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 tried your lemon loaf! I didn’t like it at all. I used 2 tablespoons of the lemon extract and all I tasted was a slightly alcohol taste in it. Maybe my extract was bad. I don’t know but I was so disappointed. Sorry!!
I think your extract was overly alcohol-ey or as you said, bad. Some extracts unfortunately just taste more like alcohol than they do the flavor of what they’re imitating and I think yours may fall into that camp. I’d try the recipe again with a different brand of extract because you’re one of the very few people who’s ever written in and not enjoyed this recipe. It’s one of my most popular so I’m thinking it was your extract.
I tried this and one other online recipe for Starbucks lemon pound cake. Neither tasted anything like the real thing. Although expensive, I’ll buy mine from Starbucks in the future. I would give this recipe 1 star out of 5.
You’re one of very few people who’s ever written to say they didn’t care for this recipe and it’s one of my most popular. We all have different tastes and thanks for trying the recipe.
Hi! My Daughter is a big fan of Starbucks lemon loaf, so I was very happy when I came across your recipe.I have all the ingredients needed to bake this loaf except for the lemon oil or extract. I do however have teal lemons. I was wondering what exactly will happen if I use real lemon juice & if u can give me any tips on whether or not I would have to make adjustments to the amount of flour, etc used. Thanks :)
I am not sure what ‘teal lemons’ are so can’t really say for sure about how they will differ than just standard grocery-store lemons. You need to use lemon extract for that extra punch of flavor that lemon juice alone cannot provide without watering down the batter. Make the recipe as written and you’ll love it!
OMG! Made the lemon loaf, following recipe exactly and it is WONDERFUL. No need to look for any other recipe. The only thing I will change the next time is add maybe 2-1/2 tablespoons of lemon extract (I love lemon) instead of the 2 I added. Can’t wait to try some of your other items.
Thanks for trying the recipe and I’m glad it came out great for you! LMK if you try other recipes!
I’m planning on making your lemon bread—looks yummy! Wondering which you prefer- sour cream or yogurt and if there is any significant difference in taste? Also what brand lemon extract do you use?
Love your recipes!!
I use generic storebrand lemon extract and I’ve used both Greek yogurt and sour cream; I can’t tell the difference in the final result. Enjoy!
Averie, this recipe is causing me issues. I just popped it in the oven. I can’t wait 39 minutes to get it out because the batter was so amazing. I used coconut oil and it added just the right flavour to it. My daughter is expecting this in her lunch. It may not see morning! Guess I’ll have to make another one… And one with blueberries… And cupcake version or mini loaves! Maybe I’d better go to the gym first and pre burn some of this goodness.
Thanks for trying the recipe and glad it’s a hit and that you’re already thinking of other variations! Coconut oil, blueberries, mini loaves…all sound wonderful!
Made this today, used a 8.5×4.5 pan (it was tall we had) and it got so domed on the top with a perfect little crack down the side so aesthetically, it’s adorable. Coming out of the oven, it smelled ah-maz-ing!!!! It’s so yummy too! Will definitely make this again (and again, and again, and again…) <3
Thanks for trying the recipe and I’m glad it came out great for you as an almost 9×5. Glad it had a perfect crack and that you’ll make it again and again!
it was perfect.
I’m boycotting Starbucks for many reasons so I was missing this cake .
I baked it yesterday and I’m trying not to finish it by myself.
That’s reminds me I need another slice.
thank you for the recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
I made this with lemon greek yogurt, and threw in a yellow zucchini! Yummy! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
I normally don’t post comments, but this recipe was so good I just had to say thank you! Lemon loaf was my dad’s favourite dessert before he developed celiac disease and could not find a gluten free lemon cake anywhere. I made this for him with Bob’s Red Mill 1-to-1 GF flour and it came out perfectly! My dad loved it and so did I, tastes just like the heavenly Starbucks loaf. So happy my dad can now eat (almost) the same one! thanks again :)
Thanks for trying the recipe and I’m glad it came out great for you! And you made it GF, no less! Some other people I believe have mentioned that Cup4Cup GF flour has worked for them in this recipe. So glad your dad can enjoy this with you!
Hubby absolutely adores Starbucks’ Lemon Loaf and since there isn’t one nearby nor could we afford it as much as he’d like – I’ve tried several recipes. This one wins HANDS DOWN and I have now made it at least half a dozen times! Thank you!! =) Today is his birthday so you know what I’m making! ;) LOL
Thanks for trying the recipe and I’m glad it came out great for you – all half dozen times!! Nice to know mine wins, hands down! Happy Bday to your hubby and hope he enjoys his ‘birthday cake’. :)
This recipe is incredible. My only very slight modification was to the glaze. We have a sweet tooth around here so I made a little more glaze and sliced the cake in the pan before drizzling the glaze on. This way every slice had some extra goodness ready to go. I was over zealous in my zesting so I added the extra when I made the glaze. I can’t wait try more of your recipes.
Thanks for trying the recipe and I’m glad it came out great for you! I love things extra glaze-ey and extra sweet too :) I usually make a bit extra glaze for myself with most recipes, too!
Try using Lemon Greek Yogurt. The taste is amazing. I double the recipe and get three nice size loafs if I use the aluminium loaf pans that are one time use. Thanks for the recipe my family loves it.
Thanks for trying the recipe and I’m glad it came out great for you with doubling and in the disposable loaf pans! Lemon Greek yogurt would be a great addition!
Have You tried making this in a different pan? I have a family glazed lemon cake recipe that I make in a round cake pan…. I’m dying to try your recipe for the pound cake (and use my family recipe for the glaze) but wondering if swapping out the loaf pan for a round cake pan will change the result. Thanks!!
Changing pans that dramatically can change results, i.e. from a loaf to a round cake. I haven’t tried this as a round cake so can’t say for sure how the baking time, texture, etc will be and recommend making it as written since it literally took me 3 yrs and dozens of trials to come up with this. I did the hard work for you :) Just follow the recipe is my advice.
Hi Averie, I have tried this recipe and I must say this is really really good. It’s moist, flavorful and burst with lemon flavour. Good job you have here, Averie! And thanks for the great recipe :)
Thanks for trying the recipe and I’m glad it came out great for you!
Ahhh this cake is just delicious, I have baked it over 6x and most of my friends and family request this all time. Some of my friends have even started to make it to, I made it once with poppy seeds and I must say it was fab. The loaf tastes so much better after a few days, even more moist! Thank you for this wonderful recipe!!
Thanks for trying the recipe and I’m glad it came out great for you! All 6+ times!! That’s wonderful and that your friends are baking it, too!