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This easy-to-make Starbucks Lemon Loaf is loaded with delicious lemon flavor, and topped with amazing icing. It’s even BETTER than Starbucks!
This delicious Starbucks Lemon Loaf 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 lemony!
Even better than Starbucks!
We love all things lemon during the summer, like our favorite Lemon Curd.
Well, raise your hand if you love the 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 a rich, moist, perfectly flavored lemon loaf cake topped with a delicious layer of lemon frosting. There is no way I’m sharing a slice.
I’m here to tell you that you can make this delicious lemon loaf recipe right at home, and it will taste EVEN BETTER than Starbucks!
Better than Starbucks Lemon Loaf
Unlike other recipes I tried, I added Greek yogurt to this cake recipe and a little more oil.
With these additions, this copycat Starbucks Lemon Loaf recipe is spot-on! The ultimate moist, delicious lemon cake!
PREP. Preheat the oven to 350°F. Line the bottom of a 5 x 9″ loaf pan with a piece of parchment paper. (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut it out with scissors.)
Spray the pan and parchment paper with non-stick baking spray. Set aside.
DRY INGREDIENTS. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt.
WET INGREDIENTS. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combined.
COMBINE. 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.
BAKE. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the center is fully set, and a toothpick inserted comes out crumb free.
COOL. 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 parchment paper from the bottom. Let the cake finish cooling on a wire rack
FROSTING. Combine the butter, lemon juice, and lemon extract with a 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 the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Frosting + Decorating Tips
Grainy icing. Here are a few common reasons this 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.
Toppings. The thick frosting on this loaf is not only pretty, but delicious. Sometimes it’s fun to adjust a recipe and try something new.
- Drizzle with a lemon glaze.
- Simply dust with powdered sugar.
- Add a dollop of Whipped Cream and strawberries to each slice.
Ingredient Tips
Fresh lemons. Use about 3 medium-sized lemons to produce enough juice to use in this recipe. (A medium-sized lemon can produce 2-3 tablespoons of juice).
The peel of one of the lemons can be used to produce 1 tablespoon of zest. Using a citrus zester is the easiest, but you can also use the small side of a cheese grater.
Flour. The flour can be replaced with a 1:1 gluten-free baking substitute
Room-temperature ingredients mix together better than cold. Set the eggs, butter, lemons, and yogurt out on the counter for about 30 minutes before using them in the recipe.
Recipe Tips
Different size pans. Since every oven seems to cook a little differently, use the following information as a guide. Keep a close eye on the cake toward the end of the baking time and adjust as needed.
The cake is done when an inserted toothpick/skewer comes out clean.
- Bundt pan: Preheat oven to 325°F. Grease and flour the pan generously. Bake for 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.
What to do if the outside is browning, but the inside isn’t done:
- Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
- Reduce the oven temperature by 25°.
- Be sure the pan isn’t too close to 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.
Storing Info
STORE. 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!
FREEZE. 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.
- To freeze with frosting, flash freeze first by placing the cake (whole or sliced) on a baking sheet. Freeze for 2-3 hours, then wrap. Label and freeze for up to 6 months.
Recipe FAQ
To buy a Lemon Loaf at my local Starbucks will cost $3.65 per slice. To make my own loaf, which contains several slices, only costs about $5.
If you have trouble locating lemon pudding, try ordering from Amazon OR use vanilla pudding instead. If you choose to use vanilla pudding, add a little extra lemon extract.
For more yummy quick bread loaves, try:
- Cream Cheese Filled Banana Bread
- Glazed Almond Poppy Seed Bread
- Cinnamon Bread
- Snickerdoodle Bread
- Pumpkin Bread
Starbucks Lemon Loaf Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3.4 oz instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1/3 cup fresh lemon juice
- 1/2 cup vegetable oil
- 3/4 cup plain Greek yogurt
- zest of 1 lemon
Frosting
- 3 tbsp butter soft but not melted
- 1 1/2 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 350°F. Line the bottom of a 5 x 9" loaf pan with a piece of parchment paper. (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut it out with scissors.) Spray the pan and parchment paper with non-stick baking spray. Set aside.
- n 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 the center is fully set, and a toothpick inserted comes out crumb free.
- 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 parchment paper from the bottom. Let the cake finish cooling on a wire rack
- For frosting. Combine the butter, lemon juice, and lemon extract with a 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 the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks, Erin! For more great recipes from her, be sure to go to Delightful E Made.
If I make this in a bundt pan, do I need to double the recipe?
I personally haven’t tried, but I would think it wouldn’t need as much time, since the pan is bigger. Maybe start at 25 minutes, then just add time from there, keeping an eye on it.
Thank you for creating an amazing, solid, and delicious recipe! It is by far the best lemon loaf recipe, hands down. I was skeptical about the addition of lemon pudding mix, as I usually don’t add boxed mixes, but after tasting the final product, I’m a believer. I substituted sour cream for the yogurt since that’s what I always have on hand, and it was perfect.
Awe, thank you so much for sharing that! I am so glad you liked it!
Would adding blueberries change the cook time?
It might. They add more moisture, so I would start with the normal baking time, then just keep an eye on it, adding time.
Cake was delicious. The frosting was too strong lemon.
Thanks for giving it a try! You can always cut the lemon totally out in the frosting or use less.
This is by far the best lemon loaf I’ve ever had. It’s so much better than Starbucks. 3/4 of the time their loaf is dry. This will become a staple recipe!
Woohoo!! I am so happy you think so! Thank you for sharing that!!
Soooooo good.
Can you make this into vanilla pound cake ?
Than you
You could certainly try! We have a recipe for a lemon pound cake, if you’re interested: https://lilluna.com/lemon-pound-cake/ We also have a basic pound cake recipe (more of a vanilla flavor): https://lilluna.com/pound-cake/
Thank you so much this recipe is yummy the texture and my client love and she wants the same cake but vanilla and I was use vanilla instant pudding and substitute the lemon juice for buttermilk is that okay ?
I’m sure that would work just fine! You’ll have to let us know how the vanilla version turns out!
Sounds so good!! Thinking about using this recipe to make a layered round cake. Would that work the same?
Would you kindly check and confirm the amount of lemon pudding mix.
You show 3.4 oz in the recipe. Any chance that should be 1.34oz or 1 box?
Thank you for your input.
Kindest Regards,
David
I tried this recipe twice, and the first time, I missed the note about room temperature yogurt. So, I mixed a lot and I had a huge gummy section. The second time, I hit my yogurt with a couple of bursts in the microwave at low power, and my thermometer registered ~73 degrees F. When I was doing the wet ingredients, the yogurt did not seem to fully incorporate. So, I tried to mix more, but there were yogurt flecks suspended throughout. The end product was delicious the second time, but I am wondering if there are just yogurt flecks in the batter that bake out fine in the end.
Thanks for sharing your experience. I haven’t experienced much trouble with the yogurt mixing in, but I imagine if there were flecks in the batter, they would bake out fine in the end.
Just so good ! I make this all the time and everyone loves it.
I had this recipe saved since this won Pancake Princess’ bake off. Well it’s 100% deserving of that top spot, this recipe is fantastic! The texture is perfect, delicious lemon flavor without being too tart or too sweet. It’s half gone already!
Forgot to add, I did not use a flower nail and it baked perfectly in exactly 50 minutes.
This will be the second time, when first time I made it was soo delicious and moist and the icing/frosting omg😲 😋 I had my Mom craving it she ate most of it and I had froze a slice for me but I let her have it so making it again can’t wait 😋😋
This will be the second time, when first time I made it was soo delicious and moist and the icing/frosting omg 😲 😋 I had my Mom craving it she ate most of it and I had frozen a slice for me but I let her have it so making it again can’t wait 😋😋
Oh my word. This lemon loaf is super delicious. You have to try it. My loaf did get pretty brown on the sides and I tented it with foil 10 minutes before it was done. It took 1 hour to bake in a ceramic loaf pan. I used a flower nail so I didn’t have any issue with it not baking in the middle. My suggestion would be to cream the butter first when making the icing. I had to press the butter on the sides of the bowl to get it to incorporate. Maybe even doing that with the loaf portion too.
Truly, it’s impossible to say how good this is! I’ve made it many, many times and every single time it disappears first. I’ve made one change to the recipe-I use lemon Greek yogurt instead of plain. Just a little bit more lemon flavor which, for me, is a good thing!
Thank you for sharing this recipe. It’s a true winner – and so much better than Starbucks ever was!
Oh thank you so much!! I’m glad that you love the recipe!
Tried it today for the first time and I m absolutely blown away!! I made cupcakes and they are so delicious! Better than store bought. Soft and moist! Never tried the Starbucks lemon cake but this recipe is amazing!! ❤️
This lemon loaf is THE BEST I’ve ever had. In demand from my family. They absolutely love it!
I’ve made this cake several times my family is crazy about it! My question is can I use sour cream as a substitute for the greek yogurt?
Yes. You can use sour cream instead of yogurt. I have had a problem finding plain FULL fat yogurt. Seems as though all the yogurts are non fat these days so I used sour cream instead. Works beautifully.
