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!
Equipment
- Hand Mixer or Sturdy Wisk - 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.
- Spatula - to fold ingredients.
- Microplane or zester - for lemon zest. I love this zester linked here.
- 9x5-inch loaf pan - to bake your loaf. Make sure you use a true 9x5 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.
- 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.
- 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.
Ingredients
Wet Ingredients:
- 1/2 (120g) cup sourdough discard 100% hydration
- 1 (200g) cup granulated sugar
- 1/3 (80g) cup buttermilk or milk
- 1/2 (120g) cup avocado oil or neutral oil
- 3 large eggs room temp
- 1/4 (60g) cup sour cream
- 2 (30g) Tbsp fresh lemon juice
- 2 lemons, zested
- 1 tsp lemon extract really makes the loaf flavor pop
- 1 tsp vanilla extract
Dry Ingredients:
- 2 1/4 (275g) cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Lemon Icing:
- 1 3/4 (200g) cups powdered sugar
- 2 (30g) Tbsp lemon juice
- ¼ tsp vanilla
- 1/8 tsp salt
Instructions
Step 1: Mix The Batter
- In a large bowl, whisk avocado oil and sugar until glossy. Mix in eggs, sour cream, buttermilk, sourdough discard, vanilla, lemon zest, lemon juice, and lemon extract (if using).1/2 (120g) cup sourdough discard, 1 (200g) cup granulated sugar, 1/3 (80g) cup buttermilk, 1/2 (120g) cup avocado oil, 3 large eggs, 1/4 (60g) cup sour cream, 2 (30g) Tbsp fresh lemon juice, 2 lemons, zested, 1 tsp lemon extract, 1 tsp vanilla extract
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.2 1/4 (275g) cups all-purpose flour, 2½ tsp baking powder, ½ tsp baking soda, ½ tsp 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.
- 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 9x5-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 9x13 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.
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. Don't add more lemon juice or the icing will be too runny and not thick.1 3/4 (200g) cups powdered sugar, 2 (30g) Tbsp lemon juice, ¼ tsp vanilla, 1/8 tsp salt
- 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
Notes
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! Tried this recipe?Let us know how it was!