Copycat Starbucks Lemon Loaf

The iced lemon loaf is one of the most popular items in the coffee shop bakery case, and it is easy to recreate at home. It is a soft, moist lemon cake with a thick layer of sweet lemon glaze on top.

Oil instead of butter keeps the crumb tender for days, and a generous amount of fresh lemon zest gives a bright lemon flavor without any extract.

Note: this is our own homemade copycat version, not the official recipe, and this site is not affiliated with or endorsed by Starbucks.

Why You’ll Love This Recipe

• Moist and tender for days
• Fresh lemon flavor, no extract
• Thick sweet-tart glaze
• One bowl, no mixer needed

Ingredient Notes

Lemons: You need about 3 lemons for the zest and juice. Zest before juicing, and rub the zest into the sugar to release its oils.

Oil: A neutral oil like vegetable or canola keeps the cake soft even after chilling.

See the recipe card below for full measurements.

How to Make Copycat Starbucks Lemon Loaf

1. Prep

   Heat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment, leaving an overhang.

2. Mix the dry ingredients

   Whisk the flour, baking powder, baking soda and salt in a bowl.

3. Mix the wet ingredients

   In a large bowl, rub the sugar and lemon zest together with your fingers until fragrant. Whisk in the eggs, oil, sour cream and lemon juice until smooth.

4. Combine

   Fold the dry ingredients into the wet ingredients just until no streaks of flour remain.

5. Bake

   Pour into the pan and bake 45 to 50 minutes, until golden and a toothpick in the center comes out clean. Tent with foil after 30 minutes if the top browns quickly.

6. Cool and glaze

   Cool 15 minutes in the pan, then lift out and cool completely on a rack. Whisk the powdered sugar and lemon juice until thick but pourable, spread over the top and let it set 20 minutes before slicing.

Tips for the Best Results

• Rubbing zest into the sugar gives the strongest lemon flavor.
• Let the cake cool completely before glazing, or the glaze will melt and run off.
• For a thicker glaze like the bakery version, add powdered sugar until it barely drips from a spoon.
• Wrap slices individually for grab-and-go breakfasts.

Common Mistakes to Avoid

Substitutions

• Sour cream: Plain Greek yogurt or buttermilk.
• Vegetable oil: Melted butter, cooled (the cake will be a little firmer when chilled).
• Lemon: Orange zest and juice for an orange loaf.

What to Serve With It

• Copycat iced brown sugar shaken espresso
• Hot tea
• Fresh berries
• Coffee

Storage and Reheating

Fridge: Keep covered at room temperature for 3 days or refrigerate up to 1 week.

Freezer: Freeze the unglazed loaf or slices for up to 3 months. Thaw, then glaze.

Reheat: Serve at room temperature. Bring chilled slices out 20 minutes before eating.

Tools That Make This Easier