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.
I had this recipe saved since this won Pancake Princess’ bake off. Well it’s 100% deserving of that top spot, this recipe is fantastic! The texture is perfect, delicious lemon flavor without being too tart or too sweet. It’s half gone already!
Forgot to add, I did not use a flower nail and it baked perfectly in exactly 50 minutes.
This will be the second time, when first time I made it was soo delicious and moist and the icing/frosting omg😲 😋 I had my Mom craving it she ate most of it and I had froze a slice for me but I let her have it so making it again can’t wait 😋😋
This will be the second time, when first time I made it was soo delicious and moist and the icing/frosting omg 😲 😋 I had my Mom craving it she ate most of it and I had frozen a slice for me but I let her have it so making it again can’t wait 😋😋
Oh my word. This lemon loaf is super delicious. You have to try it. My loaf did get pretty brown on the sides and I tented it with foil 10 minutes before it was done. It took 1 hour to bake in a ceramic loaf pan. I used a flower nail so I didn’t have any issue with it not baking in the middle. My suggestion would be to cream the butter first when making the icing. I had to press the butter on the sides of the bowl to get it to incorporate. Maybe even doing that with the loaf portion too.
Truly, it’s impossible to say how good this is! I’ve made it many, many times and every single time it disappears first. I’ve made one change to the recipe-I use lemon Greek yogurt instead of plain. Just a little bit more lemon flavor which, for me, is a good thing!
Thank you for sharing this recipe. It’s a true winner – and so much better than Starbucks ever was!
Oh thank you so much!! I’m glad that you love the recipe!
Tried it today for the first time and I m absolutely blown away!! I made cupcakes and they are so delicious! Better than store bought. Soft and moist! Never tried the Starbucks lemon cake but this recipe is amazing!! ❤️
This lemon loaf is THE BEST I’ve ever had. In demand from my family. They absolutely love it!
I’ve made this cake several times my family is crazy about it! My question is can I use sour cream as a substitute for the greek yogurt?
Yes. You can use sour cream instead of yogurt. I have had a problem finding plain FULL fat yogurt. Seems as though all the yogurts are non fat these days so I used sour cream instead. Works beautifully.
Yes you absolutely can!
I haven’t made it yet but there is conflicting and incomplete information throughout the whole thing. Up higher clearly says you don’t recommend putting the loaf in the fridge: “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!” But then when reading the summarized recipe it says: “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.”
It’s either you are recommended we refrigerate it.. or you are not. Please clarify.
You also give temp and times for bundt cake but do not clarify if you need to double the recipe or not.
Rose nail… to add before beginning to bake.. or only add if it’s browning too fast? This should be clarified as well.
Please help to confirm these things.
Thanks for pointing those out. We’ll work on updating. For now, I’d say that refrigerating is up to you. It could potentially dry the cake out quicker, but if it is in an air tight container, you should be fine either way.
Times and temp for a bundt pan: Preheat oven to 325°F. Grease and flour the pan generously. Bake for about 1 hour and 15 minutes. (Other cake sizes are also listed in the post along with this one)
I typically don’t use a rose nail when baking this, but we have had some readers say it didn’t bake evenly. So if you want to use one, I’d put it in the cake at the beginning to help ensure an even bake. Hope this info helps! Thanks for giving the recipe a try!
I have made this recipe multiple times and it has always been a huge hit for brunches, picnics and covered dish reunions.