After testing other recipes, I finally found a copycat version that tastes just like Starbucks’ Iced Lemon Loaf!
This post will teach you how to make the best Lemon Loaf Cake.
What I love about Starbucks’ Lemon Loaf is that it tastes tender and rich, like a pound cake. This has always been one of my favorite treats, and I wanted to find a recipe that compares so I could enjoy it at home too.
After testing out a few different versions, I found that The Kitchn’s lemon loaf was the closest in taste to Starbucks. The recipe calls for real lemon juice, lemon zest, and some lemon extract.
I’ll be honest, I didn’t have lemon extract, and it still turned out lemony and delicious! But for that extra lemon flavor (like Starbucks), I would recommend purchasing some for this cake. I also swapped the sour cream with Fage Greek yogurt, and it was still terrific.
Check out the step-by-step recipe below! Baking this lemon loaf will also make your home smell wonderful.
Best (Copycat) Starbucks Lemon Loaf Recipe
Ingredients You’ll Need:
- 3 Large Eggs, room temperature
- 1 Cup Sour Cream (full-fat)
- 1.5 Cups All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Baking Soda
- 2 Medium Lemons (you will need 2 tbsp of lemon zest and 3.5 tbsp of lemon juice)
- 1 Cup White Granulated Sugar
- 1/2 Cup Vegetable or Canola Oil
- 1 Tbsp Lemon Extract
- 1 Cup Powdered Sugar
Equipment Needed:
- Oven
- Small Bowl (for icing)
How To Make This Starbucks Lemon Loaf Recipe By The Kitchn
Step 1: Allow the three eggs and the cup of sour cream to sit at room temperature for at least 30 minutes before using them. Using room temperature ingredients will make the cake fluffier.
Step 2: Arrange a rack in the middle of the oven and preheat it to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the two long sides, and coat it with cooking spray.
Step 3: Add 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of baking soda to a medium bowl. Whisk to combine.
Step 4: Finely grate the zest from 2 medium lemons, about two tablespoons. Squeeze the lemons until you have 3 1/2 tablespoons juice. Place 1 cup of white granulated sugar and the lemon zest in a large bowl. Use your fingers to rub the zest into the sugar until it is well combined and fragrant. Add the eggs, sour cream, 2 tablespoons of the lemon juice, 1/2 cup of vegetable or canola oil, and 1 tablespoon of lemon extract, and whisk until the sugar is dissolved and no lumps from the sour cream remain.
Step 5: Add the flour mixture and whisk until smooth, about 30 seconds. Transfer the batter to the prepared pan and smooth the top with a spatula.
Step 6: Bake until lightly browned and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 15 minutes in the pan. Lift the cake out of the pan using the parchment paper, then place it on a wire rack. Let it cool completely, about 1 hour. I did not follow the parchment paper step because I didn’t have any. I did spray the pan with cooking spray, and the cake came out easily.
Step 7: Whisk 1 cup powdered sugar and the remaining 1 1/2 tablespoons lemon juice together in a small bowl until smooth and creamy. Spread evenly over the top of the cake, allowing some to drip down the sides. Let it sit until the icing is set, about 30 minutes.
FAQs
Does This Lemon Loaf Freeze Well?
Yes! Place the cake in an airtight container or a Ziplock bag and freeze it for up to 3 months.
Why Is This Copycat Starbucks Recipe So Good?
The fresh lemon zest and juice make this loaf cake taste sweet and tart. The lemon extract also adds depth.
The Best (Copycat) Starbucks Lemon Loaf Recipe
Equipment
- Oven
- 9×5-inch Loaf Pan
- Parchment paper
- Measuring Cups and Spoons
- Large Bowl
- Medium Bowl
- Small Bowl (for icing)
- Whisk
- Lemon Zester Tool
- Lemon Juicer
- Spatula
- Toothpicks
- Wire Rack
Ingredients
Ingredients You'll Need:
- 3 Large Eggs, room temperature
- 1 cup Sour Cream (full-fat)
- Cooking Spray
- 1.5 cups All-Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Baking Soda
- 2 Medium Lemons (you will need about 2 tbsp of lemon zest and 3.5 tbsp of lemon juice)
- 1 cup White Granulated Sugar
- 1/2 cup Vegetable Oil or Canola Oil
- 1 tbsp Lemon Extract
- 1 cup Powdered Sugar
Instructions
How To Make This (Copycat) Starbucks Lemon Loaf Recipe
- Allow the three eggs and the cup of sour cream to sit at room temperature for at least 30 minutes before using them. Using room temperature ingredients will make the cake fluffier.
- Arrange a rack in the middle of the oven and preheat it to 350°F. Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the two long sides, and coat it with cooking spray.
- Add 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of baking soda to a medium bowl. Whisk to combine.
- Finely grate the zest from 2 medium lemons, about two tablespoons. Squeeze the lemons until you have 3 1/2 tablespoons juice. Place 1 cup of white granulated sugar and the lemon zest in a large bowl. Use your fingers to rub the zest into the sugar until it is well combined and fragrant. Add the eggs, sour cream, 2 tablespoons of the lemon juice, 1/2 cup of vegetable or canola oil, and 1 tablespoon of lemon extract, and whisk until the sugar is dissolved and no lumps from the sour cream remain.
- Add the flour mixture and whisk until smooth, about 30 seconds. Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake until lightly browned and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool for 15 minutes in the pan. Lift the cake out of the pan using the parchment paper, then place it on a wire rack. Let it cool completely, about 1 hour. I did not follow the parchment paper step because I didn’t have any. I did spray the pan with cooking spray, and the cake came out easily.
- Whisk 1 cup powdered sugar and the remaining 1 1/2 tablespoons lemon juice together in a small bowl until smooth and creamy. Spread evenly over the top of the cake, allowing some to drip down the sides. Let it sit until the icing is set, about 30 minutes.
Nutrition
Final Thoughts On This Copycat Starbucks Iced Lemon Loaf
There may be many steps to follow for this copycat lemon loaf recipe, but they are well worth it! Zesting and juicing the lemons creates a tart flavor that allows this recipe, from The Kitchn, to stand out from the others.
If you love Starbucks’ lemon loaf, then this is the copycat recipe for you! Share it with friends and family, and comment below if you enjoyed the cake. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook. Also, check out Career Girl Meets…KITCHEN cookbook available on Amazon.
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