This Copycat Starbuck's Lemon Loaf is homemade and full of lemon flavor with a simple lemon glaze on top that makes this better than Starbuck's!
STARBUCK'S LEMON LOAF
I think I could've eat this entire lemon loaf. It has been a crazy, hectic couple of weeks, y'all. I thought with school being back in session that my days would free up a bit more but it turns out the opposite has been true. I have been working harder than ever! And I think my brain is nearly fried at this point. If you are a regular follower, then I will have something to show for all that hard work.
LEMON LOVERS UNITE
Every year for my birthday, I always ask for a lemon cake. I don't care if it's a boxed cake mix. I'll eat it all!! However, this year, I think I am going to ask for this LEMON RICOTTA CAKE! My guys are gonna need to step up their baking game. Ha!
IS THIS A BREAD OR A POUND CAKE?
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
for the cake:
eggs
sugar
sour cream or Greek yogurt
vegetable oil
lemon zest
lemon extract
all-purpose flour
baking powder
salt
for the lemon glaze:
powdered sugar
lemon juice
HOW TO MAKE STARBUCK'S LEMON LOAF:
Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined.
Finally, add the lemon zest, lemon extract, and stir well to combine.
Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy.
Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes. Optional: 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 before turning out onto cooling rack to finish cooling before glazing. For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.) Evenly spread or drizzle glaze over bread before slicing and serving.
Then slice and serve!
Cook's Notes: Cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Don’t store it in the fridge because it’ll dry out.
WANT MORE LEMON RECIPES? TRY THESE!
LEMON BLUEBERRY POKE CAKE
LEMON RASPEBERRY POKE CAKE
LEMON DREAM CAKE
SPARKLING APPLE CIDER POUND CAKE
HOMEMADE LEMON CUPCAKES
COPYCAT STARBUCK'S LEMON LOAF
Ingredients
For the cake:
- 3 eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- ½ cup vegetable oil
- 2 tbsp lemon zest
- 2 tbsp lemon extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to 350F degrees. Spray a 9×5-inch loaf pan with floured no-stick cooking spray.
- In a large bowl, add the eggs, sugar, sour cream, oil and whisk vigorously until smooth and combined. Finally, add the lemon zest, lemon extract, and stir well to combine.
- Then, stir in flour, baking powder, salt, and stir until just combined. It’s okay if it’s a bit lumpy. Pour batter into prepared loaf pan. Bake for about 50 to 52 minutes.
- Optional: 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 before turning out onto cooling rack to finish cooling before glazing.
- For the glaze, in a medium bowl, combine the powdered sugar and lemon juice until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit for desired consistency and flavor (I prefer mine to be thick.)
- Evenly spread or drizzle glaze over bread before slicing and serving.
Video
Notes
Nutrition
This recipe is awesome. I now use it as a base for many different flavors
Thank you!!!
Yay!! Love hearing! Thanks so very much for taking the time to comment!
I made this exact recipe, and it’s delish, I love a good lemon loaf
Thanks so much for taking the time to come back and leave a review, Daniela!
I’m about to make this and my store is all out of lemon extract. Is it okay if I use
Lemon juice?
So this is the same recipe from Averie Cooks, but hers was posted 2 months before your recipe...what gives??
Well, seeing as my recipe was originally published in 2017, then updated in 2019 - I think you got it the wrong way around. I’ll even teach you how you can prove this. Everything that is ever published on the internet is archived. You can copy any URL from the internet, then go to the Wayback Archive, and paste in the URL. It will tell you the original date that post was first put on the internet including when it may have been republished. Publishers often republish old posts to get them in front of a newer audience.
In addition, one look at the older comments on this post would’ve also shown you how long my recipe has been on the internet. So perhaps it was her copying me. Which seems to be the case. Thanks for letting me know!
So, before you go & get righteous on someone’s recipe, maybe check this first and see if in fact, they are the one being copied.
I used 4T fresh lemon juice instead of the 2T of lemon extract. It turned out great. I will make again.
Amazing recipe! I make it all the time. My loaf seems to flatten after I take it out of the oven... any tips?
Just made this and it is delicious, will make again and maybe add blueberries next time. Thanks for sharing
Great recipe!! Just like the Starbucks lemon loaf. I added some raspberries in mine because I had some 🙂
What can be used in place of lemon extract?
I've made this several times. Could I do a 9x13 cake with blueberries? Thank you
I will definitely make this cake!! What can I use in the place of lemon extract and still give it that lemon flavor? I’ve never used lemon extract and will be afraid it somehow doesn’t keep with the authentic lemon flavor.
If you are using a good quality lemon extract, they should be using real lemons to make the extract so it shouldn't taste inauthentic. Or you can just choose to leave it out. 🙂
Do you think this would work in mini loaves?
This looks delicious - I can’t wait to try it. My family doesn’t love lemon zest - would it be ok to omit it and if so, would you recommend more lemon extract be added? Thank you so much!
Hi Erin, you can just leave it out. 🙂
Can I add poppyseed to this recipe? If so, how much should I add and will I need to change anything in the recipe?
I've never tested it with poppyseed - I'm sorry!
Just add 1 1/2 Tbsp to 2 Tbsp poppyseeds to the recipe.
Thank you Marjie!
Just made this cake ..... deliciously lemony, moist and light!
Excellent cake. I added more lemon juice and lemon essence. This is a keeper!!!!
