October 3, 2023
Review RecipeStarbucks Lemon Loaf
If you like the Starbucks lemon loaf, then you will love this copycat version. This bread is moist, yet light and topped off with a sweet lemon glaze.
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Table of Contents
This copycat Starbucks lemon loaf recipe is a moist, flavorful bread that tastes just like the original. It even includes the sweet lemon icing drizzled on the top making it the perfect baked good to enjoy with your next cup of coffee!
Starbucks Lemon Loaf Ingredients
You’ll need:
For the Lemon Loaf
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- ½ cup vegetable oil
- Zest of 1 large lemon
- 2 tablespoons lemon extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the Lemon Icing
- 1 cup powdered sugar, add more until you reach desired consistency
- 1 tablespoon lemon juice
- 1 tablespoon milk
SUBSTITUTIONS AND ADDITIONS
ICING: You can leave the icing off your lemon bread if you don’t want the added sweetness. You could also use store-bought icing if preferred.
SOUR CREAM: You can substitute Greek yogurt for the sour cream at a 1:1 ratio if you prefer.
How To Make This Starbucks Lemon Loaf Recipe
STEP ONE: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray, set aside.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
STEP TWO: In a large bowl add the eggs, sugar, and sour cream. Use an electric mixer to beat together until smooth.
STEP THREE: With the mixer on low speed, slowly add the vegetable oil while continuing to beat together.
STEP FOUR: Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
PRO TIP:
If you want a more vibrant and brighter yellow, you can do that by adding in less lemon extract and increasing the zest amount for more color and flavor.
STEP FIVE: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
PRO TIP:
Be careful not to overmix the batter.
STEP SIX: Pour batter into the prepared loaf pan.
STEP SEVEN: Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
PRO TIP:
In the last 10 to 15 minutes check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
STEP EIGHT: Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
STEP NINE: To make the icing, in a medium bowl add the powdered sugar, milk, and lemon juice. Whisk together until it is smooth and well combined.
STEP TEN: Evenly drizzle glaze over top of the loaf before slicing and serving.
PRO TIP:
Place bread on a wire rack before pouring the glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
How To Serve
Lemon lovers can enjoy a slice of this citruly loaf along with a warm cup of coffee, a pumpkin spice latte, or whipped hot chocolate. If you are looking for a cold drink to enjoy this treat with, try a glass of our iced tea.
If you enjoy this delicious lemon loaf recipe, check out these other lemon quick bread recipes: lemon poppy seed bread and lemon blueberry bread.
MORE LEMON FLAVOR RECIPES
STORAGE
ON THE COUNTER: It’s best to store leftover loaf on the countertop at room temperature for up to 5 days. We don’t recommend storing this in the fridge as it will dry it out faster.
IN THE FREEZER: You can freeze your moist lemon cake for up to 6 months by placing it in an airtight container, or wrapping it in plastic wrap and placing it in a freezer bag.
You can save yourself the trip to Starbucks now that you know how to make this delicious lemon cake at home. This is a great option to have for brunch or breakfast or even to serve as a dessert dish. This loaf cake is bursting with sweet and zesty lemon flavor.
FREQUENTLY ASKED QUESTIONS
How do I store this loaf?
We recommend keeping this lemon loaf on the counter rather than in the fridge where it will dry out faster.
Can I use olive oil instead of vegetable oil in this lemon loaf cake recipe?
Olive oil has a fairly strong taste and will affect the flavor of this loaf. We recommend sticking to vegetable oil.
Can I freeze this loaf cake?
This great recipe freezes really well. Wrap in plastic wrap and then place in a freezer-safe bag or airtight container and freeze for up to six months.
MORE RECIPES YOU’LL LOVE
- Snickerdoodle Cheesecake Bars
- Lemon Lasagna
- Lemon Bar
- Lemon Cheesecake Bars
- Carrot Bread
- Lemon Meltaways
- Lemon Coffee Cake
- Ding Dong Cake
- Chocolate Puddles
- Lemon Cake
- Blueberry Bread
- Strawberry Tres Leches Cake
- Banana Bread
- Chocolate Zucchini Bread
- Strawberry Rhubarb Bread
- Snickerdoodle Bread
- Lemon Pound Cake
- Lemon Chiffon Cake
Starbucks Lemon Loaf
If you like the Starbucks lemon loaf, then you will love this copycat version. This bread is moist, yet light and topped off with a sweet lemon glaze.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Ingredients
Lemon loaf
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 large zest lemon
- 2 tablespoons lemon extract
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Icing
- 1 cup powdered sugar, add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1 tablespoon milk
Instructions
Lemon Loaf
- Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray, and set it aside.
