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    Home / Recipes / Desserts

    Lemon Loaf Starbucks Copycat Mini

    By Lisa MarcAurele · May 9, 2023 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    mini lemon loaf slices with text.
    Mini lemon loaf with text.

    Delicious and sweet, this mini lemon loaf for two is the perfect indulgent treat to share between friends. It's similar to the one at Starbucks but more budget-friendly.

    Lemon loaf slices on small plate with lemons and loaf in back.

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    This lemon pound cake is a sweet and tangy sweet bread that has been a popular item on the Starbucks menu for years. It’s a moist and fluffy lemon cake with lemon icing. Many people love it because of its bright flavor profile, which is perfect for those who want something sweet but not too heavy.

    The popularity of the Starbucks lemon loaf cake can be attributed to its unique taste, texture, and versatility. Its refreshing citrus flavor makes it an ideal treat for all seasons— whether you’re looking for something to cool down during summer days or crave some comfort food during colder months. Besides being delicious on its own, the moist lemon cake also pairs well with coffee or tea.

    If you love lemon and want to indulge in this classic treat at home, try making our mini copycat version. This smaller size is easy-to-make with just a few ingredients and will satisfy your cravings without breaking the bank or leaving your house.

    Ingredients

    You'll need a mini loaf pan and some simple ingredients to make this lemon cake recipe.

    Ingredients for lemon loaf.

    Here's what you'll need to bake up this mini loaf for two:

    • all-purpose flour
    • baking powder
    • salt
    • butter
    • granulated sugar
    • heavy whipping cream
    • vanilla extract
    • lemon extract
    • egg
    • lemon zest
    • lemon juice
    • milk

    Scroll down to the recipe card for the amounts used.

    Instructions

    You want to use fresh lemon juice and fresh lemon zest to make the best lemon loaf. This will result in the best flavor when you make this recipe.

    Dry flour mixture in glass mixing bowl.

    Whisk together the flour, baking powder, and salt in a small bowl.

    Butter mixed into sugar.

    In a large bowl, mix together the butter and sugar.

    Egg added to sugar mixture.

    Beat in the egg.

    Cream and extracts added to loaf batter.

    Beat in the vanilla extract, lemon extract, freshly squeezed lemon juice, and heavy whipping cream.

    Dry mixture added to wet mixture.

    Add the dry ingredients to the wet and stir until just combined.

    Stirring in the lemon zest.

    Add the lemon zest and mix it into the batter.

    Lemon loaf batter in mini loaf pan.

    Pour batter into the prepared loaf pan and bake.

    Lemon loaf in mini loaf pan.

    Bake until center is no longer wet. Allow the cake to cool.

    Glaze ingredients in small bowl.

    In small bowl, combine icing ingredients to make lemon glaze.

    Glaze brushed over the top of the loaf.

    Remove loaf from pan and brush on icing evenly on top.

    Variations

    Want to change up how you make the lemon dessert? Here are a few ways to vary the recipe.

    • Gluten-free flour can be used as a substitute for regular flour in lemon loaf recipes. There are many types of gluten-free flours available, such as rice flour, almond flour, and coconut flour. However, it is important to note that different gluten-free flours have different properties and may require adjustments to the recipe.
    • You can make lemon loaf with a touch of lime or orange zest. This will add a hint of complexity and depth to the overall taste profile without overpowering the lemon flavor.
    • Sprinkle some chopped nuts like almonds or hazelnuts on top of your loaf before baking them in the oven. The nuts will toast up nicely and add a delicious crunch to each bite.
    • Add some poppy seeds to your loaf batter for an extra texture boost. Not only do they provide an interesting contrast against the moist crumb, but they also pair wonderfully with the tangy lemon flavor.

    Tips

    • Only grate the yellow part of the lemon skin. Avoid zesting the bitter white pith underneath, as it can make your loaf bitter
    • Adjust the milk as needed in the icing to get a thicker consistency that will stick to the top of the loaf.
    • Mix the batter just until combined. Over mixing can result in a tough loaf.
    Glazed lemon loaf on square white plate.

    Serving suggestions

    A sweet lemon loaf is perfect for tea time or breakfast. It can be served with different accompaniments to enhance its flavor further.

    One suggestion is to serve it warm, straight out of the oven, with a dollop of whipped cream and a sprinkle of powdered sugar on top. The creaminess of the whipped cream complements the tangy taste of the lemon.

    Another suggestion for this delicious lemon treat is to pair it with fresh fruit such as blueberries or strawberries. You could also serve it alongside a cup of hot matcha tea or ginger lemon cinnamon tea as an afternoon snack that will satisfy you.

    Storage

    Wrap the loaf tightly in plastic wrap or store it in an airtight container. If you have leftover slices of the mini lemon loaf, you can store them individually by wrapping each slice in plastic wrap or wax paper.

    Store the lemon loaf cake in the refrigerator tond moist for longer. It should last up to 5 days when stored properly. For best results, let the loaf come to room temperature before serving for optimal flavor and texture.

    To freeze, wrap the loaf (or each slice) tightly in plastic wrap and place it in an airtight container or freezer bag. The cake will stay fresh for up to two months when stored this way. When ready to eat, thaw the frozen mini loaf in the refrigerator overnight and then warm it in the oven or microwave before serving.

    Cut lemon loaf on white cutting board and two slices on plate.

    FAQ

    How long does the bread last?

    The loaf should stay fresh for up to five days if stored in plastic wrap or an airtight container. It can also be frozen for up to two months.

    What's the best lemon extract for the loaf?

    Use lemon extract like Watkins, Nielsen-Massey, or Frontier Co-Op Organic which are high-quality brands..

    Can I make this lemon loaf gluten-free?

    Simply use a gluten-free flour substitute for all-purpose flour or try using your favorite flour alternative like almond flour.

