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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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Recipe Rating




623 Comments

  1. T says:

    5 stars
    I made this exactly how you said turned out GREAT it was so moist and good. I tried it cause my dad loves lemon so wanted to do something different and OMG!!!! Since I wasn’t going to be giving it to him for a couple I had to get it out my house took it to work and it lasted 20 to 30 min at the most if that long that was just when I went back to the break room and the foil was in the trash. :))))) Thanks so much for sharing he is going to love this.

    1. Lil' Luna says:

      Haha!! I’m glad it was a hit!! Thank you for letting me know and I’ll pass that along to my contributor!!

  2. candace says:

    5 stars
    To find a recipe that is PERFECT is a home run!!
    This recipe is a HOME RUN!
    10 Stars

    1. Lil' Luna says:

      You’re too sweet…I’ll pass that along! Thanks so much!!

  3. Rola says:

    What is “Lemon pudding mix” and is it needed for??

    1. Lil' Luna says:

      It’s the instant pudding dry mixes..like vanilla, chocolate. This is a contributors recipe, so I wish I could say. You could ask her, Erin at http://delightfulemade.com/. Hope that helps!!

  4. Donna says:

    Is Greek yogurt optional ?

    1. Lil' Luna says:

      This recipe is from a contributor, Erin. Here is her info, if you’d like to ask her…I wish I knew! http://delightfulemade.com/. Good like!

  5. hanna says:

    hi there
    I want to try baking your above recipe lemon cake but I couldn’t find lemon pudding you mention in your recipe all what I found is lemon filling for pie and dessert mix from Dr aokter is that work or not anyway I love in Canada and the grocery store doesn’t carry instant lemon pudding

    1. Lil' Luna says:

      Here is the contributors info, if you’d like to ask her. Her name is Erin at http://delightfulemade.com/. She may know of substitutes, since it is her recipe. Hope that helps and you find an answer!

  6. Natalia says:

    Can you use this recipe but bake it in a bundt pan and receive the same final product as you would if you baked it in a loaf pan?

    1. Lil' Luna says:

      I wish I knew! This is from a contributor, Erin at Delightful E Made..http://delightfulemade.com/. If you’d like to ask her, there is her info. She will be able to answer that question. Hope that helps!!

  7. Natalia says:

    Can you bake this loaf in a bundt pan instead while receiving the same final products as you would if you baked it in a loaf pan?

  8. Ana says:

    Did you use all purpose flour or something else? ????

  9. Angela says:

    Your lemon loaf recipe is AMAZING. I love it. Easy to make, and so delicious to eat! Thank you!

    1. Lil' Luna says:

      I wish I could take credit, but I’ll pass it on! Thanks for stopping by and trying a recipe!!

  10. Tamy says:

    Id love to try this but live in colorado s we often have our cakes not turn out as well. I am typically good at baking but my last lemon pound cake completely shriveled and caved in horribly, any suggestions what to add or leave out fr high altitude? Thank you!! ๐Ÿ™‚

    1. Lil' Luna says:

      I don’t know too much about cooking in higher altitude, other than you will probably need to cook things longer. I would maybe use google for more tips. Sorry, I don’t know more. Good luck!!

      1. Tamy says:

        Actually I made the cake today and as im 7000 ft above sea level I figured it has enough wet and dry ingredients to not having to worry about the atitude, anyways google search revealed I should use less baking power and bake at a higher temerature and all that jazz, luna I can tell you this recipe is even good for high altitude, didnt crack didnt get too dry came out perfect other than a light crusty crust since I did go ahead and raised the temp but the cake wasnt done at 45 min, but at 55 it was. So yeah next time I use the temp as stated in the recipe and dont worry about high altitude since your recipe is good for it as is ๐Ÿ™‚

      2. Tamy says:

        5 stars
        Sorry my tablet keeps cutting some letters out while typing haha hope you still understood everything ๐Ÿ™‚

      3. Lil' Luna says:

        Oh, thank you so much!! I’m so glad to hear that is wasn’t affected by the altitude! Thanks for letting me know and others!!