✔ Updated · fixed glaze, baking powder note, video and step photos
A slice of moist, citrusy lemon loaf with a frothy coffee is one of my favorite small treats, so I worked out this copycat inspired by the Starbucks lemon loaf. Soft pound-cake crumb, thick sweet glaze.
At a glance
The one tip that matters: Let the loaf cool completely before glazing. On a warm cake the glaze melts into a thin, sticky layer instead of that thick white top.
Why You'll Love This Copycat Lemon Loaf
- Super moist, thanks to Greek yogurt and oil instead of butter.
- Bright lemon flavor, from zest, juice and extract working together.
- Simple to make, one bowl, a mixer and a loaf pan.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Baking powder, not soda. This recipe needs baking powder for its gentle rise. Baking soda without enough acid gives a flat, slightly soapy loaf.
- Beat the eggs properly. Three to four minutes of beating with the sugar builds the air that gives you that soft, fine pound-cake crumb.
- Zest first, juice second. Zest the lemons before you cut them. The oils in the zest carry most of the lemon flavor.
- Thick glaze test. It should fall off a spoon in a slow ribbon. Too thin, add powdered sugar; too thick, add lemon juice by the half teaspoon.
- How to tell it's done. All ovens differ, so start checking at 45 minutes. A toothpick in the center should come out clean or with a couple of dry crumbs, and the top should spring back.
- Gluten-free option. Swap in a 1-to-1 gluten-free flour blend with xanthan gum. The crumb is a little more delicate, so let it cool fully before slicing.
Copycat Starbucks Lemon Loaf
10
slices15
minutes50
minutes320
kcal1
minute2
minutesA copycat inspired by the Starbucks lemon loaf: a tender, moist lemon pound cake made with eggs, sugar, Greek yogurt, oil, lemon zest and lemon extract, baked in a loaf pan and finished with a thick powdered-sugar lemon glaze. Makes 10 slices.
Ingredients
- For the loaf
3 large eggs, room temperature
1 cup granulated sugar
1/3 cup plain Greek yogurt
1/3 cup canola or vegetable oil
finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
- For the lemon glaze
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lemon juice
lemon zest, to finish (optional)
Directions
- Heat the oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with a parchment sling.
- Beat the eggs and sugar with a mixer for 3 to 4 minutes until pale, thick and fluffy. Beat in the yogurt, then the oil in a thin stream, then the zest, lemon juice and extract.
- Sift the flour, baking powder and salt over the bowl and fold in with a spatula just until no dry flour remains.
- Scrape into the pan and smooth the top. Bake 45 to 55 minutes, until golden, domed and a toothpick in the center comes out clean. Tent with foil if it browns too fast.
- Cool in the pan 10 minutes, then lift out onto a rack and cool completely, about 1 hour.
- Whisk the powdered sugar with 2 tablespoons lemon juice, adding more a teaspoon at a time until thick but pourable. Spread over the cooled loaf, letting it drip down the sides, and let it set 20 minutes before slicing.
Recipe Video
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Nutrition Facts
10 servings per container
Serving Size1
- Amount Per ServingCalories320
- % Daily Value *
- Total Fat
14g
18%
- Saturated Fat 2g 10%
- Trans Fat 0g
- Cholesterol 60mg 20%
- Sodium 230mg 10%
- Total Carbohydrate
46g
17%
- Dietary Fiber 1g 4%
- Total 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.
More Starbucks Bakery Copycats
Make it a café morning at home with my copycat Starbucks banana bread or a Starbucks pink drink. You'll find the rest in my Starbucks recipes collection.
Frequently Asked Questions
How many calories are in a Starbucks lemon loaf?
Nutrition listings for the café's iced lemon loaf put it at roughly 410 to 470 calories per slice, depending on the market and recipe. Check Starbucks' own nutrition info for your region. A slice of this homemade copycat is about 320 calories.
Why is my lemon loaf dense?
Usually the eggs and sugar weren't beaten long enough, the flour was overmixed, or the baking powder was old. Beat until pale and fluffy, fold the flour in gently and check your baking powder is fresh.
Can I use lemon juice instead of lemon extract?
You can, but the flavor will be milder. Extract gives that strong bakery-style lemon taste without adding liquid. Without it, use the zest of 3 lemons and 3 tablespoons juice.
How should I store lemon loaf?
Keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days. It freezes well for 3 months; freeze unglazed slices and glaze after thawing for the best look.
Can I make this as muffins?
Yes. Divide the batter among 12 lined muffin cups and bake at 350°F for 18 to 22 minutes, until a toothpick comes out clean. Glaze once cool.
