How to Make the Best Starbucks Lemon Loaf Cake

This is the best Starbucks lemon cake ever!

One of the most popular items at Starbucks has to be this lemon loaf. It is moist, dense, and packed with lemon flavors, and if you asked me it is one of the best things to pair with your coffee or tea (or refresher!)

If you are a lemon lover like me, this might be one of those lemon desserts you can have for breakfast, lunch, and dinner—and I can’t blame you! It has a tender yet moist crumb and a tangy lemon icing that stays pretty thick and doesn’t run down, leaving the loaf bare.

The secret is to let the loaf cool down thoroughly and use just the right amount of lemon juice, milk, and melted butter for a shiny, glossy glaze that stays thick even when you slice into the cake. Without further ado, let’s make this loaf cake!

Why do you need to make this recipe?

• Authentic flavor: Tastes just like the Starbucks version.
• Perfect glaze: Thick, glossy lemon glaze that stays intact without running.
• Budget-friendly: Costs much less than buying a slice at Starbucks.
• Easy to make: Minimal hands-on time with simple steps.
• Customizable: Double or triple the recipe as needed to make as my moist lemon pound cake loaves as you’d like.

Is it cheaper to make homemade lemon loaf than buying it at Starbucks?

Absolutely! Making your own lemon loaf at home is much more cost-effective. Plus, you get an entire loaf instead of just a slice!

Ingredients for the best lemon loaf recipe ever!

Here are the ingredients you will need to make this. Make sure to scroll down to the recipe card for the full detailed ingredient list and measurements.

• Granulated sugar
• Eggs
• Sour cream You can use Greek yogurt as well for this.
• Oil
• Vanilla extract
• Lemon extract, lemon juice, and lemon zest- We are using a combination of lemon extract, lemon juice, and lemon zest to bring out the fresh lemon flavor even more.
• Flour- All-purpose flour works great in this recipe.
• Baking powder & baking soda
• Powdered sugar- When using powdered sugar try to aim for a brand that doesn’t add cornstarch to it to avoid that bad aftertaste. I always use trader joes powdered sugar because it has tapioca flour in there instead. (those anti-caking ingredients)
• Milk- Use any milk you have on hand to thin out the glaze a little more.
• Butter- We will use some butter to thicken the lemon glaze that goes on top of out

How to make this delicious lemon cake copycat Starbucks recipe

This is how you can make this lemon pound cake recipe. Make sure to scroll down to the recipe card for the full detailed instructions!

1. Add the sugar and the lemon zest to a large mixing bowl.
2. Using your hands rub the sugar and the lemon zest together to release all the oils in the lemon and bring out that lemon flavor.
3. Add in the eggs and the sour cream and whisk until combined.
4. Pour the oil over it with the fresh lemon juice, lemon extract, and vanilla extract and whisk again to combine.
5. Add in the flour, baking soda, and baking powder and mix until everything is well combined.
6. Pour the cake batter into the prepared loaf pan and bake in the preheated oven.
7. Allow the loaf cake to cool on a wire rack fully before topping it with the glaze.

Make the sweet lemon glaze

1. In a medium bowl combine the powdered sugar, lemon juice, milk, and melted butter.
2. Whisk until fully combined.
3. Pour over the cooled down

The cool thing is that this recipe can be made with a stand mixer, an electric mixer / hand mixer, or even using a whisk by hand.

Tips for the Perfect Lemon Loaf

• Create a split center: For a bakery-style split on top, run a greased knife along the center of the batter before baking or pipe a thin line of softened butter down the center.
• Room temperature ingredients: Use room temperature eggs and sour cream for a smoother batter.
• Avoid overmixing: Overmixing can lead to a dense loaf, so mix just until combined.

Frequently asked questions – FAQ

Storage & Freezing Instructions

• At Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Store in the fridge for up to 1 week. This is especially helpful if you live in a warm climate to keep the glaze intact.
• Freezer: Slice the loaf, wrap each slice in plastic wrap, and store in an airtight container for up to 3 months. Thaw slices overnight in the fridge or for a few hours on the countertop.

Can I use other oils in this recipe?

Yes! You can use coconut oil, vegetable oil, sunflower oil, or even olive oil. Keep in mind that olive oil will add a slightly different flavor profile or this quick bread. 

What should I do if my icing is too runny?

If your icing is too runny, add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.

Can I double or triple this recipe?

Use the x2 or x3 option in the recipe card and bake in separate loaf pans to ensure even cooking.

Can I make this with a stand mixer or by hand?

Yes, this recipe is versatile and can be made with a stand mixer, an electric hand mixer, or even a whisk.

Why is my loaf dense instead of fluffy?

This could happen if you overmix the batter or use expired baking powder or baking soda. Make sure to mix just until combined and check the freshness of your leavening agents.

Can I skip the glaze?

You can, but the glaze adds a tangy sweetness that complements the lemon flavor beautifully. You can reduce or omit the glaze if you prefer a less sweet loaf.

The best copycat Starbucks lemon loaf recipe

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