Yes you absolutely can!
I haven’t made it yet but there is conflicting and incomplete information throughout the whole thing. Up higher clearly says you don’t recommend putting the loaf in the fridge: “STORE. 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!” But then when reading the summarized recipe it says: “Evenly spread the frosting over the top of the loaf. Refrigerate to let the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.”
It’s either you are recommended we refrigerate it.. or you are not. Please clarify.
You also give temp and times for bundt cake but do not clarify if you need to double the recipe or not.
Rose nail… to add before beginning to bake.. or only add if it’s browning too fast? This should be clarified as well.
Please help to confirm these things.
Thanks for pointing those out. We’ll work on updating. For now, I’d say that refrigerating is up to you. It could potentially dry the cake out quicker, but if it is in an air tight container, you should be fine either way.
Times and temp for a bundt pan: Preheat oven to 325°F. Grease and flour the pan generously. Bake for about 1 hour and 15 minutes. (Other cake sizes are also listed in the post along with this one)
I typically don’t use a rose nail when baking this, but we have had some readers say it didn’t bake evenly. So if you want to use one, I’d put it in the cake at the beginning to help ensure an even bake. Hope this info helps! Thanks for giving the recipe a try!
I have made this recipe multiple times and it has always been a huge hit for brunches, picnics and covered dish reunions.
Hi There
The cup volume in your country is it 240ml?
This cake is super delicious and easy
I made twice already!
After I ate lemon cake that I bought from Walmart, I was looking for the copy cat recipes and then found this!(starbucks’ though)
I substituted sour cream for yogurt maybe I should try again with yogurt 😊
The recipe was great, but I don’t know what I did wrong. The middle had a hard time cooking all the way through.
Recipe is great but u don’t k know what I did wrong because the middle struggled to get done.
Here are a few tips for getting that middle cook through without the outsides burning:
– Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
– Reduce the oven temperature by 25°.
– Be sure the pan isn’t too close to 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.
Hope that helps a little!!
Tried these for our Christmas bake sale in 3×5 pans and it yielded 6 plump delicious loaves!
Absolutely perfect. Followed recipe to a T. Highly recommend.
Always been a BIG fan of the lemon loaf at Starbucks and came across this recipe, needless to say this morning it has been requested again by a neighbor to make. I have 1 box of the lemon pudding left and my husband mentioned that he sees in the NEAR future a loaf for home-guess I’m making him one tomorrow. This loaf is easy to make, taste great and the recipe is a keeper. ❤️
Tried this wonderful recipe today. I made it exactly as written, except for using a few high altitude adjustments since I live in Colorado. I’m having trouble understanding the harsh, negative, and a bit aggressive comments from some your readers~Especially the ones who say they are experienced bakers. The recipe and bread are amazing and I appreciate you sharing this with us! This will become a regular in my house, since we are all lemon lovers
Hey there! I have a question. In my country they don’t sell pudding mix, so I was wondering if you know what I could replace that with? Maybe jello or flan mix? I really want to make this, it looks absolutely amazing.
Thanks!
You could make a pudding mix substitute (it’d include cornstarch, sugar, etc. There are recipes you could google to make one). Then you could just add a bit more lemon juice or zest if you need/want a stronger lemon flavor, since the pudding mix wouldn’t necessarily be a lemon one. But vanilla pudding would taste great in this too. So if the substitute recipe was for a vanilla pudding mix, that would taste fine too!
I usually don’t care for lemon cake BUT this cake is amazing. Very moist and refreshing.
Tastes just like sb lemon loaf but better due to the cost savings. Thanks!
I have made this recipe over a dozen times now since discovering it a year ago! Consistent results, everyone loves it – and asks the recipe for it! I have baked them as bundt, mini bundts, loaf, mini loaves – always a success. For me, the secret is making sure to check the cake after about 20-25mins, and adjusting bake times accordingly. I always follow the ingredients and find their combination makes the cake so lemony, so moist. Thanks Krystin for this recipe, I hope others enjoy it too 🙂
Will this recipe make 12 regular sized cupcakes?
I’m anxious to try this recipe. When making a Bundt pan size, what quantity would you recommend using….1 x, 2x or 3x? Thanks, Marilyn
Did anyone ever answer the question about recipe size for a Bundt cake??? I’ve looked and looked in the comments.
The frosting looks nothing like the picture and nothing like the Starbucks Lemon Loaf. Why would you combine softened butter with lemon juice and lemon extract and then add the sugar? Seems like you should cream the butter and sugar first and then add the lemon juice and lemon extract.
You could try the frosting that way too. We’ve always combined the frosting and the juice, then slowly added the powdered sugar in and it turns out for us. If the consistency is too runny, you can add a little more powdered sugar to thicken it.
I love how I can print your recipes directly without needing to download other sites to get the recipes. Also the recipes print on 1-2 pages saving paper, ink and unncessary pages being added to my recipe files. THANKS1
I didn’t have any Greek yogurt so I used Sour Cream and it tastes AMAZING. This is the closest tasting loaf to Starbucks I’ve had.
I love this recipe & have made this so many times as mini loaves and everyone love it . Next I’m trying it as a Bundt cake . Thank you for sharing the recipe.
This is the best lemon loaf. I constantly get asked for the recipe as well as to bring it to many gatherings.
I found this recipe extremely dense and oily to the point of it not even baking right. I am a very experienced baker but this recipe turned out so bad, lol, maybe it was a fluke but I’ve never had to throw out anthyhing I’ve baked before until now
Sorry to hear you didn’t have a good experience with this recipe. Thanks for the feedback and for giving it a try.
It took so long for centre to bake and the sides were too brown. I scraped off the dark crumbs on sides and bottom. I should have lowered temperature and put foil over top. It tastes good.
About to make this for the second time. The girls at work loved it! Just like Starbucks! My loaf started to cave in when I took it out of the over, but by flipping the pan over and letting the cake cool upside down, the problem was solved. This is a keeper! Thank you!!
Perfection. These are delicious! Remember to cream butter with sugars first when mixing batter and frosting. The room temperature butter will then mix perfectly. Thank you for this recipe. 5+
It was definitely longer then a five minute prep time— I wouldn’t have minded if it would have turned out, I doubled the recipe, exactly and baked at 3:50 for 55 minutes until the toothpick came all clean. when I turned the pans over one caved in and was all soupy inside but the outside was getting close to looking burnt boo-hoo. Not sure what happened.:(
I’m sorry to hear the loaves didn’t bake through the center. Thanks for giving the recipe a try! We have a few tips in the post for that. Perhaps these tips might help:
-Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
-Reduce the oven temperature by 25°.
-Be sure the pan isn’t too close to 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.
Can you tell me how exactly to use a flower nail? I think i t have one from my Wilton cake decorating class. Do I just put the point into the center of loaf, how deeply?
So you will put the flower nail in the bottom of the cake pan, with the nail part pointing up. Make sure to spray it well with cooking spray so the cake will slide right out. Then you’ll pour the batter into the pan and all around the nail. You’ll bake as usual but it should help distribute that heat more evenly to the center of the cake. Hope that helps!!
I made this cake and someone asked me if they paid me would i make cakes for them bc now they think im a baker. It was super good. I did not have lemon extract tho so i was worried about the end result. It was still amazing. I tripled the lemon zest and it still had a very strong fresh lemon flavor. Thank you for the recipe.
Can we use sour cream in place of yogurt
Is lemon season , this recipe super easy to make the loft, I didn’t put lemon pudding, cuz I kept forgetting get it 😣, but still tasty tho . I will make it again with puddly 😃
You’ll have to let us know how you like it with the pudding when you make it again.
This is such a hit even with my pickiest of eaters! Thanks so much for this recipe! I’ve always been a fan of Starbucks version, but it’s so nice to be able to bake it at home. 🍋💛
Yay! So glad to hear that. Yes, it is nice to have a full loaf to enjoy or share with the whole family.
The room temperature butter never blended in either in the cake or in the frosting. Not sure how to remedy?
It may just need to be softened a bit more if it’s not incorporating.
Seriously the best lemon loaf. Love the lemon flavor and comes out perfect every time.
So glad to hear this recipe is a hit!!
I have been baking this delicious loaf for quite awhile. I would like to make some as Christmas gifts for my neighbours. Do you think I can double the recipe?
The Best Lemon cake I have tried! Thanks for sharing the recipe!
You’re welcome! I’m so glad you enjoyed the recipe!
I made this and the outside just about burnt before the middle was done. I peeled the outside off, iced it and it was delicious. Next time maybe I’ll lower the temp from 350 to 325 maybe but I will be making it again!
It was so fresh and lemony 💕 I used three lemons and did not use lemon extract and it tasted delightful! Will make again, thank you for the recipe
Love Love this recipe!
My question is after watching you video clip is?
My bread gets a nice peak. Not complaining but.
How do you get your lemon glaze go thick looking and how would I glaze the top of my breads to get a nice thick layer on the top?
Love Love this recipe!
My question is after watching you video clip is?
My bread gets a nice peak. Not complaining but.
