This Copycat Starbucks Lemon Loaf is a soft, buttery lemon pound cake with the most irresistible tangy glaze on top. Bursting with citrus flavor and made from simple ingredients, it’s the kind of quick bread that works for breakfast, dessert, or anything in between.
Inspired by the popular Starbucks lemon loaf cake recipe, this homemade version nails that same bright flavor and tender crumb – without any of the artificial aftertaste or long ingredient list. It just might be my favorite bakery item from Starbucks and so I tested again and again to make sure it turns out perfectly every single time.
What makes this moist cake so good is the combination of sour cream, vegetable oil, and just a bit of melted butter, which gives it a rich, velvety texture that stays soft for days. It has that dense, satisfying bite you expect from a great moist pound cake, without feeling heavy.
Topped with a sweet lemon glaze that sets into a light icing, this delicious lemon loaf recipe is the kind you’ll want to keep in your regular rotation. Whether it’s your first time baking or you’re a seasoned lemon bread fan, this better-than-Starbucks copycat is a total win.
If you love citrus-forward bakes, don’t miss my Orange Loaf Cake , Passion Fruit Lemon Loaf Cake , and Cranberry Orange Bread – and for a tropical twist, my Coconut Bread is soft, sweet, and absolutely worth a try.
Why We Love This Recipe
- This lemon loaf is made with simple, everyday ingredients so it tastes fresh and truly homemade.
- Real lemon zest, juice, and extract give it bold, fresh citrus flavor in every bite.
- It’s easy to customize with simple add-ins like blueberries, lemon oil, or even a lemon cream cheese frosting.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- All-Purpose Flour – Gives the loaf its structure and soft, tender crumb.
- Baking Powder – Helps the loaf rise and keeps it from becoming too dense.
- Baking Soda – Works with the lemon juice and sour cream to give the loaf a little lift and tender crumb.
- Salt – Just a bit brings out all the bright citrus and balances the sweetness.
- Granulated Sugar – Sweetens the loaf and contributes to that golden exterior we all love.
- Sour Cream – This is one of the secret ingredients for a super moist crumb. Full-fat Greek yogurt also works well if that’s what you have on hand.
- Vegetable Oil – Keeps the loaf nice and soft. Canola oil works just the same if you prefer it.
- Salted Butter, Melted – Adds flavor and richness. If you’re using unsalted butter, add an extra pinch of salt.
- Lemon Zest – Packs a ton of natural citrus oil and really amps up the lemon flavor. I always recommend zesting lemons before juicing them!
- Fresh Lemon Juice – Brightens the flavor and adds a little acidity to balance the sweetness. Use fresh lemon juice, not bottled.
- Lemon Extract – Gives an extra lemon punch that you just can’t get from juice alone. It’s worth having in your pantry if you love lemon desserts.
- Vanilla Extract – Balances the lemon and rounds out the flavor with a soft, sweet undertone. I always use real vanilla extract.
- Large Eggs – Help bind everything together and give the loaf structure. Room temperature eggs mix in more evenly, so I recommend setting them out ahead of time.
- Powdered Sugar – Forms the base of the glaze. Sift it first to avoid any lumps in your icing.
- Milk or Heavy Cream – Just a splash helps smooth out the glaze. Heavy cream will make it a little richer, but either one works.
How to Make Starbucks Copycat Lemon Loaf
- Prep. Preheat your oven to 350°F. Spray a 9×5-inch loaf pan with baking spray, then line it with parchment paper for easy removal later. Set out your ingredients – this recipe comes together quickly once everything is measured and ready to go.
- Rub lemon zest into sugar. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it smells fragrant and looks slightly damp – this step helps release all those flavorful citrus oils.
- Add wet ingredients. To the lemon sugar, add the eggs, sour cream, melted butter, vegetable oil, vanilla extract, lemon extract, and lemon juice. Mix until everything is well combined and smooth.
- Add dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the wet mixture and gently stir just until combined. Don’t overmix – some lumps are totally fine.
- Pour and score. Transfer the batter to your prepared loaf pan. Smooth out the top and use a butter knife or spatula to run a shallow line down the center. This helps the loaf bake with that signature split top you see at Starbucks.
