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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 350ยฐF. 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 โ€œpure sugar caneโ€ 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 325ยฐF. Grease and flour the pan generously. Bake for about 1 hour and 15 minutes. 
  • Mini loaves: Preheat oven to 350ยฐF and bake for 25-30 minutes.
  • Muffins: Preheat oven to 350ยฐ 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 25ยฐ.
  • 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.ย 

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 487 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 350ยฐF. 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 Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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 487 votes (260 ratings without comment)

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623 Comments

  1. Cecilia says:

    Can i substitute splenda for ur sugar or any other suggestions would be appreciated. thnx

    1. Lil' Luna says:

      Of course!! Whatever you like to use in place of sugar will work just fine ๐Ÿ™‚

  2. Sarah Husseini says:

    If i were to use yellow cake mix, which of the ingredients you listed would that substitute?

    Also, im lactose intolerant. What can i sub yogurt for?

    1. Lil' Luna says:

      That’s a good question! You can ask Erin at http://delightfulemade.com/. She did this post and would probably know better ๐Ÿ™‚

  3. Red says:

    Thank you!!!
    Was considering using limoncello instead of lemon flavoring – was wondering if you’ve tried that? (My neighbor makes it, and it’s awesome!!)

    Red

    1. Lil' Luna says:

      I have not! I’d love to know if you try that and what you think!!

  4. Bridgit says:

    Is that any way it can be done without lemon pudding mix? It doesn’t exist in my country (we only have vanilla, chocolate and caramel pudding mix) and I really want to try this cake…

    1. Lil' Luna says:

      I’m not sure?? You can ask Erin, who did this post…http://delightfulemade.com/. Hope she can answer that for you!

  5. diana says:

    When making starbucks lemon loaf, do you make the instant pudding first. Or just use the dry pudding powder to dry ingredients?

    1. Lil' Luna says:

      You just add the dry mix to other ingredients. It is in step 2 of the instructions. Hope you like it!! Thanks for stopping by!

  6. Karina says:

    Hi, are you using fresh lemon juice (that you pressed from lemon), or store bought (like in a bottle)?

    1. Lil' Luna says:

      It looks like it is fresh from a lemon. I’m sure if you just used lemon juice from a bottle, it would be ok. Hope that helps!!

  7. NicNacs says:

    Hi I’ve tried to make this twice and I’m having problems getting it to fully cook in the center. Please help!

    1. Lil' Luna says:

      I’m sorry you’re having problems!! I know every oven is different, so it may need to cook longer than what it says. This was one of my contributors post, so if you keep having the same issues, you could try sending her a message or comment on her blog at DelightfulEMade. Hope that helps!! Good luck!

      1. Susan says:

        I’m wondering if the people having problems are using a non-stick loaf pan. I never have luck with them! Looking forward to making this.

      2. Laura says:

        Hi Susan……If your not using a non-stick loaf pan like the recipe says then what kind of pan do you use?

  8. Amy says:

    5 stars
    Yes! Thank you, it’s delicious!

  9. Claudia martinez says:

    Hi! This looks amazing! I have been looking for a tasty lemon cake and I think this is it! Question….I need to make a round cake, and cover it with fondant, will this recipe work for that?
    Thanks a lot in advance!!!!!

    1. Lil' Luna says:

      I wish I knew. This was a guest post, but you could check out DelightfulEMade and ask Erin, who made this. She would be able to answer that better than I could. Hope you find what you need ๐Ÿ™‚ It is delicious though!!

  10. Peggy Starkey says:

    I made two of these last night, sent one to my family and we are hooked. Oh my gosh it is fantastic if anybody loves lemon this is the recipe for you. The recipe is right on. I went right by the recipe time and it came out perfect. Thank you

    1. Lil' Luna says:

      Thank you so much for letting me know!! So, glad you guys liked it!!