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!
Table of Contents
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
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!!
Can I make this without lemon zest?
Yes obviously it just won’t have as much lemon punch of flavor.
THE LEMON CAKE LOOKS DELICIOUS .I WILL TRY IT AND WILL LET YOU KNOW HOW IT TURNS OUT.
THANKS FOR SHARING .
Hi! Can i have the measurements in metrics please? TIA!
You can use an online converter tool and convert them on your own.
Have you tried to separate the eggs and whip the whites, folding them in a t the end? I love my lemon bread, but it’s always dense. I want it to be light and airy. I will try your recipe and separate the eggs.
No I haven’t tried that. Let me know how it goes for you!
It’s the best!
Thanks for the five star review and glad it’s the best!
This recipe really is better for than Starbuck’s! I’ve made 5 loaves for Christmas presents and gave a fresh lemon and some confectioners sugar so the recipient can make extra icing, which really adds to the deliciousness. Thank you so much for sharing this fabulous recipe!
Thanks for the five star review and I’m glad that you think it really IS better than Starbucks! Obviously so if you’ve made 5 loaves for Xmas presents, how nice of you! Along with a fresh lemon and confectioners sugar! Wow…I wish I had people like you giving me gifts!
I would love to make these as cupcakes! How long and what temperature do you think I should bake them for if I go that route? Thanks!!
350F, 20ish minutes, but obviously keep an eye on how they are looking!
When do I make the glaze to put on the loaf
Before you serve it.
I’m pregnant and was craving a light fluffy lemon dessert yesterday. This recipe is easy to make and delicious! I must have eaten half the loaf myself. I especially like the detailed instructions for each step, very clear and easy to understand. I’ll be keeping this recipe as a go-to!
Thanks for the 5 star review and glad that this hit the spot and you’re keeping the recipe as a go-to!
I’ve lost count how many times I’ve made this loaf. It is an absolute winner! Everyone I’ve ever made it for loves it. It’s so so easy as well and very forgiving.
I have a question. Can this recipe be doubled or tripled?
Thanks for the 5 star review and glad this is always a big winner!
I have never doubled or tripled the recipe but I know many readers have doubled it successfully.
Have some vegans in my family so made this cake exactly as is, except instead of the 3 eggs ,I used 3/4 cup applesauce. Bake time was a few mins longer but it was AMAZING!!! Thans for the yummy recipe!
Thanks for the 5 star review and glad it turned out amazing with 3/4 c applesauce instead of eggs! Great to hear!
I’m not much of a baker, and I don’t think I’ve ever commented on a recipe.. but WOW! This recipe is AMAZING! It’s easy, which might be the best part, but my partner ADORES it. He gets lemon loafs all over when we are out to eat, but he always prefers this one! About to make it again for his birthday, so of course I’m here to get the recipe! Thank you averiecooks!
If you ever make a similar vegan one, I’d be in heaven!
Thanks for the 5 star review and glad this turned out amazing and that you’re even making it for your partner’s birthday!
Very good I will make it again with a little less lemon extract for flavor preference but the texture, sweetness, and moisture is perfect for me! I even used Splenda for my diabetic family they loved it.
Thanks for the 5 star review and glad you will make it again!
Honestly just a fantastic recipe. Best lemon loaf I’ve ever made. The only changes I made were adding a quarter cup less sugar and adding lemon zest to the top of the loaf after glazing. I entered this in a baking contest at a Fair and won 2nd place. There were over 18 other entries. I’d say that is proof that this recipe is oneof the best. I suggest baking in a glass loaf pan so the loaf doesn’t get too brown. I also use butter to grease the pan and lined the bottomand sides with parchment paper (almost like you would do to a cheesecake). Thanks for the great recipe! Me and my family love it and make it all the time!
Glad to hear this was fantastic and my recipe won you 2nd place out of 18+ entries!
I made this and it’s every bit delicious as you said. Loved it enough to write out the recipe for my recipe box!!
Thanks for the 5 star review and glad it was delicious and that you are saving the recipe!
I decided to make this recipe gluten-free and it was F-A-B-U-L-O-U-S!!!! I used Bob’s Red Mill all-purpose gluten-free flour and added 1/2 t. xantham gum. It was so light and spongy! You might consider doing a note on your recipe that it can be made gluten-free. Cooking time may need to be adjusted, though.
Thanks for the 5 star review and glad it was fabulous even GF!
does 1/2 t. refer to a teaspoon or a tablespoon? I need to make this for a gluten intolerant friend tomorrow!
In baking a lowercase t is always teaspoon and a T uppercase is always tablespoon. But I don’t leave it to chance and write it out teaspoon or tablespoon in my recipes.
teaspoon
I tried this recipe last night and it was a hit! Thank you for sharing your delicious recipes with us.
Thanks for the five star review and I’m glad this was a hit for you!