This Lemon Loaf is soft, moist, and full of flavor. It's easy to make and is topped with a sweet glaze, making it the best copycat Starbucks lemon loaf.
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If you've ever tasted the Starbucks lemon loaf, you know how delicious that glazed bread is. But have you ever tried making a homemade version?
Over the past few years, I have experimented with several recipes, hoping to find a lemon loaf cake that tastes as good as the one from the coffee shop. However, nothing met my expectations, so I created a recipe from scratch.
After a year of testing, I finally perfected this recipe. Multiple tests were done to achieve the texture and taste of that frosted sweet bread. Today, I'm sharing the inside scoop on how to make the most amazing lemon loaf in your kitchen.
Why This Is the Best Lemon Loaf
If you're looking for a delicious treat, this sweet bread recipe is the one for you! It's so moist and fluffy and tastes even better than the one from Starbucks or your local cafe.
- Fresh lemon juice, zest, and extract add a bright lemon flavor that closely matches the coffee shop recipe.
- This bread has a moist and delicious texture that melts in your mouth. It's basically cake in a bread pan!
- No store-bought mixes are needed because this recipe is made entirely from scratch.
- You can save time and money by skipping the long lines at Starbucks and enjoying the entire loaf of your favorite bread at home!
If you enjoy citrus desserts, I recommend trying the best lemon bars and key lime pound cake.
What You'll Need
Skip the coffee shop trip and make this delicious loaf cake in minutes using simple pantry ingredients and a few lemons. Just don't forget the tangy-sweet glaze – it's the icing on the cake, literally!
Kitchen Tools
- Citrus Zester (affiliate links)
- Citrus Juicer
- Loaf Pan
Main Ingredients
- Unsalted Butter - Use real butter for the fat and flavor in this cake batter. Margarine will not give you the same results.
- Sugar - Use granulated white sugar for the batter and powdered sugar for the glaze.
- Large Eggs - Helps to provide moisture and lift as it bakes.
- Fresh Lemons - Buy 3 medium-sized lemons for the zest and juice in the batter and glaze.
- Lemon Extract - This is made from the oils in the peels, giving the recipe extra flavor without adding too much liquid.
- Vanilla Extract - Balances out the citrus flavor.
- Sour Cream - The thick cream is the key to getting a moist, rich texture without using oils. Do not use watery sour cream because this will affect the baking time.
- Cake Flour - The extra fine powder gives the loaf a soft, cakey texture with a tight crumb.
- Baking Soda - The leavener provides an even rise as it bakes.
How To Make Starbucks Lemon Loaf
Make this easy, quick bread batter in minutes. You will love the bright and refreshing flavor.
- Using a stand or electric mixer, beat the softened butter and sugar in a medium bowl for at least three minutes until light and fluffy.
- Mix again with the eggs, sour cream, lemon juice, zest, and extracts. Scrape the sides of the bowl with a spatula to incorporate everything.
- Sift the cake flour, salt, and baking soda into the wet ingredients. Stir gently until combined.
- Spoon the batter into a prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let it cool on a wire rack.
- Mix powdered sugar, heavy cream, and lemon juice to make a simple lemon glaze. Spread the glaze over the cooled bread, then let it set before slicing.
Storage Recommendations
You can make this classic lemon loaf ahead of time, but it tastes best within the first 2-3 days.
On the Counter: Store the glazed loaf in an airtight container at room temperature for 4-5 days.
In the Freezer: Skip the powdered sugar glaze and freeze the whole loaf or slices of bread in a layer of plastic wrap, then place in freezer-safe ziplock bags for 2-3 months. Defrost in the refrigerator on the counter before frosting and serving.
Tips and Tricks
- Spray the pan with nonstick baking spray, then sprinkle granulated sugar on the bottom and sides. The baked bread will have a sweet, crunchy exterior.
- Zest the lemons first, then roll the fruit between your palm and the kitchen counter to release the juice before juicing.
- For the best flavor, use freshly squeezed juice. Bottled juice can be used in a pinch.
- Use Full-fat Greek yogurt instead of sour cream. Make sure that they are not watery or runny.
