Better Than Starbucks Lemon Loaf

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If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!

This delicious loaf of heaven is the perfect cross between a quick bread and a cake! It’s similar to both our white chocolate lemon bread, and our lemon bundt cake—moist, delicious, and perfectly lemon-y!

Lemon loaf on a cutting board with lemons

Even better than starbucks!

Raise your hand if you love Starbucks Lemon Loaf! Yes, I see you raising your hand – I’m right there with you! There is something about that delicious, moist cake that keeps us all coming back for more.

It’s rich, moist, perfectly flavored lemon cake topped with the perfect layer of lemon frosting, well…there is no way I’m sharing a slice. I’ve come to tell you that you can make this delicious Lemon Loaf right at home, and it will taste EVEN BETTER than Starbucks!

iced lemon pound cake cut into slices

Why it’s better

A couple things – I tested a few recipes I found on line. What I found were recipes that ended up either too dry, or had an odd balance of tart lemon flavor. None really had the same moistness and perfectly balanced lemon flavor as the Starbucks cake.

Another thing was getting a frosting that had the same consistency as the Starbucks cake. The one I have here, hits the spot perfectly!

While baking, I kept it in the oven a little longer than some of the other recipes I tried. It needed a little longer to ensure that it wouldn’t sink in the middle.

Unlike other recipes I tried, I added Greek yogurt to this cake recipe, and a little more oil. With these additions, this recipe is spot-on! The ultimate moist, delicious lemon cake!

one slice of lemon loaf cake

Tips, tricks, and troubleshooting

Can’t find lemon pudding mix? I can usually find lemon pudding mix at any of my local grocery stores. However, I know many people have had trouble locating this specific pudding.

If you have the time, you can order lemon pudding online from Amazon, OR you can use a vanilla pudding mix that is more readily available. If you choose to use vanilla pudding, just add a little extra lemon extract.

Using different sized pans: Since every oven seems to cook a little differently, use use the following information as a guide. Keep a close eye on the cake toward the end of the bake time and adjust as needed. You’ll know your cake is done when an inserted toothpick/skewer comes out clean. 

  • Bundt pan: Preheat oven to 325° F. Be sure to grease and flour the pan generously. Bake about 1 hour and 15 minutes. 
  • Mini loaves: Preheat oven to 350° F and bake for 25-30 minutes.
  • Muffins: Preheat oven to 350° F for 20-25 minutes.

Icing came out grainy? Questions like this are always a little tricky because the reasons can be vast. Here are a few common reasons it could happen:

  • Poor sugar quality: Use “pure sugar cane” powdered sugar and sift the sugar.
  • Not enough fat (in this case the butter).
  • Not using room temperature butter
  • Be sure to add the powdered sugar slowly beating well between each addition.

What do I do if the outside is browning, but the inside isn’t done yet?

  • Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
  • Reduce the oven temperature
  • Be sure the pan isn’t too close the the heating element. It should be positioned in the center of the oven.
  • Use a rose nail to help spread the heat to the center of the cake for a more even bake. Also known as a flower nail or cake nail

slices of starbucks lemon pound cake on yellow plates

Keep your loaf fresh

This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!

For long term storage, go ahead and keep it in the freezer. To freeze it without the frosting allow the cake to completely cool wrap the loaf with plastic wrap then again with aluminum foil.

If it has frosting, flash freeze first by placing the cake (whole or sliced) on a baking sheet. Freeze for 2-3 hours, then wrap.  Once wrapped, label and freeze for up to 6 months. 

I hope you enjoy this Lemon Loaf as much as my family and I have. I think you’ll discover this recipe is definitely better than Starbucks, and maybe even save you a trip to the coffee shop in the future!

For more yummy quick bread loaves, check out:

Starbucks Lemon Loaf Recipe

4.69 from 70 votes
If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10
Calories 432 kcal
Author on lilluna.com

Ingredients

  • 1 1/2 cups flour
  • 3.4 oz instant lemon pudding mix
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 2 tsp lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup oil
  • 3/4 cup plain Greek yogurt
  • 1 lemon zest

Frosting

  • 3 tbsp butter soft but not melted
  • 1 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 1 tsp lemon extract

Instructions

  1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.

  2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
  3. After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
  4. For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

Recipe Video

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Oh my! This Lemon Loaf look AMAZING!!! And no yeast is involved, which is good for me since I still don’t feel like I’ve mastered using it. 😉

Thanks, Erin! For more great recipes from her, be sure to go to Delightful E Made.

