This perfectly moist and rich lemon loaf cake is loaded with intense lemon 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'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!
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Why you'll love this recipe
- The lemon flavor in this loaf cake is completely over the top in the best way. If you love lemon desserts, this recipe is for YOU! 💛
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 measurements.
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.
- Lemon Poppy Seed Loaf: Fold 2-3 tablespoons of poppy seeds into the batter for a crunchy texture that complements the lemony sweetness.
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.
When making the glaze, start with less lemon juice and add more as needed to desired consistency.
Recipe FAQs
Starbucks lemon loaf will stay fresh for up to 5 days stored in an airtight container.
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! 🙂
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.
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📋 Recipe
Starbucks Lemon Loaf Recipe
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
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Adam says
This was very simple and was well received by everyone who loves lemon desserts. Needed more like an hour to bake.
Brenda Arthur says
Cannot wait to make the lemon loaf. My mouth is already watering. I could not find the glaze recipe. Please reply with it.
Thank you
Brenda
Irene S says
Wow this cake is amazing, full of lemon flavour and so moist this is the third one l,ve made Brill, Thankyou.
Irene S says
Just made this lovely cake, just come out of the oven and it looks perfect also smells awesome can,t wait to try , Thankyou!
Chance says
The receipt was good and tasty, I used three mini loaf pans the middle of the loafs sunk in. Real disappointed ?
laura says
I made this yesterday and it was the best lemon loaf I have ever made. So moist and lemony. My friend had come over for tea and she asked for the recipe so I sent her the link to your recipe! Thanks for the recipe!
Jessica says
You're very welcome! I'm so happy you and your friend enjoyed it!
Julia says
Hola amiga!!! thank´s for post this delicious recipe, I´ll try it today! Just want to say that is better, at least for me, if you write quantities in grams or onzes, it´s the only way to make your incredible recipe just like you. Big hug from south america.
Kathy says
I doubled the recipe and made two loaves today. And.......they came out perfectly! I'm impressed with how much lemon flavor it has from using fresh lemon zest and juice. It is SO moist! I'm so glad that I came across your recipe, thank you very much.
Jessica says
Awesome!! I'm so glad you loved them! They really are LOADED with lemon flavor, so good!
Fi Ní Neachtáin says
Oh yum! This would be the perfect tea-time snack. I love anything with lemon and this looks so delicious! The sponge looks really moist and sweet, I'd love it. I have to have a go at making this for Sunday tea, I know my whole family would love it 🙂
Michelle Hwee says
Wow! This looks so delicious and really moist! I tried making a loaf once but it turned out to be more dry, dense and almost hard pound cake. Not the best thing I ever made...Your recipe looks easy to follow and so good! The pictures really encourage me to try this recipe out, wow the icing and the moist lemon loaf..sounds so good!