Starbucks Copycat Lemon Loaf

If you love the 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!

Slices of Starbucks copycat lemon loaf on a plate.

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 with sweet lemon glaze.

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.

  1. They use butter instead of oil for the fat.
  2. They’re using lemon juice, lemon peel and lemon oil for the lemon flavor.
  3. Both baking powder & baking soda to help it rise beautifully.
  4. There’s buttermilk 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.

A freshly cut Starbucks lemon loaf with sweet lemon icing.

Developing the Perfect Lemon Loaf Recipe

The first lemon loaf recipe I tried was too dry – so I knew I needed a little more milk 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.

A slice of moist Starbucks lemon loaf on a plate.

More Lemon Desserts!

For more lemon desserts, make sure to try these other favorites!

And if it’s savory lemon recipes you’re after, these take the cake!

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
Sweet lemon bread, sliced, with lemon glaze.

Starbucks Copycat Lemon Loaf

If you love the 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.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert
Cuisine American
Servings 8 slices
Calories 375kcal


Lemon Loaf

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract*
  • zest of 1 large lemon or use 1 and ½ lemons if you don't have lemon extract
  • 2 tablespoons lemon juice
  • 1/3 cup buttermilk sour cream works too

Lemon Icing

  • 1 cup powdered sugar add more until desired consistency is reached
  • 1 tablespoon lemon juice
  • 1 tablespoon cream or milk


Lemon Loaf

  • Preheat the oven to 350F degrees. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
  • In a medium bowl whisk together the flour, baking powder, baking soda & salt.
  • In a separate bowl beat together the butter and sugar until fluffy - this will take at least 3 minutes.
  • Mix in the eggs 1 at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest, and lemon juice.
  • With the mixer on low speed, mix in about ½ of the flour mixture followed by about ½ of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
  • Repeat the process with the rest of the flour mixture and buttermilk.
  • Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when 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 the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides). 

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. 


*Optional. The lemon extract will make the flavor more similar to the Starbucks version. 


Calories: 375kcalCarbohydrates: 59gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 93mgSodium: 144mgPotassium: 87mgFiber: 1gSugar: 40gVitamin A: 460IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword lemon loaf


Fiona blogs over at Just So Tasty where she shares easy, classic recipes for desserts & sweet treats. A peanut butter lover, chocolate connoisseur, and sprinkle addict - she hopes to make your life sweeter, one cookie at a time. She also teaches yoga, because life is all about balance.

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  1. This is my go to recipe now! Every time I have people over or go to a party, everyone loves the lemon loaf . I make them in to cupcakes as well. So delicious!

    Thank you so much for this fantastic recipe !

    Xox rosa

  2. Has anyone else had trouble printing this recipe, I click print but it just opens up the same window over and over again

  3. Ordering 3 slices of Starbuck’s Lemon Ice from the Barista made me smile. When my youngest daughter was a teen, we would always order 3 slices, spitting the 3rd. But there would always be an argument over who got the biggest slice or the most icing. Thanks for making me remember.

    I have not tried your recipe yet but I have tried to replicate before and I can tell by your ingredients that yours will be much better.

  4. what can i substitute for lemon zest? we got these packets saying it will taste like it but we aren’t sure how much to add. it said it was for tea and recipes and tastes like a lemon peel, but it was gross in the bread. we can’t find lemon zest anywhere and have nothing to zest a lemon with. any help???

    1. Hi Emily, without knowing where you are, I can’t give a good suggestion. You could leave the zest out and maybe use lemon extract instead.

  5. I have this cake cooling on my counter. The only question I have, is this did not “dome” like most sweet breads do. I’m sure it will look lovely and taste really good. But I have no idea why it cooked “flat”. My soda and powder were fresh (I always test them even when I just open them) and I beat the eggs thoroughly after each additions, so I’m wondering what (if anything) could have gone wrong.

    1. Hi Dee, there are lots of reasons for the bread not fully rising. The pan may be too small, or it could even be the weather or the oven temperature. It shouldn’t affect the taste though, I hope you enjoyed it!

