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If you love lemon desserts – then you need to try this Starbucks Copycat Lemon Loaf! It’s buttery, moist, bursting with lemon flavor, and topped with sweet lemon glaze!
This lemon loaf tops the list of favorite lemon desserts, along with Lemon Pound Cake and Lemon Blueberry Muffins.
Starbucks Famous Lemon Loaf
Have you ever tried the lemon loaf from Starbucks? As much as I love homemade treats, I can’t turn down a slice of their lemon pound cake. It’s so tender and packed so much lemon flavor in every single bite.
When I was a student, I’d go to Starbucks on a Sunday to do homework. And without a doubt – I’d always order a slice of their lemon loaf. It has the perfect balance of delicious butteriness without being greasy, and the lemon flavor packs a punch without being sour whatsoever.
So I wanted to find the perfect Starbucks copycat lemon loaf recipe so that I could make a delicious lemon loaf at home and eat 3 slices without the embarrassment of ordering all 3 from the Barista.
Starbucks Copycat Lemon Loaf Recipe
To develop the perfect lemon loaf from scratch – I had to do some sleuthing. I first looked at the Starbucks website to see the ingredient list for their lemon loaf. While there’s a ton of ingredients I didn’t understand that are obviously only used in commercial kitchens, I did learn a lot about the ingredients they use.
- They use butter instead of oil for the fat.
- They’re using lemon juice, lemon peel and lemon oil for the lemon flavor.
- Both baking powder & baking soda to help it rise beautifully.
- There’s sour cream to keep it moist.
So in order to get a recipe that’s close as possible to the original – I wanted to make sure I had those ingredients in my recipe too. Obviously, they don’t show the exact proportions on their website, so from there it was time to start experimenting in the kitchen.
Developing the Perfect Lemon Loaf Recipe
The first lemon loaf recipe I tried was too dry – so I knew I needed a little more sour cream and an extra egg to keep it tender and moist. Then the next one wasn’t quite lemony enough. Finally, number 3 was just right. Tender, moist, and bursting with fresh sunshine lemon flavor.
To get a lemon flavor that was the most similar to the Starbucks version, I used lemon juice, lemon zest and lemon extract. I found that the lemon extract made the flavor the most similar to the Starbucks version. However – I know it’s a little harder to come by. So feel free to leave the lemon extract out. Your lemon loaf will still be delicious.
Whether you’ve tried the lemon loaf from Starbucks or not – you definitely need to try Starbucks copycat lemon loaf recipe. It’s perfect for breakfast, a midmorning snack, or even dessert. And the bright lemon flavor makes it taste like sunshine in delicious pound cake form.
Top Tips
- We have received a lot of comments in regards to the icing. The proportions in the recipe include a note to add more powdered sugar as needed until you have a nice thick consistency. This can vary from kitchen to kitchen depending on personal preference, and what type of milk you use. I’ve updated the recipe with less liquid to start for the icing, but keep in mind that you may have to play around with it to get a flavor and texture that you love.
- Check for browning as it bakes. If the top is getting too brown, cover with foil.
- If you want more lemon flavor in the bread and the icing, use lemon extract along with the lemon juice. The flavor will be more intense. It can however have a “fake” taste so be cautious using too much.
Store and Freezing
Your Lemon Loaf will remain fresh for up to 5-6 days when properly stored, or up to 6 months in the freezer.
- Store leftover Lemon Loaf in an airtight container at room temperature for 4-5 days. Do not refrigerate as this can dry out the cake.
- For long term storage, you can freeze the Lemon Loaf and store in the freezer for up to 6 months. Place frosted lemon loaf (whole or slices) on a sheet pan and pop it into the freezer for 2-3 hours. Once it’s frozen, wrap it up in plastic wrap and a layer of foil, then into an airtight freezer container. Unfrosted lemon loaf you can just wrap and freeze.
More Lemon Desserts
Lovely Lemon Recipes
- Honey Lemon Chicken and Green Beans
- Baked Lemon Pepper Chicken
- Lemon Pepper Wings
- Greek Lemon Chicken Soup
Starbucks Copycat Lemon Loaf
Ingredients
Lemon Loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted and at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream or buttermilk
Lemon Icing
- 1 cup powdered sugar add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1-2 tablespoons cream or milk adjust as needed for consistency
Instructions
Lemon Loaf
- Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.
- In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside.Â
- In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.
- Add the melted butter and the oil. Mix to incorporate.
- Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.
- Add in the sour cream and mix well.Â
- Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.
- Pour the mixture into the prepared loaf pan.
- Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
- Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together
Lemon Icing
- In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.
