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!!
I have tried many lemon cake recipes but this one is the absolute best! I took this to a one dish party and everyone else thought the same. Thank you so much. After baking, I poked holes into the cake and added lemon and sugar syrup. I then added a lemon glaze once the cake was completely cool :)
Great to hear this is the absolute best you’ve tried! Your hole poking and lemon and sugar syrup trick sounds soooo good! Great idea!
😐 I tries this recipe but it did not come out the way it should. The loaf sank from the center. In spite of keeping it for extra 5 min. When I checked with a tooth pick it came out clean but not crumbly.
This recipe was so easy and beyond my expectations. Bless you for the many test runs you made to create this perfection. My Husband even said it taste and smells just like Starbucks. I agree. Now we can eat it anytime and make a loaf for what it almost cost for one slice. I cant wait to have this with a good cup of coffee in the am.
This recipe was so easy and beyond my expectations. Bless you for the many test runs you made to create this perfection. My Husband even said it taste and smells just like Starbucks. I agree. Now we can eat it anytime and make a loaf for what it almost cost for one slice. I cant wait to have this with a good cup of coffee in the am.
Thanks for the 5 star review and glad that it was so easy and exceeded expectations! And yes, thank you for noting the test runs and trials I did on it. People still continue to ask me if they can change x, y, or z and I always wonder if they even read what I went through! Enjoy your slice in the a.m. with coffee!
Made the lemon loaf-devious! Thank you!
Made the lemon loaf-devious! Thank you!
Thanks for the 5 star review and glad that it was delicious!
If you love lemon loaf. This is the RECIPE. Great lemon flavor and perfect texture. For the flour, I did spoon and level. I used avocado oil instead of canola. Planning to make it again this week.
If you love lemon loaf. This is the RECIPE. Great lemon flavor and perfect texture. For the flour, I did spoon and level. I used avocado oil instead of canola. Planning to make it again this week.
Thanks for the 5 star review and glad it had great lemon flavor and perfect texture for you and the avocado oil worked well too!
Look no further…. Here is the best recipe you will find for a lemon cake. I’ve made this many times and it always turns out the same. It is an amazing cake. Very moist and a lovely lemon flavour. I use Greek yogurt in mine. Doesn’t even make me miss chocolate cake. But…
I just opt out the lemon zest and essence for orange oil and put in chocolate chips. Coat it with melted chocolate orange. That’s amazing too!
Just a tip I’ve learnt… Use a foil shield for the edges or they will go dry and I cover the whole thing after 30 mins. Absolute perfection this recipe 👌😁
Look no further…. Here is the best recipe you will find for a lemon cake. I’ve made this many times and it always turns out the same. It is an amazing cake. Very moist and a lovely lemon flavour. I use Greek yogurt in mine. Doesn’t even make me miss chocolate cake. But…
I just opt out the lemon zest and essence for orange oil and put in chocolate chips. Coat it with melted chocolate orange. That’s amazing too!
Just a tip I’ve learnt… Use a foil shield for the edges or they will go dry and I cover the whole thing after 30 mins. Absolute perfection this recipe 👌😁
Thanks for the 5 star review and glad that my recipe is the best for you and your favorite! And yes I agree with you about tenting, really helps the finished product stay moist and not appear darkened.
My coworkers go crazy for this cake! I usually double the recipe and bake it in smaller loaves to stretch the bbatter. Instead of lemon zest I peel a lemon and chop it, but not too fine. This way it gets almost candied in the bread and you get yummy bits of sweet lemon peel as you eat it. Awesome recipe, thanks so much for hammering out all the details to make it great!
My coworkers go crazy for this cake! I usually double the recipe and bake it in smaller loaves to stretch the bbatter. Instead of lemon zest I peel a lemon and chop it, but not too fine. This way it gets almost candied in the bread and you get yummy bits of sweet lemon peel as you eat it. Awesome recipe, thanks so much for hammering out all the details to make it great!
Thanks for the 5 star review and glad that everyone loves this! Interesting technique with the almost candied lemon peel idea~
My best ken friend Bradley and I made these recipe, and it slayed! Title didn’t lie, better than Starbucks. We used vegan lemon yogurt instead of sour cream and it was awesome. Perfect texture, maybe a bit too lemony for us but we did use the full two tablespoons of lemon extract, and the lemon flavoured yogurt. Grandma approves, “you beat Starbucks by a mile”, her words, great job.
My best ken friend Bradley and I made these recipe, and it slayed! Title didn’t lie, better than Starbucks. We used vegan lemon yogurt instead of sour cream and it was awesome. Perfect texture, maybe a bit too lemony for us but we did use the full two tablespoons of lemon extract, and the lemon flavoured yogurt. Grandma approves, “you beat Starbucks by a mile”, her words, great job.
Thanks for the 5 star review and glad even Grandma says that this beats Starbucks by a mile! Thank you and glad it’s a winner!
At 61 years old, this is the first thing I’ve ever baked in my life. It turned out great.
At 61 years old, this is the first thing I’ve ever baked in my life. It turned out great.
Thanks for the 5 star review and there is a first time for everything!! BRAVO and congrats to you! I love hearing this and is a great way to start off my day. I hope you keep baking, Rick!