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.
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.