Today’s Starbucks Lemon Loaf recipe is soft, moist, and full of delicious lemon flavor, just like the one you grab at the coffee shop. We think it’s the perfect cross between a quick bread and a cake and no matter who tries it, they LOVE it.
What we love most about this recipe, is that it’s one of those recipes that’s easy to make at home and always turns out so good. After several attempts of perfecting this recipe, we’ve finally achieved that perfect texture and flavor. It’s sweet, a little tangy, and topped with a smooth lemon frosting that makes it quite addicting.
If you loved this, try Lemon Blueberry Bread, Lemon Bars, or Pound Cake. These are all recipes we make on repeat!
Why you’ll love it + Why it works:
- Bakery Style at Home. You can make this delicious lemon loaf recipe right at home, and it will taste EVEN BETTER than Starbucks!
- Perfect Lemon Flavor. Just the right mix of sweet and tangy.
- Pudding Mix Boost. Adds moisture and enhances the lemon flavor. There is something about that delicious, moist cake that keeps us all coming back for more.
- Oil and Yogurt Combo. Keeps the loaf soft and rich.
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.
Starbucks Lemon Loaf
Video
Ingredients
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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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.
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?