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This easy-to-make Starbucks Lemon Loaf is loaded with delicious lemon flavor, and topped with amazing icing. It’s even BETTER than Starbucks!

This delicious Starbucks Lemon Loaf is the perfect cross between a quick bread and a cake! It’s similar to both our White Chocolate Lemon Bread, and our Lemon Bundt Cake – moist, delicious, and perfectly lemony!

Slices of Starbucks lemon loaf topped with frosting.
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Even better than Starbucks!

We love all things lemon during the summer, like our favorite Lemon Curd.

Well, raise your hand if you love the Starbucks Lemon Loaf! Yes, I see you raising your hand – I’m right there with you! There is something about that delicious, moist cake that keeps us all coming back for more.

It’s a rich, moist, perfectly flavored lemon loaf cake topped with a delicious layer of lemon frosting. There is no way I’m sharing a slice.

I’m here to tell you that you can make this delicious lemon loaf recipe right at home, and it will taste EVEN BETTER than Starbucks!

Ingredients for Starbucks lemon loaf cake prepped for baking.

Better than Starbucks Lemon Loaf

Unlike other recipes I tried, I added Greek yogurt to this cake recipe and a little more oil.

With these additions, this copycat Starbucks Lemon Loaf recipe is spot-on! The ultimate moist, delicious lemon cake!

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.

Frosting + Decorating Tips

Grainy icing. Here are a few common reasons this could happen:

  • Poor sugar quality: Use “pure sugar cane” powdered sugar and sift the sugar.
  • Not enough fat (in this case the butter).
  • Not using room temperature butter.
  • Be sure to add the powdered sugar slowly, beating well between each addition.

Toppings. The thick frosting on this loaf is not only pretty, but delicious. Sometimes it’s fun to adjust a recipe and try something new. 

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

Ingredient Tips

Fresh lemons. 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).

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. 

Flour. The flour can be replaced with a 1:1 gluten-free baking substitute

Room-temperature ingredients mix together better than cold. Set the eggs, butter, lemons, and yogurt out on the counter for about 30 minutes before using them in the recipe. 

Cooled Starbucks Lemon loaf and a bowl of frosting.

Recipe Tips

Different size pans. Since every oven seems to cook a little differently, use the following information as a guide. Keep a close eye on the cake toward the end of the baking time and adjust as needed.

The cake is done when an inserted toothpick/skewer comes out clean. 

  • Bundt pan: Preheat oven to 325°F. Grease and flour the pan generously. Bake for about 1 hour and 15 minutes. 
  • Mini loaves: Preheat oven to 350°F and bake for 25-30 minutes.
  • Muffins: Preheat oven to 350° F for 20-25 minutes.

What to do if the outside is browning, but the inside isn’t done:

  • Loosely place a piece of aluminum foil over the top of the cake as it finishes baking.
  • Reduce the oven temperature by 25°.
  • Be sure the pan isn’t too close to the heating element. It should be positioned in the center of the oven.
  • Use a rose nail to help spread the heat to the center of the cake for a more even bake. Also known as a flower nail or cake nail.
Close up of Starbucks lemon loaf slices topped with lemon frosting.

Storing Info

STORE. Lemon Loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!

FREEZE. For long-term storage, go ahead and keep it in the freezer.

  • 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. 
Close up of frosted slices of Starbucks lemon loaf cake on a cutting board.

Recipe FAQ

Is it cheaper to make homemade lemon loaf than buying it at Starbucks?

To buy a Lemon Loaf at my local Starbucks will cost $3.65 per slice. To make my own loaf, which contains several slices, only costs about $5. 

What if I can’t find lemon pudding mix?

If you have trouble locating lemon pudding, try ordering from Amazon OR use vanilla pudding instead. If you choose to use vanilla pudding, add a little extra lemon extract.

For more yummy quick bread loaves, try:

4.96 from 489 votes

Starbucks Lemon Loaf Recipe

By: Lil’ Luna
This easy-to-make Starbucks Lemon Loaf is loaded with delicious lemon flavor, and topped with amazing icing. It's even BETTER than Starbucks!
Servings: 10
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 3.4 oz instant lemon pudding mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • 3/4 cup plain Greek yogurt
  • zest of 1 lemon

Frosting

  • 3 tbsp butter soft but not melted
  • 1 1/2 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.

Video

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.

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

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.96 from 489 votes (260 ratings without comment)

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Recipe Rating




629 Comments

  1. Liz says:

    5 stars
    Tastes just like sb lemon loaf but better due to the cost savings. Thanks!

  2. Jessica C says:

    5 stars
    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 🙂

  3. Jennifer Hartwell says:

    Will this recipe make 12 regular sized cupcakes?

  4. Marilyn Berto Brenk says:

    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

  5. Michelle says:

    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.

    1. Lil'Luna Team says:

      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.

  6. Marilyn says:

    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

  7. Erika says:

    5 stars
    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.

  8. Maria says:

    5 stars
    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.

  9. Darlene MacDonald says:

    5 stars
    This is the best lemon loaf. I constantly get asked for the recipe as well as to bring it to many gatherings.

  10. Olivia Tworkowsky says:

    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

    1. Lil'Luna Team says:

      Sorry to hear you didn’t have a good experience with this recipe. Thanks for the feedback and for giving it a try.

      1. Carol Murden says:

        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.