  6. I’ve tried two recipes for a copy cat lemon loaf and so far this is definitely the best. Mine was just a tiny bit less cakey. Another recipe I tried turned out pretty terrible as it was too dense, didn’t have a good rise, and the icing was always runny because it had butter and I live in AZ where butter (and therefore the icing) becomes room temp and softens in 5 minutes. I feel I must attempt this better recipe again, for research, to see what I can do about getting nust that final step closer to the Starbucks loaf.

    1. I don’t think it would translate well to a layer cake, but you could certainly give it a try.

  7. I tried this recipe a few months ago and it turned out really dry for me as well. However, I tried again today and it turned out much better! I didn’t have any buttermilk on hand, so I used 1 cup unsweetened soy milk+ 1 tbs lemon juice as a buttermilk replacement ( mix and let sit a few minutes before using)

        1. I don’t think it would translate well to a layer cake, but you could certainly give it a try.

  8. This turned out really dry compared to the Starbucks lemon loaf. How can I make this denser and moister?

    1. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

  9. i am definitely gonna try this recipe. since you seem to know about starbucks copycat recipes, would you happen to know what ingredients more or less are in their phenomenal cake pops? the cake pop coating does not taste like regular candy melts to me, and i can’t quite put my finger on what they use for that amazing but not overly sweet richness lol

  10. Made this and LOVED it. This time making two loafs and going to freeze one. Should I do the icing before I freeze or just freeze the plain loaf and ice when I defrost?

    1. I would personally add the icing after defrosting. But you can freeze the iced loaf on a baking sheet for a couple of hours until it’s solid, and then wrap it up and keep it frozen for several months.

  11. I made this recipe but used orange ? because i didnt have lemons atm and its very good! Will try making again with lemons?

  12. This was a bit dry. I liked baking it. I just don’t think it was a rockstar recipe. I would like to try this recipe again just to perfect some of the recipe

    1. I’m sorry it didn’t turn out for you, but I do hope you’ll give it another try. It’s received tons of great feedback just as is. 🙂

      1. Made this with my 3 year old and it was super easy. And the best part is it is absolutely delicious and made our house smell amazing! Super fluffy on the inside thanks for the recipe.

  13. Hi Kristin, I’d like to know how much the weigh of the 4 large eggs is in grams (without the shell). In Mexico, the eggs are not sold by size so I´m not familiar with the sizes and it would be better for me to follow the recipe with the exact amount of eggs in grams that are needed, please.

    1. Hi Lucy, try clearing your cache on your internet browser. I can print from all of my devices.

  14. I found that with the icing, if you add a little extract to it in addition to the 1 tbsp of lemon juice and 1 tbsp cream, it’s even better. If you add more juice, it’s too runny.

  15. I tried to make it with half of flour cake. Your recipe is really good but for some reason our bread is a bit too firm for our liking. I hope it will turn out ok. I have tried using your exact recipe and my kids loved them. Thank you!

  16. Made this for my husband’s birthday and it was a hit! We like the icing thicker so I about doubled the powdered sugar and added just two tablespoons of room temperature butter. Will definitely be making again!

  17. Loved it! I used yogurt instead of buttermilk as that’s all I had and could’ve been a little more moist but will make again !!

    1. This loaf was fantastic and an absolute hit in a house of picky eaters. I’ve got celiac disease and replacing with a good gluten free flour came out just fine, too (add a 1/4 tsp of xanthan gum if you go this route). The loaf was made 18 hours ago and it’s almost gone. This is absolutely going in my recipe book. Thank you!

  18. This is very close to Starbucks lemon cake, possibly better! I followed the recipe almost as written, bringing eggs to room temp as suggested. I accidentally used 1/2 cup sour cream because I thought I had grabbed the 1/3 cup. Also, because I always do when I bake cakes ir cookies, I added a 3.4 oz box of jello instant pudding (lemon flavor, but vanilla would work too). I also used butter in place of the cream in the frosting because I wanted that thicker paste-like consistency like at Starbucks. This cake was perfection! Dense, moist, highly satisfying!! Thank you for sharing this recipe!

  19. This was amazing! It was the first time ever making it and it came out so good! Incredibly moist and lemony. I didn’t have lemon extract so I used the extra lemon zest and it was amazing. Thank you!

  20. Loved this recipe! I made it without lemon extract and made my own buttercream and it still turned out amazing! Will be making regularly when I have extra lemons!