Author

Lil Luna Contributor

Lil’ Luna is the place to find all things creative. From recipes to home decor to gift ideas and crafts, you can find unique, simple and fun ideas for your home, kitchen and for any occasion.

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Comments

  1. Holy Crap ! I am sooo trying this. I will post back here after I do. This is what I get at Starbucks every single time as my overpriced treat. I love lemon loaf. And I will not share with my husband or daughter, so maybe with this recipe I’ll have enough I can share. A big whopping thank you for creating this ! Cannot wait to try it. I think my mouth is literally watering. Just a PS for ya, I have tossed all my other sauce recipe’s and we use your kid friendly spaghetti sauce exclusively now. Because we all love it, not just my kid. Your site has been extremely helpful. Thanks for all your hard work ! It is appreciated.

  2. O.M.G!! Starbucks lemon bread is one of my absolute favorite snacks, I have GOT to make some of this STAT. But on a school day, when the kids are gone so I don’t have to share!

    1. 5 stars
      I tried it and my daughter and her friends all said it was the best cake they have EVER eaten (I strongly agree and I’m not a lemon cake person). I have had to pass the recipe to several people. Wish I could take credit for it.
      I didn’t have lemon extract so I just added some extra lemon zest to cake and icing. I actually liked the icing better with the peel instead of the extract. And, I only had vanilla greek yogurt and liked it better with that as well. I made it a second time exactly like the recipe and liked the first one better…so did everyone else. Oh So Yummy for the Tummy!!!

  3. 5 stars
    I made this yesterday!!! It is AMAZINGLY GOOD! I’ve been a long-time addict of Starbucks lemon loaf. In my opinion, this is AS GOOD OR BETTER! Delicious!

  4. I LOVE Starbucks Lemon Loaf and just came home from a trip where we stopped and got some along with our coffee. It is such a treat but so expensive. I hope to try this recipe very soon however I do have a question. Being that I am somewhat of a novice at different techniques this one has me stumped. You said to use wax paper on the bottom of the loaf pan. I have read and have experienced that wax paper melts. I am not sure that I am comfortable using this technique only for fear of ruining my loaf. Please let me know if this is something all of you tried and what experience you had using the wax paper.

    1. 5 stars
      When using wax paper in the oven, you must make sure that it is completely covered by the batter you are trying to bake. You cannot leave the paper exposed directly to heat or it will melt. For instance, if you place a sheet on a cookie pan and try to bake cookies it will melt and smoke up your oven. When using it as a cake pan liner, it should work fine as the batter covers the entire surface of the paper. Hope this helps!

      1. Wax paper will melt into your foods. I agree parchment paper will give you the same effect without the “chemicals” or burn of the wax.

  5. 5 stars
    I just made this. Of course,the local stores didn’t have Greek yogurt, so I went with plain yogurt. I doubled your recipe and it made a regular loaf and two mini loaves. The frosting was spot on! It turned out delish and just as beautiful. My family loved it. I almost didn’t want to share. Haha. Thanks!

    1. Oh! Also, I used parchment paper because the idea of wax paper worried me…plus, I didn’t have any on hand anyway. Ha. Again, thanks!

  6. I would love to do this one… however, I can’t find any instant lemon pudding mix in our area. can anyone suggest a substitute? Would really appreciate it… thanks in advance!

  7. I would like to make this recipe but it is for a tea party on Thursday, but I only have time to bake it on Sunday. If I freeze it would it still be okay? Can someone help? Thanks

    1. I think it would be okay to freeze, although I haven’t tried it myself. I would bake it Sunday, freeze it and then pull it out Wednesday night and then be sure to make the frosting for it the day of. 🙂

    2. 5 stars
      For anyone wondering about freezing this, I was once told by a Starbucks employee that their loaves come to the store frozen and they thaw them as they need them. So, I would guess that freezing would work fine. Definitely trying this recipe and will try freezing half the loaf, to keep hubby and I from eating it all in one sitting (we adore SB’s lemon loaf)! Will report the results here.

  8. 4 stars
    Was super excited to make this because starbucks lemon loaf is my FAVORITE!
    I made it according the recipe and used a metal loaf pan and it cracked right in the middle and browned on the outsides almost to a crisp and was still doughy in the middle! Is there a good way to avoid this?

    1. 5 stars
      The last time i made this the same thing happened to me. But i realized it after i finally tested the cake at 45 minutes. If i had tested it sooner it would have come out perfectly. So next time, Karli, poke the cake in several spots around 35-40 minutes (closer to 40, so it won’t fall) that way the heat will get to that center area. It still tasted wonderful tho! !! My only problem was getting the icing to stop looking so grainy. .

