The Best Lemon Loaf (Better-Than-Starbucks Copycat) — It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You’re going to love this lemon bread recipe!
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Copycat Starbucks Lemon Loaf Recipe
This iced lemon loaf cake recipe has been beyond a long time in the making. I’ve been trying to make this copycat Starbucks lemon loaf on and off for years. I can’t even tell you how much I have obsessed, tried, trialed, and failed at it. Until now.
If you’ve ever had Starbucks’ Lemon Loaf, you know how good it is. Full of lemon flavor, moist, dense, and rich. Anything that good I shouldn’t want to learn how to make at home, but I couldn’t leave well enough alone.
I’ve tried countless internet recipes for lemon bread and some were ‘fine’ but not quite perfect, while others were total fails. And I definitely didn’t want to go the cake mix route.
I even sent one almost-a-possibility-but-not-quite to my mom to have her trial it.
Something as ‘simple’ as a lemon loaf cake eluded me for ages until I rediscovered and slightly adapted my own 2012 recipe for Blueberry Yogurt Cake with Lemon Vanilla Glaze. It’s an easy, no-mixer, one-bowl, whisk-together batter.
This lemon loaf cake is soft, springy, and moist without being heavy or dry, problems which often plague pound cake. Nor is it oily, which sometimes happens with the Starbucks’ version. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used.
The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory!
And just think of all that money you’ll save by making it at home. That’s almost dangerous.
Ingredients in Lemon Loaf
To make this copycat Starbucks lemon loaf recipe, you’ll need:
- Eggs
- Granulated sugar
- Sour cream
- Canola oil
- Lemon zest
- Lemon extract
- All-purpose flour
- Baking powder
- Salt
And to make the lemon bread glaze, you’ll need:
- Confectioners’ sugar
- Lemon juice
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Lemon Loaf
This Starbucks recipe for lemon loaf couldn’t be easier to make! Here’s a look at how this recipe comes together:
- First, whisk together the eggs, sugar, and sour cream before drizzling in the oil.
- Stir in the lemon zest and extract, followed by the dry ingredients.
- Turn the lemon loaf batter into a greased 9×5-inch loaf pan and bake until the top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
- The copycat Starbucks lemon loaf needs to cool for at least 30 minutes before drizzling with the glaze!
Lemon Loaf FAQs
Yes, this lemon bread freezes incredibly well. It can be frozen up to 6 months.
Just be sure to glaze the bread AFTER it’s been frozen and thawed (the glaze can be frozen, but the texture changes slightly).
Of course, just note that your bake time will vary depending on the size of your pans.
One reader reported success making seven mini loaves and baking them at 350ºF for about 35 minutes, if that helps. However, I can’t speak from personal experience.
Most likely, yes. You’d need to bake two 9×5-inch loaves.
A few readers have also asked if they can double the recipe and bake the batter in a 9×13-inch pan or a metal bundt pan. Both options would likely work, although I can’t say for sure.
I don’t recommend doing so, as that would change the taste of the lemon bread too much. If you want a lemon olive oil dessert, make my Lemon Olive Oil Cake recipe instead.
I’ve had quite a few readers ask about using gluten-free flour in this copycat Starbucks lemon pound cake recipe. I’ve only made the recipe as written, but readers have reported success using either Bob’s Red Mill Gluten-Free Flour or Cup4Cup gluten-free flour.
I can’t say for sure if using a gluten-free flour will work, but this is what readers have recommended!
No! Do NOT use lemon oil and lemon extract interchangeably because they’re not — oil is much more potent and intense.
No, do NOT use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but you can add it to taste.
What Readers Are Saying
As you can see on the recipe card, this copycat Starbucks recipe for lemon loaf has over 1,500 reviews on it. And if you scroll to the very bottom of this post, you’ll see the 1,000+ comments that readers have left.
To say that this lemon bread recipe has been tried and tested — and loved! — is an understatement!
