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!!
We are a gluten free, mostly dairy free house hold so we had to make some subs, but it still turned out DELICIOUS! I used Bob Red Mill gluten free 1-1 flour. I used half greek yogurt and half mayo for the sour cream since we don’t buy it. (Mayo in baked goods freaks some people out but i promise you’ll never know) I actually used lemon essential oil because I didn’t have extract.
With all these sub’s it was still so good!! Added this recipe to my binder. I thought it was even better the next day. YUM!
Thanks for the five star review and as you said even with all the subs it still turned out great which is wonderful to hear!
Delightful! This loaf did not last long in my household – lemony and delicious and a recipe I always come back to.
Delightful! This loaf did not last long in my household – lemony and delicious and a recipe I always come back to.
I am glad this was great and didn’t last long!
Amazing! I used this recipe just with two modifications I used a mini loaf pan with 12 loaves and added a handful of fresh blueberries. Baked at 350 for 25 minutes. 10/10 amazing! Thank you for this amazing recipe!
Amazing! I used this recipe just with two modifications I used a mini loaf pan with 12 loaves and added a handful of fresh blueberries. Baked at 350 for 25 minutes. 10/10 amazing! Thank you for this amazing recipe!
Thanks for the 5 star review and glad it was a 10 out of 10 amazing!
Love the mini pan idea AND the blueberries, too!
My friend, Cherie, gave me a very large Meyer’s lemon from her lemon tree in her solarium. I was saving it for something special. Then your lemon loaf recipe appeared. I don’t recall having lemon extract but as I looked in the cupboard, there was a little bottle unopened. The loaf was so fun and easy to make and turned out perfectly. Bill wanted to cut a piece as soon as it came out of the oven but I said it had to sit four hours for the glaze. He snuck out to the kitchen an hour later and loved the loaf. The glaze made it even more special. Thanks for another delicious recipe, Averie!
My friend, Cherie, gave me a very large Meyer’s lemon from her lemon tree in her solarium. I was saving it for something special. Then your lemon loaf recipe appeared. I don’t recall having lemon extract but as I looked in the cupboard, there was a little bottle unopened. The loaf was so fun and easy to make and turned out perfectly. Bill wanted to cut a piece as soon as it came out of the oven but I said it had to sit four hours for the glaze. He snuck out to the kitchen an hour later and loved the loaf. The glaze made it even more special. Thanks for another delicious recipe, Averie!
Thanks for the 5 star review and glad that this was a winner!
Make this next, it’s even better in my opinion! https://www.averiecooks.com/lemon-olive-oil-cake/
I made this recipe and it turned out great! Any recommendations for making at higher altitudes. I will be making this again for the relatives over the holidays!
I made this recipe and it turned out great! Any recommendations for making at higher altitudes. I will be making this again for the relatives over the holidays!
Thanks for the 5 star review and glad it turned out great! I live at sea level so you would have to Google for altitude baking tips since I am not experienced.
I’m hoping to make your recipe for this copycat Starbucks Lemon Loaf as a gift for neighbors. I’ve ordered some aluminum foil baking pans (8.5 x 2.5 x 4.5). Do you have any tips for changing any ingredient measurements to make loaves this size – or will this successfully make 2 at a time using this recipe? Also, do you recommend any baking temperature or baking time changes?
Thanks so much – I’m looking forward to trying this!!
Well this recipe is intended for a 9×5 inch pan. It’s not the tallest/highest loaf ever, but will be a bit too much batter I think for a smaller pan, but definitely you can’t divide it between two pans or they will be like pancake-tall sized loaves.
Fill one pan until appropriately full and discard the remainder or make 2 muffins.
That makes sense! Thanks so much for your quick response!
Forgot to add the 5 🌟 rating!
Thank you for your recipe! It was super delicious. Everyone loved it!!!
Followed the recipe as written. It was easy to follow and had almost all of the ingredients on hand.
Thank you!
Forgot to add the 5 🌟 rating!
Thanks for the 5 star review and great to hear it was super delicious!
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!
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!
I am glad this is your go-to recipe and that it always gets rave reviews!
I’ve made this two times now and my family loves it. It’s super tasty! I just have one question. I ran out of lemon extract but I have lemon emulsion. Would using an emulsion work for this recipe? Would it be the same amount? Thanks.
I’ve made this two times now and my family loves it. It’s super tasty! I just have one question. I ran out of lemon extract but I have lemon emulsion. Would using an emulsion work for this recipe? Would it be the same amount? Thanks.
Thanks for the 5 star review and I am glad your family loves it!
I don’t know re the emulsion. Did you read all the fiascos I had trying to get this right? That is why I personally wouldn’t deviated. But if you’re feeling adventurous, you can see what happens. LMK if you do!