      I blame the uneven cooking on my electric oven. ..

    2. First you have two different problems:
      Just before you put the loaf in the oven put a bit of a trench in the centre of the batter to combat the fact that it will rise higher in the centre as it bakes. You want the batter to be deepest on the sides when it goes in the oven to avoid the cracking problem.
      If it’s crispy on the outside and doughy in the centre then your oven is too hot and it’s baking too fast to bake through. Don’t poke holes in the cake, turn down your oven and bake it for a longer time until the cake tester comes out clean with several tests as close to the centre as possible. You could also have your pan too close to the heating element. Is it in the middle of your oven? You may think your oven is set to the correct temperature but a lot of ovens aren’t calibrated correctly. To find out for sure buy an oven thermometer https://www.amazon.com/Taylor-Precision-Products-Classic-Thermometer/dp/B0000DJUYR/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1485713308&sr=1-1-spons&keywords=oven+thermometer&psc=1

  9. 5 stars
    Thanks for sharing this recipe. I am currently enjoying a slice while writing this. I love Starbucks lemon loaf and this tasted A LOT like it. I tossed in some poppyseeds and it was delicious! This will definitely be a staple recipe in my house. THANKS!

  10. 5 stars
    Starbucks lemon loaf is my absolute go too….but I now found yours and it is better, not so dry. I had to substitute sour cream for the yogurt…turned out great. Thank you for the recipe.

  11. 5 stars
    Wow!!!! I usually stay away from copycat recipes that claim to be as good as or better than the original, because they usually don’t compare to the original. (In my opinion) However, this one far exceeded my expectations. I followed the recipe exactly and wouldn’t change a thing. Perfect luscious, lemony flavor that I love and crave from Starbucks. Thank you for passing this recipe along! It is a hit with everyone in my family.

  12. 5 stars
    This recipe was perfect! Starbucks’ lemon loaf is my favorite sweet on the go! So i wanted to share it with everyone but wasnt willing to buy 15 pieces from Starbucks! !!i made this one and it topped even theirs! I served it at a church function! Everyone loved it! I followed the recipe to the T, i am about to make it again but i only have regular ( vanilla activia) yogurt on hand. I saw another reviewer say she used regular yogurt and it came out great. ..so i will let you know how it turns out for me. I’m hoping i don’t have to do a do over and go to the store to get real Greek yogurt. …we shall see! Look out for my update!

      1. 5 stars
        Did not go great using the regular yogurt. It is possible that i should have used more dry ingredients to compensate for the extra moisture…. it tasted ok, just never dried out while cooking. I did remake with Greek yogurt and had to use the foil method to keep the outside from burning while the center got a chance to cook. Do you think a water bath would help it cook more evenly?

  13. 5 stars
    Made this today! Was very moist and good! I think the frosting/icing was too lemony for me though. Perhaps next time, I’ll just make regular icing and add lemon zest for a touch of lemon flavor.

  14. Re: Starbucks Lemon Loaf
    In the ingredients list of recipe for lemon juice is just show a square with cup next to it. Could you please tell me how much lemon juice to use.
    Thank You.

    1. 5 stars
      You can substitute the Instant Pudding (and it’d be healthier to do so if you just take a look at the ingredients of the instant pudding) with 40g of cornstarch, 50g of sugar and a tsp. (or more; just take in consideration you have to give lemon flavoring to 2 cups of milk/water) of lemon extract/lemon zest/lemon juice.

  15. 5 stars
    Wow! I made this recipe today and it was absolutely WONDERFUL! I love Starbucks’ version already and this is definitely better. My only change I had to do was put in a single-serve lemon flavored Greek yogurt because the store I was at didn’t have any plain ones. It did the trick and it was really, REALLY good! Thank you so much for a fantastic recipe.

  16. Just made this yummy looking recipe. Not sure what happened but it came out dense, not light and airy, like cake. Disappointed 🙁

  17. 5 stars
    I made this today and it didn’t disappoint! It has sunk a bit and cracked in the middle but that’s just cosmetic issues and after covered with frosting you can’t see the imperfections. Thank you for sharing the recipe. A keeper for sure!

    1. 5 stars
      This cake is amazing – I had problems with the top cracking and used a #7 Wilton flower nail which helped. But I also made it in my Zoirushi 2lb Breadmaker and it came out perfectly! As far as the Jello Instant Lemon Pudding – it does not exist in any store, however I found it online and shared the links below. I did try Jello Vanilla Instant pudding which worked and used more of the lemon juice in the cake.