Here are just a few 5-star reviews that have been left on this lemon loaf cake recipe:
“Delightful! This loaf did not last long in my household – lemony and delicious and a recipe I always come back to.” — Stephanie
“I have been making this recipe for a few years! Always gets the best reviews! I poke holes in it so when I add the glaze it goes into the loaf! This is my go to recipe when I am asked to bring a dessert!” — Joan Kasaris
“Simple, yet delicious! Baked mine for 40 minutes. It’s a dense, flavourful cake and will be my go-to lemon loaf recipe from now on since I have too been looking for the perfect lemon loaf for a long time. Thanks for finding it for me!!!” — Vivi
“Hard to believe a recipe so quick and easy tastes so good. Passed some out to friends and they were amazed at texture and flavor. I followed the reciperight to the end.” — Roger Drenga
“This recipe is incredibly delicious, and this was also my very first time baking a lemon loaf. I’m so happy how it turned out, and everyone in our house loved it. Thank you!” — Danielle
Recipe Video
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The Best Lemon Loaf (Better-Than-Starbucks Copycat)
Ingredients
Lemon Loaf
- 3 large eggs
- 1 cup granulated sugar
- 1 cup (8 ounces) sour cream or Greek yogurt
- ½ cup canola or vegetable oil
- 2 tablespoons lemon zest
- 1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt, or to taste
Lemon Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons lemon juice, or as necessary for consistency
Instructions
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Make the Loaf:
- To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
- Drizzle in the oil while whisking to combine.
- Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
- Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
- Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Make the Lemon Glaze:
- To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
- Evenly drizzle glaze over bread before slicing and serving.
- Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.
Video
Notes
- *Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
- Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
- Recipe adapted from my Blueberry Yogurt Cake with Lemon Vanilla Glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Lemon Desserts:
Lemon Lemonies – Like brownies, but made with lemon and white chocolate! Dense, chewy, not cakey and packed with big, bold lemon flavor!
Lightened Up Blueberry Lemon Pound Cake — No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon! It’s a keeper!
Lemon Cupcakes with Lemon Cream Cheese Frosting – Soft, fluffy, moist, very lemony cupcakes from scratch! Easy one-bowl, no-mixer recipe for cupcakes that taste like they’re from a bakery!
The Best Lemon Bars – Truly the best lemon bars I’ve ever had!
Lemon Blueberry Bundt Cake with Lemon Glaze – Almost more berries than cake in this soft, fluffy cake!
Soft and Chewy Lemon Cookies — Packed with big, bold lemon flavor for all you lemon lovers! They’re soft, chewy and not at all cakey!
Lemon Buttermilk Cake with Lemon Glaze — An easy buttermilk cake with big lemon flavor!! Soft, fluffy, and foolproof if you like puckering up!!
Softbatch Glazed Lemon Cream Cheese Cookies — Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! Tangy-sweet perfection! Lemon lovers are going to adore these easy cookies!!
Baked Lemon Donuts with Lemon Glaze — They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that’s PERFECT! Lemon lovers will adore them!!
This is an amazing recipe! the lemon loaf is outstanding! I make it all the time and some of my family members who do not like lemon, actually like this loaf. I am making it for the holidays and giving it away to family and friends! Thanks so much!!
Thanks for trying the recipe and I’m glad it’s a favorite, even among family members who don’t like lemon! How nice of you to bake and donate, too!
I doubled the recipe and put a little less than 4 tablespoons of lemon extract and the bread had a slightly bitter taste. I think it was from the extract, so I recommend putting 1 tablespoon of lemon extract (per loaf, not doubling it).
All extracts vary and some are more bitter than others. And while I have never doubled this recipe, I think that your suggestion is a good one – that you may not necessarily need to do a straight double of the extract, and slightly less than double will be fine.
I just made this, followed your recipe to a tee, and am in lemon heaven. Used a silicone loaf tin which worked just fine. And scattered a few lemon rinds on top of the glaze, for a pop of lemon color on top. Thank you Averie!!
Thanks for trying the recipe and I’m glad it came out great for you! The lemon rinds on top sound gorgeous!
I made this and it turned out wonderful! Followed the recipe exactly.. boyfriend loved the subtle flavouring. Definitely will be making again. :)
Thanks for trying the recipe and I’m glad it came out great for you!
I love anything lemon and was excited to try out this recipe seeing as it has such great reviews. I followed the recipe exactly like it says, but it came out tasting like perfume. It was so strong that I had to chunk it. Any thoughts on why that might happen?
Perhaps your brand of lemon extract was ‘perfumy’ – that would be my best guess.
Made this today, perfect. I used 2% plain yogurt, that I drained in a sieve lined with double coffee filters for an hour and it works just fine.I used pure lemon extract and used 2 tbsp. turned out lovely.
