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!
Table of Contents
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!!
Very good recipe and simple to make, no special ingredients to purchase. I like this recipe a lot and I think I could twit it for a lemon cake to decorate.
Thanks for trying the recipe and I’m glad it came out great for you!
I’ve made this several times as written and it is delicious and very easy. Yesterday I was in the mood for something different so I swapped out the lemon for orange zest/oil, added a pinch of cinnamon and some mini chocolate chips. It was amazing!
I love your idea and I think I should try that myself! Sounds perfect! You can’t go wrong with chocolate!
Glad this is a favorite recipe of yours!
This  lemon loaf cake was simply the BEST! Easy, quick & just tasty!!! Will continue to make it FOREVER!!! Thank you!!!Â
Thanks for trying the recipe and I’m glad it came out great for you! And that you’ll make it forever!
Wow this was delicious. Simple to make and a huge hit with my kids thanks for the recipe!
Thanks for trying the recipe and I’m glad it came out great for you!
I have both sour cream and greek yogurt. Which one is truly better for this recipe? Please don’t say both! haha Which is YOUR personal fave?
Can I use Meyer lemons instead of regular ones?
yes
Hi! I live in Sri Lanka where it’s impossible to find Greek yogurt or sour cream. ? Is it possible to substitute with curd?
I would not use curd. If you absolutely cannot find Greek yogurt or sour cream, I’d omit; knowing your results won’t be quite the same.
Greek yogurt is nothing but yogurt where you strain out the whey. Place yogurt in a cheese cloth and completely strain out the whey. You have greek yogurt.
 Averie,
 Ya, I think your suggestion to do as written before tinkering with your recipe is wise.  I thought you might have played with the syrup since you tried so many recipes while developing this one.  :)  Thanks for being such a sweetheart and answering my questions. Thanks too for the recipe.
Your photos of this loaf are just beautiful! Â
I bought ingredients to make a double batch. Â One to keep and one to give to hurting friends. Â Based on my experience with lemon loaf recipes, this one looks to be very lemony and moist with the sour cream and extra lemon extract. Â (I saw the comment from someone who felt double the extract when making two loaves was overkill. Â I’m using McCormick’s extract and was thinking of adding 1 Tblsp. for each loaf. Â Would that be your recommendation?)
To pump up the tartness of the loaves, do you think they would be overly moist if I were to brush the hot loaves with lemon juice/sugar syrup as some recipes do while they’re still hot, then add the glaze on tope after cooling? Â Your recipe doesn’t appear too need more moisture as written and I fear a soggy mess.
 Thank you!  Lovely post with such attention to detail in the recipe!  Very generous of you!
I’ve never made a double batch at once so can’t give advice about doubling the extract. I think you can brush the loaves if you want but I haven’t tried it and wouldn’t want a soggy mess either…maybe make exactly as written at least once and then start experimenting.
I made this bread last night and am having it for breakfast right now! I have to admit that I was worried about using lemon extract…..afraid of that “artificial” taste. But this bread is phenomenal! My daughter agrees it tastes just like Starbucks too. I baked it in a 8×4 inch loaf pan (I like a taller loaf) and it came out just beautiful! (pretty close to the same cooking time in my oven). Thank you so much for the recipe! I am making another one today for my daughter to take home with her to college. :)
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’re making another one today!
Hey so I made them again, I had to make something for a bake sale and since the first go wasn’t ideal I decided to try again. On the second go around I real
On the second go around I realized I had accidentally read cream cheese instead of sour cream the first time. In my defense it was after midnight and I was sleepy. But I didn’t realize it until after I stated the second batch. so cream cheese again… but this time I did use 2 TBS of True Lemon powder along with McCormick dried lemon peel for the zest. We are also wheat free around here so I used Krusteaz Gluten Free baking blend. For the icing I again used 1TBS True Lemon powder with 2TBS water and it all came out perfect moist lemon muffins… according to my hubby who taste tested. Thanks for the inspiration!
Hi! I’m so in love with your page and this recipe in particular. Just wanted to know if this can be used for a wedding cake decorated with fondant and all the things?
This would be an unusual choice for a wedding cake in my opinion but hey whatever suits you! I’d make it first and then see if you think you want to go in that direction.
I just made these into muffins. At 400* for 15 minutes. They look beautiful but the batter smelled like alcohol from the extract. I hoped it would bake out but no, they taste like alcohol. I’ve made a zucchini lemon loaf before and I cannot find my recipe but instead of lemon juice I’ve always used True Lemon powder with no added liquid and it always turns out lemony. I don’t have any right now but I was wondering if you had tried using it with this recipe?
Some extracts are very alcohol-ey, they vary from brand to brand. Yours sounds along that line and I would experiment with other brands. I have not ever worked with lemon powder. Sounds interesting!
I changed up the glaze, adding 5 drops of lemon extract, used full zested lemon through the juicer for the juice. Really pops the lemon flavor over the top. I would like a bit more lemon finish in the end of the taste of the cake itself, so I think next time I’ll be adding 2 Tbsp of that “super strength” lemon juice to the batter. Oven was too hot for a dark pan, and I recommend dropping the oven temp 25 degrees in addition to tenting with foil. Also, keep a close eye and pull just when pick comes out clean. I run a bakery and this is a great recipe. I don’t think people realize how much work goes into developing a recipe like this from scratch. Bravo!! And thank you so much, no more wimpy lemon bread!
no more wimpy lemon bread! <-- Amen to that, glad you enjoyed my recipe!
The loaf was cooked n browned after abt 30 mins. I followed the recipe exactly. Checked the temp, it was ok. Could it be the non stick loaf pan that made it cook faster? The loaf was still super yummy, though.
Your oven may be running on the hot side or it could have something to do with the pan but regardless, glad it tasted great!
WOW! I love finding a recipe on Pinterest that actually turns into something that truly lives up to the title. Averie Sunshine did her homework on this one! I followed the recipe EXACTLY as she stated…because why would you want to change something this scrumptious??? Keeper! The best part was tipping us off about the lemon extract and the two tablespoons were perfect. Moving on to your Lemon Blueberry Cake…next.
Thanks for trying the recipe and I’m glad it came out great for you! Keep me posted what else you make!