      I love this recipe and thanks so much for sharing it!

      Amazon – http://www.amazon.com/Jell-O-Flavor-Instant-Pudding-Filling/dp/B00CK8TWIQ?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

      or on Soap.com https://www.soap.com/p/jell-o-instant-pudding-lemon-3-4-oz-4-pk-1213748?sku=KFT-1328B&qid=2918185104&sr=1-2

      1. 5 stars
        I made this and LOVED this! The lemon loaf came out perfectly, even better than Starbucks!! I don’t know what I did wrong with the frosting but it came out runny and “curdled”. I did soften the butter in the microwave so maybe that was it? I made it after I made the cake so it sat for an hour and a half or so as the cake cooled, maybe that was it? It still tasted great, but I couldn’t seem to make it creamy. Ideas?? Will definitely be making this again!!

        1. 5 stars
          Hi Michelle – I had the same problem at first. But butter needs to be soft by letting it sit out at room temp for a few minutes. It needs to be pliable not too soft or runny. Definitely no microwave. After I mix the icing I put it in the refrigerator for about 10-15 mins so that it is spreadable and not pourable. Make sure your cake is COMPLETELY cooled. Ice the cake and put it in the refrigerator to set the icing completely. I then cut it into individual slices and cover each slice with plastic wrap and keep it in the refrigerator until I serve it. I personally love it cold, but a lot of people like it at room temperature. In any event, this is what worked for me! Everyone raves about the icing and the moistness of the cake! I can’t even eat the one at Starbucks anymore!

        2. I had the same problem with the frosting being super runny. I followed the measurements exactly and the butter was room tempature. The cake part is great! Top did not split.

      2. We found instant lemon at Walmart. Maybe a seasonal product? We are making it for 4H project right now. Will post what ribbon she gets.

      3. What settings did you use on your bread machine? I have the same machine and I would like to try using this recipe! Thanks for your help.

  18. 2 stars
    I made this and it came out horribly soggy and egg-y in the middle. I stopped in the middle of cooking to make sure I had instant lemon pudding (those of you looking–Jell-o makes it, and it costs more) after almost using cook-and-serve, but this still came out soggy in the middle after at least an hour and ten minutes at 350.

    To be fair, I used sour cream over Greek yogurt. I also subbed a quarter cup of butter for oil (then added oil to come to 1/2 cup fat) but if anything I worried this would come out drier subbing butter for corn oil. Didn’t add the additional 2 Tbsp butter because I forgot but something tells me it would have come out even worse.

    What am I missing?

  19. 5 stars
    First time poster here. But I’m such a big believer in giving credit where it’s due. I’ve made this recipe twice now. It is absolutely AMAZING!! It is pretty lemony and it gets a little less so the second day. But it was excellent and now my family is requesting it on special occasions. In fact, they agree that this version is FAR better than Starbucks! Thank you, thank you, thank you!

  20. 5 stars
    I have tried for years to find a good lemon cake recipe that did not include a boxed lemon cake mix. This cake did not disappoint. It was very moist and the icing was scrumptious. My family loved it. I baked it on Saturday and it was gone by Sunday night. This was my first time visiting this web site but I will definitely try other recipes from Lil Luna.

  21. 3 stars
    I just got a loaf of the lemon bread out of the oven. The house smells heavenly. My only problem was I’m glad I checked at 45 minutes because it was over baked (very brown) and the middle sank way before the 45 minutes 🙁 I used all fresh ingredients, checked the date on my baking powder, soda etc its all good so not sure what happened with the raise, but hoping it didnt over bake and dry it out, on the inside. Still need to make the icing. Crossing fingers it taste as good as it smells. Thanks for the recipe.

  22. This cake is so tasty!!! I loved the cake part the most. The frosting was a little to lemony for me. But still totally good. My whole family loved it. Thanks

    1. I’m thinking all purpose flour (otherwise she may have noted if it were a special flour), but really not sure. You can ask Erin at Delightful E Made for the specific flour, if you want to make certain. I wish I knew?!

  23. First time here. I’d seen this last week because my Cousin had pinned it. I made it today. It’s fairly easy, but it takes awhile. I tried it out on the family. They liked it. I think this recipe is a keeper.

  24. 5 stars
    It sounds too delicious, I will try it and let you know how it come out. I wonder how will taste adding coconut.
    Thanks a million for sharing the recipe.