Can the recipe be used to make mini loaves? If so do I need to any adjustments to ingredients or baking time?
My little girl loves this lemon cake from Starbucks. This was WAY better!!
do the flour hsve to be sift.
How do you print recipe?
THere’s a small print button at the top of the portion that has the entire recipe listed.
From way down under New Zealand have just made this and looks yummy
I would like to make this recipe as a bundt cake do you think i need to adjust the amounts any? Or would this exact recipe be enough?
Hey, it’s in the oven now! I followed the recipe exactly, I I’m curious about the 2 tablespoons of lemon zest. I did read through all the reviews and the 2 tablespoons of lemon zest did not seem to be an issue ..so looking forward to some amazing lemon bread!
UPDATE, I made the lemon bread and it was AMAZING! I did figure out the lemon zest issue by trail and error. I made two loaves one with 2 tablespoons FRESH lemon zest...that bread was the amazing one..the other I made with 2 tablespoons lemon peel ( yes, that was my mistake) it was a bitter taste, but still eatable...anyway will be make this again..of course with FRESH LEMON ZEST!
Hey , its in the oven!I am curious about the lemon zest, I’d did follow the directions exact however I am concerned about the 2tbsp of lemon zest. I read through all the comments and no one mentioned any issues with the zest being to much so I am looking forward to some fantastic lemon bread!
Hi!! I tried your recipe yesterday with my niece and we totally looooved it! We used lemon juice instead of lemon extract (I'm from Venezuela and there are a lot of ingredients that are difficult to find here) and it was yummy but I think I'll add a little more lemon juice to the next one I bake. Thank you very much for sharing your recipes. I'm so going to follow you on Instagram!!
My little son seems to be a citrus lover, so I split a slice of lemon loaf with him at Starbucks the other day. He loved it! Now my idea is to make it for his 2nd birthday. Do you think I could make this and pour the batter into a muffin tin instead for birthday cupcakes?
OH MY GOD!!! Cannot even explain how good this is. My best friend is in love with all things lemon (something we definitely agree on) so I decided to look up a recipe. SO thankful I stumbled on this one. Delicious! We're going to be making this for Easter now. One for her family, one for mine. Thank you so much!!
Hello,
I would like to make and mail this lemon cake to my kids for Easter. I live in Montana, my kids live in Hawaii. I use the USPS for my mailings and it usually gets there in 3 to 4 days. Do you think it will be ok to consume with the chance it may get a little warm when it reaches Hawaii? Thank you. This cake looks very yummy.
Wow! This sounds so good! I can't wait to try it. Thanks for sharing!
Could you substitute lemon juice instead of lemon extract if you don't have any? Thanks!
Just saw another comment that included my question so never mind thanks!! Can't wait to make this!
Just made it! It smells amazingly lemony! Rats! Might have to glaze it in the morning........can't wait! Keep those recipes coming! Ginger loaf nexxxxxxxt! 😉
Thanx Brandie!
I'm another one who has fresh lemon juice and/or zest, rather than lemon extract. I love lemons and this recipe looks awesome.
Absolutely - use what you love! I like lemon extract because it is a stronger, more concentrated lemon flavor. It is made from fresh lemons so I think you can't go wrong with whatever way you love!
Wow, I made the cake; it rocks.
Glad you loved it Marianna!
Just to clarify, it should be a dense cake. Right?
Is it possible to use a lemon juice or zest the whole lemon instead of using the extract? This recipe looks to die for, but I don't have that extract handy 🙁
Did you ever come up with the recipe for Starbucks Ginger cake? Thank you!
I'm working on it! Isn't really happy with my first attempt and I won't share until it's perfect! 🙂
If anything makes me happy it's lemons and therefore lemon cake. It looks amazingly yammy.
Hope you love it Marianna! Lemon is my favorite too!
Thank you! I plan to make this for my Starbuck's loving friend on her birthday!
Thanks so much. Am looking forward to baking this as I love to try new recipes and have a bunch of homegrown Meyer lemons in the freezer just waiting to go into something yummy!!!
I hope you enjoy this recipe and I bet those Meyer lemons will be fantastic in this recipe.
Did you really use 2 tablespoons of lemon extract? Seems like an awful lot. Please let me know as I want to make one this weekend
Yep - that is correct! You can use 1-2 tbsp. 🙂
What about using lemon juice instead of extract....
sounds yummy.....will try it for the first fall cribbage game~~ Also love that you didn't have time for all the photos....I like it much better this way!!
Thanks for the feedback Judy! I am glad you aren't missing those step-by-step photos. I always debate whether to do them or not anyway. Some of my readers who are learning to cook & bake love them and others could totally do without! Ha! I need to find a good balance 🙂 Hope you love this one!
Looks luscious! No doubt it is! Best wishes on the new website..anxious to see it.
Thank you Marsha! Hopefully by Friday!
High altitude adjustments please, 6800 feet.............. Thanks
I am really not sure - I am so sorry! I do believe you'll have to add additional flour. Perhaps one of our readers on here will be familiar with high altitude adjustments and can help us!
I am going to make several of these tomorrow to use up an abundance of my fresh eggs, then freeze for winter! Thanks for the recipe!
YES! This should freeze really well!
I think I might try making the glaze thinner, poke holes all over the loaf while still warm and slowly spoon the glaze over the cake, allowing it to soak in. May have to try this!
Sounds like a great idea to me!