  21. This loaf is awesome. Thank you so much for the recipe. I skipped the lemon extract, but managed to get 3.5 TBSP of zest from a large lemon, which was a good amount for flavour. Your baking instructions were spot on for me – foil at 40 min, done at 60.

  22. Hi
    I was wondering if I was to make it in a 9.5 flunted bunt cake pan would I need to do anything different. Any tips?

    1. Hi Kaaya, It sound like you’re making the recipe differently because that’s what you have on hand, but changing even a few things might not have the result you want. I’m not sure how it would work in a fluted pan. It would probably be fine.

  23. Hi
    I was wondering if I could use oil instead of butter. Would it taste the same? How much would I need to use and when do I add it?

    1. Hi Kaaya, yes you can replace the butter with oil. The flavor will be different and not as rich, but it will work.

  24. Can we use lemo on extract or something else for lemon zest? It’s the only thing I don’t have (can get some but I’d prefer not to go out).

    1. Hi Violet, you can omit the zest or add a tiny bit more extract. It might not be as intense with lemon flavor but will still be tasty.

  25. If I use sour cream instead of buttermilk, would I still do the step by putting half flour then half sour cream?

  26. Hi! Do I need to grease the pan or line baking paper/wax paper first before pouring the batter? Thank you so much. I really want to try your recipe.

    1. Hi Myles, Step one tells you to line the pan with parchment paper. IF you don’t have that, grease the pan really well.

  27. Hi Tracy, you might try making this with Steve’s Gluten Free cake flour (you’ll have to order it online as I’ve never seen it in stores). I use it exclusively for my Gluten Free customers. Don’t worry that it’s a cake flour, it works beautifully and it’s a 1:1 replacement for wheat flour. My daughter in law also needs to use GF and we often find that the GF baked goods I make are even better than the wheat versions when we use Steve’s GF flours. I hope this helps

  28. I am a home baker and seen your delicious looking cake and would love to make this for my family.
    can u convert this recipe into gram measurements?

  29. I love try this weekend, I need gluten free food otherwise I’ll have to visit the ER if I don’t have gluten free foods. If you have any gluten recipes that would be Great.
    Thank you for your time and sharing this receipt with us.

  30. Hi! I’ve made this as a loaf before to rave reviews, awesome recipe. I’m wondering if I can double the recipe & use either a 9×13 or 8×8 baking dish? Would it still rise & cook properly, what sort of cook time would you recommend for either of those sizes of baking dish?
    Thank you!

    1. I have converted quick breads to an 8×8 before, but not this recipe. I think it would work fine, you ‘d just need to adjust the cooking time.

  31. Hi! I’ve made this as a loaf before to rave reviews, awesome recipe! I’m wondering, if I were to double the recipe & use a 9×13 baking dish, would that work instead of 2 loaf pans? What kind of cook time would you think would you recommend?

    1. Hi April, I’ve used an 8×8 pan to make quick bread, just not with this recipe so I can’t specifically say how this one will turn out. However, I think it would be fine, you just need to bake it for about 20-30 minutes. Check the center until it’s finished.

  32. Hi ?,
    I love this recipe and I made it many many times.
    For some reasons the middle of my cake always always sinks .
    Any idea why ? ( I don’t open the oven door, I follow the recipe, )

    1. I’ve been having the same exact issue! I’ve baked this in the past and it never has been giving me issue, until recently. I have researched why it’s sinking too but cannot find a cause for the sinking.

  33. I haven’t made this yet but am going to I’m wondering what everyone perfects And how the lemon extract made a difference and sour cream/ buttermilk which ones work best

  34. Hi! I want to make this a lot but…. here where I live I don’t have buttermilk or sourcream. Do you know how can I make those? Or how can I substitute them? Thanks!

  35. I baked this yesterday and it came out so amazing! It was the first bread recipe I have done in quite sometime and it was so simple to make with all the common ingredients. I posted a photo on my Instagram @csteuwer

    1. You could try cutting the sugar a little bit, but I’m not sure how much it will alter the taste. It’s not overly sweet as it is.

  36. I made this last week and it turned out so good! And my brother loved this cake so much that he asked me for the recipe and he is in the kitchen right now making it himself! 😀

    1. So I’m in quarantine because I have COVID and I tried this recipe because I love the loaf cakes and haven’t been able to get one and this taste so good almost the same. I will definitely be making this again

      1. Hi Miranda, Thanks for your feedback, glad you enjoyed the lemon loaf! Sorry to hear about your illness and I hope you’re on the mend very soon!

