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:
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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 was my first try for this recipe. The instructions were very simple and as stated i had all of the ingredients. I felt it was a no brainer. I followed the instructions to the letter, looked good when it came out the oven. I could not wait to cut into it but when i tasted it, no lemon flavor. All i taste is a hint of oil. I will try it again. I think i need to add alot more lemon peel. Can you add dried lemon peel? Please let me know.
Did you add the full amount of lemon extract? Did you smell it before you added it? Was it super lemony smelling? Something with that is what is striking me as to where the problem lays. But it’s hard to guess what happened in someone else’s kitchen.
You can add more lemon zest. Dried lemon peel isn’t something I use and use fresh so can’t comment on that.
I used brand new lemon extract and it smelled a little lemony, but I also noticed the loaf wasn’t super lemony. I may not have used enough lemon zest. The batter smelled really lemony before I baked it.
Although I’m 45, I’m really an amateur in the kitchen. I have recently decided to start cooking and baking (Thanks, Coronavirus) and because I had been given some lemons, I decided to make this lemon quick bread. I did not use a glaze and I added a tbsp of vanilla.
It. Was. Amazing. The crust had the awesomely sweet and light crunch which contrasted so well with the perfectly tender crumb. The lemon and sweetness were in a perfect balance with each other. Neither overpowering the other. My 12 year-old daughter, who insists that she does not like lemon, ate 1/3 of the loaf by herself. She says that this bread has made her question everything about her life.
We have added this recipe to our family recipe box.
(I can’t compare this to the original because I’ve never had the version from Starbucks but if it’s half as good as this was, I’ll be sure to try one the next time I happen to be near one.)
Although I’m 45, I’m really an amateur in the kitchen. I have recently decided to start cooking and baking (Thanks, Coronavirus) and because I had been given some lemons, I decided to make this lemon quick bread. I did not use a glaze and I added a tbsp of vanilla.
It. Was. Amazing. The crust had the awesomely sweet and light crunch which contrasted so well with the perfectly tender crumb. The lemon and sweetness were in a perfect balance with each other. Neither overpowering the other. My 12 year-old daughter, who insists that she does not like lemon, ate 1/3 of the loaf by herself. She says that this bread has made her question everything about her life.
We have added this recipe to our family recipe box.
(I can’t compare this to the original because I’ve never had the version from Starbucks but if it’s half as good as this was, I’ll be sure to try one the next time I happen to be near one.)
Thanks for the 5 star review and glad this recipe went into your family recipe box and your 12 yr old’s comment sounds like something my 13 yr old daughter would say too…haha!
Can’t wait to try this! We love the Starbucks lemon loaf and so glad to see a recipe for us to make at home. Can I substitute avocado oil or olive oil for canola?
If that’s all you have, fine, but it won’t likely taste the same as the Starbucks version which is what I intended to create here.
If you want to make an olive oil lemon dessert I recommend this https://www.averiecooks.com/lemon-olive-oil-cake/
Christina, I only use avocado oil (no canola oil in this house) and it has never failed me in a baking recipe. I used it in this recipe and it was perfect. Avocado oil is a neutral tasting oil.
This recipe was super easy to make and is absolutely delicious! It really does taste exactly the same as the lemon loaf from starbucks and I don’t mean just a slight resemblance, it’s exactly the same! So yummy :)
I made this recipe because I found that I had all the ingredients! I did use vanilla Greek yogurt instead of plain but the results were fantastic. I did not frost it but just enjoy a slice to nibble on during these stay at home times! Every time I open the sealed plastic container it smells like a fantastic slice of lemony cheese cake…New York style! I am in heaven. You got to make this recipe!
I made this recipe because I found that I had all the ingredients! I did use vanilla Greek yogurt instead of plain but the results were fantastic. I did not frost it but just enjoy a slice to nibble on during these stay at home times! Every time I open the sealed plastic container it smells like a fantastic slice of lemony cheese cake…New York style! I am in heaven. You got to make this recipe!
Thanks for the 5 star review and glad this is a big hit for you!
The cake was moist – but soooooo much lemon extract it was inedible – I had to throw most of it away. Will try again with 1/4 the amount listed.
I made this lemon loaf and followed the recipe exactly. I have to say, I was disappointed, as it wasn’t nearly as moist as I would have liked (and how Starbucks lemon loaf is). I even cooked it about 5 minutes less than the recipe calls for, making sure it was done inside. It actually had the texture of sponge cake more than a moist lemon loaf.
great recipe!!
great recipe!!
Thanks for the five star review and glad it was great!
This recipe is amazing!! Very soft and flavorful. Very very tasty. Instead of the 2 tbsp of lemon essence i used 1 tbsp of lemon essence and 4 drops of lemon essential oil. Truly sensational!!!!
Also instead of using 9×5 loaf pan i used a small bunt cake pan which fits perfectly to the recipe resulting to 18 equal portions.
This recipe is amazing!! Very soft and flavorful. Very very tasty. Instead of the 2 tbsp of lemon essence i used 1 tbsp of lemon essence and 4 drops of lemon essential oil. Truly sensational!!!!
Also instead of using 9×5 loaf pan i used a small bunt cake pan which fits perfectly to the recipe resulting to 18 equal portions.
Thanks for the five star review and it’s great to hear that the essential oil worked well as well as a Bundt pan. Glad this turned out so well for you!
Do we need to have the eggs and sour cream at room temperature? or is it ok straight from the fridge? I don’t want to mess it up. :)
Always they’re the most optimal at room temp, but it’s not imperative for this recipe.
Has anyone tried this with GF flour and/or poppy seeds?
Poppy seeds, yes fine.
GF flour, would depend on the type if it will work.
Yes I use Cup for Cup and it comes out quite nice…
AMAZING omg. I am so obsessed. The bread itself was perfectly sweet And with the tart glaze made it spectacular. My only complaint was how time consuming it was to get 2 tbsp of lemon zest. Other than that, I would totally recommend!