  25. 5 stars
    Don’t let the stars deceive you, the website would not allow me to rate this recipe 1 star. Made this tonight. Followed the recipe to a T, and it all came out completely wrong. Icing came out extremely runny. Middle caved in, raw batter even after 55 minutes, while I had to cover the outside edges with aluminum foil to prevent it from burning. Would not recommend. Extremely disappointed.

  26. I made two of these last night, sent one to my family and we are hooked. Oh my gosh it is fantastic if anybody loves lemon this is the recipe for you. The recipe is right on. I went right by the recipe time and it came out perfect. Thank you

  27. Hi! This looks amazing! I have been looking for a tasty lemon cake and I think this is it! Question….I need to make a round cake, and cover it with fondant, will this recipe work for that?
    Thanks a lot in advance!!!!!

    1. I wish I knew. This was a guest post, but you could check out DelightfulEMade and ask Erin, who made this. She would be able to answer that better than I could. Hope you find what you need 🙂 It is delicious though!!

  28. Hi I’ve tried to make this twice and I’m having problems getting it to fully cook in the center. Please help!

    1. I’m sorry you’re having problems!! I know every oven is different, so it may need to cook longer than what it says. This was one of my contributors post, so if you keep having the same issues, you could try sending her a message or comment on her blog at DelightfulEMade. Hope that helps!! Good luck!

      1. I’m wondering if the people having problems are using a non-stick loaf pan. I never have luck with them! Looking forward to making this.

  29. Is that any way it can be done without lemon pudding mix? It doesn’t exist in my country (we only have vanilla, chocolate and caramel pudding mix) and I really want to try this cake…

  30. Thank you!!!
    Was considering using limoncello instead of lemon flavoring – was wondering if you’ve tried that? (My neighbor makes it, and it’s awesome!!)

    Red

  31. If i were to use yellow cake mix, which of the ingredients you listed would that substitute?

    Also, im lactose intolerant. What can i sub yogurt for?

  32. Id love to try this but live in colorado s we often have our cakes not turn out as well. I am typically good at baking but my last lemon pound cake completely shriveled and caved in horribly, any suggestions what to add or leave out fr high altitude? Thank you!! 🙂

    1. I don’t know too much about cooking in higher altitude, other than you will probably need to cook things longer. I would maybe use google for more tips. Sorry, I don’t know more. Good luck!!

      1. Actually I made the cake today and as im 7000 ft above sea level I figured it has enough wet and dry ingredients to not having to worry about the atitude, anyways google search revealed I should use less baking power and bake at a higher temerature and all that jazz, luna I can tell you this recipe is even good for high altitude, didnt crack didnt get too dry came out perfect other than a light crusty crust since I did go ahead and raised the temp but the cake wasnt done at 45 min, but at 55 it was. So yeah next time I use the temp as stated in the recipe and dont worry about high altitude since your recipe is good for it as is 🙂

  33. hi there
    I want to try baking your above recipe lemon cake but I couldn’t find lemon pudding you mention in your recipe all what I found is lemon filling for pie and dessert mix from Dr aokter is that work or not anyway I love in Canada and the grocery store doesn’t carry instant lemon pudding

  34. 5 stars
    I made this exactly how you said turned out GREAT it was so moist and good. I tried it cause my dad loves lemon so wanted to do something different and OMG!!!! Since I wasn’t going to be giving it to him for a couple I had to get it out my house took it to work and it lasted 20 to 30 min at the most if that long that was just when I went back to the break room and the foil was in the trash. :))))) Thanks so much for sharing he is going to love this.

  35. Make sure to cream the butter and sugar. Not explicitly written but makes all the difference! Had to start over after glopping everything together and butter, though softened, did not break down at all. This is probably due more to my lack of baking knowledge than faulty directions! Can’t wait to see how it turns out! Looking beautiful so far.

  36. I made the loaf and it tastes great but it sank in the middle???? I followed recipes to the tee and even left it in a little longer. Any idea what was the problem. I do live st 8,000 feet.

  37. 5 stars
    I enjoy your recipes I cannot bake the recipes are so easy to read and their step by step I also enjoy looking at the pictures upside down pineapple cupcakes delicious

  38. Had to add an extra 10 minutes to the bake time. Middle was still a little too moist, even with the extra bake time. The flavor was was amazing though! I wás thinking maybe a bunt pan would work better. Also maybe add some blueberries! I’m definitely going to try this again with a different pan and some blueberries!