  37. I tried out this recipe because my dad loves the starbucks loaf and, knowing i’m a baker, was wondering if I could make something similar at home!

    I think this recipe was great but the one thing I would change would be the amount of lemon. I’ve found that increasing the zest by 1 more lemon and the extract by 1/2 a teaspoon really did the trick!

  38. This was delicious! Even my picky teenager told me I needed to make this again, soon. I did not have the lemon extract and just added a little extra lemon juice and it was great. I will definitely make this again!

  39. Will the Starbucks Copycat Lemon Loaf come out just as good if you MILK instead of BUTTERMILK?

    1. Buttermilk has acid that reacts with the other ingredients. It would alter the flavor and possibly the texture. I’d recommend using sour cream instead of milk. Or make buttermilk using these instructions: How to Make Buttermilk

    1. Yes it would work. Not sure if you’d need to double the recipe though. Measure your bundt pan and measure the loaf pan by filling the loaf pan 3/4 with water and then pour that into the bundt pan. If it fill at least halfway you’re good with one batch.

  40. I’m not an experienced baker but the Starbucks iced lemon pound cake is one of my favorites so I had to try this recipe. It turned out pretty well! I checked it at 55 minutes and it was completely done, if not a tad over. It also did brown quickly on top so thanks for the tip. I put a little tin foil hat on at about 30 minutes in. I used milk and vinegar to make buttermilk and wonder if that would have had an impact on the baking time? My oven doesn’t usually run hot. Thanks! Will definitely make it again.

    1. The vinegar/milk shouldn’t cause a difference in the baking time. I think some ovens are just different. Glad you enjoyed it!

  41. I have two teenage girls who love Starbucks Lemon loaf so I made this on the weekend and it was a huge hit. Both my girls thought it was delicious, better than Starbucks. My only disappointment was that I only have 9×5 loaf pans so my loaf wasn’t as high as the Starbucks version.

    Thanks for a great recipe, I’ll definitely make again

  42. I made this for the first time last night and took it to our first dinner party since we have been released from a 2 month lockdown in Spain. Everyone loved it and raved about it! It came out perfect. The only thing i really changed is, we dont get sour cream here so I used my homemade kefir instead. I added just a little more than the recipe because some people said it was on the dry side. I served it with plain natural yogurt which was a great addition and helped even out the sugar. Thank you, this will be one of my favorites.

  43. I made this for my son’s graduation “party” (the family-only COVID-19 version), and it was fantastic!! My son loves the Starbucks version and said this one was WAY better! My mother and husband couldn’t stop raving about it. Absolutely outstanding recipe. I will definitely be making this one again!

  44. I made this and turned out so good my husband wants to take it to work to share. I want to make 2 loaves. Can I double the recipe or should I make 2 separate?

  45. Omg I made this last night and it is to DIE for, I’m a fairly new baker and it turned out amazing. One trick I tried was that I poked holes in the loaf when it was cooling and poured the icing over top so it trickled down. Also thanks to anyone who read this huge comment

  46. Thank you for the recipe! This was absolutely incredible! I used the zest of 3 large lemons instead of the essence and it came out perfect. Definitely tastes a lot better once it rests for a few hours. Can’t wait to make this again!!

  47. Great addition to my quarantine baking! I did not have lemon extract or buttermilk, so I used substitutes for those- plus I didn’t have any baking soda so I went without. Still turned out amazing! Baked perfectly, nice flavor and texture. One thing I would suggest is to make the icing just before the cake is done, as it will harden in the bowl if you make it too early. Thanks so much Kristin for this recipe!

  48. Hi, I LOVED this recipe! I think the cake is amazing, I think it’s easy enough that anyone can make and I personally loved the recommended recipe for the icing because I’m not a fan of thick, fake icing the original Starbucks recipe has. I didn’t use lemon extract and I loved how it turned out, it doesn’t have that fake flavor that just tastes somewhat good but doesn’t quite hit the stop, so for me this is like a homemade lemon loaf, I was inclined to make it again and add poppy seeds because its so delicious and everything I look for in a poundcake type loaf. I would say mine came out a little crumbly an duo really imitate the Starbucks recipe, I’d say I need a moister cake. Any suggestions? Thank you for reading this long comment, perfect recipe for lemon loaf lovers like myself 🙂

    1. Hi Laura, thanks for your feedback. I’m glad you liked that cake! We really enjoy this recipes as is. Poppy seeds would be a fun addition. Unfortunately unless we have Starbucks exact recipe it won’t taste exactly like theirs, but we think it comes close!