- Use cake flour for the best texture. It really does make the inside texture softer.
- Use a toothpick or skewer to make sure the loaf is done. It's perfect when it comes out mostly clean with a few moist crumbs.
- Reduce the baking time to 48-50 minutes if you are using a metal loaf pan.
FAQs
Wash and dry the fruit. Hold the zester at an angle and pull the fruit across, scraping just above the white pith. Rotate and then repeat all around the fruit.
Yes, you can use any citrus fruits you like in this loaf cake. Try lime, orange, or grapefruit for a delicious and unique version.
I highly suggest the extract to get the best results and lemony flavor in this loaf. However, if you don't want to buy it or can't find it, leave it out and add more zest.
Yes, you can make this cake recipe 1-2 days ahead of time. The flavor actually gets better after sitting for a day.
More Lemon Desserts
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Recipe
Lemon Loaf
This Lemon Loaf is soft, moist, and full of flavor. It's easy to make and is topped with a sweet glaze, making it the best copycat Starbucks lemon loaf.
Ingredients
For the Loaf
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- zest of 3 medium lemons
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- ½ cup thick sour cream (do not use watery or thin sour cream, as this affects the baking time)
- ¼ cup fresh squeezed lemon juice (from zested lemons)
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 1 ¾ cups cake flour (spoon & fluff)
For the Glaze
- 1 ¼ cups powdered sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon heavy cream
Instructions
- Preheat oven to 350°. Spray an 8 ½ x 4 ½ glass loaf pan with nonstick spray. Wipe out excess and sprinkle with granulated sugar. Tilt and turn the dish until the bottom and sides are covered. Dump out any excess.
- Beat the butter and sugar until smooth and creamy. Add the eggs, ½ of the lemon zest, lemon and vanilla extract, and sour cream and mix again.
- Sift 1 cup of the cake flour into the butter mixture. Add the salt, baking soda, and ½ the juice and beat gently. Sift in the rest of the flour, then add the lemon juice and remaining lemon zest and mix until combined.
- Spoon into prepared loaf pan and bake for 52-55 minutes (mine was done at 54) or until a skewer inserted in the center comes out with a few moist crumbs on it.
- Let cool in the hot pan for 10-15 minutes, then flip out onto a plate. Gently turn the bread right side up and cool completely.
- Stir together the powdered sugar, lemon juice, and heavy cream. Spread evenly over the cooled loaf.
Notes
- Set the butter out for 30-40 minutes before mixing the ingredients.
- Spray the pan with nonstick baking spray, then sprinkle granulated sugar on the bottom and sides. The baked bread will have a sweet, crunchy exterior.
- Zest the lemons first, then roll the fruit between your palm and the kitchen counter to release the juice before juicing.
- For the best flavor, use freshly squeezed juice. Bottled juice can be used in a pinch.
- Full-fat Greek yogurt can be used instead of sour cream. Make sure that they are not watery or runny.
- Use cake flour for the best texture. It really does make the inside texture softer.
- Use a toothpick or skewer to make sure the loaf is done. It's perfect when it comes out mostly clean with a few moist crumbs.
- Reduce the baking time to 48-50 minutes if you are using a metal loaf pan. We tested this recipe in an 8 ½ x 4 ¼ metal loaf pan, which was done at 50 minutes.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 237mgCarbohydrates: 60gFiber: 1gSugar: 44gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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Charene
I followed the instructions exactly but used a metal loaf pan. I took it out at 48 minutes and the entire bottom stuck to the pan. It's like the sugar that I dusted the pan with burned it. The bread was also kind of chunky, not smooth with a tight crumb. Not sure what happened?
Jocelyn
Oh, no! I'm so sorry that happened. That never happened with all 8 loaves that I tested, and my photographer also didn't have any issues when she made it. Here are a couple of questions that I had as I read your comment. What size metal pan did you use? How long did you cream the butter and sugar before adding the other ingredients? How long did you let it sit in the pan before flipping it out? Bread will tend to stick if left in too long.
Kelly Kardos
This lemon loaf is to die for!!! It was a huge hit with friends and this will be my go-to lemon bread!!!