      1. Made it again with blueberries and it was great! One quick question, will this recipe work with oranges instead of lemons?
        Again thanks for this recipe, my family, friends and neighbors thank you too????!

  39. 5 stars
    I love Starbuck’s Lemon Loaf, but not anymore, ‘cuz THIS recipe is “Way More Better Than Starbucks Lemon Loaf!!!!”

    I’ve made it many, many (too many!!) times and always end up gifting some (note the word “some”!) to others and EVERY TIME I make it . . . it turns out perfectly!! I always make 3 loaves at a time, because it never lasts long! This recipe is PERFECTION!!

    If I could rate this recipe 10 out if 5, I would!!! IT IS ABSOLUTELY THE BEST!!!!!!!!

    Thank you for sharing, Erin!

    I make 3 loaves at a time, because of the “hurting” buy because it us so darn good

  40. I currently have a loaf baking away in the oven! I couldn’t find lemon pudding mix at my local grocery store, so I opted for vanilla instead! Fingers crossed this is as delicious as it sounds.

  41. 5 stars
    Krystin,
    Outstanding! I have not tried the Startbucks lemon loaf but why would I when this recipe was a hit. It is a fresh lemon flavor, moist, and delicious. The frosting is tangy but good. Only thing I could tell someone before they make it: Have all your ingredients prepped and ready to go. I used two smaller loaf pan, divided the batter in two, and they fit perfectly.Enjoy! Thank you for the great recipe!

  42. Hi! I made this cake/loaf today. 1. Used only a small rect of parchment (& used oil spray) on bottom of heavier metal loaf pan. Worked gr8! 2. Did not have lemon extract…used lots of zest (btw, snip yr zest to small segments for use with mixer.) 3. Only found Cook n Serve lemon pudding. Used it anyway. 4. Baked at 325 for 1hr 30 mins. Learnd fm baker aunt that this helps more even rise. Pls test yr cake after 1hr 15 for doneness (clean toothpick or skewer) Then every 15 mins after till done. Every oven is different. I cant seem to rate this recipe…but id give it a 4 1/2!

  43. 5 stars
    Made this for husband’s birthday today. He loves lemon. Turned out amazing. I had all the ingredients on hand which was great. The only thing I changed was I cut the oil to 1/3 of a cup and only used 1 cup of icing sugar for the icing and added a tablespoon of milk. Baked for 55 minutes and came out perfect. No issues with cracking or undone middle. I do always bake in the middle of the oven. Tastes very much like Starbucks. Thank you for the great recipe.

  44. What do you mean by lemon pudding mix?
    This sound absolutely amazing, and I’d love to try it!
    Don’t want to mess up by using wrong thing.
    I live in u.k. so would need to know if it’s a cake mix,or a dessert mix of some kind that you use,(one that you make up with milk)
    Thanks

    1. Yes, it is one you mix with milk and it’s like a custard consistency. You can usually find it in the baking aisle. Not sure if you have jello there or other pudding, but hopefully, you can find it. Let me know!

  45. Spot on. You didn’t lie saying it was better than Starbucks. It’s like crack I got up in the middle of the night to sneak another slice.
    Absolutely delicious next time I’ll make 2 at a time.
    Thanks
    Sue

  46. 5 stars
    I’ve used this recipe several times with consistently great results. It is my go-to for breakfast pitch ins. Doubling the recipe had no ill effects. If you’re having troubles, examine your process. Check your oven temperature. Double check your substitutions. Because this recipe, when followed, really delivers. Lemon heaven.

  47. 5 stars
    This recipe was amazing easy.
    My husband who doesn’t like lemon flavor cake or anything else fell in love with this recipe. This lemons loaf is definitely better than Starbucks . I use to buy it this loaf is definitely better. I thank you for creating this recipe it is the best.

  48. This is my go to lemon bread recipe, it is phenomenal. I’ve made it in a bread loaf as well as in an 8×8 and it always turns out fabulous. The icing is spot-on to Starbucks! I’ve used vanilla Greek yogurt as well as Lemon Greek yougurt and it turns out amazing every time!

  49. 5 stars
    Thank you so much for the excellent recipe. I agree with the other baker’s that this recipe is indeed better than Starbuck’s! I find Starbuck’s Lemon Loaf too oily. I’ll be making this again!

  50. Recipe looks amazing and I’m so keep to try it! But a quick question – I’m from the UK, does anyone know what sort of thing I’m looking for that would be like the lemon pudding mix? Any suggestions would be appreciated!