  49. I don’t understand the negative reviews either… I made it for my husband who LOVES lemon anything and it was great. I did add a lot more lemon zest (because we like strong flavor) and made sure all ingredients were at room temperature.

  50. Delicious recipe! It’s nice and moist but not too heavy. For anyone having issues with the glaze, it’s easily thickened or thinned out to your liking, as stated in the recipe. I added a bit more powdered sugar so my glaze would be a bit thicker and stick to the sides a bit more. I’ll definitely be making this recipe and passing it along!

  51. This recipe is so fantastic!! I am making it for the second time in a week. I make mine gluten free with cup-4-cup flour. One thing I do with gluten free baking is use room temperature eggs and buttercream.

  52. This is an awesome replica. I increased my lemon zest to 2 whole lemons. I EXCLUDED the lemon extract. It was superb!!! The negative comments are a shame. First because its UNNECESSARY and second, because the recipe is wonderful! I am also an AVID Starbucks girl. Also…for anyone who has an issue with sinking in the middle….MAKE SURE to use UNbleached AP flour. Makes a dramatic difference because of the gluten difference. Guarantee it will be a huge difference with no sinking!

    1. This recipe is delicious! I’m considering making a second loaf in a week! One issue I found was that it was a little dense and got a little dry the second day, I’m thinking I may have over mixed the batter. But other than that it was fabulous!!!

  53. I just made it for my roommates, yes the gaze could have been thicker, but other than that the lemon flavor was there and bold, and i’d say it was really yummy!

    1. Mine came out beautifully! The only thing that I would say is the icing could use a bit more lemon juice just to hit that tartness. I found the thickness was really good- I was worried it would be super watery but I found it was thick enough. I also added a tad more lemon zest since I didn’t have the lemon extract. Seemed to up the lemon content!

      1. If your icing is too watery, just add a bit more powdered sugar. I ended up using almost 2 cups- also make sure your adding it in gradually. Mine turned out amazing!

  54. This did not turn out as well as I had hoped. I love Starbucks Lemon Loaf and wanted so desperately to be able to make one at home. Like others have commented; The loaf did not have a deep lemon flavor; it is not moist, and the icing is not very thick. It was a thin glaze mess.
    The loaf went straight to the trash can after I tasted it. What a waste of time and money on this one for me.

    1. I’m sorry it didn’t turn out for you. For the glaze, the recipe says to add more powdered sugar until you like the consistency, so perhaps that would have helped?

  55. It’s okay. I would say it needs more lemon, everything. Also, it wasn’t as moist as I hoped it to be. Maybe more buttercream or not to be baked as long. Also the icing was way too loose. I had to keep adding more powdered sugar and it never thickened.

    1. This was by far the most unhelpful, critical review. It’s a copycat recipe, not the actual recipe. Cut your slices thicker, and make a different frosting if you’re not happy 🙂

  56. 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?

    1. 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.

  57. 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. ?

  58. 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

    1. 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.

    1. 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.

  59. 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!

  60. 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.

  61. I have made this recipe several times as gifts and for myself and its a hit every time. Highly recommend!!

  62. 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).

  63. 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!

  64. Mine fell as well, looked cooked on the out side pulled out of the pan, big hole in the middle and gooie.

  65. 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!

  66. I also made it yesterday was thought it lacked lemon flavor even after I added more than called for in the recipe. It was a bit dry.

  67. I made this yesterday. I was a bit skeptical from the picture on the site because there are so many air pockets in the cake which means it could be a bit dry. I did taste the batter before baking and decided to add more lemon extract, and even with the added extract and zest it lacked lemon flavor. other than that I measured everything according to the recipe. The cake baked up nice, however, the taste is nothing like the Starbucks lemon loaf and the texture was spongy. Not even close. The icing doesn’t taste anything like Starbucks icing either, but it’s tasty and tart. Starbucks lemon loaf is more of a pound cake and this recipe is more like a regular lemon cake that’s baked in a loaf pan. Not bad, but I wouldn’t call it a copycat of the lemon loaf. I am a professional baker and this one didn’t work for me.