How do you get your lemon glaze go thick looking and how would I glaze the top of my breads to get a nice thick layer on the top?
I am not a fan of extract. I took 3
Lemons removed the zest and divided into 2 parts. I juiced the lemons and measured out my 1/3
Cup. The remainder was placed in saucepan with 1 part zest and reduced to half. This I used for the lemon extract in the cake with the other half of the zest. The remainder of the reduction was used to make the frosting, which was about 2 tablespoons. This does make for a great lemon flavor for the whole loaf
Thanks for sharing what you did! Glad to hear that the flavor worked out well for the loaf!
I was searching for a good recipe made 4 different ones that claimed were the best., But Not.. they were not moist. Then I found this one : I looked at the ingredients and when I saw yogurt and instant pudding I had a good feeling about this one.
I made this for a party.. it was AMAZING!! Very DELICIOUS!!! Moist, every one was asking me for the recipe!!!
It was a big hit!! ❤️🥰
Absolutely love this loaf! Have made it MANY times already. However, I am curious why my loaves dip in the middle-like a small crater?? Any ideas sure would be appreciated. Thanks for another delicious recipe!
This is absolutely delicious, and def better than Starbucks, or anywhere! The only alteration I made, which I was glad I did, was, I followed other’s suggestions to cut back on the lemon in the frosting. It really only needs either the lemon juice or the lemon extract. Both combined is just way too much Lemon for my tastebuds, but everyone is different. So good!!
I’m so happy to hear that you love the loaf!! Thanks for giving the recipe a try.
Tried the recipe as directed – very tasty! Tried it a 2nd time by replacing the standard lemons with Meyer lemons (cross between a mandarin & a lemon). Equally tasty!
Best recipe I have tried! Yes it is better than Starbucks!
I make this about every couple weeks! It’s the best! I love Starbucks lemon loaf but I have to agree with the recipe title, it really is better than Starbucks!
I love this cake and so does everyone I serve it to. Especially that it’s served cold. I cut back the frosting by 1/3 and omitted the lemon extract in the frosting only.
I had High hopes because of the other reviews but was very disappointed. After I FINALLY go through all of the inane advertisements and found the recipe it turned out nothing like the Starbucks one. Don’t bother.
Sorry to hear you didn’t enjoy the recipe. Thanks for the feedback and for giving it a try!
You had to of made it incorrectly, me, and my teenage daughter is getting the lemon loaf from Starbucks all the time. I will never get it from there again, this is 10 times better. 99% of the reviews cannot be incorrect, but your, following directions must be lol
Excellent! This is spot on!
So happy to hear you enjoyed the loaf!
I’ve been testing a number of lemon loaf recipes and I finally found my keeper! This is delicious! I had to take it on an airplane with me so I didn’t even use the frosting and it was still so good and full of lemon flavor! Plus it stayed fresh and delicious for days. So happy to have this recipe to make for the lemon loaf lover I bake for!
I made this recipe and everyone raved! Personally, I think it’s better than Starbuck’s. I also like that you don’t have to use a pound of butter. Super good!
Thank you!! So happy to hear you loved the recipe!
I’ve never had the Starbucks lemon loaf but the photo caught my eye. My dad likes lemony treats and he absolutely loved this recipe!
Exactly as promised… BETTER than Starbucks!!! Way better!!! I used to really like the Starbucks lemon loaf until I tried this one. Now the Starbucks version tastes so bland and blah in comparison. 😋💗🍋 SO GOOD! Thanks for sharing. 😊🙏🏼💗
This looks amazing and I’d love to make a bunch of mini loaves with this recipe! How many minis do you think I would get out of one batch? Thanks so much!
Jennifer
I made it in my pampered chef mini loaf pan, which is about 5″x2″ or 1 1/2 cup capacity. Made 4 great looking loaves. I baked it about 30 minutes or so. Such a delicious recipe.
So fun to make these in the mini loaves! So glad you enjoyed the recipe!
This lemon loaf is so much better than Starbucks!! It’s so light & lemony!
This is indeed better than Starbucks! We love lemon so I could not pass on this recipe and I’m glad that I didn’t because we all loved it!
Really do like this recipe! Like when I can duplicate something at home. So yummy!
Made this a dozen or more times and it’s a huge hit! Do you think I could put blueberries in it?
Yes, you could certainly try!! I bet it would be tasty! Here’s a recipe for our blueberry bread that might be fun to try as well: https://lilluna.com/blueberry-quick-bread/
I always get a slice of lemon loaf and Starbucks but I’ll never need to again. This homemade version was even better!!!
Definitely better than the slice I tried at Starbucks! I could eat it any time of day, it is so dang yummy!
Oh thank you! So glad you loved it!
The “every oven cooks differently” tip is apt. I tried this twice – each time epic failures. The ends of the loaf cooked fine. But on each attempt, one at a longer time than the first, the center was raw. Toothpick test came out clean, but didn’t go down into the cake far enough to tell me it wasn’t done. Tried returning to oven for more cook time after a slice revealed more cook time; didn’t work. Publix grocery has a good version for sale.
Thanks for the feedback. There are some tips in the post regarding the outside browning but the inside not being done yet:
“What to do if the outside is browning, but the inside isn’t done:
-Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
-Reduce the oven temperature by 25°.
-Be sure the pan isn’t too close to 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.”
I had to leave my lemon loaf cake in the oven at least 20 minutes more which made the top and entire outside a little too brown..the center was too loose after 55 minutes and even past that…any suggestions ? Cook on a lower temp ..thank you very much
I’ve made this recipe three times already!! It’s so moist and delicious! I love it super lemony so I add extra zest to the batter as well as to the icing. It does help that my neighbors gave away free lemons lol so I can go crazy with the zest!!! This is the best lemon loaf out there by far!!!
Thank you so much! I’m sure the fresh lemons from your neighbor help it taste even better. Thanks for sharing what you do to amp up the lemon flavor.
I love this from Starbucks and am thrilled by the fact I can make it at home, which means I know exactly what is in it. This is wonderfully moist and has the perfect amount of lemon. My husband can’t get enough of it.
That makes us so happy to hear!! So glad you can make it from home now. Thanks for giving it a try!
Great recipe! Do you have any advice to help prevent the center from collapsing during the baking process?
This was delicious!!!! I was craving something lemony and this hit the spot! Extremely moist cake. The icing was a little too lemony for me so I replaced the lemon extract with milk and it was perfect! Thank you for this recipe!
Very Yummy 🤤
Love this recipe! I followed the recipe, as written, and the loaf was moist and flavorful. I did make a mistake and frosted the cake a little too early before the loaf cooled down completely. The taste was great, but my glaze did not look aesthetically pleasing and no where compared to the picture in the recipe. Again, this was baker error, and not a recipe flaw.
In my opinion, the cake tasted better after the first day. I think the lemon flavor really popped after day 1. This is a keeper and will be baked over and over again. I got rave reviews from my co-workers!
So so so delicious! I only change I made was sour cream for the greek yogurt, but it was so tender and delicious. The frosting is very lemony and adds an additional sweetness but honestly you can go without it. Definitely will be making this recipe again and again!
Can you make this in a bunt pan?
Yes, you could give it a try!!
I made another type of Starbuck copy cat lemon loaf and was very disappointed. Then I made your’s and it is fabulous. I’m having a hard time finding lemon instant pudding although plenty of cooked pudding. Could you substitute it with something else. I’m going to make another today.
Thanks much,
Kerry Thatcher
Oh I’m so happy to hear you love the lemon loaf recipe. I can typically find it at my local grocery store… walmart or a local kroger store. If are having a hard time finding the instant pudding though, 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.
I was looking for a Starbucks Lemon Loaf recipe online since they don’t sell it in my country. This tasted just like it or even better actually. I’m so happy! Even my family who actually doesn’t like lemon desserts LOVED this one! Thank you so much for sharing this recipe. Will definitely make this again.
Use sour cream.
What happens if I don’t put the Greek yogurt?
I don’t have any right now
Whenever I have used lemon extract it makes the cake taste horrible. I use Watkins lemon extract. Any suggestions on what brand to use?
McCormick has good extracts!
What are your make ahead tips? How long can the batter be refrigerated? Or can the cake be left at room temp or refrigerated for a few days? Freezing?
The cake can be left at room temp (stored in an airtight container) for 4-5 days. It will dry out faster in the fridge, so don’t recommend that. And yes, it can absolutely be frozen! 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 have made this recipe many times and again today. It’s one of my favorite lemon cake recipes and I love sharing it with friends and neighbors. Thank you for posting this recipe.
Tasted just like the Starbucks lemon loaf
I’ve made this cake several times I’ve even doubled the recipe and baked in a tube pan it’s a big hit with my family and friends.
This recipe is THE. BEST. Not only does it look perfect and taste incredible, but I left half of it in the freezer for 11 months in plastic wrap, and it was still AMAZING! Tasted as if it was baked the day before 👌🏻
Hi
So excited about this recipe but I live in Ireland . Is there any substitute for the lemon pudding mix
THE BEST!
How will this turn out if you omit the pudding mix?