- In a large mixing bowl, add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
- With the mixer on low speed, slowly add the oil while continuing to beat together.
- Add the lemon zest, lemon extract, and vanilla extract, then beat to combine.
- Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix. Some lumps may still remain, and that’s okay. Don’t over-mixover mix the batter trying to get them.
- Pour the batter into the prepared loaf pan.
- Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
- Once the loaf is done baking, remove it from the oven and allow it to cool completely in the loaf pan before removing and adding the glaze.
Lemon Icing
- In a medium mixing bowl, add powdered sugar, milk, and lemon juice. Whisk together until smooth and combined.
- Evenly drizzle glaze over bread.
- Slice loaf and serve.
Video
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your loaf at the lower end of the recommended baking time.
- If you want a more vibrant and brighter yellow, you can do that by adding in less lemon extract and increasing the zest amount for more color and flavor.
- Be careful not to overmix the batter.
- In the last 10 to 15 minutes, check the top of the bread. If it is getting too browned, tent a piece of foil over the top to prevent it from browning further.
- Place bread on a wire rack before pouring the sweet lemon glaze on top so that any excess glaze will run through the rack rather than leaving a puddle around your bread.
Nutrition
Calories: 444kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 159mg | Potassium: 174mg | Fiber: 1g | Sugar: 41g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
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Comments
Gloria says
Oh my goodness, this is so delicious!!!!
Jennifer Patzer says
Would love to try this recipe but I’m a bit concerned about the amount of lemon extract. 2 tablespoons???
Layne Kangas says
It tastes amazing, I promise! 🙂
Brittany says
I was wondering about this too.
Marjorie T. says
I used 1/2 the portion of extract and 1/2 equivalent fresh lemon juice, worked great. Go for it!
Steph says
This is delicious! I just found it 2 weeks ago and have made 2 loaves already. I also was a bit hesitant to add that much extract, but trust the recipe. It’s perfect. I’m so glad to have this delicious treat now. I moved to Australia and this is one of the things I’ve missed from home that is impossible to get here. I wish I could get the frosting consistency right, but I’ll just keep at it 🙂 thanks so much for sharing this!
Liz says
Can I use fresh lemon juice instead of the extract?
Layne Kangas says
I haven’t tried it like that, so I am not sure how it would work to substitute that out. Please let me know if you try it!
Khennedy says
Hi Liz. I made this recipe last night and used the juice from my lemon instead of lemon extract and it turned out great!
Zoobi says
Hi!
I want to know the exact flour measurement in grams. Going to make it today. Thanks
Layne Kangas says
Google conversion shows that 1.5 cups of flour is 192 grams. Enjoy!
Patricia says
I made this recipe in mini muffin tins!! Awesome! I dipped the tops in the glaze, others I did a zigzag pattern with it. Love this!!
Mirka says
I made it for new years and my family loved it! It was very moist, almost like a cake. It has a tangy flavor and very nice taste (not too sweet).
Marjorie T. says
Made this to bring in the New Year. Small gathering, yet this went immediately, even with creme filled chocolate cupcakes among the offerings. Easy to make. Worked perfectly, was great to have your technique tips to ensure my success. This is a definite keeper going into 2022 and beyond. Thank You!!
Gwen says
Amazingly moist and so delicious! I was wondering about the 2 TBSP of lemon extract, but it’s perfect. Thanks!
Sonia says
Can’t wait to try this…. What do you think about using butter instead of the oil?
Layne Kangas says
Hi, Sonia – we haven’t tested it like that so I’m not sure what impact it would have on the final product!
Sally says
Can all purpose flour be substituted to others flours more importantly gluten free flour?
Layne Kangas says
Hi, Sally – I think gluten-free flour would work fine! Enjoy 🙂
Jeannette Shields says
Sally, I have made this with King Arthur all purpose gluten free flour and it is delicious! I live alone, so it takes me a few days to eat it all. As you may already know, when you make something gluten free with flour as the main ingredient, after 3-4 days, it becomes grainy. That said, living alone, it took me 5 days to eat the whole thing. I still enjoyed it and I definitely urge you to try it.
Grey says
I just made this today, and it is amazing! Tastes just like the Starbucks one. Thank You for the recipe.
