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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!
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!
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.
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.
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.
Recipe FAQ
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.
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:
- Cream Cheese Filled Banana Bread
- Glazed Almond Poppy Seed Bread
- Cinnamon Bread
- Snickerdoodle Bread
- Pumpkin Bread
Starbucks Lemon Loaf Recipe
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
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.
Don’t let the stars deceive you, the website would not allow me to rate this recipe 1 star. Made this tonight. Followed the recipe to a T, and it all came out completely wrong. Icing came out extremely runny. Middle caved in, raw batter even after 55 minutes, while I had to cover the outside edges with aluminum foil to prevent it from burning. Would not recommend. Extremely disappointed.
I’m sorry that it didn’t work for you. I’m not sure what could have made it turn out that way. I will pass this on to my contributor. Thanks.
It sounds too delicious, I will try it and let you know how it come out. I wonder how will taste adding coconut.
Thanks a million for sharing the recipe.
I’m sure coconut would taste so good in there!! I love coconut. Let me know if you try it. I’d love to hear how the coconut tastes!
First time here. I’d seen this last week because my Cousin had pinned it. I made it today. It’s fairly easy, but it takes awhile. I tried it out on the family. They liked it. I think this recipe is a keeper.
Thanks for checking out Lilluna!! That bread is so good!! I love anything lemon. Come visit again!
I’m going to make it for Mother’s Day, thank you so much! Star bucks lemon cake is my favorite. I’m truly grateful ????
How did it turn out? I love anything with lemon in it! I hope you had a great Mother’s Day!
What type of flour should I use for this recipe?
I’m thinking all purpose flour (otherwise she may have noted if it were a special flour), but really not sure. You can ask Erin at Delightful E Made for the specific flour, if you want to make certain. I wish I knew?!
this was amazing! made it last night and followed the recipe exactly. LOVE it, thank you so much!
Yay…I’m so happy to hear that!! Thanks for letting me know!
This cake is so tasty!!! I loved the cake part the most. The frosting was a little to lemony for me. But still totally good. My whole family loved it. Thanks
So happy your family loved it!! I love finding recipes the whole family enjoys!! Thanks for letting me know!
OMG. YUUUUMMMMEEE! Is all I have to say.
And thank you for the recipe.
LOL:) Does that mean you tried it? I hope so!! Thanks for letting me know!
I just got a loaf of the lemon bread out of the oven. The house smells heavenly. My only problem was I’m glad I checked at 45 minutes because it was over baked (very brown) and the middle sank way before the 45 minutes 🙁 I used all fresh ingredients, checked the date on my baking powder, soda etc its all good so not sure what happened with the raise, but hoping it didnt over bake and dry it out, on the inside. Still need to make the icing. Crossing fingers it taste as good as it smells. Thanks for the recipe.
I love the smell of fresh baked bread!!! Not sure what could have happened. How did it taste?
I have tried for years to find a good lemon cake recipe that did not include a boxed lemon cake mix. This cake did not disappoint. It was very moist and the icing was scrumptious. My family loved it. I baked it on Saturday and it was gone by Sunday night. This was my first time visiting this web site but I will definitely try other recipes from Lil Luna.
Thank you so much Deborah!! I’m so glad you liked it!
Hi there
I was wondering if i coUlD leave out the frosting.
You sure could. Hope you like it!