This Lemon Loaf Recipe (Starbucks Copycat) is the perfect moist, buttery pound cake bursting with fresh lemon flavor and topped with a sweet lemon glaze. With simple pantry ingredients, you’ll whip up a bakery-style treat that’s perfect for brunch, dessert, or a coffee break right at home.
If you're into simple bakes like this, you may also want to try our Southern Banana Pudding or this Easy Apple Loaf Cake with Cinnamon Crumb Topping.
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The popularity of lemon loaf has soared due to the infamous Starbucks Lemon Loaf. Starbucks' version is known for its thick, sweet icing and its dense, moist texture, making it a favorite among coffee shop patrons.
Our recipe aims to capture a similar taste and texture, allowing you to recreate this experience at home.
If you like this dessert recipe, you may also love our Lemon Ricotta Cake with Fresh Raspberries or our family favorite Peanut Butter Cookies and Dark Chocolate Brownies Recipe.
Why We Love This Recipe
- Quick to Prepare: Ideal for busy parents needing a straightforward, delicious dessert.
- Impress Your Guests: Its bright flavor and beautiful presentation will wow any dinner party.
- Budget-Friendly: Made with affordable ingredients that are easy to find.
Lemon Loaf Recipe Ingredients
- All-Purpose Flour: Provides the perfect crumb.
- Baking Powder & Soda: Helps the loaf rise.
- Avocado Oil: A heart-healthy oil that keeps the loaf moist.
- Lemon Greek Yogurt: Adds moisture and boosts the lemony flavor.
- Fresh Lemon Juice and Zest: For that irreplaceable fresh lemon taste.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Canola Oil: Can be replaced with another neutral baking oil like canola oil or vegetable oil.
- Lemon Greek Yogurt: Plain Greek yogurt with a bit of extra lemon extract works well.
- Sugar: Want it less sweet? Reduce the sugar or use a sugar substitute that is suited for baking.
- Add-ins: Add poppy seeds for a crunchy texture and visual appeal.
- Flavor: Add fresh blueberries for extra flavor.
Lemon Loaf Presentation for Entertaining
- Mini Loaves or Muffins: Bake the batter in mini loaf or muffin pans instead of a single large one. Mini loaves are perfect for personal servings, making them great for guests.
- Lemon Glaze Drizzle: Use a spoon or a small piping bag to drizzle the glaze in a zigzag or spiral pattern over the top of the loaf.
- Layered Lemon Loaf Cake: Slice the loaf horizontally and spread a thin layer of lemon curd or cream cheese frosting between each layer. Stack them back together for an elegant, layered cake look.
- Lemon Slice Garnish: Thinly slice a lemon and slightly dry the slices in the oven to create beautiful, dried lemon wheel garnishes. Place them along the top of the loaf for a natural and rustic decoration.
How to Make the Best Ever Lemon Loaf Recipe
Step One: Prep and Mix Dry Ingredients
Gather all ingredients and preheat your oven to 350°F. Grease and flour your loaf pan.
Massage zest into sugar, then whisk it together with the dry ingredients.
Step Two: Mix Wet Ingredients
In another bowl, mix together the wet ingredients.
Step Three: Combine and Bake
Combine the dry and wet ingredients until just combined. Pour into the loaf pan and bake for 45-55 minutes, until a toothpick comes out clean.
📌Pro Tip: If the top is browning too fast, loosely tent it with foil.
Step Four: Glaze and Serve
While the loaf bakes, prepare your lemon syrup and icing. Once baked, brush with syrup.
Let the loaf cool for 10 minutes, then drizzle icing over the top.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Thoroughly massage the lemon zest into the sugar to release the oils.
❌ DO NOT Overmix the batter; just mix until the ingredients are combined.
Storage
Store your lemon loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Recipe FAQs
Yes, you can easily double the ingredients to make two loaves. Just be sure to use larger loaf pans or bake them separately if you only have one pan.
Yes, you can freeze the lemon loaf for longer storage. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.
Absolutely! Feel free to experiment with other citrus fruits like oranges to create different flavor variations of this loaf.
To prevent your lemon loaf from sinking, make sure not to overmix the batter. Also, leave the oven door closed during baking.
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📖 Recipe
The BEST Ever Lemon Loaf Recipe
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Zester
- Stand Mixer (optional)
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup avocado oil
- 1 cup sugar
- 3 eggs
- ½ cup lemon yogurt Noosa or Chobani
- 2 lemons, zest of (about 2 tablespoons)
- 2 tablespoons lemon juice
- 2 teaspoons lemon extract
Syrup
- 3 tablespoons lemon juice
- 2 tablespoons sugar
Icing
- ½ cup confectioners' sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease/flour a 9x5 inch loaf pan. Massage the zest (not the juice) of two lemons into sugar.
- Combine flour, baking powder, baking soda, zest-infused sugar, and salt.
- Beat avocado oil, eggs, yogurt, lemon juice, and extract until smooth.
- Gradually mix dry ingredients into wet until blended. Pour into pan.
- Bake 45-55 minutes or until toothpick comes out clean.
- While the loaf is baking, simmer 3 tablespoon lemon juice with 2 tablespoon sugar until dissolved.
- Remove loaf from the oven. Brush hot loaf with syrup. Cool in pan 10 minutes, then on rack.
- Whisk ½ cup confectioners' sugar with 1-2 tablespoon lemon juice. Drizzle over cooled loaf.
- Once icing sets, slice and serve.
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Notes
- Avocado Oil: Can be replaced with another neutral baking oil.
- Lemon Greek Yogurt: Plain Greek yogurt with a bit of extra lemon extract works great too.
- Sugar: Want it less sweet? Reduce the sugar or use a sugar substitute that is suited for baking.
Jami Powell says
We are making this again this weekend. Always a hit!