Starbucks Lemon Loaf Recipe


Do you know what goes great with a frothy coffee? A big old slice of moist and citrusy lemon cake. We don’t know why, but coffee and lemon cake work. Starbucks knows this too, which is why they make a delicious lemon loaf pound cake. Here’s the good news, we’ve come up with our very own homemade Starbucks lemon loaf recipe. And we are willing to share! Keep reading to find out how to make the lemon loaf. We tell you how to make it, the lemon loaf recipe, and even some tips and tricks to get a perfect result.

copycat starbucks lemon loaf

How To Make Starbucks Lemon Loaf Recipe

This is a simple recipe to make. If you are used to baking any cakes, then you will have everything that you need. A mixer or whisk, a spoon, a bowl, and a cake tin, and you are pretty much there.

To make this recipe, you’ll need to mix the eggs and sugar with a few other ingredients to make a super smooth paste. It is just a case of adding the other ingredients and giving the mixture a good mix. Once it is ready, put it in the oven for the allotted time. Job done!

There is a surprising hidden gem in this recipe, making our Starbucks Lemon Loaf recipe authentic tasting. It doesn’t involve a great deal of real lemon/ We find that using lemon juice can work in a pinch. But the flavor is very different, and the recipe just doesn’t work as well. Lemon essence, on the other hand, really makes this recipe shine.

Try our other Starbucks pink drink and banana bread recipes.

Starbucks Lemon Loaf Recipe

4 from 5 votes
Recipe by Laura Ritterman Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Cooling Time



We’ve managed to create a copycat Starbuck’s lemon loaf so you can enjoy this delicious recipe at home.


  • 3 eggs

  • 1 cup 1 caster sugar

  • 5 tablespoons 5 of Greek yogurt

  • 4 tablespoons 4 of Canola oil

  • The grated zest of one lemon

  • 4 teaspoons 4 of lemon extract

  • 1 1/2 cups 1 1/2 white flour

  • Large pinch of salt

  • Lemon Loaf Glaze
  • 2/3 cup 2/3 of fine white sugar

  • Juice of 2 lemons


  • Heat your oven to 340°F. Grease and flour a loaf tin.
  • Add the eggs, sugar, yogurt to a large bowl. Using a mixer or hand whisk, beat the ingredients until the mixture turns fluffy and pale. Add the oil and continue to mix
  • Add the lemon extract and the zest to the mixture. Beat until fully incorporated.
  • Using a sieve, sift in the flour and the salt. Use a spoon or spatula to make sure the ingredients are all stirred in. If you have one or two lumps, it doesn’t matter too much, but try and ensure it is relatively smooth.
  • Tip the Lemon cake mixture into your loaf tin. Smooth the top flat with a damp spoon or cake spatula.
  • While the cake is baking, it is time to make the lemon glaze. It is really easy. In a small bowl, stir together the remaining sugar and the lemon juice. If it is too thin, add a little more sugar. If it is too thick, add a few teaspoons of water. Set aside for when the cake is baked
  • Bake the cake for around 45 minutes. You’ll be able to tell when it is nearly ready as the top will take on a rounded appearance. Using the method that we described above, push a clean cocktail stick or skewer into the cake center. If the cake is cooked, it will come out clean. If it comes out with batter sticking to it, place the cake into the oven for another 5 minutes and then try the same technique again.
  • Once your cake is cooked, allow the cake to cool slightly before tipping out onto a wire rack to cool for 45 minutes. Then drizzle with your cake glaze.


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Nutrition Facts

10 servings per container

Serving Size1 servings

  • Amount Per ServingCalories320
  • % Daily Value *
  • Total Fat 14g 22%
    • Saturated Fat 2g 10%
    • Trans Fat 0g
  • Cholesterol 59mg 20%
  • Sodium 230mg 10%
  • Total Carbohydrate 46g 16%
    • Dietary Fiber 1g 4%
    • Sugars 32g
  • Protein 6g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Tips and Tricks

    Baking powder, not soda

    Ensure that you use baking powder in this recipe. Baking powder is a raising agent. If you use baking soda, you’ll find that you don’t get as much lift, and there’ll be a metallic taste to your Starbucks Lemon Loaf.


    For those with intolerances, you can make this lemon pound cake recipe gluten-free. You might find that the recipe tastes slightly different. Just use gluten-free flour in place of regular white flour.

    How Should I Store It?

    Provided you keep your lemon loaf in an airtight container, it will stay edible and fresh for around 6 days. The best bit is that you can freeze our homemade Starbucks lemon loaf too. It will keep for around 6 months. If you want a slice, leave it to defrost in the refrigerator overnight.

    How to Tell When My Lemon Loaf is Cooked?

    All ovens are different, so our timings are to be considered more as guidelines. Starbucks lemon loaf is moist and soft. To make sure it is cooked, remove when it is lightly golden on top and slightly toasted at the edges. Insert a clean cocktail stick into the center of the loaf. If it comes out clean, your cake is made!


    So now you know how to make an authentic Starbucks lemon loaf! We must admit this is a little bit of a treat for us. It isn’t waistline-friendly, and while we only visit Starbucks every so often, when we make this lemon cake at home, we just can’t stop eating it. It really is that good. We hope that you enjoy our recipe.

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