  68. Hi Kristin!
    I was wondering wether or not one can make this recipe without a mixer?
    Looks great either way!

  69. The best cake ever!! Easy recipe to follow & the batter is so good! I made my glaze a bit heavier but it was a perfect compliment to the lemon flavor of the cake! Great recipe?

  70. I’ve got it in the oven right now, and the house smells amazing! The raw batter tasted delicious so I can’t wait to taste the final product! If I wanted to make it in a bundt pan, would you double or triple the recipe?

    1. Make the batter as it – it may be slightly shorter, but doubling the recipe would be too much batter.

  71. I would add a 1/4 cup more sugar.
    It is still very good.
    If I could post a photo you could see how great it turned out.

  72. this recipe seems easy…… I haven’t started yet but your recipe looks very promising… ill try it and let you know about how it went.

  73. I made this using Bob’s Old Mill Gluten Free flour. Be careful to measure exactly it your loaf will be dry. I also made my own buttermilk by adding lemon to whole milk but was not satisfied with the taste or texture. So I added more lemon to the milk and let it sit. I ended up with thick and tasty buttermilk. Definitely use lemon zest. My kids asked for a little less sweetness and a little more lemony. But the pate was clean immediately.

  74. I love to bake and decided to try this as I really enjoy Starbucks baked goods too! I used both Vanilla and Lemon extract, fresh lemon juice and zest. After reading the reviews, I made sure that my baking soda and baking powder were very fresh. I baked it for a full hour and tented it at 45 minutes so it wasn’t too brown. Very happy with the results!

    1. Yes, the notes seems to have disappeared – sorry for that. You can use lemon extract in place of the vanilla.

  75. A great recipe! I made it twice and both times it turned out great. I find the quantity to be too much for the pan, but don’t want to tamper with the quantities and ratios, so I just make a few cupcakes with the left over batter 🙂 Everyone loves this lemon loaf and it keeps well for a few days.

  76. Disappointing. My cake sunk in middle as well. Taste did not burst of lemon flavor. I even used extra lemon zest per recipe. Iced cake after letting it cool for over 3 hours. Icing was thin, transparent…did not look like photo online.

  77. My bread caved in the middle, please don’t put recipes out if they don’t work or give better directions. Possibly a different oven temp could help.

    1. Hi Jane,

      I’m really sorry that this recipe didn’t turn out for you. I always test and retest recipes to ensure that I’m as confident as possible of the results. However, unfortunately, there are sometimes things that can differ from kitchen to kitchen or baker to baker. Often if a loaf sinks in the middle it can be from a few things – either not being baked for long enough, baking powder or baking soda that’s expired, or the wrong size of loaf pan (this recipe is made with a 8×4 inch pan as opposed to a 9×5 inch pan). Thank you for leaving your feedback

  78. I tried this recipe and found the loaf itself did not have the same lemon tartness as Starbucks. The icing was delicious but didn’t find the cake part comparable to Starbucks but it was good.

  79. Bread was so good! Except mine caved in the middle. How to fix this? Also, what did you do to make sure the glaze didn’t absorb into the bread like a poke cake?

    1. The sunken middle tends to happen if the cake was overmixed, so I’d recommend proceeding with caution if you try this recipe again (and I hope you do!). The bread should be completely cooled when you pour the glaze on.

      1. Mine sank in the middle, too. And I was curious to not overmix since I read the comments before starting. At what stage specifically should you be careful to not over mix? I even turned off the mixer at the end of the flour stage and hand mixed the last bit in. Thanks!

        1. Hi Shelby & Megan,

          If your loaf sank in the middle – it can also be due to it not being baked for long enough. If it’s not baked for long enough the middle can still be a little gooey and therefore not support the top (and therefore causing it to sink). As well, using a different sized loaf pan or expired baking powder or baking soda could also be the case. Thanks for leaving your feedback and reporting back!

  80. This one took a little bit of time to make, but it was really worth it in the end! Thx for making me want to get out of bed and eat some of this heaven.