Why make this recipe
Making Starbucks Copycat Lemon Loaf – Browned Butter Blondie at home is a fun and delicious way to enjoy a bakery favorite. This recipe gives you a bright, zesty lemon flavor combined with a rich, nutty taste from the browned butter. Plus, it saves you a trip to the coffee shop and allows you to customize it just the way you like!
How to make Starbucks Copycat Lemon Loaf – Browned Butter Blondie
Ingredients:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a saucepan over medium heat, melt the butter until it browns slightly and smells nutty. Remove from heat and let it cool for a few minutes.
- In a large bowl, mix the browned butter, brown sugar, and granulated sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
How to serve Starbucks Copycat Lemon Loaf – Browned Butter Blondie
Slice the loaf and serve it on a plate. It’s great on its own, but you can enjoy it with a cup of coffee or tea. A light dusting of powdered sugar on top can add a nice touch!
How to store Starbucks Copycat Lemon Loaf – Browned Butter Blondie
Store any leftover loaf in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate it for up to a week. For longer storage, place slices in a freezer bag and freeze for up to 2 months.
Tips to make Starbucks Copycat Lemon Loaf – Browned Butter Blondie
- Make sure to brown the butter carefully; it should be golden brown, not burnt.
- Use fresh lemon juice and zest for the best flavor.
- Avoid overmixing the batter to keep the loaf tender.
- Feel free to add poppy seeds for an added crunch.
Variation
For a fun twist, you can add in some blueberries or raspberries for a fruity version. Just gently fold them into the batter before baking!
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe.
2. How can I tell when the loaf is done?
The loaf is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 ratio for best results.
Starbucks Copycat Lemon Loaf - Browned Butter Blondie
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a saucepan over medium heat, melt the butter until it browns slightly and smells nutty. Remove from heat and let it cool for a few minutes.
- In a large bowl, mix the browned butter, brown sugar, and granulated sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.