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.
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!