  51. Thank you, thank you – Love your Lemon Loaf recipe! I’ve baked this many times now. The first time I followed the recipe exactly, but it was a little sweet for my taste (maybe because of the amount of sugar in the instant pudding mix). I cut the sugar to 3/4 cup and it is perfect. I bake mine in four mini loaf pans now and it only takes 25 – 30 minutes! And it freezes well, in fact it tastes pretty good frozen ’cause who can wait for it to thaw?!!!

  52. 5 stars
    I made this yesterday and it is wonderful. I couldn’t find any lemon pudding so I substituted vanilla and added a bit more lemon extract. Turned out as delicious as the pictures look. The icing is amazing as well and should be used! Moist and dense with a beautiful lemon flavor. I will be making this again and again!

      1. Hi. I have not yet tried your cake recipe but I did try the icing on a different lemon loaf cake that i made. I bought a slice of Starbucks’ lemon loaf cake and compared the icing to yours. While your icing is certainly delicious, it is not like Starbucks which does not contain butter. I tasted both side by side and the “mouthfeel” I get from Starbucks’ icing is that it does not contain butter. Plus the pure whiteness of the icing indicates the absence of butter. I think that skipping the butter may get you closer. Also, your icing is very runny (flows all over the sides of the cake unlike the Starbucks’ cake which has icing only on the top). As suggested by you in your comments, it should be refrigerated for a few minutes so it is less runny. You may want to add this to your instructions. Nonetheless, your icing is really tasty. I will soon make your cake and let you know how mine turns out. Thanks. Regine

        1. I meant to say that icing should be refrigerated before it is spread or poured on top of the cake. I will try to make your cake tonight and give you my feedback.

  53. 5 stars
    I made this Lemon Loaf cake it was very moist. All I can say it was so good.
    All the flavor just right. I did put a little lemon zest in the icing mix.
    I took it to work & it got gone in 30 mintues.This will be one cake that I will make again. Starbucks I will be saving a few $$$$$$.

  54. I used the exact ingredients, the right-sized pan and the exact oven temperature. I baked it for 75 minutes and it tested done. 2/3 of the cake was horribly under- done and had to be thrown out. I was able to salvage a bit at both ends. So annoying! I figure baking it for close to 2 hours at a slightly lower temperature might work.

      1. I meant that next time (because I love the flavour) I will try lowering the temperature, and bake it a lot longer. I am not at a higher altitude. Thank you for replying so quickly!

  55. 5 stars
    I made this, and it was so good that I immediately made it again! Delicious! I did find the loaf quite large, so opted to use two smaller loaf pans. I still got one mini loaf as well as the 2 smaller ones! (that made a nice snack for the chef!). Great recipe, easy to follow. I ran out of plain yoghurt, so used some Lime Greek Yoghurt that I had, and also had to sub the lemon pudding for a vanilla pudding. (This was during the second time I made it). It still turned out fabulous! The lime yoghurt really gave a nice tang! Great recipe!

  56. Ridiculous was my husband’s response. This is so delicious and yummy, and I work for SB. Thank you so much for sharing this recipe! Can this be made in a Bundt pan? Anyone have any advice on making it in Bundt pan?

  57. 5 stars
    I made this for the first time tonight. I brought it as a potluck dish. It was a hit! Thank you for sharing this scrumptious recipe! The name holds true, “Better Than Starbucks Loaf!” I look forward to trying more of your recipes. 🙂

  58. I love lemon cakes! I haven’t tried your recipe but it sure looks delicious! My mouth is watering now, I’ve got to try it soon!

  59. 5 stars
    I made this lemon loaf yesterday. It was/is incredible. Definitely better than Starbucks. I didn’t have lemon extract so just used a little extra zest. I can’t imagine it could be better with the extract. I used parchment paper on the bottom of the loaf pan. It came out perfect!

  60. What would be the substitution for thy instant lemon pudding? I couldn’t find any at the nearby groceries and super market

  61. 5 stars
    Soooo good! Made this for Easter brunch and it was a hit! My husband said this is tied with my blueberry muffins for his favorite thing I’ve ever baked for him!

  62. I just made three loaves for my boyfriend’s family as well as my family. I cannot tell you how many compliments I got. Everyone was telling me how it tastes waaaay better than anything store bought, his mom even said it’s better than starbucks 😉 . Overall Success! Thanks so much for the receipe !

  63. I made this today! I’m a Starbucks lemon loaf addict and am so happy I found this recipe. It NAILS the flavor and texture! This is a fantastic copycat! Will make it forever more. Thanks!

