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
Wow!!!
I’ve been looking for a good lemon loaf – THIS IS IT!!! It’s been a long time since I’ve had Starbucks so I honestly cannot compare them. The texture of the bread is amazing! It’s lemon forward and moist, but not “wet.” I’ve tried a few different recipes using yogurt, I used the sour cream – game changer!
I’ve made this twice. The first time, I followed the recipe to the letter and it was great! The second time, I made a few changes.
* I doubled the recipe and baked in a tube pan lined with parchment strips. Bake time was 52 minutes at 350.
* I used a 16 oz tub of sour cream – it was short 2 TBSP of the 2 cups, it was unnoticeable.
* I put the sugar in the food processor bowl and zested 3 small lemons over the sugar (to keep all the lemon oils), then pulsed until the zest was fully incorporated into the sugar. This supercharged the lemon flavor and the texture of the zest was unnoticeable.
* I could have omitted the lemon extract since I blended the zest and sugar. However, I still added 1 teaspoon lemon extract just to ensure the lemon forward flavor.
* I added 1/4 c fresh lemon juice.
* I added 2 cups blueberries dusted with 1 TBSP flour (prevents sinking/keeps them suspended in the batter while baking).
Oh my goodness this is perfect! I love lemon and blueberries so will try that next time around. Thank you for sharing
If I want to use mini loaves, any idea how long to cook them? I had this recipe at a friend’s house the other night and it was so good. The texture is perfect!!
Hi Barbra Ann! Thanks so very much! That is a great question! Funny enough, I’ve never made these into mini loaves so I’m not exactly sure. That might have to be a play it by ear type of situation. I would say maybe start checking around 25-30 minutes and go from there 🙂
EXCELLENT!! I did make one high altitude adjustment since I am around 8,000 feet – two additional tablespoons of flour. So easy to make, beautifully written recipe – thanks for sharing with the world 🙂
Oh I love when my high altitude friends comment how a recipe came out so thank you for mentioning that! So happy you loved it!!
Can this be doubled using a 2lb loaf pan?
I LOVE anything lemon! And I can’t wait to try this recipe. Thanks for sharing Brandie!
Hope you love it Donna – thank you!!
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.
HOOO WEEE! I felt that heat from here! Lol!
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 9×13 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.