Jannine says
Absolutely delicious. I’ve tried close to 15 different “copycat” recipes and this is far and away the closest to the Starbucks lemon loaf. The instructions on the glaze could be a little more precise, as in saying how thick it should be, but overall this recipe is a keeper. Thank you for posting it.
Jannine says
I have FINALLY found a true Starbucks copy cat Lemon Loaf recipe. Thank you! I have made over a dozen “just like Starbucks” recipes and there is none closer to the “real thing” than your recipe. The texture is spot on, the lemon flavor is the correct intensity and it didn’t get too dark and crusty, like so many other recipes I have tried. I am seriously addicted to Starbucks Lemon Loaf and now that I can make it at home, I am thrilled! Thank you for an amazing recipe.
Stephanie says
If I don’t have any lemon extract on hand, can I just use lemon juice and zest? How much would you recommend?
Layne Kangas says
Hi, Stephanie – I am not sure how the taste will be impacted without the lemon extract, we haven’t tested it without it.
Becky says
Hi Stephanie,
I used all of the zest and two tablespoons of the juice from 2 average sized lemons and it turned out perfect.
Gail says
This lemon cake is so yummy and super easy.. My husband and I love this. I have one in oven now. Was thinking of pouring a small amount of fresh lemon juice over loaf right out of oven for even more lemony flavor.
Becky says
This is excellent and very simple to make! The only changes that I made was to use 2 average sized lemons and since I had no lemon extract I used the juice from the lemons and it was delicious! My only complaint is that I only made one loaf! Thank you for sharing the recipe, it’s a keeper!
Sophia says
Instead of a whole loaf, can I use the batter to make muffins?
Layne Kangas says
Hi, Sophia – we haven’t tried that so I’m not sure how they would hold up. Please let me know if you give it a go! Enjoy!
Nicole says
Can this be made ahead AND frozen. Adding the glaze after thawed I would assume.
Layne Kangas says
Hi, Nicole – that should work fine, enjoy!
Antonina says
I love lemon cake, thanks for the recipe. I would add a glaze frosting on the cake.
Brenda Dickson says
I just made this last week and I did put the icing on. The bread is sweet and tart and moist.
Lois Fuller says
Lemon desserts are my favorite. This one will definitely go in to my recipe collection. I would definitely like icing on mine.
Cathy says
I will probably NOT add icing (even a drizzle) to this loaf.
My husband and I really enjoy Starbucks lemon loaf and usually share a piece as an afternoon treat . . . but we almost always “peel off” the icing as we think it is just too sweet.
Thanks so much for the recipe!
Carol says
Good recipe, I would put fresh squeezed lemon instead of lemon extract. And probably make icing less sweetening as well
Stephanie Schiltz says
I absolutely would add the icing topping to this bread. Love lemony desserts.
WENDY says
I would prefer not to put icing on this loaf, and would drink it with herbal tea.
Shelly G says
I would definitely add the icing. I’d serve it for brunch or honestly any meal as dessert or a snack at any time during the day. This would pair nicely with a nice dark French roast with a smidge of 1/2 n 1/2. Yum!
Shelly G says
Pair it with a dark French roast coffee with a smidge of cream. Yum!
Kelly Kardos says
Oh heck yeah I’d add a lemon glaze on on top!! Looks amazing
Diane says
I would definitely put the icing on the Lemon Cake!
Diane says
I’d definitely make this for a brunch get-together. It would have the icing on it and be served with big mugs of coffee or tea.
Anne-Marie K says
Anything lemon to me is a win but the simplicity of this recipe makes it even easier. I like the idea of adding the icing to the loaf makes sense. The tip about using a wire rack so it doesn’t mound up is a great idea. I’d use this recipe for any meal that calls for dessert so breakfast, brunch, lunch or dinner, a win!
Clarissa says
I love the lemon bread now any time with out having to go out
Kelli Ariss says
I’d love it with the icing on
Patty Tiesch says
This lemon loaf is so good. Yes I served it with the icing, and coffee. A Hazelnut coffee. It came out good and so tasty. I would make it again
Victoria says
I would definitely add frosting to this!
Thank you!
Norma says
I love lemons, I will definitely try this, and I will have a slice with hot coffee.
Bobbie says
This looks scrumptious! I would definitely serve this with hot coffee! Yummy!
Teresa says
Pair it with a vanilla latte with an extra shot 🤓
Debbie Barnes says
Love lemon flavor. The icing with the lemon is wonderful and with a cold glass of lemonade I can get my lemon fix on!!