Thanks for trying the recipe and I’m glad it came out great for you!
This recipe is excellent! It took a lot longer to bake than expected, but it came out moist, tender and full of lemon flavor. Thank you!
All ovens vary and so cooking times are just a suggested guide, but glad it came out great for you!
I can’t wait to try this, my son loves the lemon leaf at Starbucks, so I want to make it for a lunchbox treat. Thank you for the tip about the lemon extract (not oil), I went to purchase some today and the brand of baking suppplies I usually use has lemon flavour that is just lemon oil and sunflower oil. I would have bought that if it wasn’t for your note. I will have to try a different shop.
OK! This recipe is amazing and my son loved it. I made 4 mini-loaves in 2 cup pans, and baked them for about 25 minutes- a few less would do it I think. Yum!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you made it in a variety of pans!
Yes everyone who tried it loved it and I shared the recipe far and wide- I make my own yogurt so I am currently straining some to try again with that. The idea of lemon rinds in a comment below gives me the idea to get a few of those mini lemon slice jelly candies to pop on top for my son. Bonus is his little brother hates lemon desserts so he doesn’t have to share!! Ha.
Enjoying this cake here in the U.K.! I didn’t have lemon exreact but used the zest of 2 lemons in the mix and it’s as lemony as can be. Nice to use yoghurt in a recipe, definitely feels healthier than the butter I usually use in a classic British lemon drizzle cake.
Thanks for trying the recipe and I’m glad it came out great for you with the lemon zest!
Hi I tried this cake and it went pretty well. I used dairy free sour cream because I’m lactose intolerant, I didn’t add any salt and I used a metal pan. The middle didn’t completely cook. I forgot to tent the foil over the pan. It wasn’t too bad though. I wish it had a moe of a yellow look to the cake as your cake appear to look yellow. The icing was to die for. It was really yummy. I think I’ll try to bak it on 325 next time because the top was nearly done before the middle. Overall this is a good cake. I’ll try to improve the doneness in the middle for next time. Thanks so much for sharing this recipe. i never thought a cake would turn out great without using a mixer.
Definitely tent it – that will solve the issues! Glad you enjoyed it!
I just want to say that I’ve make this recipe many, many times since I’ve found it, and it always comes out great, and everyone raves over it! I was going to ask if you’ve tried making mini-loaves, and how long that would take to bake, but I saw someone mentioned in earlier comments that they baked for 20mins and came out perfectly, so I’m just saying thanks for the awesome recipe!
Thanks for trying the recipe and I’m glad it’s a favorite for you and others!
Great great great recipe!!! I have been looking for the starbucks lemon loaf recipe for a very long time. Made this loaf today exactly as the recipe indicates. Came out even better than Starbucks!!! (Hubby agrees). I lined the metal loaf pan with parchment paper after buttering it. And I agree that the use of lemon extract is critical to the success of the final result. I will add some poppy seeds bext time… just because I liked the crunch of poppy seeds. Thank you so much for sharing!!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad both you and hubby love it more than Starbucks!
My 5 year old and I just made this cake. I was skeptical because it didn’t call for lemon juice. But I followed the recipe exactly and it was the most delicious lemon loaf I’ve ever made! So delicious and moist. I will definitely be making this again! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
This is a wonderful recipe! Thank you for sharing! Made it twice now. Loved by everyone!
Thanks for trying the recipe and glad it came out great for you! Twice!
I have only one complaint. The recipe says that the cake will keep in a container for 5 days. Don’t know who’s house that would be in. I made it last night and it didn’t last 24 hours. lol Gone!
Lol! Glad you loved it so much that it disappeared in under a day!
Thank you for sharing this recipe, I love Starbucks Lemon Loaf and this was a better, I wonder how they get theirs to stand so tall? It was a a simple and easy to follow recipe with not too much fussy ingredients, I made it for a friend’s birthday and she loved it. I am going to try some more of your recipes. Thank you! :)
Thanks for trying the recipe and glad you thought this was better! For a tall loaf, they probably are baking in larger pans, like maybe a 10×9 inch loaf pan, or slightly larger. In my oven, I can never get huge loaf pans to cook through in the center before the edges/top start getting too dark so a 9×5 is my max at home but they have commercial ovens.