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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.
I made this, and it was so good that I immediately made it again! Delicious! I did find the loaf quite large, so opted to use two smaller loaf pans. I still got one mini loaf as well as the 2 smaller ones! (that made a nice snack for the chef!). Great recipe, easy to follow. I ran out of plain yoghurt, so used some Lime Greek Yoghurt that I had, and also had to sub the lemon pudding for a vanilla pudding. (This was during the second time I made it). It still turned out fabulous! The lime yoghurt really gave a nice tang! Great recipe!
I am so glad to hear that!! Those substitutions sound great! Thank you so much for sharing that!
I used the exact ingredients, the right-sized pan and the exact oven temperature. I baked it for 75 minutes and it tested done. 2/3 of the cake was horribly under- done and had to be thrown out. I was able to salvage a bit at both ends. So annoying! I figure baking it for close to 2 hours at a slightly lower temperature might work.
I am sorry it didn’t turn out. I wish I knew why? So, you lowered the temp? Are you at higher altitude? I appreciate you giving it a try, though! I’m sorry I couldn’t help you!
I meant that next time (because I love the flavour) I will try lowering the temperature, and bake it a lot longer. I am not at a higher altitude. Thank you for replying so quickly!
I made this Lemon Loaf cake it was very moist. All I can say it was so good.
All the flavor just right. I did put a little lemon zest in the icing mix.
I took it to work & it got gone in 30 mintues.This will be one cake that I will make again. Starbucks I will be saving a few $$$$$$.
So, glad it was a hit!! Love finding recipes like that! Thanks so much!
I made this yesterday and it is wonderful. I couldn’t find any lemon pudding so I substituted vanilla and added a bit more lemon extract. Turned out as delicious as the pictures look. The icing is amazing as well and should be used! Moist and dense with a beautiful lemon flavor. I will be making this again and again!
I love to hear that! Thank you so much for sharing what you did.
Hi. I have not yet tried your cake recipe but I did try the icing on a different lemon loaf cake that i made. I bought a slice of Starbucks’ lemon loaf cake and compared the icing to yours. While your icing is certainly delicious, it is not like Starbucks which does not contain butter. I tasted both side by side and the “mouthfeel” I get from Starbucks’ icing is that it does not contain butter. Plus the pure whiteness of the icing indicates the absence of butter. I think that skipping the butter may get you closer. Also, your icing is very runny (flows all over the sides of the cake unlike the Starbucks’ cake which has icing only on the top). As suggested by you in your comments, it should be refrigerated for a few minutes so it is less runny. You may want to add this to your instructions. Nonetheless, your icing is really tasty. I will soon make your cake and let you know how mine turns out. Thanks. Regine
I meant to say that icing should be refrigerated before it is spread or poured on top of the cake. I will try to make your cake tonight and give you my feedback.
Thanks & I’ll pass this along to my contributor, whose recipe it is.
Thank you, thank you – Love your Lemon Loaf recipe! I’ve baked this many times now. The first time I followed the recipe exactly, but it was a little sweet for my taste (maybe because of the amount of sugar in the instant pudding mix). I cut the sugar to 3/4 cup and it is perfect. I bake mine in four mini loaf pans now and it only takes 25 – 30 minutes! And it freezes well, in fact it tastes pretty good frozen ’cause who can wait for it to thaw?!!!
Yay!! I’m glad they freeze well! Thank you so much for letting us all know!
Recipe looks amazing and I’m so keep to try it! But a quick question – I’m from the UK, does anyone know what sort of thing I’m looking for that would be like the lemon pudding mix? Any suggestions would be appreciated!
You could always google a homemade version 🙂 It is amazing & hope you find what you need!
Hi! Could we make the lemon loaf in a bundt pan with similar results? Thanks!
I wish I knew. This is a recipe from Erin at http://delightfulemade.com/, if you’d like to ask her. Maybe she’s tried? Hope that helps you!
This lemon recipe is the best I ever try.
Thanks with all my heart…and tummy.
So, glad you liked it! Thanks for letting us know!
Thank you so much for the excellent recipe. I agree with the other baker’s that this recipe is indeed better than Starbuck’s! I find Starbuck’s Lemon Loaf too oily. I’ll be making this again!
Yay!! Thanks so much for sharing and for trying it!!
This is my go to lemon bread recipe, it is phenomenal. I’ve made it in a bread loaf as well as in an 8×8 and it always turns out fabulous. The icing is spot-on to Starbucks! I’ve used vanilla Greek yogurt as well as Lemon Greek yougurt and it turns out amazing every time!
So happy to hear!! Thanks for sharing those ideas to change it up! Thanks!