Lisa says
I wouldn’t add the icing. I like my lemoncakes and breads tart!
Cheryl says
I definitely would glaze it, that is what makes it so delicious to me!
Diane says
I can’t wait to try this. I think it would be good with or without the icing. But will be using the icing on my first one. Sounds yummy
Rhonda Booth says
I would ice and serve with iced tea
Karen Parker says
this cake looks awesome. I would pair a good cup of hot coffee to this dessert. Coffee with lots of half/half and surgar. Yum
Connie says
Delicious! I could eat the whole thing! Definitely I would add the icing and enjoy with cup of coffee for brunch. Thank you for this recipe!
Vicky says
This recipe is ideal because I always have these ingredients in the house. I’m a lemon lover! Plus, icing is a must (I’m also an icing lover!) I will be bringing this to the next women’s group at church, which is a breakfast meeting. Coffee and tea will go perfect with it. I will probably have to make 2 loaves because when my husband sees it, he’ll want to dig into it for sure!
Tina Brown says
Definitely needs icing and paired with Iced White Chocolate Mocha!
Deborah McLane says
Yes, I would add icing lightly. I do plan to try this yummy recipe!
Billie says
I will be baking this today using juice and zest from a lemon from our Meyer Lemon tree. I think that icing this list is key to making it a delicious brunch item or dessert.
Zuleikha says
The recipe looks delicious, would be awesome with a nice cup of hot milk coffee
Janice says
Coffee!!!
Shaunda Snider says
I would definitely add icing!
Mary Winter says
Yes, I would use icing. My hubby has a sweet tooth & loves icing.
I would serve it for brunch or for dessert.
My daughter & I would enjoy it with a nice cup of tea!
Angie says
That looks amazing!!! Can’t wait to try it! And YES i would add the icing!
Debbie Budd says
I put some blueberries in the batter! Very yummy!! This is a keeper recipe. My whole family loved it!!
Joy Prime says
Lemon loaf always has icing – yummers! (It’s the perfect topping for it actually!)
Maureen says
This lemon loaf bread is a top citrus bake for me. I love it with the icing. I have enjoyed this with a glass of ice tea. It would also be great with a cup of coffee or tea.
Jeannette says
This was very good! I had to use King Arthur gluten free all purpose flour. I would eat this for breakfast with a cup of tea and/or have another slice around 4 in the afternoon when I start getting sleepy. Thank you. I’ve never had it at Starbucks and it always looked so good! I intend on making this often for others as well as myself.
Sabrina Parnell says
I would put lots of white iceing on this with colored sprinkles to make it look festive. Delicious!
Wayne Emde says
Easy recipe, and anything lemon flavoured is always a treat.
Karen says
This would be great with coffee for breakfast!
Lathie McKinney says
Yes. I would put the icing on. Love the added sweetness.
Michelle blalock says
I would put icing on it for sure
Melissa says
love the recipe
Andrea Stoeckel says
I love me some lemon loaf and I’d make this for brunch in a heartbeat
Kathy Quear says
I would def add the icing, It would only put the finishing touch on this awesome lemon loaf, then I would finish it off with some lemon- aid…
Maureen says
This recipe is exactly what I am looking for. Anything lemon attracts my attention. I love lemon anything. I put a whole lemon in my ice tea. This would absolutely go with my ice tea. Could eat this for breakfast with a cup of tea, or an afternoon snack, or for dessert. You could also have a slice before bed. In other words, it goes down good any time.
Thanks for sharing this recipe
Lynn says
I would make this Starbucks Lemon Bread anytime and eat it anytime for breakfast, brunch, & between meals (ha-ha) as a snack & pick me up if I was hungry!!
Gina says
It looks delicious and I would definitely add icing to it.
Marcia says
Of course you have to have the glaze on it. Without the glaze, it would just be missing the zing that makes this so good.
Kari Evens says
This would be fabulous in summer with Iced Vanilla Latte and in winter with Vanilla Latte or London Fog
Teresa says
Hi! Thank you for sharing this recipe. Looks amazing. I would love to make this into muffins. What would be the baking length for this? Thank you in advance 🙂
Layne Kangas says
Hi, Teresa – we haven’t tested this as muffins, so I’m not sure. I would guess 20 minutes maybe a little longer, based on other muffins I’ve made. I would watch them closely and check them with a toothpick to see if the center is done. Let me know if you try them, enjoy!
Virginia Trusler-McClure says
My husband and son like the lemon flavor but I would definitely want this with a cup of hot regular coffee