Starbucks Lemon Loaf
Moist, buttery lemon pound cake, topped with a tangy lemon glaze – this copycat Starbucks Lemon Loaf recipe is easy to make and perfectly recreates the coffee shop favorite at home!
Starbucks Lemon Pound Cake
In college, I used to drive to the bank every Friday to deposit my bartending tips. My bank was located pretty far away, so I would pick up Starbucks for the drive: a cappuccino and a piece of lemon pound cake for my on-the-go breakfast. I looked forward to my Friday treat ALL week!
Starbucks’ lemon pound cake is one of their most popular bakery items…and for good reason! That moist and buttery pound cake is bursting with lemon flavor, thanks to the real lemon juice and zest baked into the batter. Then it’s topped with a thick, tangy frosting that perfectly balances the sweet cake.
Our homemade version is inspired by Starbucks’ lemon pound cake, with its moist crumb and sweet, chewy crust. I think that golden brown crust is my favorite part because its so rich and buttery!
It’s easy to see why Starbucks lemon cake is a favorite and now you can make it at home from scratch with our easy recipe! You won’t believe how spot-on the taste is…just like the real deal! Except now you can have a whole loaf to yourself…and it costs practically the same for a single slice at the drive-through as it does to make a whole batch!
Related: See all of our favorite Starbucks Copycat Recipes here!
Ingredients
For your convenience, Iโve provided shop-able ad links to supplies used in this recipe; read our disclosure policy here.
For the Bread
- 2 large eggs, room temp
- 3/4 cup granulated sugar
- 2 Tablespoons lemon zest
- 1/4 cup melted butter
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup plain yogurtย
Icing
- 2 cups powdered sugar
- 2 TB lemon juice
- 2 TB milk
- pinch salt
Helpful Kitchen Tools
- Large Mixing Bowl
- Parchment Paper or Cooking Spray
- 9 x 5 inch Loaf Pan
- Whisk
- Wire Cooling Rack
Instructions
To Prep: Preheat oven to 350ยฐF and line a loaf pan with parchment paper.
To Make the Bread
- Whisk together the lemon zest and sugar, until the sugar becomes fragrant with the lemon oil.
- Add the eggs one at a time, whisking until incorporated into the sugar. Add the oil, melted butter, and vanilla and mix well for about 2 minutes.
- Sift together the salt, baking soda, baking powder, and flour together.ย Slowly add flour mixture to bowl of wet ingredients, to prevent clumps. Do not over-mix! You only need about 25 stirs of the whisk.
- Pour or scoop the batter into the prepared loaf pan and bake for 42-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the loaf from pan onto a wire rack and cool completely before icing.
To Make The Icing
- Whisk together milk, lemon juice, powdered sugar, and salt. The consistency should be thick, but still pour-able.
- Make sure the loaf is cool to the touch, then drizzle glaze slowly so it is mostly on the top, but it can drip down the sides a little bit.
- Once the icing has set, you can cut into slices and enjoy.
Prep Tips
- Lemons: Use real lemons for the best flavor. You can use both the zest and juice from your lemons, so nothing goes to waste!
- Yogurt: You can use regular yogurt or Greek yogurt, as long is it is plain with no added sweeteners or flavoring.
- Mixing: Take care not to overmix the batter, as overmixing can make the loaf tough instead of fluffy.
- Cook Time: Bake the loaf until it is just golden brown. You want to get that little crisp to the crust, without over-baking. Oven times may vary, so keep an eye on your loaf once you hit the 40 minute mark. I always use the toothpick trick to tell when my cakes are done baking. A toothpick or fork inserted in the middle of the loaf will come out clean if its done baking. If there is batter stuck to the toothpick, it needs more time.
- Frosting: Allow the loaf cool completely before glazing it. If you try to frost the loaf while it is still warm, the heat from the bread will melt the glaze and it won’t set.
- Gluten-Free: Make this a gluten free lemon pound cake by substituting gluten free all purpose flour for the regular all purpose flour in this recipe.
Frequently Asked Questions
Does Starbucks Lemon Loaf Need To Be Refrigerated?
This lemon pound cake does not need to be refrigerated. You can cover the pan with plastic wrap and keep at room temperature for 2-3 days.
This bread can also be frozen for longer storage – up to 2-3 months. To do so, wrap the entire loaf in plastic wrap and place inside a gallon size freezer bag. I recommend freezing the unfrosted loaf and then adding the glaze after you thaw and are ready to serve.
Can You Use Bottled Lemon Juice?
While technically you can use the bottled lemon juice for this recipe, I recommend using real lemons if possible. Bottled lemon juice doesn’t have quite the same bright and fresh flavor of real lemon juice. Plus, you need lemon zest anyway, so might as well grab some lemons!
More Lemon Desserts To Try
- 3-Ingredient Lemon Layer Cake
- Lemon Meringue Cupcakes
- Strawberry Lemon Bars
- Lemon Poppyseed Muffins
- Lemon Blueberry Donuts
Starbucks Lemon Loaf Recipe (Printable Recipe Card)
If you tried this recipe and liked it too, please rate it!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Copycat Starbucks Lemon Loaf Recipe
Equipment
- Mixing bowls
- Loaf Pan
- Cooling Rack
- whisk
- Parchment paper
Ingredients
Bread Ingredients
- 2 large eggs room temp
- 3/4 cup sugar
- 2 TB lemon zest
- 1/4 cup melted butter
- 1/3 cup milk
- 1/4 cup oil
- 1 tsp vanilla extract
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup plain yogurt
Icing Ingredients
- 2 cups powdered sugar
- 2 TB lemon juice
- 2 TB milk
- pinch salt
Instructions
- To Prep: Preheat oven to 350ยฐF and line a loaf pan with parchment paper.
To Make the Bread
- Whisk together the lemon zest and sugar, until the sugar becomes fragrant with the lemon oil.
- Add the eggs one at a time, whisking until incorporated into the sugar. Add the oil, melted butter, and vanilla and mix well for about 2 minutes. Mix in the yogurt and milk.
- Sift together the salt, baking soda, baking powder, and flour together.ย Slowly add flour mixture to bowl of wet ingredients, to prevent clumps. Do not over-mix! You only need about 25 stirs of the whisk.
- Pour batter into the prepared pan and bake for 42-50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the loaf from pan onto a wire rack and cool completely before icing.
To Make The Icing
- Whisk together milk, lemon juice, powdered sugar, and salt. It should be thick, but still pour-able.
- Make sure the loaf is cool to the touch, then pour slowly so the glaze is mostly on the top, but it can drip down the sides a little bit. Allow icing to set before slicing loaf.
Video
Notes
Nutrition
Pin our Lemon Loaf Cake Recipe on Pinterest:
You might also like:
Copycat Starbucks Pumpkin Loaf (Gluten Free)
- “Mistletoe Margaritas” Christmas Margarita Recipe - December 1, 2024
- 25 Easy Christmas Crafts for Kids of All Ages - December 1, 2024
- Candy Cane Cookies - November 26, 2024
Sorry but you left out amount of vanilla to use when making the loaf. Is it 1 tsp. Or 1/2 tsp? No big deal. Looks yummy either way.
Hello, just letting you know that you forgot to add the vanilla in the ingredients list and the yogurt in the instructions.
The ingredient list includes yoguret and milk BUT the written directions don’t mention when to add.
Good catch! Thank you for letting me know.
Hi! This recipe mentions lemon oil and vanilla but no measurements?
How much vanilla?
Just 1 teaspoon – thanks for letting me know I forgot to add this to the ingredient list! I fixed it ๐