If you’re a fan of Starbucks’ Lemon Loaf Cake, get ready to taste the ultimate copycat recipe that will knock your socks off. This recipe is not only easier than you think, but it’s also incredibly moist and bursting with lemony goodness that beats the Starbucks version any day.
It’s an easy recipe that’s almost more like a moist pound cake than a bread.
Our Vote is its Better Than Starbucks
With its moist crumb texture and tangy lemon flavor, this great recipe takes the crown as the best lemon cake out there.
Lemon lovers rejoice. This recipe is even better than the Starbucks version. If you love lemon desserts. Then this quick bread that is moist like a cake, is the one you want to make.
Tricks to Achieve the Best Rich and Moist Lemon Loaf
You need just the right amount of balanced lemon flavor as the Starbucks cake does. Further, the right amount of texture and moistness is important. Lastly, the frosting must be the same consistency and just the right sweetness.
This lemon bread recipe uses simple ingredients. The one I have here hit the spot perfectly!
Bake Until Done. Too often, recipes did not bake their loaf long enough and it would sink in the middle. Or they bake it too long and the result is dry and crumbly. Therefore, it is important to bake until completely done, but not overbake.
Add Greek Yogurt. Greek yogurt contains more protein than regular yogurt, which can help bind the ingredients together and retain moisture in baked goods like cakes. It also adds a tangy flavor and richness to the cake. Alternatively, you can also use sour cream, or even buttermilk.
Use Instant Lemon Pudding Mix. Say goodbye to dry, lackluster lemon cakes and hello to the ultimate copycat recipe that will make your taste buds sing. This is so moist and delicious; you won’t even believe it’s homemade. Get ready to indulge in the best lemon cake you’ve ever tasted.
Place a piece of parchment paper in the bottom of a 5 x 9 inch loaf pan. It is easy to do if you place the baking pan on the parchment paper and trace with a pencil, then cut out the shape to line just the bottom. This assures that the cake does not stick.
How Long to Bake Your Lemon Loaf Cake?
Depending on what vessel you choose to make your cake in, the timing will vary. Here are a few examples and baking times to for success.
However, since each oven might heat slightly differently, it is best to use these as a guide and double check for doneness before removing from the oven.
- In a 5 x 9 inch bread pan, bake at 350° F for 50-60 minutes.
- Mini loaves baked at 350° F for 50-60 minutes will take less time. About 25-30 minutes.
- Muffins are the quickest to bake at 350° F for 18-25 minutes.
You will know when your loaf cake is done by checking for doneness by an inserted toothpick into the center. When it comes out dry, it is done. If there is batter on the toothpick, it needs to bake a bit longer.
How to Store Your Freshly Baked Loaf Cake?
Once cooled, you can store this as a whole loaf or individual slices in an airtight container on the counter at room temperature for 4-5 days. You can keep it in the refrigerator; however, it will tend to become drier quicker.
Did you know that Starbucks freezes their lemon loaf cakes in individual slices? Just thaw and enjoy. They will keep in the freezer for up to 4 months. Just wrap individual pieces in plastic wrap and place in an airtight container. Individual slices can be placed in a heavy duty freezer bag and stored this way too.
Best Starbucks Lemon Loaf Cake Copycat Recipe
If you’re a fan of Starbucks’ Lemon Loaf Cake, get ready to taste the ultimate copycat recipe that will knock your socks off. This recipe is not only easier than you think, but it’s also incredibly moist and bursting with lemony goodness that beats the Starbucks version any day.
- Canister Set
- Step Stool
- Compost
Lemon Loaf
- 1 1/2 Cups All-Purpose Flour
- 3.4 Ounces Instant Lemon Pudding Mix (1 box)
- 1/2 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 3 Large Eggs
- 1 Cup Sugar
- 2 Tablespoons Butter (softened)
- 1 Teaspoon Vanilla Extract
- 2 Teaspoons Lemon Extract
- 1/3 Cup Fresh Lemon Juice
- 1/2 Cup Vegetable Oil
- 3/4 Cup Greek Yogurt (Plain)
- Zest of 1 Lemon
Frosting Glaze
- 3 Tablespoons Butter (softened)
- 1 1/2 Cups Powdered Sugar
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Lemon Extract
- Preheat the oven to 350°F.
- Place a piece of parchment paper in the bottom of a 5-inch loaf pan. It is easy to do if you place the baking pan on the parchment paper and trace with a pencil, then cut out the shape to line just the bottom. This assures that the cake does not stick.
- Spray the parchment paper and the sides of the pan with non-stick cooking spray.
- Combine the dry ingredients, flour, pudding mix, baking powder, baking soda, and salt in a large bowl.
- In another bowl, add the wet ingredients, eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Using a hand mixer or a stand mixer, blend until evenly combined.
- Next, add the dry ingredients and the lemon zest to the wet ingredients. Mix with a spoon or spatula just until combined.
- Pour batter into the prepared loaf pan.
- Bake for 55 minutes in the preheated oven. Check for doneness by inserting a toothpick into the center. When it comes out dry, it is done. If there is batter on the toothpick, it needs to bake a bit longer.
- After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the parchment paper from the bottom. Let the cake finish cooling on a wire rack.
- For frosting. In a medium bowl, combine the butter, lemon juice, and lemon extract with a hand or stand mixer. Gradually add the powdered sugar and beat until smooth and creamy.
- Evenly spread the frosting or drizzle glaze over the top of the loaf. Refrigerate to let the frosting set completely before slicing.
How to Store Your Freshly Baked Loaf Cake?
Once cooled, you can store this as a whole loaf or individual slices in an airtight container on the counter at room temperature for 4-5 days. You can keep it in the refrigerator; however, it will tend to become drier quicker.
Did you know that Starbucks freezes their lemon loaf cakes in individual slices? Just thaw and enjoy. They will keep in the freezer for up to 4 months. Just wrap individual pieces in plastic wrap and place in an airtight container. Individual slices can be placed in a heavy duty freezer bag and stored this way too.
