Starbuck’s Lemon Loaf
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!
BETTER THAN STARBUCK’S
I love creating copycat recipes. It’s always nice when you can recreate a recipe that you love at home. It’s not only way cheaper but you will also have plenty leftover to have for later! This copycat Starbuck’s Lemon Loaf is hands down, one of my favorite recreations ever! It turned out so good that I honestly think it’s even better than the Starbuck’s version!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
Starbuck’s Lemon Loaf is more similar in texture to a pound cake versus a bread.
For this recipe, I used lemon extract in the icing. You can skip the lemon extract if you prefer. You could add a little lemon zest to the icing or a little lemon juice as well instead of the lemon extract.
Yes. I have not tested it myself but readers have had success using Bob’s Red Mill Gluten-Free Flour. If you try it out, please let me know how it worked for you!
Absolutely! Separate the batter into mini loaf pans that have been coated in nonstick cooking spray. Bake at 350F degrees for about 30 minutes. Loaves should spring back to the touch and an inserted toothpick should come out clean.
Yes. Just evenly divide the batter between two loaf pans or you can make it in a bundt pan as well. Baking time should be about the same but the best way to tell when a cake is done is the toothpick method. A toothpick inserted should come out clean.
Yes! I think it’s best to freeze it in slices. That way you just pull out a slice whenever you have a craving. Wrap each slice up really well in plastic wrap then place in a freezer ziploc bag. When ready to eat, take out a slice and pop it into the refrigerator the night before and it will be ready for you when you wake in the morning!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
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.
CRAVING MORE RECIPES?
- Starbuck’s Egg Bites
- Starbuck’s Pink Drink
- Copycat Starbuck’s Gingerbread Loaf
- Copycat Starbucks Cranberry Loaf
- Lemon Dream Cake
- Lemon Magic Cake
- Classic Lemon Bars
Starbuck’s Lemon Loaf
Ingredients
For the cake:
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream or Greek yogurt
- ½ cup vegetable oil
- 2 Tablespoons lemon zest
- 2 Tablespoons 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 Tablespoons 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
- Loaf will keep fresh in and airtight at room temperature for up to 3 days or in the freezer for up to 6 months. Don’t store it in the fridge because it will dry out.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: April 2017
Updated and republished: February 2022
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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!