Starbucks Lemon Loaf Cake

This Starbucks Lemon Loaf Cake is my go-to when I want a sweet, citrusy treat that tastes like it came straight from the bakery. It’s rich, buttery, and bursting with lemon flavor, topped with a tangy glaze that soaks into every slice. Perfect for breakfast, dessert, or an afternoon snack with coffee or tea.

Why You’ll Love This Recipe

I love how this loaf turns out moist and flavorful every single time. The bright lemon flavor isn’t overpowering—it’s balanced by just the right amount of sweetness. And that thick, zesty glaze? It ties the whole thing together. Whether I’m hosting brunch or baking for myself, this loaf feels special without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
eggs
granulated sugar
sour cream
vegetable oil
lemon zest
fresh lemon juice
vanilla extract
powdered sugar (for the glaze)
milk or cream (for the glaze)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In another large bowl, I beat the eggs and sugar until light and fluffy, then add sour cream, oil, lemon zest, lemon juice, and vanilla extract.

4. I slowly mix the dry ingredients into the wet, stirring until just combined.

5. I pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

6. Once baked, I let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

7. For the glaze, I whisk powdered sugar with a little lemon juice and milk until smooth. Then I drizzle it over the cooled loaf.

8. I let the glaze set before slicing and serving.

Servings and timing

Servings: 10 slices
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: Around 420 kcal per slice

Variations

Sometimes I swap sour cream with Greek yogurt for a slight tang and extra protein. If I want a more intense lemon flavor, I add a bit of lemon extract along with the zest and juice. I’ve also sprinkled poppy seeds into the batter for a fun twist. This loaf is flexible and always turns out delicious.

Storage/reheating

I store the loaf in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it for up to a week. It also freezes well—just wrap slices in plastic wrap and store them in a freezer bag. To enjoy again, I thaw it at room temperature or microwave a slice for 10–15 seconds.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled will work in a pinch. Just make sure it’s 100% juice with no added sweeteners.

What’s the best substitute for sour cream?

Greek yogurt works great as a 1:1 substitute. I’ve also used buttermilk in a slightly reduced amount to keep the batter from becoming too thin.

Why did my lemon loaf sink in the middle?

This can happen if the batter is overmixed or the oven door is opened too early. I make sure to mix gently and avoid peeking during baking.

Can I double the recipe?

Yes, I double the ingredients and divide the batter between two loaf pans. I just keep an eye on the baking time—it may take a few extra minutes.

Is this loaf like the Starbucks version?

Absolutely. I think it’s even better because it’s homemade, moist, and has a real lemon flavor without any preservatives.

Conclusion

This Starbucks Lemon Loaf Cake is a bright, refreshing treat that never disappoints. I love making it at home because I can enjoy a slice of bakery-style goodness whenever I want. It’s simple, satisfying, and always a hit at the table.