- Bake and cool. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing.
- Glaze the cake. Once it’s cool, whip up your glaze and pour it generously over the top. Let it drip down the sides and set into a smooth, sweet finish. It’s the best part!
Insert a toothpick into the center of the loaf; if it comes out clean or with a few moist crumbs, it’s done. The top should be golden and slightly cracked.
Fresh lemon juice is recommended for the best flavor. Bottled juice can have a different taste and may not provide the same bright, citrusy flavor.
While the glaze adds sweetness and enhances the lemon flavor, you can omit it if you prefer a less sweet loaf. Alternatively, a light dusting of powdered sugar can be used.
Yes, you can customize the loaf by adding blueberries, poppy seeds, or even a swirl of lemon curd before baking. Just be mindful of the added moisture and adjust baking time as needed.
Once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Yes, the lemon loaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Absolutely. You can bake the loaf a day in advance and store it at room temperature. If you plan to glaze it later, wait until just before serving to add the glaze for the best texture.
Tips for Success
- Rub the lemon zest into the sugar with your fingers until it smells fragrant – that extra step makes a big difference in bringing out the fresh lemon flavor.
- Don’t overmix the batter once the dry ingredients are added; mixing just until combined keeps the crumb soft and tender.
- Use room temperature eggs and sour cream to help everything blend smoothly and bake evenly.
- Let the loaf cool completely before adding the glaze so it doesn’t melt right off; the glaze will set beautifully and give you that classic finish.
More Starbucks-Inspired Bakes to Try
If you love recreating Starbucks favorites at home, you’re going to want to try these next. My Twice-Glazed Pumpkin Scones are soft and full of cozy spice, finished with that signature double glaze. The Fresh Cranberry Shortbread Bars are buttery, bright, and festive – perfect for the holidays or gifting. And if you’ve ever tried the Starbucks oatmeal fudge bars, you’ll love my Oatmeal Fudge Bars . I’ve been making them since I was a kid, long before I knew Starbucks had something similar – and honestly, these are even better.
More Lemon Dessert Recipes You’ll Love
Whether you’re baking for a backyard BBQ, a birthday party, a potluck, or even a fancy dinner party, these lemony treats are perfect for any occasion:
- Lemon Bundt Cake
- Lemon Brownies
- Lemon Cupcakes with Lemon Frosting
- Lemon Earthquake Cake
- Classic Lemon Bars
- Lemon Layer Cake
- Lemon Raspberry Cake Pops
- Mini Lemon Blueberry Cheesecakes
- Double Lemon Glazed Cookies
Copycat Starbucks Lemon Loaf
Ingredients123
Bread
- ▢ 1 cup (200g) granulated sugar
- ▢ 2 Tablespoons lemon zest
- ▢ 3 large eggs
- ▢ 1 cup sour cream
- ▢ 1/4 cup salted butter melted
- ▢ 1/4 cup canola oil
- ▢ 2 Tablespoons lemon juice
- ▢ 1 Tablespoon lemon extract
- ▢ 1 teaspoon vanilla extract (not lemon oil)
- ▢ 1 2/3 cups (235g) all-purpose flour
- ▢ 1 teaspoons baking powder
- ▢ 1/4 teaspoon baking soda
- ▢ 1/2 teaspoon salt
Icing
- ▢ 1 1/2 cups (180g) powdered sugar
- ▢ 1 Tablespoons lemon juice
- ▢ 1 Tablespoon milk or heavy cream
- ▢ 1 Tablespoon salted butter melted
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with baking spray.
- In a large bowl, combine the sugar and lemon zest, rubbing them together with your hands to release the oils in the lemon zest. Add the eggs and whisk or beat with an electric mixer until thick. 1 cup (200g) granulated sugar, 2 Tablespoons lemon zest, 3 large eggs
- Stir in the sour cream, butter, oil, lemon juice, lemon extract, and vanilla. 1 cup sour cream, ¼ cup salted butter, ¼ cup canola oil, 2 Tablespoons lemon juice, 1 Tablespoon lemon extract, 1 teaspoon vanilla extract
- Add the dry ingredients, stirring just until barely combined. Do not overmix. 1 2/3 cups (235g) all-purpose flour, 1 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Pour the batter into the prepared pan. Run a spatula down the middle of the loaf to create the split effect on the top. Bake for 45-55 minutes or until a tester inserted into the center of the loaf comes out clean with just a few crumbs on it or an instant read digital thermometer reads 200°F to 205°F when inserted into the middle of the loaf. Let cool.
