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.

Prep Time5

Cook Time55

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: bakery recipe, bread recipe, cake recipe, copycat, quick bread

Servings: servings, 1 5 x 9 loaf

Calories: 331kcal

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Ingredients

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

Instructions

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.

Notes

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.

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