This moist, buttery, and citrusy Lemon Loaf Cake is a Starbucks copycat that tastes just like the real thing—or even better! Bursting with lemon flavor and topped with a tangy lemon glaze, it’s perfect for breakfast, brunch, or a sweet afternoon treat.
⏱ Prep Time & Yield
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf (8–10 slices)
🧰 Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Zester or fine grater
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
📝 Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2 tablespoons lemon zest (from 2 lemons)
- 2 tablespoons lemon juice (freshly squeezed)
- ¾ cup (180ml) sour cream or plain Greek yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional, for extra lemony punch)
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons lemon juice (freshly squeezed)
- ½ teaspoon lemon zest (optional)
🧾 Ingredient Notes
- Lemon Zest: Adds natural oils and bright flavor—don’t skip it! Use a microplane zester.
- Sour Cream/Greek Yogurt: Keeps the loaf moist and tender.
- Lemon Extract: Optional but recommended for stronger lemon flavor.
- Vegetable Oil: Makes the cake incredibly moist and keeps it soft for days.
- Powdered Sugar: Sift for a smooth glaze.
👨🍳 Instructions
1. Prep Oven & Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. Beat Wet Ingredients
In a large mixing bowl, beat eggs and sugar together until light and fluffy (about 2–3 minutes). Add lemon zest, lemon juice, sour cream, oil, vanilla, and lemon extract. Mix until combined.
4. Combine Wet & Dry
Gradually add the dry ingredients to the wet ingredients. Mix just until no flour streaks remain—don’t overmix.
5. Bake
Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
7. Make Glaze
In a small bowl, whisk powdered sugar and lemon juice until smooth. Adjust the consistency with more sugar or juice as needed. Drizzle over the cooled loaf.
🍽 Nutrition Facts (per slice, approx.)
Based on 10 slices.
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 160mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugars: 28g
- Protein: 4g
Note: Nutrition will vary depending on ingredients and glaze amount.
💡 Tips
- Don’t overmix the batter—this ensures a tender crumb.
- Cool completely before glazing to prevent it from melting off.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze slices individually wrapped for up to 2 months.
🔄 Variations
- Blueberry Lemon Loaf: Fold in 1 cup of fresh or frozen blueberries (tossed in 1 tbsp flour) before baking.
- Lemon Poppy Seed: Add 1 tablespoon of poppy seeds to the batter.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Extra Glaze: Double the glaze recipe for a thicker coating.
