Starbucks Lemon Loaf Recipe

Starbucks Lemon Loaf Ingredients

• All-Purpose Flour (1 ½ cups): Provides structure for the loaf while keeping it soft.
• Instant Lemon Pudding Mix (1 box, 3.4-ounce): Adds extra moisture and boosts the lemon flavor.
• Baking Powder (½ teaspoon): Helps the loaf rise and stay light.
• Baking Soda (½ teaspoon): Works with the acidic ingredients to create a tender texture.
• Salt (½ teaspoon): Enhances all the flavors in the loaf.
• Eggs (3): Adds structure and richness while helping bind everything together.
• Granulated Sugar (1 cup): Sweetens the loaf and keeps it moist.
• Butter (2 tablespoons, softened): Adds flavor and a little richness.
• Vanilla Extract (1 teaspoon): Balances and enhances the lemon flavor.
• Lemon Extract (2 teaspoons): Gives a strong lemon flavor similar to the coffee shop version.
• Fresh Lemon Juice (⅓ cup): Adds natural citrus flavor and moisture. 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).
• Vegetable Oil (½ cup): Keeps the loaf extra moist and soft.
• Plain Greek Yogurt (¾ cup): Adds moisture and helps create a tender crumb.
• Lemon Zest (from 1 lemon): Adds bright, fresh lemon flavor. 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. 
• Butter (3 tablespoons, soft): Forms the base of the frosting and adds richness.
• Powdered Sugar (1 ½ cup): Sweetens and thickens the glaze.
• Lemon Juice (3 tablespoons): Adds tangy flavor to the frosting.
• Lemon Extract (1 teaspoon): Boosts the lemon flavor in the glaze.

How to Make Starbucks Lemon Loaf

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.

Kristyn’s Recipe Tips

• Don’t Overmix Batter: Mix just until combined to keep the loaf soft.
• Use Fresh Lemon Juice: Fresh makes a big difference in flavor.
• Cool Before Frosting: This keeps the glaze from melting.
• Line Your Pan: Makes removing the loaf easier.
• Lemon Pudding: If you can’t find lemon pudding, order it on Amazon or use vanilla pudding and add extra lemon extract.
• Don’t Over Bake: If the outside browns before the inside is done, cover loosely with foil, lower the oven by 25°, keep the pan centered, or use a rose nail for even baking.
• Grainy Icing: Use quality powdered sugar and sift it, make sure there’s enough butter, use room temperature butter, and add sugar slowly while mixing well.
• Toppings: Drizzle with a lemon glaze. Simply dust with powdered sugar. Add a dollop of Whipped Cream and strawberries to each slice.

4.96 from 520 votes

Starbucks Lemon Loaf

By: Kristyn Merkley

This Starbucks Lemon Loaf is soft, sweet, and full of bright lemon flavor with a sweet glaze, made easily at home with simple ingredients.

Servings: 10

Prep: 5 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr

Video

Ingredients 

1x2x3x

• ▢ 1 ½ cups all-purpose flour
• ▢ 1 (3.4-ounce) box instant lemon pudding mix
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 3 eggs
• ▢ 1 cup granulated sugar
• ▢ 2 tablespoons butter, softened
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons lemon extract
• ▢ ⅓ cup fresh lemon juice
• ▢ ½ cup vegetable oil
• ▢ ¾ cup plain Greek yogurt
• ▢ zest of 1 lemon

Frosting

• ▢ 3 tablespoons butter, soft but not melted
• ▢ 1 ½ 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.

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Notes

Recipe Tips.

• Don’t Overmix Batter: Mix just until combined to keep the loaf soft.

• Use Fresh Lemon Juice: Fresh makes a big difference in flavor.

• Cool Before Frosting: This keeps the glaze from melting.

• Line Your Pan: Makes removing the loaf easier.

• Lemon Pudding: If you can’t find lemon pudding, order it on Amazon or use vanilla pudding and add extra lemon extract.

• Don’t Over Bake: If the outside browns before the inside is done, cover loosely with foil, lower the oven by 25°, keep the pan centered, or use a rose nail for even baking.

• Grainy Icing: Use quality powdered sugar and sift it, make sure there’s enough butter, use room temperature butter, and add sugar slowly while mixing well.

• Toppings: Drizzle with a lemon glaze. Simply dust with powdered sugar. Add a dollop of Whipped Cream and strawberries to each slice.

Store. Lemon Loaf can be stored in an airtight container for 2-3 days. For longer storage, wrap tightly and refrigerate for up to 5 days.

Freeze. 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.

Nutrition

Calories: 432kcal, Carbohydrates: 62g, Protein: 5g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 65mg, Sodium: 304mg, Potassium: 97mg, Sugar: 38g, Vitamin A: 250IU, Vitamin C: 5.7mg, Calcium: 39mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

This recipe was first shared April, 2015.