pop it in the refrigerator for 20-30 minutes to help speed this up if you’d like.

Loaf fresh out of the oven — Loaf before baking

Step 3: Make The Lemon Glaze

Sift your powdered sugar to remove clumps. In a small bowl, combine powdered sugar, lemon juice, vanilla, and salt.

Pour and spread over the cooled loaf — Prepare the lemon glaze

Beat icing with hand beaters or a whisk until smooth. Drizzle the icing over the completely cooled loaf, smoothing the icing with a spatula to cover the top. Let icing set for 30–60 minutes. Refrigerate for 1 hour to fully firm the glaze for clean slicing.

Slice your lemon loaf and ENJOY!

Yields 1 loaf

How to store:

Room temperature- Store loaf in an airtight container or wrapped in plastic at room temperature for 3-4 days.

Refrigerator- Store in refrigerator in airtight container or wrapped in plastic for up to 7 days.

Freezer- Wrap unglazed loaf in plastic and then wrap in foil to avoid freezer burn. Freeze for up to 3 months. When ready to enjoy loaf, allow to thaw at room temperature overnight and glaze loaf. Serve!

FAQ’S

Can I taste the sourdough in this lemon loaf?

Not really! Since we add sugar and lemon to this recipe, the flavor stays light and sweet- not tangy.

Do I have to ferment the batter overnight?

Nope! This recipe is great if you just want to mix and bake.

Why did my loaf sink in the middle?

It was either underbaked or overmixed. Let it bake fully and cool slowly for the best texture.

Can I replace the sour cream?

Yes, full-fat Greek yogurt will work.

Do I have to use lemon extract?

No, but you will have a more mild lemon flavor without it. I recommend it but this loaf is delicious without it.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough lemon inspired recipes like these Chewy Sourdough Lemon Crinkle Cookies!