Amazing! Have made it 3 times in one week. A real keeper!
Yay! I’m so glad you love the recipe!
Delicious! I agree it’s better than the original. Thank you lilluna!
You’re welcome! So glad you enjoyed the loaf!
Hi! I want to make this lemon loaf this weekend, can I refrigerate the loaf dough before baking and then bake it the next morning?
Yes, it should still turn out if you bake the next morning. I wouldn’t suggest waiting much longer than that because the baking powder and baking soda will start losing their rising ability.
This cake is better than Starbucks. I make it so often. I have never used bottled lemon juice so I’m not sure if it would taste as good. Squeezing the lemons is a lot of work but well worth it. I made 7 loaves last night and 4 more that were gluten-free.
Yummy! Fresh lemon juice really does make the recipe! I’m so glad to hear you love it. And how cool that you made some gluten-free loaves too.
I want to make this! We are a G/F family due to Celiac disease. Do you do anything different, besides using g/f flour? We use Bob’s Red Mill 1 to 1. So I was wondering about adding xanthum gum? Thanks!
One of the best desserts i’ve ever had!! My husband doesn’t even like lemon and he keeps asking me to make it again!
Really?! That is awesome! I’m so glad to hear it was a hit!
Tastes just like Starbucks!!! My family loves this recipe!
Oh I’m so so glad to hear that! Thanks for trying the recipe!
Does this really only call for one and a half cups flour? I baked the tar out of it and it’s got wonderful flavor but the texture Is goop. Id love this to be a keeper.
It does. That is strange why it didn’t bake for you. I’m not quite sure what would have caused that. I know temperature and elevation can affect baking… perhaps that played into it? I’m so sorry to hear it didn’t turn out well for you.
Love this recipe with a little modifications! I always add the zest of 3-4 lemons instead of 1 because I like it super lemony! I also use sour cream instead of greek yogurt & it always comes out so tender & moist! Definitely use room-temperature eggs & sour cream for the best results.
Thanks for sharing what you do! I’m so glad you love the recipe!
I’ve made this twice and it’s absolutely as close to Starbucks as I’ve ever tried! I found the lemon pudding at our local grocery store and bought several so I could make more. I always bought this at Starbucks but not since I make this! And I refrigerate it and it seems to get even more moist. I made it exactly by your recipe. Thank you for this!
You’re welcome! I’m so glad you love the loaf. And smart to stock up on the lemon pudding! I love it! 🙂
Only 2 tablespoons of butter? Does that work for pound cake?
It totally does for this recipe. There is also vegetable oil in it too. Hope you enjoy the loaf!
Hi,
Looking to make this. We Love Starbucks Lemon loaf. With the lemon juice are you using lemons or a bottled lemon juice? I know it said fresh so are you straining it? Sorry for such a silly question.
Not a silly question at all. I like to use fresh lemon juice (yes, that is strained so no pulp or seeds in there). Hope you enjoy the loaf!
Seriously, this is exactly like Starbucks lemon loaf. It was so moist and delicious. Although, I don’t think I can make it again… I just about ate the whole love myself.
This recipe TRULY tastes like Starbucks lemon pound cake. And it is easy. I made several different lemon pound cakes and this is the only one that came close to Starbucks. Thank you, thank you, thank you for developing this recipe!
Can you double the recipe?
Perfect. Less dense than the Starbucks version and I get to choose the quality of ingredients. I did add extra vanilla and used vanilla bean paste rather than extract. Made it for my husband today for Father’s Day and he’s on his second piece. Thanks for sharing a good recipe.
And I would *love* to hear what the professional banker found so wrong about your recipe. I’m not a professional but I have sold cupcakes to my friends and their friends so I’m decent enough and found it to be exactly what we wanted.
Love this recipe! My only criticism is please tell people to cream the butter then add an cream the sugar together before adding the other ingredients.
Thanks for the feedback! So glad you enjoy the loaf!
Undoubtably, the best lemon pound cake recipe I have made . And I have made a few! I made a full cake out if it using 2/ 9” rounds and just doubled the cake and icing recipe for my sons graduation cake . There is not a crumb left ! I was conservative on my oven time and temp since can be different for ovens . Came out perfect as you suggested. Thank you . This will be my go to from now on!
Undoubtably, the best lemon pound cake recipe I have made . And I have made a few! I made a full cake out if it using 2/ 9” rounds and just doubled the cake and icing recipe for my sons graduation cake . There is not a crumb left ! I was conservative on my oven time and temp since can be different for ovens . Came out perfect as you suggested. Thank you . This will be my go to from now on!
Oh I’m so so happy to hear that! Thanks for sharing what you did. I’m so glad that the loaf/cake was a success!
This is the best and easiest lemon loaf ever, I just make it into a cake, but my husband and I eat it all in 2days
The best lemon loaf recipe! Moist, delicious and I like it better than Starbucks lemon loaf.
Oh I’m so glad you enjoyed the recipe!! Thanks for giving it a try!
Making this for the second time. First time it never cooked all the way. Now, it’s overflowing in the pan in the oven. Confused how everyone else’s turned out great. Seems to be too much batter for the loaf pan. Should it be for two loaf pans? Any help or suggestions? I am using the correct size pan.
Sorry to hear the recipe has given you some grief. I haven’t had any issues with the batter when using the 5X9 loaf pan. If it isn’t cooked through, you can always adjust the baking time. Ovens differ, elevation, temperature, etc. can make a difference so you may need to adjust the bake time slightly. If its overflowing, perhaps don’t fill all of the batter into the loaf pan. There should be a little space left so the loaf can expand when baking. I haven’t had it overflow before, so I’m not totally sure why that’s happening if you have the right size pan and used the correct measurements.
Believe the hype on this page! This is a delicious recipe. Very very moist, flavorful, pretty. The icing is perfect!
Haha thank you!! So glad you love the loaf!
Delicious! It was moist! I baked the loaf at 340 for about an hour. I didn’t add the lemon extract in the frosting and it was just right for my liking. I will definitely be making this again and will double the recipe next time. Thank you for sharing this recipe.
You’re welcome!! I’m glad the recipe was a hit. Thanks for sharing what you did too!
The recipe seems great, my only issues that was mistake is my butter was softened after staying out all day but when putting it in my icing and batter it became very clumpy and did not mix in properly! The edges of my loaf burnt up very quickly as well! is there something i am doing wrong on either of these? any recommendations?
Autumn, you can strain your batter to get rid of the clumps. That’s what I did and it came out great!
Yes, we actually have a few tips for both of those things in the post! Scroll to the middle and you’ll see a section that addresses icing coming out grainy and outside browning before the loaf is cooked. There are some tricks you can check there. 🙂
This is my absolute favorite! It really is “better than starbucks”. I’ll never buy there overpriced one again.
The flavor is there…but, I am a professional baker and had multiple issues with this recipe.
Thanks for giving the recipe a try and for the feedback.
The first time I tried Starbucks’ lemon loaf, (37 yrs. old and didn’t know it even existed until last fall 😂) I was in love. Being the ambitious baker that I am, I searched for a copycat recipe immediately. It didn’t take me long to find this one and I must agree that it is BETTER than the original! Easy to put together, full of lemon flavor and a huge hit with my eager recipients! Thank you!
Oh I’m so happy to hear that you loved the recipe!! We think it’s better too. 😉 Thanks for giving it a try!
Hi Luna,
Loved the recipe so much! I have a question –
Is it possible to make this without the lemon pudding pack ? Or is there a substitute for it…Thanks in advance
Cake was amazing, the the frosting tasted SO good: it wouldn’t set for me, though, and stayed runny even in the fridge. Not sure what went amiss! But still so tasty
So glad you enjoyed the loaf!! You could try adding more powdered sugar to thicken the frosting if it’s still acting too runny. I’m happy you enjoyed it still!
I love this recipe! It’s better then Starbucks. I’ve made it several times and keep coming back for more
I made this as a double layer cake for my mother in law’s birthday (doubled the icing) OH MY GOSH this is amazing! Everyone loved it. It’s moist & has just the right amount of lemon flavor. This is a keeper!!
Sounds yummy!! I’m so glad to hear you loved the recipe!
The cake was spot on!!!! My husband who loves Starbucks said the cake was better. However, my frosting did not turn out great. I think I know what I did wrong and will fix next time I make it!
Yay! So glad to hear the loaf was a winner with your family!
I have now made this twice because it is just so good! We are dairy free so used dairy free butter and yogurt. We love how tender and soft the inside is with the crunchy outside. Yum!
I’m so glad you enjoyed the recipe! I’m happy you were able to create a dairy free version too! Sounds delicious!
Perfection! Loved this lemon loaf. Cake is moist, lemony, and just sweet enough. The standout here is the FROSTING! Holy moly- it’s so lemony and adds just the perfect blend of tart and sweet to each bite. This recipe is a keeper for sure!
I’m so glad you loved it as much as we do! The frosting is definitely my favorite part. 🙂
This lemon loaf recipe is incredible! Super moist & with wonderful lemon flavor. I think the best comment of all came from my husband, who said it was much better than Starbucks!
