Starbucks Lemon Loaf Recipe (2024)

Now you can enjoy the deliciously tangy Starbucks Lemon Loaf without even leaving the house and you'll save money too! How great is that?! This copycat recipe is pretty easy to make and bursting with tangy lemon flavor. A family favorite for sure!

Disclosure: Life Tastes Good is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Please note: This post may contain affiliate links to products I use and love. I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Thank you for your support!

Sunday Supper

The Sunday Supper Tastemakers are sharing a collection of Citrus Recipes, because every spring, as winter winds down the world starts to feel brighter. That brightness carries over to our Sunday Supper kitchens with the brightness of citrus recipes.

Apparently, the Starbucks Lemon Loaf is one of my mom's favorite things! So much so, she shared a recipe with me and asked me to make it for her. I like to maintain my status as her favorite (out of 6!), so I obliged. I don't know where this recipe originated as my mom got it from a friend, but I'm glad she passed it on to me. And you can be glad momma taught me to share! This lemon loaf recipe is yummy! The glaze reminds me of those lemon head candies I used to love when I was a youngen', and the cake is perfectly moist with a light texture. It is bursting with mouth-watering lemony flavor in every bite! Sweet and Zesty!!

Recipe Prep Tips

• Use the large bowl of a stand mixer with the paddle attachment. If you don't have a stand mixer, use a large mixing bowl with a hand mixer.
• Be sure the butter is softened, not melted. Melted butter results in the cake falling in the middle. I learned that the hard way when I was lazy and forgot to take the butter out ahead of time to soften. I ended up melting it in the microwave. You wouldn't think 2 tablespoons of butter would matter much if it's softened or melted, but it really does!
• When measuring flour be sure to fluff up the flour first and then spoon it into a measuring cup to get the accurate amount.
• It's important to use the proper size pan. If you use one too small the cake may fall. A 9"x5" loaf pan is recommended.
• I have made this cake with lemon zest in place of the extract, but I prefer the extract believe it or not. It is a more concentrated lemon flavor which is what I like best for this cake. I've also replaced the milk in the glaze with fresh lemon juice and omitted the extract, but again, I prefer it the way it is written here in my recipe.

Cook time: 45 mins.
Total time: 60 mins.