Just Like Starbucks Lemon Poppy Seed Loaf
Servings: 12 Slices
Do you remember the Starbucks glazed loaf recipe? I love making this Starbucks lemon poppy seed loaf copycat recipe. If you are a Starbucks baked goods fan and looking for a Starbucks copycat loaf recipe, this is a great one to test out. You will love this glazed lemon poppy seed bread!
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- 2 Cup flour
- 1 Cup sugar
- 3/4 Cup unsalted butter
- 2 Tsp. baking powder
- 1/4 Tsp. baking soda
- 1/3 Tsp. salt
- 3 eggs
- 1/4 Cup lemon juice
- 3/4 Cup butter milk
- 1 Tsp. vanilla
- 2 Tbsp. poppy seeds
- 1 Cup icing sugar
- 1 Tbsp. lemon juice fresh
- 2 Tbsp. milk or more if needed
Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar together using an electric mixer at medium-high speed. Beat until pale and fluffy, about 3 minutes.
Add the eggs, one at a time. Beat in the vanilla extract, lemon zest, and juice. Beat until incorporated.
Add one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of the flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just combined.
Add poppy seeds.
Pour the batter into the pan. Bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean.
When the cake is done, let cool for 10 minutes in the pan. Carefully transfer the cake to a cooling rack. Allow cake to cool completely.
For the icing, whisk the ingredients together until smooth. The icing should be thick and not too runny. Drizzle over cake.
Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 204mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.