Yay!! I love hearing that. I’m so glad you all enjoyed the loaf!
This cake sounds delicious! But I hate yogurt! Can I leave the yogurt out?
I would swap it for sour cream if you don’t enjoy the greek yogurt. It helps gives that yummy texture, so I would just substitute it.
Awesome cake ! Better than Starbucks !
Thank you!!
I’m so happy to find a recipe of lemon loaf, but I have a problem with measure. Who can help me and make this recipe in grams or at least tell me how many grams of flour in 1 cup. Thank you very much
I believe that a cup of flour is about 120 grams. There are probably conversion charts online somewhere if you need to convert units of measurements. 🙂 Hope you enjoy the lemon loaf!
Love the recipe, very moist and flavorful!! However twice I have struggled to cook the center without burning the edges. I have followed your tip of lowering temp and adding foil but I’m still struggling. What am I doing wrong? Help!
I’m sorry to hear you are having a struggle with a nice even bake. My guess would be the oven temperature just seems a little off. Perhaps try adding that foil sooner… just keep an eye on when the bread starts getting golden brown. I’m not totally sure what is going on if those tips aren’t helping!
Hello! Loved the recipe and came out very moist. Do you know how long it should last in the fridge?
Thanks again!
We actually suggest to keep it in an airtight container, but not in the fridge. The fridge will dry it out faster. But it will last about 4-5 days in an airtight container.
I found your recipe several years back and have been making it every since! Grandkids love it !
Adults too
Oh that makes me so happy to hear! Glad you all love the loaf!
I tried many Lemon Loaf recipes. This one is the best by far. It turned out perfectly without any tweaks. This is a keeper! I’ve already passed it on & gave Lil Luna full credit!
Oh thank you so much!! I’m so glad to hear you loved the loaf!
It’s awesome! Thank you!
You’re welcome!! So glad you love it!
Love this recipe! It’s amazing!
When I can find it, instead of regular Greek yogurt, I use Lemon Greek Yogurt just to give it that additional lemon kick!
Ooh I bet that is yummy in it too! So glad you love the recipe!
I am telling my husband now how delicious this sounds. I only have one question that I did not see in the other comments… what Oil do I use?
There are so many out there now and I didn’t know if it makes a difference if I used canola or vegetable or olive.
You can use whichever oil you prefer. Canola or vegetable or even coconut oil all would work great! Hope you enjoy the loaf!
This is insanely good! So much lemon flavor and the cake is perfectly moist. Definitely a family fave!
This is amazing! Mouth watering, delicious lemon flavor. I need to make it again!
Omgosh the best lemony cake with just the right amount of sweet from the frosting. Love!🍋
Absolutely love this recipe! I’ve been making it for years and it always turns out amazing. My family loves it and asks for it often.
This loaf received rave reviews. Keep the excellent recipes coming
Aw, thank you so much! Glad the loaf was a hit!
Delicious I didn’t have lemon extract so I added more lemon very moist followed the recipe otherwise! Definitely make!
Thank you!! Glad to hear the lemon worked delicious still! Thanks for sharing.
I made There’s an absolutely loved the recipe and the cake but mine seemed to fall a bit in the middle even though I bake it for the full-time could you give me any reasons why this might be happening thanks so much and thanks for the recipe
There could be a few factors for the loaf falling in the middle. Here are a few reasons this could happen – Incorrect oven temperature (ovens are calibrated differently a lot of times), underbaking the cake, using the wrong pan size, too much baking soda (or baking powder). These reasons might not have been what was going on with your particular lemon loaf but I hope this helps!
Just like the name says!
I have trouble with lactose, so I can’t always enjoy the real thing. I often have to bake my own desserts with lactose-free or dairy-free substitues (so in case anyone’s wondering, lactose-free butter and lactose-free yoghurt work fine in this). Made sure to check the tips and tricks before starting and this came out perfect on the first go! Will definitely make it again.
Oh hooray! I’m so glad you loved this recipe! And thank you for sharing what you did and letting us know it works!
Fabulous cake!
Thank you!! Glad you enjoyed!
Can you tell me what “1 lemon zest” means in the cake recipe? Does it mean the zest from 1 whole lemon or is it 1 tsp. or T of lemon zest. I read all the comments and didn’t find anyone asking what this means. Thanks.
“1 lemon zest” means the zest of one lemon. I’m sorry that was not clear in the ingredient list. I will change the wording on that to make it more clear. Thanks so much for letting me know!
Why is the frosting in all over the cake instead of it running to the sides of the loaf pan? What can i do to prevent this?
Hi Esther! I’m not sure I fully understand what is happening to your loaf? The frosting is running down the sides of the loaf pan? If that is the case, the frosting may need to be thickened a bit more so it isn’t quite as runny. You can thicken the frosting by making sure the butter isn’t melted, just slightly soft. You can also add more powdered sugar about 1 Tbsp at a time until you reach the desired consistency.
I just made and followed the recipe to the “T”. The cake is just delicious 😋! Now about the frosting, it was running and was not as creamy as depicted. Otherwise, it was good!
Thanks for the feedback! Glad you enjoyed the recipe. If the frosting is runny for you, you can always try to add a little more powdered sugar about a teaspoon at a time until it gets a bit thicker. You can also let it set in the fridge for a bit to firm a little and then spread.
This recipe has become such a favorite that my daughter asked for it for her birthday! It is in the oven as we speak!! Thanks for such a great recipe!!!
Oh that is so wonderful! Happy birthday to your daughter! I’m glad to hear she enjoys the lemon loaf so much.
Hi
l tried your icing and it curdled . i don’t know what happened. it tastes ok I put it on the loaf . l usually make the icing with powdered sugar and milk or lemon juice.
Thanks
Sandy
I’m sorry that the icing gave you troubles. Not sure what would have caused the curdling. Maybe the cake was still a bit too warm before frosting? I have never had it curdle before, but I’m glad to hear the flavor was still good!
Best lemon bread ever. I don’t do the frosting. People rave about it
This is so moist and delicious!
I’m so glad you enjoyed it! Thanks for trying it!
This Lemon Loaf is to die for. I put the glaze on the sides also.
I’m so happy you liked it! Putting glaze on the sides sounds heavenly! Sometimes I have to keep myself from just eating the glaze by itself after I make it. 😉
I love this recipe! It’s the only lemon bread that really has a strong lemon flavor.
I’d love to make a pistachio version of this by using pistachio pudding mix. Could I omit the lemon juice completely, or do I need to replace it with something else?
It might be worth a try to keep the lemon juice in the recipe and you could create a Pistachio Lemon Loaf. I have never tried it but I have heard that pistachio and lemon make a great flavorful combo. Let me know how it goes!
I love the taste of this! It was so moist. Can I use this batter and turn it into mini cupcakes?
You sure can! I would change the baking time to about 12-15 minutes though.
This was amazing! I really do think it’s better than Starbucks. I did have to bake mine 15 minutes longer than the time stated, but that also made the edges a little crispy on the outside while still being moist and delicious on the inside. Will definitely be making this again, thank you!
Yay!! Love to hear that! Thank you for letting me know!
Don’t have yogurt. Is there anything I can substitute for it?
Thanks.
Grace
You could try sour cream.
I love baking for my family. I’ve baked a banana bread and pumpkin bread before, but never a lemon loaf. My family loves the starbucks lemon loaf so I decided to finally bake it . it turned out AMAZING. THEY LOVE IT. so moist and fresh!! i didn’t try it but i know that it was amazing.
Yay!! Happy you tried it! So happy you liked it, as much as we do!
This lemon loaf cake is so moist & delicious. I used three little loaf pans. Next time I will double recipe & make six to make my time worth it since they were gone so fast. Thanks
Glad to hear that!! Thank you so much!
I looooove this recipe..BUT when I bake it, the bottoms get super dark.
So I tried today to bake it at 325 but then the middle sunk in.
How do I remedy this?
I followed this recipe perfectly Why did the cake sink in the middle?
Google suggests many reasons a cake can sink in the middle..the oven door was opened, too much leavening agent, the oven temp could have been off. It’s hard to know. I’m sorry that happened!
i tried all the recipes this was amazing,my husband said that in 11 tears of our marriage, this is the best cake,he ever eat..thank you,everybody loved it
Awesome!! I love that! Thank you for sharing that!
Very moist and flavorful!! Recipe is definitely a keeper!
Happy to hear that!! Thank you for trying it!
This recipe was delicious! I didn’t change anything, doubled the recipe, and my only issue was it overflowed from both loaf pans. Prep and bake time were both longer than stated in the original recipe, but I didn’t have any of the prep done beforehand (lemons). Definitely will make again!
Glad to hear that!! Thank you for trying it 🙂
This cake is spectacular!!!! 5 star all the way! Truly tastes just like Starbucks. I did mine in a loaf pan and had to cook it about 15 minutes longer than the time listed. The icing is just amazing. I made this for my 8 yo birthday, Starbucks lemon cake is his favorite, and he was licking his plate!! LOL. Thank you so much, I will be making this a lot in the future!!!!!
Haha..love that!! Happy it was a hit! Thank you so much!
