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Copycat Starbucks Lemon Bread Recipe

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4.3 from 1 review

This Copycat Starbucks Lemon Bread recipe replicates the beloved citrusy treat perfectly at home. Moist and tangy, it's made with a combination of yellow cake mix, lemon pudding mix, sour cream, and fresh lemon juice, finished with a sweet and zesty lemon glaze. Ideal for breakfast or an afternoon snack alongside a cup of coffee.

Ingredients

Cake:

  • 1 (18.25 ounce) package yellow cake mix
  • 2 (2.9 ounce) packages non-instant lemon pudding mix
  • ½ cup vegetable oil
  • 4 large eggs
  • 8 ounces sour cream
  • ½ cup milk
  • 6 tablespoons freshly squeezed lemon juice

Icing:

  • 2 ½ cups confectioners' sugar
  • 3 tablespoons freshly squeezed lemon juice, or more to taste

Instructions

  1. Preheat and Prepare Pans: Gather all ingredients and preheat oven to 350°F (175°C). Grease two loaf pans thoroughly to prevent sticking.
  2. Mix Cake Batter: In the bowl of a stand mixer, combine the yellow cake mix, lemon pudding mix, vegetable oil, eggs, sour cream, milk, and 6 tablespoons of freshly squeezed lemon juice. Beat the mixture for 2 minutes until smooth and well incorporated.
  3. Transfer and Bake: Pour the batter evenly into the prepared loaf pans. Place the pans in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the Loaves: Allow the loaves to cool in the pans for 20 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
  5. Prepare Lemon Icing: In a bowl, whisk together the confectioners' sugar and 3 tablespoons of freshly squeezed lemon juice until smooth. Adjust lemon juice quantity to achieve desired consistency and taste.
  6. Glaze the Loaves: Spoon the lemon icing evenly over the cooled loaves. Let the icing set for about 30 minutes before slicing and serving.

Notes

  • You can substitute some of the fresh lemon juice with lemon zest for an extra burst of flavor.
  • Ensure the loaves are fully cooled before glazing to prevent the icing from melting.
  • Store the lemon bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • For a gluten-free option, use gluten-free cake mix and pudding mix.
  • Adding a tablespoon of poppy seeds to the batter can provide a nice texture variation.

Find it online: https://cookedbygrace.com/copycat-starbucks-lemon-bread-recipe/