    Sliced pieces of lemon loaf on plate with one bitten.

    Related Recipes

    Want a few more small-batch baking recipes? Check out these delightful treats too.

    • Mini banana bread recipe has just the right amount of sweetness.
    • Mug cinnamon roll is sure to hit the spot quickly.
    • Small-batch cornbread is simple to make and full of flavor.
    • Blueberry muffin recipe yields deliciously moist and fluffy muffins.

    Follow us on Facebook, Instagram, and Pinterest to see more recipes.

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    Recipe

    Sliced lemon loaf closeup.
    Print Recipe Pin Recipe Review Recipe

    Lemon Loaf Starbucks Copycat Mini

    4.99 from 56 votes
    Delicious and sweet, this mini lemon loaf is the perfect indulgent treat for two. It's similar to Starbucks but more budget-friendly.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings (Adjustable): 2
    Calories: 432kcal
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    Ingredients

    • ½ cup all-purpose flour
    • ¼ teaspoon baking powder
    • ⅛ teaspoon salt
    • 2 tablespoons butter softened
    • ¼ cup granulated sugar
    • 1 tablespoon heavy whipping cream
    • ½ teaspoon vanilla extract
    • ¼ teaspoon lemon extract
    • 1 large egg
    • ½ tablespoon lemon zest
    • 1 teaspoon lemon juice

    Icing:

    • ¼ cup powdered sugar
    • 1 teaspoon milk
    • 1 teaspoon lemon juice
    • ¼ teaspoon lemon extract

    Instructions

    • Preheat oven to 350° F (175° C). Grease and flour a mini loaf pan.
    • In a small bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, mix together the butter and sugar. Beat in the egg then beat in the vanilla extract, lemon extract, and heavy whipping cream.
    • Add the dry ingredients to the wet ingredients. Stir in the lemon zest.
    • Pour batter into prepared loaf pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow to cool in pan for 10 minutes before removing to a wire rack to cool completely.

    Notes

    Only grate the yellow part of the lemon skin. Avoid zesting the bitter white pith underneath, as it can make your loaf bitter
    Adjust the milk as needed in the icing to get a thicker consistency that will stick to the top of the loaf.
    Mix the batter just until combined. Over mixing can result in a tough loaf.

    Nutrition

    Serving: 0.5loaf | Calories: 432kcal | Carbohydrates: 65g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 324mg | Potassium: 88mg | Fiber: 1g | Sugar: 40g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg

    Equipment

    mini loaf pan

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

    Reader Interactions

    Comments

      4.99 from 56 votes (47 ratings without comment)

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      Recipe Rating




    1. Sharon

      May 09, 2023 at 8:28 pm

      5 stars
      This loaf was absolutely delish! I love lemon flavor in baking so I knew I would like this lemon loaf. It was the perfect balance of sweet and tangy.

      Reply
    2. Jan

      May 12, 2023 at 2:47 am

      5 stars
      Apart from the citrus flavouring, I love the fast that it is small batch, I don't like making too much at one time as it is only the two of us.

      Reply
    3. Kris

      May 12, 2023 at 9:06 am

      Has anyone tried substituting vanilla Greek yogurt for the heavy whipping cream?

      Reply
      • Lisa MarcAurele

        May 12, 2023 at 2:04 pm

        Yogurt or sour cream can be used in place of the heavy cream.

        Reply
    4. Sue

      May 12, 2023 at 12:57 pm

      5 stars
      I love that this makes one mini loaf pan - absolutely perfect lemony taste in every bite, and I don't end up eating an entire full-sized loaf!

      Reply
    5. Sage Scott

      May 13, 2023 at 12:48 pm

      5 stars
      Lemon loaf is one of my favorite sweet treats at Starbucks. I love being able to make a mini loaf of it at home. Yum!

      Reply
    6. Rose

      May 13, 2023 at 3:18 pm

      5 stars
      These Lemon loaf bread was perfect! I look forward to my cup of coffee in the morning along these moist and fluffy cake. Thanks for the recipe.

      Reply
    7. laura

      May 15, 2023 at 2:04 pm

      5 stars
      This went so well with our coffee the other morning. Hot coffee, lemon loaf, and sunshine made the morning perfect.

      Reply
    8. Erica

      May 19, 2023 at 12:54 pm

      5 stars
      This is my husband's absolutely FAVORITE Starbucks treat. Whipped it up randomly the other day and it's...gone. I had one piece. Dangerously delicious.

      Reply
    9. Anne

      May 19, 2023 at 1:26 pm

      5 stars
      This was a delicious loaf, perfect for spring. I love that is sized for 2. Now that my kids have moved out I don't want too many sweets around the house.

      Reply
    10. Jennifer

      May 22, 2023 at 8:04 am

      5 stars
      Another stellar recipe! I loved these mini loaves and they turned out perfectly. The glaze was sooo good - it had so much fresh lemon flavor!

      Reply
    11. Mary

      July 22, 2023 at 6:06 pm

      There is no baking soda or milk listed in recipe. Also, the directions say to add the whipping cream with the extracts, but then it says to add it with the milk alternately with the dry ingredients. Help please.

      Reply
      • Lisa MarcAurele

        July 23, 2023 at 9:07 am

        The ingredient list is correct, but there were some mistakes in the instructions that were carried over from an earlier draft of the recipe. The instructions are now fixed. Thanks for pointing those issues out!

        Reply
    12. Joanne

      February 16, 2025 at 12:49 pm

      Can you double recipe to make a full size loaf,?

      Reply
      • Lisa MarcAurele

        February 16, 2025 at 7:31 pm

        If you double, it should fit in an 8x4-inch loaf. You could try tripling for a 9x5-inch loaf pan.

        Reply

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