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 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!