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The Best Lemon Loaf (Better-Than-Starbucks Copycat)

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This Copycat Lemon Loaf Recipe is lemon love at first bite!
Starbucks Lemon Loaf_ Simple Recipe (2)

This Copycat Lemon Loaf Recipe is lemon love at first bite! The zesty lemon flavor comes through in every bite of this super-moist loaf, and the lemon-flavored icing is to die for. This homemade masterpiece is better than its store-bought rival!

Best Lemon Loaf

Ingredients For Starbucks CopyCat Lemon Loaf

To make this zesty moist loaf, you need:

  • All-purpose flour
  • Instant lemon pudding mix
  • Baking powder
  • Baking soda
  • Eggs
  • Sugar
  • Butter
  • Vanilla extract
  • Lemon extract
  • Lemon juice
  • Lemon zest
  • Plain Greek yogurt
  • Powdered sugar

Best Lemon Loaf

How To Make The Perfect Starbucks Lemon Loaf?

  1. Grease and flour a 9×5-inch loaf pan and preheat the oven to 350 F.
  2. Whisk the dry ingredients together in a medium-sized bowl: flour, lemon pudding, baking powder, baking soda, and a pinch of salt.
  3. Using a hand-held or stand mixer, beat the eggs, sugar, vanilla extract, lemon extract, lemon juice, lemon zest, oil, and yogurt together until smooth.
  4. Gradually beat the dry ingredients into the wet, just until combined.
  5. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Let the loaf cool inside the pan for about 10 minutes, unmold, transfer to a cooling rack, and let cool completely.
  7. Prepare the icing: beat the butter and lemon juice together with a hand-held or stand mixer until smooth. Gradually add the powdered sugar and beat until creamy.

Spread the frosting evenly over the top of the loaf. This recipe makes enough icing to cover the whole loaf. Spread it over the top and it will fall down the sides on its own. Refrigerate until the frosting sets before serving.

How Do I Know When The Lemon Loaf Is Fully Baked?

Use the toothpick method: insert a toothpick in the center of the loaf. If it comes out clean (with no moist batter attached), the loaf is ready. It’s ok if a few crumbs stick to the toothpick, but you don’t want wet batter.

Can This Lemon Loaf Be Made In Advance?

Yes, it can! You can store it at room temperature for up to 5 days. You can also freeze it for up to 3 months. Let the loaf cool down and wrap it with plastic or store it in an airtight container either way.

Starbucks Lemon Loaf_ Simple Recipe (2)

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

This Copycat Lemon Loaf Recipe is lemon love at first bite!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 SLICES
Calories: 423kcal
Author: Katherine - Yummfully

Equipment

  • Hand held or stand mixer
  • 9x5-inch loaf pan
  • Oven

Ingredients

For the cake:

  • 1 ½ cups all-purpose flour
  • 1 - 3.4 oz instant lemon pudding mix
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 3 eggs
  • 1 cup sugar
  • ½ tsp vanilla extract
  • 2 tsp lemon extract
  • cup fresh lemon juice
  • ½ cup vegetable oil
  • ¾ cup plain Greek yogurt
  • Zest of 2 lemons

Icing:

  • 3 tbsp butter, room temperature
  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions

  • Grease and flour a 9x5-inch loaf pan and preheat the oven to 350 F.
  • Whisk together the dry ingredients in a medium-sized bowl: flour, lemon pudding, baking powder, baking soda, and a pinch of salt.
  • Using a hand-held or stand mixer, beat the eggs, sugar, vanilla extract, lemon extract, lemon juice, lemon zest, oil, and yogurt until smooth.
  • Gradually beat the dry ingredients into the wet just until combined.
  • Pour the batter into the loaf pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
  • Let the loaf cool inside the pan for about 10 minutes, unmold, transfer to a cooling rack, and let cool completely.
  • Prepare the icing: beat the butter and lemon juice with a hand-held or stand mixer until smooth. Gradually add the powdered sugar and beat until creamy.
  • Spread the frosting evenly over the loaf. This recipe makes enough icing to cover the whole loaf, so spread it on the top, and it will fall down the sides on its own. Before serving, refrigerate until the frosting sets.

Nutrition

Calories: 423kcal | Carbohydrates: 61g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 182mg | Potassium: 87mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 6mg

Frequently Asked Questions

Can I Substitute Sour Cream For Yogurt?

Yes, you can use the same amount of sour cream as yogurt to maintain the cake’s moistness and richness.

What If I Don’t Have Lemon Extract?

It’s ok, just add three times the amount of lemon zest.

Can I Make This Lemon Loaf Without Lemon Pudding Mix?

Pudding adds moisture and flavor, but if you don’t have it, it’s ok. Remember to add more lemon zest for flavor!

How Can I Prevent The Cake From Sticking To The Pan?

You can do two things: grase and flour the pan, or line it with parchment paper. You can use parchment paper on the bottom, and grease the sides.

My Icing Is Grainy. What Did I Do Wrong?

To have a smooth icing you have to make sure the powdered sugar is sifted and the butter is room temperature. Also, when adding the powdered sugar to the butter and lemon juice, do it slowly and beat well!

Best Lemon Loaf

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