Hello , can I replace the lemon pudding with something else, I don’t have it in my area .
Thank you
Cathy
Yes, you can use vanilla 🙂 Hope that helps!
Delicious, moist, and at least as good as Starbucks! I used sour cream instead of yogurt because that was what I had on hand, and also added some lemon zest to the batter. It took at least 30 minutes more to cook than the time stated, I’m not sure if my oven is off or what, but the end result was delicious, regardless.
Glad to hear! Thank you for sharing that 🙂
So delicious!! Follow the recipe exactly and it will turn out great. Note that the batter is very thick, this is normal.
Thank you for saying that!! Happy you liked it!
I was unable to find lemon extract, I substituted with “Lemon Cream” flavored Greek yogurt and add an additional teaspoon of lemon juice 🍋! Super yummy, it was a big hit. Definitely making this again! Thank you for sharing the recipe. ❤️
You are welcome!! Thank you for sharing what you did! Sounds yum!
See I was wondering if we can use lemon curd instead of Greek yogurt? Has anyone used it?
This is an amazing recipe. My icing was grainy but my fault. The texture and taste of the cake is out of this world. Thank you!
Thank you for letting me know what you thought! I am so happy you liked it!
This tastes just like Starbucks!! I crave this all the time and it’s nice I don’t have to pay $4.00 per slice!!!
I made it but forgot to add the oil. It was still a nice lemon loaf but could have been better if I would have remembered the oil. I will try it again
Oops..yes, I hope you will try again 🙂 Thank you!
A favorite
Glad you think so 🙂
This is a very tasty loaf. The whole fam loved it. I will keep this one, it’s that good! Thank you for a delicious bread recipe
You are so welcome! Thank you for trying it 🙂
I make this all the time and every time I do, I get asked for the recipe! It is my favorite special dessert for company!
Woohoo!! Glad it’s a hit! Thanks for sharing that 🙂
AbsolUtely delicious! Served it with sliced strawberries and raspberries. This one is a keeper! Thanks!
Glad it’s a keeper 😉 Thank you so much!
AWESOME recipe!!!! Lots of lemon flavor. Easy to Bake and freezes well. My family loves it. Thanks for the recipe.
You are so welcome!! Happy your family liked it! Thank you!
THis Recipe is the best! Thank you for sharing.
One change I’ve made is to the Icing I only use 1/2 Teaspoon of Lemon extract and 1/2 Teaspoon vanilla extract. Using a full Teaspoon of lemon extract makes it too tart for me and my kids. They now prefer this to starbucks.
Happy you like it! Thank you so much for letting me know 🙂
You totally nailed it! Its better than starbucks!
But i made it in a standard bundt pan and Thr resulting cake is half thE Height it shiuld be. Do i just double THE recipe?
I have never tried in a bundt pan, but since you tried & it’s half, I would try doubling it. Good luck!
Delicious
I am so glad you think so 🙂 Thank you!
Has anyone tried making this recipe in round cake pans?
My plan is to fOllow this, but Double it and bake it in 2 – 8 inch rounDs for a layer cake.
I am sorry, I have not, but I am guessing that would work.
I cannot explain to people how absolutely perfect this recipe is. Perfect! so i give them a piece and its all over – they are in heaven. It’s actually better than the original! thank you, thank you, thank you!
Hi, if im using vanilla pudding mix (can’t find lemon), how many tsp of lemon extract shall i add?
I would probably just add 1 teaspoon, but if you like lemon, you can add more 🙂 Enjoy!
The frosting was bitter. Cake is good. Use all small lowercase letters if you repl. Thank you.
Thank you for trying it 🙂
Can we use nonfat greek yogurt or fullfat?
You sure could 🙂 Enjoy!!
I have made this several times in the past few MONTHS. I am a huge fan of STARBUCKS, however not a crazy of their food as i think it tastes processed. This loaf is delicious!!!! I am always looking for copy cat starbucks RECIPES. for some reason this time the loaf sank in the middle. I didn’t change anything. any suggestions on why this happened?This has never happened to me before. thanks for sharing such a great RECIPE. I know it will be gone in two days.
I am so glad you like this!! Not sure why it would sink this time, verses other times…but, here is what google suggests for reasons.. Incorrect oven temperature. Underbaking the cake. Expired baking powder. Too much baking powder or baking soda. Incorrect measurement of ingredients. Opening the oven door too early. I hope some of those help!
Just want to thankyoU for sharing a spectacular recipe. Made this as a gift… and must tell you that my friends loved This soooo much, they couldnt stop raving about it, and asked for the recipe….thankyou again!!!love it!!!
Awe, I am so happy to hear that!! It makes a great gift! Thank you so much!
This is the best copycat recipe ever! Both my husband and i love this reci. The cake is moist, lemony and Not too sweet. The frosting is perfect. Thanks for thE rec!
So happy to hear that! I am glad you tried it & both liked it! Thank you!
I’Ve tried Numerous reciPes for lemon loaf And none of them was lemony enough for me. This recipe is so lemony and yummy its what ive been DREAMING about! So glad i found it!
I am so glad you found it, too! Thank you for letting me know what you thought! Happy you liked it!
I am confused. The post says not to refrigerate but the DIRECTIONS tell you to refrigerate.
It’s just a recommendation. It dries out quicker in the fridge. I like mine just in a container on the counter.
can I substitute sour cream for the Greek yogurt
I haven’t tried, but usually sour cream is a great substitute for that!
I usually don’t write reviews but i had to write one for this recipe. I have been using this recipe for about 1 year now and we still love it. I make it with gluten free flour as we have a gluten allergy, i do not alWays use the lemon pudding (it is hArd to find laTely) and it is still amazing. Since we have been stuck at home i have made this loaf almost every week as per my hUsbands request. It is a recipe that all my friends and family always request.
I Make mini loaves and this past christmas it was part of teachers gifts. They all loved it more than the gift cards they got. 5 stars for sure
Thanks so much for sharing that!! Mini loaves would be great!! Happy you like it!
I have tried a few Starbucks lemon loaf knockoff recipes but all fell short until this one. It’s the real deal. I’ve made it twice so far and couldn’t be more pleased with the results. Honest, wonderful recipe.
Yay!! That makes me so happy to hear! Thank you so much!!
I was so excited when I found this recipe even though there were many to choose from I decided to go with Lil Luna and let me just say you will be definitely happy you too decided to go with Lil Luna .Excellent lemon pound cake from start to finish Love it,so much flavor I actually like it better then Starbucks! Recipe was very easy to follow and fun to do
Awe, that is so nice of you to say!! Thank you so much!! I am so happy you like it 🙂
Hi can i just check for the eggs, do you use the large ones?
Yes, large eggs 🙂
Can you use plain vanilla Yogurt? How would i adjust the recipe ?
I would just keep the same amount & not change anything else 🙂 Enjoy!
Absolutely delicious !!!!
Glad you like it! Thank you!
Made this for my daughter after she raved about the one at starbucks. She gave it 5 stars-tastes just as good. Very moist, full of tangy lemony flavor.
Tell her thank you 🙂 Thanks for trying it!
I just made this and it was AMAZING!! My husband said it was the best lemon cake he has ever had. I did not get the consistency of the icing right, though…mine never got to look thick and white like this. It was a mixture of coagulate looking butter and lemon juice…..any tips for next time?
So glad to hear that! That’s a good question about the frosting. Not sure why it didn’t turn out? Did you change anything? Maybe you needed more powdered sugar.
I made this for mother’s day. She loved it! It was easy and had an amazing flavor!
Thank you for letting me know 🙂 Happy you liked it!
I was really excited to make this recipe when i saw it but i ran into three problems i had a huge crack in the top of the cake, when i mixed all the wet ingredients the butter wouldn’t mix, and my icing split. Please tell me if there is a way to avoid these problems.
amazing ! Its my second time following your recipe and it’s really good. Highly recommend!
Thanks for recommending it! Glad you like it!
I have made this several times, and finally decided to rate this recipe.
My family simply loves this lemon loaf recipe. They ask for me to make quite a lot.
PSSTT……EVEN my German Shepard loves it. Ate it right off the table when my back was turned.
Haha..Glad everyone loves it! Thank you!
OMG! This is the best recipe ever! And . . . this loaf is 100x better than Starbucks! HONEST!
Follow the recipe exactly as listed. No changes needed, except . . . I always double the icing!
And, yes, make sure not to take it out of the oven too soon. The middle of the loaf sink my first time making this, so be patient!
Thank you “Lil’ Luna” for the best lemon loaf ever! ???????????????????
Awe, you are so nice! Thank you so much for sharing that!! I am so happy you liked it, that much!
i cannot seem to find lemon pudding anywhere. i see that you can substitute vanilla pudding and add lemon extract but i do not see an amount listed. any idea how much lemon extract to use for this substitution?
Yes, you can use vanilla & I would add maybe a teaspoon. It just depends on how much you like lemon 🙂
This is amazing! I found the recipe last week and have made it twice since. thank you!
I am happy you found the recipe & liked it! Thank you!