  64. 5 stars
    This is seriously better than Starbucks lemon pound cake!! It is delicious, tons of lemon flavor, moist and the icing is perfection. I followed the recipe exactly. Wouldn’t change a thing! Thanks!!

  65. This lemon loaf looks so amazingly delicious and I can’t wait to try it out I love Starbucks lemon loaf loaf so this will be awesome!

  66. 5 stars
    Since I’ve discovered this I’ve made it about 5 times!! I just recently made it again and it is such an incredible recipe! All my friends and family (who were lucky enough to get some from me!) were raving about how delicious, moist, and extremely flavorful this is. I saw someone else’s comment about using vanilla greek yogurt instead of the plain so maybe I’ll try that the next time I make it! Definitely a recipe I’ll keep making for years to come!

  67. 5 stars
    Tried this 2 weeks ago. I didn’t make the lemon frosting cause we don’t like it so much and also I think it would be so lemon taste in total but it depends on how much lemon taste you like and you want. The cake was moist, I made the dough exactly from recipe and for me it was little too much lemon, next time I would add little less. But husband liked it, me too and for next time I know I should add less lemon.
    Thanks for recipe!
    Love from Turkey xx

  68. I have made many recipes on Pinterest. Yesterday was my grandmother’s 90 birthday and she told me that her favorite cake was pound cake, and so naturally, I started hunting for a good recipe on Pinterest. This recipe was loved by my family so much I felt compelled to write a comment about it. It was moist, perfect amount of lemon flavor, the ratio of icing to loaf is perfection. The only comment from a fellow pinterester that I followed was I did not put lemon extract in the icing. I am glad I did not because with the lemon juice alone, it had just enough tang. I would say this tastes JUST like the one Starbucks sells if not better. My mother in law even requested the recipe from me!! Will be adding this one to the book for sure.

  69. 5 stars
    This TUrned out absolutely incredible! I know i’ll Be using tHis recipe fOr years and years to come. My husBaNd even said it’s Probably one of the best cakes I’ve ever made.

  70. 5 stars
    This lemon cake is amazing! I made it before having a party at my home to see how good it was. Being a winning recipe, I doubled it and put it in a bundt pan to serve my guests at my party. Everyone loved it! The pudding makes a big difference. Try it, you wont be sorry!

  71. 5 stars
    Great recipe! DIDN’T have greek yogurt on hand so suBbed sour cream for it. Worked out well. Will make this again. Very moist.

  72. Well well well i did 2 tines and The same result not dry! And its not rising it looks like one bulk of floUr. I dont know what is the mistake, U thougth baking poweder in the first one but its still the same, it feela too much wet ingeedient. I need help it tasre good but it doest loon like a cake. Its still wet!! I did exact thing i need help

    1. Oh, I am sorry it didn’t work out. I really wish I knew why?? It is so hard to know, since I am not there. It should have turned out, if you followed the recipe. So, you didn’t change anything?

  73. 5 stars
    So yummy. I enjoy starbucks lemon loaf.
    Tasted this and bang!! Yes, it is better than starbucks! Thx for sharing this delicious recipe.
    It’s a keeper.

  74. The name of this recipe is spot on! I had several people sample it and those were the exact words I heard!!! THe only substitution I made was to use 1 tsp of lemon oil instead of lemon extract (lemon extract has a weird after taste on my palate). THank you for the AWESOME recipe!!

  75. Just wondering why this Needs to be REFRIGERATED? Im making it for tomorrow and dont see why it couldn’t sit out (covered) for a day?

  76. Your directions are confusing for the frosting. It says to add the butter, lemon juice and zest. It also says that about the cake. What exact are the ingredients for the frosting?

  77. 5 stars
    This is just like starbucks cake. loved it. I think next time i will forgo the lemon in the frosting, too much lemon overload, but thats just my preference. the icing was great and if you like lemon that would work for you. thanks for such a great receipe!

  78. 5 stars
    I’ll give it 5 stars for now… but made this today, to the T I followed the recepie and after 55 min pulled it out and the center was still quite wobbly. I used a loaf pan? Any ideas?

  79. 5 stars
    I just made this for about the 15th time, best cake ever! I made it a year ago for a friend who had just had knee replacement. She and her husband said it wouldbe worth another knee repLacement just to get another cake!, serIously. It is amazing.

  80. 5 stars
    I’ve made this recipe so many times and it’s always a hit. i’m known at work for my lemon loaf! It’s one of my family’s favourites. thank you for sharing the recipe.