- Once the bread has cooled completely, make a thick glaze by whisking the powdered sugar, lemon juice, milk, and butter in a medium bowl. Adjust as needed by adding more lemon juice or more powdered sugar until the glaze is pourable but not too thin. Drizzle over the loaf, then let set up for at least 30 minutes before slicing and serving. 1 ½ cups (180g) powdered sugar, 1 Tablespoons lemon juice, 1 Tablespoon milk or heavy cream, 1 Tablespoon salted butter
Notes
Storage
- Store: Wrap the fully cooled loaf in plastic wrap or keep slices in an airtight container at room temperature for up to 3 days.
- F reeze: Wrap the loaf or individual slices tightly in plastic and foil, or use a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Thaw frozen loaf or slices at room temperature, still wrapped, to prevent moisture from affecting the glaze.
- Make Ahead: Bake the loaf a day ahead and glaze just before serving. You can also prep wet and dry ingredients separately the night before for quicker assembly.
Nutrition
Copycat Starbucks Lemon Loaf
Ingredients
Bread
- 1 cup (200g) granulated sugar
- 2 Tablespoons lemon zest
- 3 large eggs
- 1 cup sour cream
- 1/4 cup salted butter melted
- 1/4 cup canola oil
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon extract
- 1 teaspoon vanilla extract (not lemon oil)
- 1 2/3 cups (235g) all-purpose flour
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Icing
- 1 1/2 cups (180g) powdered sugar
- 1 Tablespoons lemon juice
- 1 Tablespoon milk or heavy cream
- 1 Tablespoon salted butter melted
Instructions
- Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with baking spray.
- In a large bowl, combine the sugar and lemon zest, rubbing them together with your hands to release the oils in the lemon zest. Add the eggs and whisk or beat with an electric mixer until thick. 1 cup (200g) granulated sugar, 2 Tablespoons lemon zest, 3 large eggs
- Stir in the sour cream, butter, oil, lemon juice, lemon extract, and vanilla. 1 cup sour cream, 1/4 cup salted butter, 1/4 cup canola oil, 2 Tablespoons lemon juice, 1 Tablespoon lemon extract, 1 teaspoon vanilla extract
- Add the dry ingredients, stirring just until barely combined. Do not overmix. 1 2/3 cups (235g) all-purpose flour, 1 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Pour the batter into the prepared pan. Run a spatula down the middle of the loaf to create the split effect on the top. Bake for 45-55 minutes or until a tester inserted into the center of the loaf comes out clean with just a few crumbs on it or an instant read digital thermometer reads 200°F to 205°F when inserted into the middle of the loaf. Let cool.
- Once the bread has cooled completely, make a thick glaze by whisking the powdered sugar, lemon juice, milk, and butter in a medium bowl. Adjust as needed by adding more lemon juice or more powdered sugar until the glaze is pourable but not too thin. Drizzle over the loaf, then let set up for at least 30 minutes before slicing and serving. 1 1/2 cups (180g) powdered sugar, 1 Tablespoons lemon juice, 1 Tablespoon milk or heavy cream, 1 Tablespoon salted butter
Notes
Storage
- Store: Wrap the fully cooled loaf in plastic wrap or keep slices in an airtight container at room temperature for up to 3 days.
- F reeze: Wrap the loaf or individual slices tightly in plastic and foil, or use a freezer-safe bag. Freeze for up to 3 months.
- Reheat: Thaw frozen loaf or slices at room temperature, still wrapped, to prevent moisture from affecting the glaze.
- Make Ahead: Bake the loaf a day ahead and glaze just before serving. You can also prep wet and dry ingredients separately the night before for quicker assembly.
Nutrition
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