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Starbucks Lemon Loaf Cake – Quick loaf bread that is full of lemon zest, lemon juice, and very moist crumb! Top top it off, it has a delicious lemon glaze on the top of the loaf

This recipe is for my lemon lovers and my Starbucks’ Lemon Loaf Cake Lovers. For my 8th copycat recipes, I am doing a better-than-Starbucks copycat of their Lemon loaf cake. AKA the best lemon loaf recipe ever.

If it is your first time here or you have been here a long time, you will know that I’m all about saving a little money. That is why I have decided to tackle Starbucks’ delicious lemon loaf recipe. Did you know for a single slice, they charge almost $4.00? You could probably make my entire lemon loaf cake for $4.00, which means you are basically making money when you use this recipe card. Girl math.

So go close your wallets and grab some fresh lemons, because its baking on a budget time.

For more lemon desserts,

Why you should make this Starbucks Lemon Loaf Cake

Mouth feel- I hate when people say mouthfeel, but what else can you say? This perfect lemon loaf will make your mouth feel so good (I’ll see myself out).
Fresh Lemons- I am obsessed with this cake’s lemon flavor. It is so light and refreshing.
Simple Ingredients- Fresh lemons, a little powdered sugar, and a few other ingredients and boom. You have a delicious lemon cake that is better than the real thing.
Cheap- As I said before for the price of the wet ingredients and the dry ingredients, you could make an entire loaf where as at Starbucks, you could get a single slice.

IMPORTANT NOTE: For best results, do not use bottled lemon juice. Juicing lemons is really easy and bottled lemon juice tastes funky. It’s a great option if you are in a bind and need something quick!

Ingredient list – Starbucks Lemon Loaf Cake

How are you doing on the one grocery shopping trip per week? I’m doing horribly and have a Walmart pickup order for tomorrow. Be better than me.

Medium-sized Lemons or Large Lemons- You will need all parts of the lemon. You will squeeze them to get fresh lemon juice and zest them to get that amazing lemon zest.
Lemon Extract- Because when it comes to lemons, a little bit does not go a long way. Lemon is a weak flavor in baking so you need a lot for a perfect balance.
Eggs- Are they room temperature? You better believe they are.
Powdered Sugar- This is going to give the cake some sweetness without messing with the texture.
Vegetable Oil- Most neutral oils will do. Just stay away from olive oil. Unless you are making fettuccini, then use olive oil (and invite me over)

Tips For Making This Recipe

Room Temp Ingredients : Cold eggs can cause the batter to be lumpy.
Measuring Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. This helps prevent overpacking the flour, which can lead to a dense cake.
Zesting Lemons: When zesting lemons, be cautious not to include the bitter white pith. Only the yellow part of the peel contains the flavorful oils.
Mixing: Use a gentle hand when folding in the dry ingredients.
Optional Food Gel: If you decide to use yellow food gel, start with a small amount and add more if needed. A toothpick is a good tool for adding a tiny amount.
Pan Preparation: Grease your loaf pan or use parchment paper to ensure the cake doesn’t stick. This makes it easier to remove the cake after baking.
Baking Time: Keep a close eye on the cake as it approaches the end of the baking time. It should come out with a few moist crumbs, not wet batter.
Cooling Time: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.

Tools I Used – Starbucks Lemon Loaf Cake

Loaf Pan

Large Bowl

Whisk

Rubber Spatula

Microplane or Zester

Measuring Cups and Spoons

Oven Thermometer

Cooking Spray or Parchment Paper

Wire Rack

Small Bowl for Glaze

Frequently Asked Questions

Can I use low-fat or fat-free sour cream?

No, this recipe won’t work with a fat free or low-fat sour cream

Can I substitute oil with melted butter or vice versa?

Yes, you can interchange oil and melted butter, but keep in mind that they can affect the texture and flavor slightly.

Can I skip the lemon glaze?

Yes, you can skip the glaze if you prefer a less sweet cake. The glaze adds an extra layer of sweetness and tanginess.

How can I prevent the cake from being too dense?

Avoid overmixing the batter, and ensure the baking powder is fresh. Room temperature ingredients and proper measuring also contribute to a lighter texture.

Storing And Freezing

Store the Starbucks Lemon Loaf Cake in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate the cooled cake and bring it to room temperature before serving.

Freezing – Starbucks Lemon Loaf Cake

To freeze the Starbucks Lemon Loaf Cake, wrap it securely in plastic wrap or aluminum foil, ensuring it’s airtight. Place it in a freezer-safe bag or container, and store for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Starbucks Lemon Loaf Cake

Molly Murphy

Quick loaf bread that is full of lemon zest, lemon juice, and very moist crumb! Top top it off, it has a delicious lemon glaze on the top of the loaf

5 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings Slices

Ingredients

For the bread

½ cup unsalted butter slightly melted and cooled
¼ cup oil
1 cup granulated sugar
3 large or extra large eggs room temperature
½ cup sour cream
2 tablespoon lemon zest about 2-3 lemons
3 tablespoon lemon juice
1 tablespoon lemon extract
1 & ¾ cup all purpose flour
2 teaspoon baking powder
1 teaspoon salt
Optional: yellow food gel

For The Lemon Glaze

1 cup powder sugar
2 tablespoon lemon juice
1 tablespoon milk

Instructions

Preheat your oven to 325°F. With cooking spray, spray the bottom and the sides of the a standard loaf pan. (Line with parchment paper if desired!)
In a large mixing bowl and using a metal whisk, whisk the melted and cooled butter, oil, and granulated sugar. Mix until well combined. About 1 minute.
Add the eggs one at a time, whisking well after each addition. Make sure they are at room temperature to ensure even mixing.
Whisk in the sour cream until the batter is smooth and creamy.
Add lemon zest, lemon juice, and lemon extract. Mix well to incorporate the lemon flavor into the batter.
With a rubber spatula, fold in the all-purpose flour, baking powder, and salt to the wet ingredients, mixing just until combined. Remember to scrape bottom of the bowl. Be careful not to overmix. If adding the yellow food dye, add a tiny bit from a toothpick
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean or a few crumbs. Let it sit for 10-15 minutes.
While the cake is cooling, prepare the lemon glaze. In a bowl, whisk together powdered sugar, lemon juice, and milk until smooth.
Transfer the cake to a wire rack and drizzle the lemon glaze over the warm cake. Allow the glaze to set before slicing.

Keyword lemon, loaf, quick bread

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