Love this, have made it several times. One time I got side tracked and for got the pudding, it was OK but not neary as good as with the pudding mix.
Glad you like it 🙂 We love it! Thank you!
Spectacular!
It was delicious!!!
Yay! Happy you liked it! Thank you!
I made this gluten free and it turned out amazing! So moist and lemony, just like starbucks. You can use a 1:1 flour but I personally dont think tapioca/potato starch (common ingredients in store bought gf flour) belong in cake. For confectionery baking, I prefer more nutritious alternatives that give a flaky crumb & nutty undertone. Here’s the custom blend I used to make this lemon loaf gluten free:
1/2 cup quinoa flour (protein punch?)
1/4 cup coconut flour
1/4 cup almond flour
3 tbsp rice flour
3 tbsp millet flour
3/4 tsp xanthan gum
You can sub out the quinoa and millet if you CAN’t find them at a health food store, but the almond, coconut, and rice flour are kinda mando?
THANKS SO much for the great recipe & INSPIRATION!
You are welcome & thank you for sharing what you did!
For the Lemon Loaf recipe do you use salted or unsalted butter? The recipe doesn’t say?
Sorry..I like to add unsalted butter when baking 🙂 Enjoy!!
This recipe is DELICIOUS. I accidentally forgot the cup of sUgar (yes, its true) but no one even notiCeD ots absence because the frosting was sweet Enough. My 9-year old son (who is a starBucks fan) thought my version was much better.
Bright, fresh taste. Perfect, moist bread with a tangy, tasty icing.
Agreed! Thank you so much for sharing that 🙂
Best lemon loaf recipe I have ever tried. I COULDN’T find lemon pudding but my store had lemon yogurt. This recipe is so moist and flavorful. I will DEFINITELY be making this again!
That works! I am so glad you like it! It is a favorite! Thank you for letting me know 🙂
I followed the recipe 99%. The only change I made was substitute the yogurt with sour cream. After it rest in an airtight container in the refrigerator overnight it comes out super moist. Very good lemon flavor, just the right amount of real lemon and artificial flavoring. Will definitely be making this again
Glad you’ll make it again! That’s what I love to hear! Thank you for sharing what you did!
Delicious! Very lemony and moist. I made 3 mini loaf pans, and they cooked for about 40 minutes.
Perfect! I’d love mini ones! Thanks for letting me know!
Made cake following recipe
Batter was very wet
Flavors were. Good but cale was
DeNse why was batter so wet
I am not sure why? Did you change anything?
Ive made this numerous times with perfect results. How do you think it would work as a layered cake??
That’s a good question. I have not tried, but now you have me wondering!!
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.
You are so welcome!! Thank you for letting me know that! Glad it’s a hit!
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.
LOL! Love to hear that! Thank you so much for letting me know 🙂
The icing turns out so runny, how is it possible to frost the cake?
Add more powdered sugar 🙂
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?
I wish I knew for sure. All ovens vary, so baking time could be different as well. I hope it turns out!
It turned out burnt on top and very dry. I did use a ceramic loaf pan so I will try again with a metal or glass pan. Thanks!
Sorry, it did 🙁 Let me know if you try again!
EXCELLENT
I love this cake and so do my grand daughter
Dau
I am glad you both do! Thank you!
Made this for a going away party at my office and it went while other items stayed. This is a keeper.
Glad to hear!! Thank you for sharing that 🙂
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!
Glad to share 🙂 I am happy you liked it! Thank you!
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?
The amounts are in the recipe box 🙂
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?
It is to help the frosting set, but you probably don’t have to.
Curious, if i double recipe you think it will turn out ok in bundt pan?
That is a good question?? I guess, I would just need to try & see? I am thinking it should?
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!!
You are so welcome!! I am glad you tried it! Thank you!
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.
Yay!! Glad you think it’s better 🙂 Thank you so much for sharing that!
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
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?
Great recipe! DIDN’T have greek yogurt on hand so suBbed sour cream for it. Worked out well. Will make this again. Very moist.
That works 🙂 Glad you liked it! Thank you so much!
I have only seen 2.9 oz and 4.3 oz boxes of pudding, just confirming the Size….thanks!
It does come in 3.4 ounces 🙂 I’m just not sure where you can find it, according to where you live.
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!
Thank you so much for sharing that!!! I am glad your guests & yourself liked it 🙂
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.
Woohoo..love to hear that! Thank you for letting me know 🙂
Very moist and Delicious! Starbucks lemon loaf is good but this is Way better than Starbucks! I love it!
Glad you liked it!! Thank you for letting me know!
My icing came out grainy and gross looking. What went wrong?
I’m sorry. I wish I knew? You follow the recipe exactly?
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.
Can I use sour cream instead of yogurt in this recipe?
I haven’t tried, but I am sure you could 🙂
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
You are so welcome. Yes, it is totally a preference. You can always add less. Thanks for letting me know 🙂
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!
Good to hear 🙂 I am happy you like it!! Hope you like it with the other yogurt. Thank you for sharing!
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!
Hope you like it!! It is so good!!
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!!
Woohoo!! I am so glad you think so! Thank you so much!!
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!
Love to hear that!! Thank you so much for sharing that!!
Can I use vegitable instead of cooking oil
Yes 🙂 Hope you like it!
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 !
That makes me so happy to hear! Love it! Thank you for letting me know!
Is the lemon pudding regular one or the sugar free one? As there is sugar in the cake aswell
It can really be either 🙂
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!
Wow..that’s a nice compliment! I’m glad he liked them! Thank you for letting me know!
What would be the substitution for thy instant lemon pudding? I couldn’t find any at the nearby groceries and super market
If I couldn’t find lemon, then I would just use vanilla or white chocolate 🙂
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!
I am so glad you liked it!! Thank you for sharing!
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!
LOL!! If you love lemon, then you will love this 🙂 Thanks so much!
This recipe is sooo good. Everyone that tries it loves it!
Yes, they do! Thank you for sharing!
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. 🙂
Love to hear that!! Thank you & I’d love to know what other recipes you try 🙂
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?
Can’t wait to try this, It looks delicious l love anything lemon!!! Yummy????
Recipes look terrrific!
Thanks so much!!
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!
I am so glad to hear that!! Those substitutions sound great! Thank you so much for sharing that!
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.
I am sorry it didn’t turn out. I wish I knew why? So, you lowered the temp? Are you at higher altitude? I appreciate you giving it a try, though! I’m sorry I couldn’t help you!
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!
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 $$$$$$.
So, glad it was a hit!! Love finding recipes like that! Thanks so much!
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!
I love to hear that! Thank you so much for sharing what you did.
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
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.
Thanks & I’ll pass this along to my contributor, whose recipe it is.
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?!!!
Yay!! I’m glad they freeze well! Thank you so much for letting us all know!
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!
You could always google a homemade version 🙂 It is amazing & hope you find what you need!
Hi! Could we make the lemon loaf in a bundt pan with similar results? Thanks!
I wish I knew. This is a recipe from Erin at http://delightfulemade.com/, if you’d like to ask her. Maybe she’s tried? Hope that helps you!
This lemon recipe is the best I ever try.
Thanks with all my heart…and tummy.
So, glad you liked it! Thanks for letting us know!
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!
Yay!! Thanks so much for sharing and for trying it!!
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!
So happy to hear!! Thanks for sharing those ideas to change it up! Thanks!
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.
So glad your hubby liked it!! I don’t know how anyone could not like it?! 🙂 Thanks for sharing!
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.
Thanks so much for sharing that!! Hope that will help some 🙂
Has anyone tried to make this as a bundt???? Is it enough batter? Does it cook ok?
I wish I could say I have 🙁
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
LOL!! You are too funny!! Thank you so much!
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
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!
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.
I’m so happy to hear that!! I’m glad you found ways to change the recipe to fit your liking. Thank you for sharing!!
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!
Thank you so much for giving it a try and for letting us all know!! So, glad it turned out!
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!
Thank you so much for sharing, Marlen! I will pass this along to my contributor!!
Hi, do you use fan or conventional static oven?
Thanks for sharing!
It is baked in a conventional oven 🙂
One of my favourite loaf and they are so easily made and cheep too.
Thank you!! 🙂
Most people are addicted to Starbucks for the coffee, for me it’s this cake! Can’t wait to try this recipe.
They have some amazing ones! Hope you’ll give this a try! I’d love to know what you think!
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.
I’d love to know what you think!! Enjoy 🙂 Thank you!
I could not found Lmon Pudding Mix in my city…..
Are there any alternatives?
I would say maybe just vanilla, but this recipe is from Erin at http://delightfulemade.com/. If, you like to ask her & maybe she has tried it with other pudding mixes. Hope that helps!! Good luck!
Honestly, with all these comments, can’t wait to try this recipe, many thanks for bringing this up here!
You’re welcome!!! It sure is a favorite! Hope you like it 🙂 Thank you!
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
You are so nice!! Thanks so much for sharing this and I’ll pass this along! So, glad you LOVE it 🙂
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!
Glad you liked it!! I will pass that along to my contributor! Thanks so much!
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????!
