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.
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!