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 can’t wait to try your recipe! Have you tried adding blueberries? I will let you know how it goes.
I haven’t to this one because I have two other cakes that are lemon-blueberry cakes so I kept this one just lemon. Enjoy!
Hi Averie, cannot wait to try this. Would you recommend plain yogurt vs. vanilla?
Thanks! Cheers from Canada,
Suzanne
Plain will make the loaf less sweet since there’s no sugar and vanilla will likely add a subtle bit more sweetness. You can go with whatever you prefer.
I have fat free Greek yogurt can I used this?
I haven’t tried fat free Greek yogurt in this recipe but it will probably be ‘fine’ and the recipe will still likely work. Baking with 0 fat means there will be less moisture and possibly less flavor in the overall finished product just so you know that going in.
tonight was my second time making this loaf, we enjoyed it the first time. i tripled the loaf tonight one for us, one for my dad and one for the priest (my 4 kids are getting baptized tomorrow) , i added poppy seeds this time. everything was going along fine until i got into an animated chat with my husband and realized when adding the batter to the pans, i had quadrupled half was through! crossed my fingers and hoped for the best (it was already 11pm). just took them out and they look nice. have to wait till the a.m. to taste it, but i think it will regardless be nice with poppy seed.
Glad you’re huge fans of this recipe and how nice of you to bake and share with others! Best wishes on your big day tomorrow!
Hi,
Just made a batch and they turned out to be delicious. A friend doesnt eat eggs amd asked me if i can bake it for him without eggs. Is there a substitue that would make it taste this delicious?
Thanks,
Ritu
Id like to correct my comment as it is bordering midnight where I am- I used two TABLESPOONS of lemon zest and extract lol. It is a great recipe though, just not as lemony as I had hoped for
imo ;)
Just made the lemon loaf and the texture is great, it looks wonderful, but I can’t help but comment that it is lacking flavor. I find the Starbucks loaf has a huge lemon kick, I did use the two teaspoons of lemon extract
and zest… but to me it taste likes its bordering just a regular white cake. Perhaps next time should I add a table spoon more extract or zest?
I think all brands of extract do vary in their intensity and also lemons do too in the amount of zesty-ness that they provide. As written, I’ve never had anyone say it lacked any flavor and was bordering on white cake. I would switch brands of extract for sure! You could always add more, too. I actually find that with the glaze, you can make it so lemony you almost can’t take it that it’s so tart-sweet-strong-intense all in one if you add lemon juice and lemon extract to the powdered sugar, just enough to thin it out into a glaze. But between that and the cake itself, it shouldn’t be bland at all. I can’t say for sure, but I am suspecting your extract was on the weaker side so just change brands and/or add more!
Can I double this recipe?
I never have so I can’t say for sure from personal experience.
Love this recipe! Thank y It is also good gluten free if you use Cup4Cup. I made it again yesterday and am glazing it soon. It is going to be great !
Thanks for trying the recipe and I’m glad it came out great for you! And nice to know that Cup4Cup works!
I just decided to make the kids a treat for school tomorrow and was out of lemon extract, white flour and veg. Oil. So I used vanilla extract, whole wheat flour and coconut oil. It was great and healthy!
Glad it turned out great, and healthier, always a win!
Can I use apple sauce instead of oil? I only have Olive oil in the house right now.
Thanks
I haven’t tried it and just thinking about it logically, no I don’t recommend applesauce. This was a VERY challenging recipe to come up with and I recommend sticking to it, 100% as written.
Averie, this lemon loaf is incredible! I’ve made it twice in the past month and both times it turned out perfectly. Thank you for the recipe – your time developing it is much appreciated! After learning the starbucks slices were almost 500cal each, I just couldn’t do it!
I’ve re-posted it on my blog and tracked back to you as well – https://www.livingtoat.com/2015/06/16/better-than-starbucks-lemon-loaf/
Thanks for trying the recipe and I’m glad it came out great for you both times and that you’ve saved yourself from Starbucks now :)
O. M. G. Okay…we are huge fans of the Starbucks lemon loaf. You completely nailed it with this recipe! It is amazing! Thank you so much for taking the time to make this perfect, because it really paid off! :D I’ve never made a recipe of yours that I haven’t loved, and I’ve made a lot of them. Thank you!
Thanks for trying the recipe and I’m glad it came out great for you and lives up to the Starbucks version and then some! Thanks for making tons of other recipes as well and the praise!
Just made the best lemon loaf ever! Very delish mine tuned out exactly like the picture. Very moist.. Great receipt definitely will make this one over and over again! Next time I might add some poppy seeds and see how it turns out.
Thanks for trying the recipe and I’m glad it came out great for you and it’s the best ever! Poppy seeds I think would be a great addition!
Hi There!
Tried the recipe and it was delish! Thanks so much for sharing it with us.
I’ve tried it with the oil and now I’m wondering could I use butter (melted) to substitute the oil?
Trying to read the “butter vs oil” online and wanted to hear your opinion. Thanks!
There’s a reason I used oil (to keep it moister, softer, and springier) and since you’ve tried it as written with great success, I wouldn’t change a thing!
Thank you for the wonderful recipe! Re posted on my blog http://www.chasingtrendy.com.
It’s a work in progress, still trying to work on the kinks….
Thanks for linking back to my site for the recipe. I appreciate it :)