That’s great!! I’m sure orange would taste great, as well, but I personally haven’t tried it. This is Erin at http://delightfulemade.com/ recipe, if you’d like to ask her. Hope that helps! Good luck!
My family and friends enjoyed it!
Yay! Thank you for making it and for letting us know you all liked it 🙂
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
Oh, thank you so much! I hope you’ve found some to try 🙂 Thank you for letting me know!
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.
So sorry!! I know things usually need to cook longer, I thought at higher elevation. This is Erin at http://delightfulemade.com/, recipe, so if you’d like to ask her, she may know and have tips. Hope that helps and thanks for giving it a try!!
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.
Sorry for the gloppy mess! I hope the 2nd time around, it came out great!!
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.
Haha!! I’m glad it was a hit!! Thank you for letting me know and I’ll pass that along to my contributor!!
To find a recipe that is PERFECT is a home run!!
This recipe is a HOME RUN!
10 Stars
You’re too sweet…I’ll pass that along! Thanks so much!!
What is “Lemon pudding mix” and is it needed for??
It’s the instant pudding dry mixes..like vanilla, chocolate. This is a contributors recipe, so I wish I could say. You could ask her, Erin at http://delightfulemade.com/. Hope that helps!!
Is Greek yogurt optional ?
This recipe is from a contributor, Erin. Here is her info, if you’d like to ask her…I wish I knew! http://delightfulemade.com/. Good like!
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
Here is the contributors info, if you’d like to ask her. Her name is Erin at http://delightfulemade.com/. She may know of substitutes, since it is her recipe. Hope that helps and you find an answer!
Can you use this recipe but bake it in a bundt pan and receive the same final product as you would if you baked it in a loaf pan?
I wish I knew! This is from a contributor, Erin at Delightful E Made..http://delightfulemade.com/. If you’d like to ask her, there is her info. She will be able to answer that question. Hope that helps!!
Can you bake this loaf in a bundt pan instead while receiving the same final products as you would if you baked it in a loaf pan?
Did you use all purpose flour or something else? ????
Your lemon loaf recipe is AMAZING. I love it. Easy to make, and so delicious to eat! Thank you!
I wish I could take credit, but I’ll pass it on! Thanks for stopping by and trying a recipe!!
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!! 🙂
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!!
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 🙂
Sorry my tablet keeps cutting some letters out while typing haha hope you still understood everything 🙂
Oh, thank you so much!! I’m so glad to hear that is wasn’t affected by the altitude! Thanks for letting me know and others!!
Can i substitute splenda for ur sugar or any other suggestions would be appreciated. thnx
Of course!! Whatever you like to use in place of sugar will work just fine 🙂
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?
That’s a good question! You can ask Erin at http://delightfulemade.com/. She did this post and would probably know better 🙂
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
I have not! I’d love to know if you try that and what you think!!
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…
I’m not sure?? You can ask Erin, who did this post…http://delightfulemade.com/. Hope she can answer that for you!
When making starbucks lemon loaf, do you make the instant pudding first. Or just use the dry pudding powder to dry ingredients?
You just add the dry mix to other ingredients. It is in step 2 of the instructions. Hope you like it!! Thanks for stopping by!
Hi, are you using fresh lemon juice (that you pressed from lemon), or store bought (like in a bottle)?
It looks like it is fresh from a lemon. I’m sure if you just used lemon juice from a bottle, it would be ok. Hope that helps!!
Hi I’ve tried to make this twice and I’m having problems getting it to fully cook in the center. Please help!
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!
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.
Hi Susan……If your not using a non-stick loaf pan like the recipe says then what kind of pan do you use?
Yes! Thank you, it’s delicious!
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!!!!!
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!!
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
Thank you so much for letting me know!! So, glad you guys liked it!!
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.
I’m sorry that it didn’t work for you. I’m not sure what could have made it turn out that way. I will pass this on to my contributor. Thanks.
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.
I’m sure coconut would taste so good in there!! I love coconut. Let me know if you try it. I’d love to hear how the coconut tastes!
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.
Thanks for checking out Lilluna!! That bread is so good!! I love anything lemon. Come visit again!
I’m going to make it for Mother’s Day, thank you so much! Star bucks lemon cake is my favorite. I’m truly grateful ????
How did it turn out? I love anything with lemon in it! I hope you had a great Mother’s Day!
What type of flour should I use for this recipe?
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?!
this was amazing! made it last night and followed the recipe exactly. LOVE it, thank you so much!
Yay…I’m so happy to hear that!! Thanks for letting me know!
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
So happy your family loved it!! I love finding recipes the whole family enjoys!! Thanks for letting me know!
OMG. YUUUUMMMMEEE! Is all I have to say.
And thank you for the recipe.
LOL:) Does that mean you tried it? I hope so!! Thanks for letting me know!
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.
I love the smell of fresh baked bread!!! Not sure what could have happened. How did it taste?
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.
Thank you so much Deborah!! I’m so glad you liked it!
Hi there
I was wondering if i coUlD leave out the frosting.
You sure could. Hope you like it!
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!
Happy to hear your family loves it!! Thanks so much for sharing!
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?
I would suggest trying the recipe with the ingredients as listed and not substituting. I made it and it came out perfect.
Any substitue for lemon pudding . We dont have it where i live only vanilla egg pudding ????sorry for weird request
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
Thanks for posting those links! Vanilla is a great substitution, then adding more lemon juice:) Thanks so much for sharing…so happy you like it!
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!!
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!
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.
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.
Thanks Dawn! I’d love to know!!
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.
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!
Hie there! Which flour do l use for the cake, all-purpose flour, cake flour or self raising flour
Just made this yummy looking recipe. Not sure what happened but it came out dense, not light and airy, like cake. Disappointed 🙁
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.
The best! This recipe is exactly what I was looking for. Everyone loved it. Definitely no need to change anything.
Thank you!
Nice recipe! But is there anything I can use to substitute the instant pudding mix? Like cornstarch? Or can I leave it out?
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.
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.
1/3 cup
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.
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!
I love hearing the recipe turned out great!! Let me know how it goes with the regular vanilla yogurt. 😉
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?
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.
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.
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!
I’m so glad you liked it!! And poppyseeds would be a great addition. 😉 Will try that next time!!
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?
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. ..
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
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
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. 🙂
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.
Thanks so much for the tip!! Hope that helps anyone wanting to know!
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!
Perhaps just use vanilla pudding and add extra lemon zest to the mix.
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!
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!
I have a question. Do you think you could add blueberries and make it a blueberry lemon bread?
Hi Joelle,
Believe it or not, you can make your own Greek yogurt by draining regular yogurt! I know it sounds crazy, but I tried it the other day. I accidentally grabbed the wrong tub of yogurt to make tzatziki and I didn’t want to go back to the store. I looked it up on the interwebs and all you have to do is put the regular yogurt (I bought organic whole yogurt) into a colander/strainer and let it sit and drain. The longer it drains the thicker it gets. I hope this helps!
Take care,
Liz
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.
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!
Use parchment paper instead. It is designed to bake with. Wax paper is not. No wax. No problems.
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.
Use parchment paper for baking, NOTwax paper!
Recipe looks delicious- definitely trying it.
Thanks for sharing, Cynthia!!
Anyone ever added blueberries?
Hi what brand of yogurt did you use?
I used chobani greek lemon yogurt! Makes it so delish every time!! Love this recipe & so dies the husband!!
That works! Thanks for sharing that!
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!
Hi Tricia,
Since u made thIs i wanted to know if the texture was as soft as the starbucks lEmon bread? Also did it tasTe pretty similar to starbucks?? Im dying for a recipe thats close or equal to the starbucks lemon loaf its my fav!
Never had it from Starbucks but lemon is my favorite flavor every. Can’t wait to try this!!
Oh my goodness this lemon loaf looks so delicious!!
Oh my goodness…..so, so, so yummy! I can’t wait to make this delicious Lemon Loaf. I LOVE lemon flavored goodies and this one looks absolutely divine! Thank you for sharing! PINNED!
Love anything lemon! This looks delicious! Thanks for the recipe. Pinned 🙂
Yum – so many great bread recipes. Thank you and Happy Easter.
Looks so wonderful! I love sweet breads and lemon is sure to please.
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!
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!!!
Yay!!! I like what you did! That sounds just as delicious!! You made it your own, so take credit!!
I make this all the. Time! It freezes very well so i always have one on hand. I do change it a little bit. I use lemon greek yogart with a little sour cream to make the 3/4 cup. I also bake it for at least an hour or until a wooden Stick comes out clean. Love this. Delicious.
I am glad you shared that! Thank you so much!
To Peggi, could you give me the recipe with the vanilla greek yogurt….It sounds yummy. Thanks my email is as follows: SherrieBarnett41@yahoo.com Again Thanks
Hi there just a few questions
What butter shoukd i use salted or non salteD?
And what kind if greek yogurt the 2% kind im not sure there is so many options at the grocery storE. Thanks so much Leanne
I like to use unsalted when baking & I don’t think it matters on the Greek yogurt. Any kind should work 🙂 Enjoy!
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.