Skip the expensive trip to Starbucks – You can make this Starbucks Lemon Loaf Copycat recipe at home!
This lemon cake is moist, buttery, and bursting with fresh lemon flavor. It’s also a simple recipe that you can make in an afternoon, and wonderful as a snack or breakfast treat.
I’ve been very focused, working on perfecting this recipe for weeks now, and I’m finally ready to share with you the best Starbucks Lemon Loaf Copycat recipe!
In fact, I’ve reached a point where I believe that my version is way better than Starbucks lemon loaf cake. I bought a slice from my local store and compared them side-by-side.
This recipe created a cake that was packed with fresh lemon flavor and has the most delicious tender crumb. The Starbucks slice was dryer and had an artificial flavor that was less than ideal.
I’ve also done the same with the Cranberry Bliss Bars from Starbucks and the Pumpkin Scones!
I just love lemon desserts! If you do too, be sure to try my Lemon Muffins, Lemon Meringue Pie, and easy Lemon Icebox Cake.
Lemon Loaf Recipe Highlights
- A Simple Recipe – Baked in a loaf pan and coated with a delicious sweet icing, this style of cake or quick bread is the easiest dessert.
- Bright Lemon Flavor – Lemon juice, lemon zest, and lemon extract are added to this cake, plus there’s lemon juice in the icing to make sure that every delicious bite is bright and zesty.
- Moist and Tender – Nobody wants a dry slice of lemon pound cake! This recipe has been tested multiple times to be sure that it has the perfect crumb texture.
Ingredients in Starbucks Lemon Loaf
Here’s what you need to make this Lemon Loaf Cake that is better than Starbucks’:
- Dry Ingredients: All-purpose flour, cornstarch, baking powder, baking soda, and salt. The cornstarch makes this cake extra soft and moist, while the baking powder and soda give it plenty of lift.
- Butter: Butter adds rich, luscious flavor and moisture to the bread.
- Sugar: Granulated sugar adds the perfect amount of sweetness to balance the tart flavor of the lemon.
- Sour Cream and Eggs: I recommend letting both sit out for a bit so that they are at room temperature when you mix up the batter.
- For Flavor: Lemon Juice, lemon zest, lemon extract, and a bit of pure vanilla extract to enhance the lemon flavor even more.
- For the Icing: Powdered Sugar and more Lemon Juice.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Starbucks Lemon Loaf
Start by preheating your oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Tip!
The lemon icing should be pourable but not too liquidy. Add more powdered sugar if needed to thicken it up, or add a few drops of lemon juice if it’s too thick.
Recipe Tips
- The lemon loaf at Starbucks has a very bright yellow color. This can only be accomplished by adding food coloring to the batter. Add a drop or two, or skip it if you prefer to avoid artificial colors.
- Zest the lemons, then juice them. If you’ve ever tried to remove the peel from an already-juiced lemon, then you’ll understand my warning! I always use a Microplane zester to remove as much of the zest as possible, then cut the lemons in half and juice them.
- Please don’t use bottled lemon juice, fresh is best! You’ll only need 2-3 fresh lemons for this recipe.
- Avoid overmixing the batter. Stop mixing in the flour mixture as soon as you no longer see streaks of dry ingredients. Overmixing can cause the cake to be dry.
- Let the cake cool completely. If you add the icing to a lemon loaf that is still warm, it will melt and soak into the cake. This can be nice, but it’s not the look we’re aiming for here.
Storing Tips
You can store this Lemon Loaf in an airtight container at room temperature. It will last for 4-5 days this way!
Avoid storing the cake in the refrigerator, as this can dry it out too quickly.
You can also freeze lemon loaf! Flash-freeze the cake for an hour so that the icing will be undisturbed. Then wrap the whole cake or slices of it with plastic wrap and then a layer of foil. In an airtight freezer container, it will keep for up to 6 months.
It’s also acceptable, and maybe preferrable, to freeze the loaf unfrosted, and then add fresh icing once the cake has been thawed.
What To Serve With Starbucks Lemon Loaf
Of course, the best thing to enjoy with a large slice of your homemade Lemon Loaf cake is your favorite coffee or tea beverage!
I like to make coffee using a French Press or a Moka Pot. The coffee you make using either of these methods is far superior to drip coffee or K-cups.
If you’re looking for an inexpensive way to make shots of espresso at home for iced lattes or cappuccinos, learn how to use an Aeropress!
You might also like to learn how to make a warm Matcha Latte, a classic Turkish Coffee, a fancy Whipped Coffee with steamed milk, or a festive Peppermint Hot Chocolate.
You can be your own barista!
Recipe FAQs
This lemon loaf cake is delicious before the icing is added, and even more delicious after! You can choose to leave it off if you like.
You can, but keep in mind that they will take less time to bake. I haven’t tested this yet, but check on mini lemon loaves at around 30 minutes, and add time as needed.
In baking recipes, you should not substitute lemon juice for lemon extract or vice versa. Each ingredient has a certain amount of flavor and acidity, and they aren’t interchangeable. Here we are using both to give the lemon loaf the perfect amount of flavor.
Other Lemon Desserts to Try
All Dessert Recipes →
Skip the trip to Starbucks and make a homemade lemon loaf cake that is SO much more delicious! Don’t forget to Pin the recipe so you can make this recipe whenever you like.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Starbucks Lemon Loaf Copycat
Equipment
- 9×5 loaf pan
- Mixing Bowls
- Microplane grater
- Electric mixer
Ingredients
Cake:
- 2 cups (240 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch cornflour in the UK
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 teaspoons lemon zest about 2 medium lemons
- ½ cup (113 g) unsalted butter softened to room temperature
- 3 large eggs at room temperature
- 2 tablespoons (30 ml) lemon juice about half a medium lemon
- 2 teaspoons (10 ml) lemon extract
- 1 teaspoon (5 ml) pure vanilla extract
- Yellow food coloring optional (to achieve that bright Starbucks look)
- ¼ cup (60 g) sour cream
Icing:
- 1 cup (120 g) powdered sugar, sifted
- 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9×5 inch (22×13 cm) loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix the sugar with lemon zest to combine.
- Add the eggs and softened butter and beat until creamy and well combined.
- Add in the sour cream, vanilla extract, lemon extract, and lemon juice. Mix until well combined.
- Slowly add the dry ingredients to the wet ingredients and mix until well incorporated. Be careful not to overmix.
- Add the food coloring (if using), and mix well.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
- While the loaf is cooling, prepare the icing: In a small bowl, whisk together the powdered sugar, and 2 tablespoons lemon juice. If the icing is too thick, add more lemon juice (a little at a time) until you get the desired consistency. It should be thick but pourable.
- Once the loaf is cooled, drizzle the icing over the top. You can use a spoon or a piping bag with the corner snipped off. Let the icing set for a bit before slicing and serving.
Notes:
- The bright yellow color of Starbucks Lemon Loaf can only be accomplished by adding food coloring to the batter. Add a drop or two, or skip it if you prefer to avoid artificial colors.
- You’ll need 2-3 lemons to get enough juice and zest for this recipe. Remember to zest the lemons before you juice them.
- Please don’t use bottled lemon juice, fresh is best!
- Avoid overmixing the batter. Stop mixing in the flour mixture as soon as you no longer see streaks of dry ingredients. Overmixing can cause the cake to be dry.
- Let the cake cool completely. If you add the icing to a lemon loaf that is still warm, it will melt and soak into the cake. This can be nice, but it’s not the look we’re aiming for here.
- Storage: Store this cake in an airtight container at room temperature for up to 4 days, or in the freezer for up to 6 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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