- Remove the cooled loaf from the pan and drizzle or pour over top.Â
Notes
- Store in an airtight container at room temperature for up to 3-4 days.Â
- Melt butter in the microwave then let it cool for a few minutes before adding to the batter.Â
- The original recipe used buttermilk, but I adjusted and now use sour cream instead. It provides more moisture, preventing the bread from turning out dry.Â
- This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.
- This recipe was updated in May 2022 when we adjusted a few ingredients and swapped out buttermilk for sour cream, reduced the butter and added oil. This adds more moisture to the bread.
- If you preferred the old recipe – use ½ cup buttermilk instead of sour cream, omit the oil and add an additional ¼ cup of melted butter, and reduce the amount of baking powder and vanilla to ½ teaspoon each. Bake in an 8.5×4.5 loaf pan.Â
Awesome recipe
Thank you! Glad you liked it.
I made this for a coffee date. I substituted the sour cream for buttermilk, and a stevia blend for half the sugar and baked for 45 minutes. The flavor was great but it seemed a bit dry, even after being glazed. Suggestions?
When you substitute any of the ingredients it can cause an adverse outcome. I always recommend making the recipe as it’s called for in the instructions.
Perfectly delicious! Just the right amount of everything! Thank you for sharing!!
You are so welcome Cindy, thank you so much for taking the time to leave some positive feedback.
Absolutely amazing!! Don’t change a thing
Thanks Jenn!
I made this today and it’s amazing!! I didn’t have buttermilk and my sour cream expired so I substituted with plain Greek yogurt. Wasn’t sure how it would turned out, But it was delish. I can’t wait for my friend to try it. I’ll be make more tomorrow. ?
That’s awesome Kim! Thank you so much for stopping by and leaving your feedback.
What kind of cream or milk should I use for the icing ?
You can use heavy cream, half and half or regular milk (any fat content).
Want to divide into four smaller loaf pans but I’m not sure about the baking times and if this is even a good idea..Don’t want to mess with the ratio. Thanks
You can divide into loaf pans, but I don’t know that you will be able to get 4. They will take about half the time to bake.
I want to make this ahead and then freeze (except for the glaze) Will that work with this recipe??
Yes you can freeze the lemon loaf. Once it’s cooled, wrap it tightly in plastic wrap and foil then place in a freezer bag.
Can this be frozen and then later frosted?? Want to make it ahead.
Hello,
I am elated at finding this recipe. I love ANYTHING citrus-y as I crave the bright and clean flavor. Will be making this soon and may or may not add poppy seeds (i love them as well).
Seems like a winner. Thank you for sharing!
You’re so welcome I Faith! thank you so much for stopping by.
I assume this recipe uses US cup sizes? I bravely want to make this for the first time for a birthday and therefore want to make sure I have my quantities right. Could you confirm ml/cup? Thank you.
Yes it uses standard US measurements.
I have made this recipe several times as gifts and for myself and its a hit every time. Highly recommend!!
That’s so awesome Adrienne! and thank you for sharing your positive experience.
can you add poppy seeds in the lemon loaf bay any chance thanks please reply back soon
Hi Bonnie, yes you could add 1-2 tablespoons of poppy seeds.
The recipe has a mistake, need liquid 2 tanle spoon a lemon juice it’s no enough.
I’m not sure I understand your comment.
Thank you for this recipe! It was easy to follow and I will definitely make it again! As a Starbucks barista it was nice to have the lemon loaf without the steep price tag! I used gluten free flour since my mum is gluten intolerant. It was a little denser but still delicious! I would also recommend tenting the foil regardless of your oven temp. Mine got a little brown. (Just means I know what to do next time).
You’re so welcome Meg! thank you so much for stopping by!
Do I cool it completely in the pan?
Yes, cool it completely in the pan.
Loved this lemon loaf! Since I did’t have buttermilk, I used a 1/2 cup of yogurt and 1/2 cup of milk as an alternative. It still tasted amazing! I would definitely make this a second time. Thank you for this recipe!
Thanks Erin! and thanks for sharing your experience!
Mine fell as well, looked cooked on the out side pulled out of the pan, big hole in the middle and gooie.
Sounds like it should have baked longer. Sorry you had that experience.
This recipe is perfect match to Starbucks,I love it my family crazy about it.
I’ve made this lemon pound cake 3 times now and it has turned out perfect each and every time! Tastes and looks just like the Starbucks. It is super easy to whip up and looks so impressive sliced on a platter! Thank you for this amazing recipe!
Thanks Sandie! Thanks for sharing your positive experience!