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image of realistic top down mise en place shot fresh ingredients flour sugar eggs butter oil lemon zest lemon juice baking powder baking soda salt sour cream yogurt buttermilk vanilla extract lemon extract arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Save $5 The Official Starbucks Copycat Loaf

Satisfy your craving for that iconic tangy lemon loaf from Starbucks with this budget-friendly copycat recipe made in a crockpot, featuring a moist sour cream base and a crackled lemon glaze.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Loaf:
  • 1 1/2 cups All-Purpose Flour measured correctly, spooned and leveled
  • 1 1/4 cups Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Unsalted Butter softened (or Vegetable Oil for maximum moisture)
  • 2 large Eggs room temperature
  • 1/2 cup Sour Cream or full-fat Greek Yogurt
  • 1/2 cup Whole Milk or Buttermilk
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Lemon Extract crucial for that distinct Starbucks taste
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Lemon Zest finely grated, from 2-3 lemons
For the Lemon Glaze:
  • 1 1/2 cups Powdered Sugar
  • 4-5 tablespoons Fresh Lemon Juice
  • 2 teaspoons Milk Whole milk or heavy cream

Equipment

  • Slow Cooker
  • Medium bowl
  • large mixing bowl,
  • - Whisk
  • zester
  • Toothpick
  • Parchment Paper (optional)

Method
 

Prepare the Slow Cooker:
  1. Grease the inside of your slow cooker generously with butter or oil. Line with parchment paper if desired for easy removal, leaving an overhang.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract, lemon extract, fresh lemon juice, and rub in the lemon zest.
  5. Gradually add the dry mixture to the wet, alternating with the sour cream and milk. Start and end with dry ingredients. Mix until just combined to avoid toughness.
  6. Pour the batter into the prepared slow cooker. Cover and cook on LOW for 4 hours or until a toothpick inserted in the center comes out clean (it may take up to 5 hours depending on your slow cooker). Do not open the lid frequently.
  7. Turn off slow cooker and let the loaf cool in the cooker for 15-20 minutes with lid off. Carefully remove and place on a wire rack. Poke small holes over the surface with a toothpick while warm.
  8. Whisk together powdered sugar, lemon juice, and milk until smooth and thick enough to drizzle.
  9. Pour glaze over the warm loaf. Let set completely before slicing.

Notes

Use the creaming method for best texture. Adjust glaze consistency by adding more milk or sugar as needed. Store wrapped at room temperature for 3 days or freeze slices for longer. Don't skimp on lemon zest and extract for authentic flavor.
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