Starbucks Lemon Loaf is moist, tender, and bursting with bright citrus flavor. Topped with a sweet lemon glaze, it’s perfect for breakfast, dessert, or a flavorful snack.
This copycat Starbucks Lemon Loaf offers a tender, flavorful cake with a zesty citrus twist. Its sweet glaze adds the perfect finishing touch, making it a delightful treat any time of day.
The loaf’s light, moist texture and tangy lemon flavor make it a favorite for lemon lovers. Whether served for breakfast, as a midday snack, or a simple dessert, it’s easy to see why this Starbucks classic is so popular.
This lemon loaf cake is always moist and the perfect cake to have with my coffee for the Best Brunch Dessert along with Starbucks Pumpkin Scones Recipe and Starbucks Pumpkin Cream Cheese Muffins.
My entire family agreed that this copycat Starbucks version needs to be made all the time.
Table of contents
Why We Love This
- Bright Lemon Flavor – Bursting with tangy, refreshing citrus in every bite.
- Moist and Tender – Soft texture makes it perfect for breakfast or dessert.
- Sweet Glaze Finish – Adds a touch of indulgence without overpowering the lemon.
- Easy to Enjoy – Ready to serve for a snack, breakfast, or special treat.
- Starbucks Favorite – Brings the taste of the café right to your home.
Ingredients
Cake
- Baking Soda. You can use of the Best Baking Soda Substitutes.
- Sour Cream. This helps to make the lemon loaf so moist.
- Zest. The fresh lemon zest gives this such an amazing flavor.
Glaze
- Powder sugar. Sift this before using so it will have a smooth texture.
- Fresh Lemon Juice. Fresh is best in this recipe.
Get the complete ingredient list at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven and prepare the pan.
Step 2. In a large bowl, cream together the butter, sour cream and sugar. You can use a hand mixer or stand mixer.
Step 3. Slowly add the eggs into the mixture one at a time. Then stir in the lemon extract.
Step 4. In a separate medium bowl, combine the salt, flour, baking powder and baking soda. Gradually add the dry ingredients into the wet ingredients until just combined. Then gently mix in the lemon zest.
Step 5. Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle of the loaf comes out clean. Let the cake cool for a few minutes and then move to a wire rack to cool completely.
Step 6. While the cake is cooling, make the glaze. Whisk together the powdered sugar, milk and lemon juice in a medium size bowl. You might need to add more powdered sugar or milk for the desired consistency.
Step 7. Let the cake cool. Then pour the glaze over the top, slice and enjoy!
FAQs
Make sure your pan isn’t too close to your heating unit. Your pan should be placed in the center of the oven.
Place a piece of foil lightly on the edges of your pan to finish baking your lemon loaf.
Reduce your oven temperature about 20-25 degrees F.
I love making the lemon loaf in mini loaf pan. It makes the perfect size for gift giving. Using mini loaf pan makes for a quick bread recipe.
My kids’ teachers even like receiving it with a coffee shop gift card. If you don’t have a loaf pan, we have used a Bundt pan and a muffin pan to make this recipe. They both turned just as good.
Making the lemon loaf in a mini loaf pan, it does reduce your cooking time to about 30 minutes.
Expert Tips
- The lemon extract is needed for that strong lemon flavor that is similar to the Starbucks cake. If you leave it out, it will still be delicious, but it will not taste like Starbucks. Also, don’t add extra lemon extract as it will make it taste like fake lemon flavor.
- Use room temperature ingredients. The lemon loaf will be soft and fluffier once baked if you do this.
- Don’t overmix the batter. You want it to be just combined.
- The sour cream helps to make this recipe really moist. Don’t substitute it or reduce the amount.
- You can also use a bundt pan to make lemon pound cake. Just make sure to adjust the bake time for this cake recipe.
- It is important to adjust the glaze accordingly. You may need to add more milk or powdered sugar to get to the consistency you prefer.
- Make sure to not let the top brown. You don’t want the top of the lemon loaf to get too brown while it bakes. Check on it periodically and if it is starting to brown, cover it with foil.
Storage
Room Temperature – Keep in an airtight container for up to 3 days.
Refrigerator – Store covered for up to 1 week to keep it fresh.
Freezer – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
More Lemon Recipes
- Lemon Lush Dessert
- Lemon Cupcake Recipe
- Easy Lemon Brownie Recipes
- 2 Ingredient Lemon Bars
- Starbucks Lemon Cake Pop Recipe
More Copycat Desserts
- Starbucks Cake Pop Recipe
- Copycat Little Debbie Brownies Recipe
- Starbucks Pumpkin Bread Recipe
- Starbucks Brownies Recipe
- Ding Dong Cake Copycat Recipe
- Copycat Nothing Bundt Cakes
You are going to love this Starbucks Lemon Loaf. Make it today and leave a comment once you do.
Starbucks Lemon Loaf
Ingredients
For the Cake:
- 1 1/2 cup Flour
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 cup Butter softened at room temperature
- 1 cup Sour Cream
- 1 cup Sugar
- 3 Large Eggs
- 1 Tbsp Lemon Extract
- The zest from 1 Large Lemon
For the Glaze:
- 1 cup Powder sugar
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
Instructions
- Preheat the oven to 350 degrees F and line a 9X5 inch loaf pan with parchment paper or spray with a non-stick cooking spray.
- In a large bowl, cream together the butter, sour cream and sugar with a hand held or stand up mixer until the mixture is light and fluffy. Slowly add in the eggs into the mixture one at a time mixing in between each egg.
- Then stir in the lemon extract. In a separate bowl, combine the flour, salt, baking soda and baking powder. Gradually add the dry ingredients into the wet ingredients until just combined. Then gently mix in the lemon zest.
- Pour the mixture into the loaf pan and bake uncovered for 50-60 minutes until a toothpick inserted into the middle of the loaf comes out clean.
- Let the cake cool for 10-15 minutes in the pan and then move to a wire rack to cool completely.
- While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk and lemon juice in a medium size bowl.
- Add in more powdered sugar or milk as needed for the desired consistency.
- Once the cake has cooled, pour the glaze over the top, slice and enjoy!
Easy to make and very delicious. Great natural lemon flavor.
The BEST Starbucks lemon loaf I’ve ever made. I am so glad I found your website, and have been using your recipes 90% of my baking.
Just 2 quick questions: Can I bake 3 loaves at a time without having to adjust anything? Also, does this loaf freeze well?
Thanks!
Carrie
Carrie – Thank you SO much! That means so much! You usually do not need to adjust the baking time drastically when baking 3 loaves. Most bread loaves will bake in roughly the same time as a single loaf. However, keep an eye on the bread because the extra loaves can slightly lower the oven temperature, so some loaves may take a few extra minutes.
Yes, this recipe freezes perfectly. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Thanks again for taking the time to comment.