Starbucks lemon loaf cake is one of the most iconic bakery treats…There’s nothing quite like a moist, buttery lemon cake that bursts with citrus flavor in every bite. The famous Starbucks lemon loaf has been a long-time favorite, known for its velvety crumb and tangy icing. If you’ve ever wanted to recreate this treat at home, you’re in luck. This easy, bakery-style lemon loaf cake is everything you love about the original — moist, lemony, and glazed to perfection.
Starbucks lemon loaf cake For more bright and citrusy bakes, you’ll love this Lemon Cream Cake — soft, fluffy, and zesty with each bite. Or, if you’re in the mood for something cool and refreshing, check out this Strawberry Oreo Cheesecake Frappuccino.
Unlike some dry lemon cakes, this version stays incredibly tender and rich thanks to the addition of buttermilk and lemon juice. And if you’re looking for something new, the experts at Delish also offer their own unique take.
Ingredients
For the Lemon Loaf:
-
1 ½ cups all-purpose flour
-
½ teaspoon baking powder
-
¼ teaspoon baking soda
-
¼ teaspoon salt
-
½ cup unsalted butter, softened
-
1 cup granulated sugar
-
3 large eggs
-
1 teaspoon vanilla extract
-
½ teaspoon lemon extract
-
Zest of 1 large lemon (or zest of 1½ lemons if no lemon extract)
-
2 tablespoons lemon juice
-
⅓ cup buttermilk (or sour cream as a substitute)
For the Lemon Icing:
-
1 cup powdered sugar
-
2 tablespoons lemon juice
-
1–2 tablespoons milk or heavy cream
Directions
-
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
-
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy (about 2-3 minutes).
-
Beat in the eggs, one at a time, mixing well after each addition.
-
Add vanilla extract, lemon extract, lemon zest, and lemon juice. Mix to combine.
-
Alternate adding the dry ingredients and buttermilk to the wet ingredients. Start and end with the dry mix. Do not overmix.
-
Pour the batter into the prepared pan and smooth the top with a spatula.
-
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
-
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
-
While the cake is cooling, prepare the glaze by whisking together powdered sugar, lemon juice, and cream until smooth.
-
Once the cake is fully cooled, drizzle with the glaze and allow it to set before slicing.
Tips & Variations
-
Buttermilk vs Sour Cream: Both add moisture, but buttermilk gives a more tangy finish while sour cream gives richness.
-
Double the glaze: If you love that thick sweet coating on top, double the lemon icing and apply it in two layers.
-
Add poppy seeds for a fun Starbucks Lemon Poppy Seed Loaf twist.
-
Want a richer loaf? Swap half the flour for almond flour for a subtle nutty flavor.
If you enjoy creamy, indulgent desserts, don’t miss this Blueberry Sour Cream Pound Cake — it’s perfect for brunches and spring gatherings.
Storage
-
Room Temperature: Store tightly wrapped for up to 3 days.
-
Refrigerator: Keeps fresh for 5–6 days in an airtight container.
-
Freezer: Wrap in plastic wrap and aluminum foil; freezes up to 3 months. Thaw overnight in the fridge before serving.
Time & YieldStarbucks Lemon Loaf Cake at Home
-
Prep Time: 15 minutes
-
Cook Time: 45–50 minutes
-
Total Time: 1 hour
-
Yield: 1 loaf (8–10 slices)
Tools Used
-
9×5 loaf pan
-
Hand mixer or stand mixer
-
Zester or microplane
-
Mixing bowls
-
Whisk & spatula
Why This Lemon Loaf Works
ADVERTISEMENT
Starbucks lemon loaf cake This recipe nails the Starbucks copycat lemon cake texture with fewer ingredients and no preservatives. Using real lemon juice and zest ensures a bright, citrus-forward flavor that’s hard to beat. If you’re curious how other bakers tweak it, check out this Starbucks Loaf Cake Recipe on AllRecipes, which includes additional variations like almond glaze or lemon curd swirls.
And if you’re craving cozy savory comfort, this Old-Fashioned Chicken and Dumplings might be your next favorite dish.
Final Thoughts
Starbucks lemon loaf cake This moist Starbucks Lemon Loaf Cake is more than just a treat — it’s the perfect way to add sunshine to your morning coffee or afternoon break. Whether you’re making it for brunch, dessert, or gifting, it’s bound to impress. Try it once, and you’ll understand why it’s a fan-favorite around the world.
For more copycat bakery recipes, head over to brandirecipes.com and discover dozens of flavor-packed ideas ready to inspire your next bake!
Moist Starbucks Lemon Loaf Cake (Copycat)
Ingredients
Method
- instructions:
- - Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan.
- - In a bowl, whisk together flour, baking powder, baking soda, and salt.
- - In a separate bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- - Add eggs one at a time, mixing well after each.
- - Stir in vanilla, lemon extract, lemon zest, and lemon juice.
- - Alternately add the dry ingredients and buttermilk, starting and ending with dry ingredients. Do not overmix.
- - Pour into loaf pan and smooth the top.
- - Bake 45–50 minutes or until a toothpick comes out clean.
- - Cool 10 minutes in the pan, then transfer to wire rack.
- - For glaze: whisk powdered sugar, lemon juice, and milk until smooth.
- - Once cake is completely cooled, drizzle glaze on top and let it set before slicing.
Notes
- For extra moisture, use sour cream instead of buttermilk.
- Double the glaze for a thicker coating like the original Starbucks version.
- Add poppy seeds for a fun variation.