Published: · Last Modified: by Jessica · 22 Comments · This post may contain affiliate links
Share
Pin5.5K
Tweet
Jump to Recipe Print Recipe
This perfectly moist and rich lemon loaf cake is loaded with intenselemon flavor and topped with a sweet lemon glaze. This copycat Starbucks lemon loaf recipe is the TRUE definition of sweet and tart and it's absolutely delicious!
If you love this recipe then you will love my Glazed Lemon Bundt Cake Recipe!
If you're a fan of Starbucks' famous lemon loaf, you know how addictively delicious it can be and I'm right there with you. But did you know that you can make a copycat version at home that tastes just as good? With a few simple ingredients you can create a Starbucks lemon loaf recipe that's just as moist, sweet, and tangy as the original!
Jump to:
- Why you'll love this recipe
- Ingredient Notes for Starbucks Lemon Loaf Recipe
- How to make lemon loaf cake
- Recipe Tips
- Recipe FAQs
- More lemon recipes you'll love
- 📋 Recipe
- ⭐ Reviews
Why you'll love this recipe
- Use this homemade coffee ice cream as an excuse for a pick-me-up any time of the day!
- This is the creamiest and most flavorful coffee ice cream - you won't believe that no ice cream maker is needed to make it.
- Only a few ingredients needed and its comes together in minutes - then it's time to freeze!
Ingredient Notes for Starbucks Lemon Loaf Recipe
- Lemon juice: Use freshly squeezed lemons for best results for both bread and glaze.
- Buttermilk: Make your own by adding ½ tablespoon of distilled white vinegar to the ½ cup needed for this recipe. Stir well and allow to thicken for 5-10 minutes. You will typically need 1 tbs vinegar per 1 cup of milk. 🙂
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Blueberry Lemon Loaf: Add 1 cup of fresh or frozen blueberries to the batter for a burst of fruity flavor that pairs perfectly with the lemon. If you love lemon + blueberry together, then you'll love my Easy Lemon Blueberry Scones!
- Lemon Poppy Seed Loaf: Fold 2-3 tablespoons of poppy seeds into the batter for a crunchy texture that complements the lemony sweetness.
This recipe has not been tested with any other substitutions or variations. If you change any ingredients, I'd love to hear how it turned out in the comments below!
How to make lemon loaf cake
Step 1: Gently whisk dry ingredients in a large bowl. Set aside.
Step 2: In a separate bowl, cream butter and sugar together until light and fluffy.
Step 3: Beat in eggs, lemon juice and zest. Alternate adding flour mixture and buttermilk and mix well after each addition.
Step 4: Pour batter into prepared baking pan and bake.
Step 5: Allow bread to cool for in pan before inverting onto a wire rack to finish cooling.
For the Lemon Glaze
- Whisk all glaze ingredients together in a small bowl.
- While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle on half of the glaze and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer.
Recipe Tips
Use fresh lemon juice for the best flavor!
As it bakes, checking for browning is important. Cover loosely with foil if you notice the top getting too dark. The sides will brown more than you think. I sometimes do this with my banana choc chip bread, too!
When making the glaze, start with less lemon juice and add more as needed to desired consistency.
Recipe FAQs
How long is a Starbucks lemon loaf good for?
Starbucks lemon loaf will stay fresh for up to 5 days stored in an airtight container.
How can I make a gluten-free lemon loaf?
While I have not tested this out myself, I have had readers tell me that they have had great success using Bob's Red Mill Gluten Free 1:1 Baking Flour! 🙂
How does this lemon loaf freeze?
Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months.To Thaw:Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
More lemon recipes you'll love
- Lemon Blueberry Scones with Lemon Glaze
- Lemonies (Lemon Brownies)
- Glazed Lemon Bundt Cake Recipe
- Lemon Poke Cake with Blueberries
Did you make this recipe?
Please leave a ⭐️ reviewbelow andtag @sprinkle_some_sugaronInstagram!
📋 Recipe
Starbucks Lemon Loaf Recipe
Jessica
This perfectly moist and rich lemon loaf cake is loaded with intenselemon flavor and topped with a sweet lemon glaze.
4.95 from 20 votes
PRINT RECIPE PIN RECIPE
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert, Snack
Cuisine American
Ingredients
Lemon Loaf
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 4 tbs lemon juice freshly squeezed
- 2 tbs lemon zest
- 1-½ cups all-purpose flour
- 2 teaspoon baking powder
- pinch salt
- ½ cup buttermilk*
Lemon Glaze
- ½ cup powdered sugar
- 2-4 tbs lemon juice freshly squeezed
Instructions
Preheat oven to 350°F. Grease and line the bottom of a 9x5" loaf pan with parchment paper.
In a large bowl, gently whisk flour, baking powder and salt together. Set aside.
In a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.
Pour batter into prepared baking pan and bake for 30-35 minutes in 9x5" pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don't be alarmed at how the outside of this ;e
Allow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.
For the lemon glaze
Whisk all glaze ingredients together in a small bowl. While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer on top.
Notes
To make your own buttermilk: Stir in ½ tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.
Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
Freezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
Nutrition
Calories: 284kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 140mgPotassium: 62mgFiber: 0.4gSugar: 33gVitamin A: 440IUVitamin C: 6mgCalcium: 90mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
Share
Pin5.5K
Tweet
See more
- How to Make Easy Homemade Buttery Soft Pretzels and Pretzel Bites
- Caprese Flatbread Pizza
- Spinach and Artichoke Stuffed Bread
- Glazed Cranberry Orange Bread
Reader Interactions
Comments
Tricia M says
I have a love-hate relationship with lemon foods. I recently scheduled a cabinet painting service for my kitchen. I thought it would be nice to make a treat for the painters before they get started. It was funny to see half of the crew love the lemon loaf, while half of them didn't care for it. I guess many of us have a love-hate relationship with lemon.Reply
Shari says
I made this for a neighbor at Christmas. She asked for the recipe today. it was moist, lemony and delicious. I made my own buttermilk by adding 1 TBS of lemon juice to regular milk. I made the glaze just a little thicker but other than that I followed the recipe. It's the best!Reply
Jean says
best lemon cake ever!Reply
Nini2008 says
What can I use instead of lemon zest. I am not a fan of shaved lemon rind in my food.Reply
Jessica says
You can just leave it out of the recipe completely! 🙂
Reply
Carol says
I made this today and it's delicious. Much better than the recipe I used all my life. much more moist, so good.Reply
Debbie T. says
I made this today in a 9 x 5 loaf pan. Tested at 35 minutes and seemed done, but when I turned it out after 10 mins. cooling it was raw in the middle. 🙁 I scooped it back into the loaf pan and baked it 12 more minutes. DEFINITELY needs more than 35 minutes. Also, the glaze was WAY too thin, so I added 1/4 cup more confectioners sugar for the first glaze, and ⅛ cup more for the remaining glaze. Think I will tweak the recipe to ensure doneness and thicker glaze next time.Reply
Jessica says
Oh darn, that stinks! As a rule of thumb, always use a recipe's bake time more as a guide and make sure to test for doneness before taking out of the oven. Everyone's oven is different and yours might have just needed a little more time, unfortunately! I hope it worked out for you in the end, though!
Reply
Leave a Reply
« Older Comments
