This lemon loaf recipe is a moist, soft and fluffy lemon filled loaf cake topped with a lush lemon glaze. Make this starbucks lemon loaf recipe the next time you need an easy to make and flavorful lemon cake.
Jump to:
Why Should You Make This Recipe
I absolutely adore baking with lemon. My Lemon Pancakes, Lemon Olive Oil Loaf Cake, Lemon Cake Mix Cookies, Lemon Lavender Cookie Bars and Lemonade Bundt Cake are just a few of my favorite lemon recipes on the blog. This lemon bread is another wonderful sweet and tart addition. Here are a couple of reasons I know you’ll reach for this lemon loaf recipe over and over again.
- It has the perfect moist, fluffy and tender texture. This lemon loaf has the perfect pound cake like crumb.
- Tons of lemon flavor. From the lemon zest, to the freshly squeezed lemon juice, lemon extract and the sweet and tart lemon glaze, there’s luscious lemon in every bite of this lemon Starbucks loaf.
- Easy to make with simple ingredients. This from scratch lemon bread is made with simple ingredients like flour, butter, sugar, eggs and lots of lemon. It comes together quickly and easily making it the perfect little cake for any occasion.
Ingredients
This iced lemon loaf requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need:
For the Lemon Loaf
Dry Ingredients: Gather all purpose flour, baking powder and salt.
Wet Ingredients: Gather granulated sugar, lemons, lemon extract, butter, canola oil, sour cream, milk and eggs.
For the Lemon Glaze
Gather powdered sugar and lemon juice.
Substitutions
This loaf cake is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this lemon loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Granulated Sugar: This recipe hasn’t been tested with alternative sugars. Maple sugar would be a good substitute to make this lemon bread refined sugar free.
- Lemon Extract: Use an equal amount of lemon juice.
- Unsalted Butter: Use salted butter if needed. Just make sure to omit the added salt listed in the recipe. Vegan or dairy free butter can also be used if needed.
- Oil: Any neutral tasting oil will work well. You can also use ¼ cup (57 g) melted butter if you like!
- Sour Cream: Feel free to use an equal amount of buttermilk or full fat greek yogurt in place of the sour cream.
- Milk: Any type of milk will work well in this moist lemon cake. To make this recipe dairy free, use a plant based milk.
- Powdered Sugar: Feel free to omit this for a more classic Ocean Spray cranberry bread.
- Fresh Lemon Juice and Lemon Zest: This wouldn’t be a lemon cake without the lemons! Use lemons if at all possible, but know it’s possible to use an equal amount of any tart citrus fruit in this recipe.
How To Make
This iced lemon loaf takes a few easy steps from start to finish and tastes better than Starbucks. Here’s how to make it:
- Preheat the oven to 350 F (170 C). Line a 8.5x4.5 or 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides. In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand.
- In the bowl of a stand mixer fitted with whisk attachment, beat in the oil and butter together until fully combine with no visible lumps. This takes about 2-3 minutes at medium speed.
- Beat in the lemon sugar into the butter and oil mixture on medium speed until smooth and well combined. Beat in the eggs, lemon extract and sour cream until smooth and well combined.
- Mix the dry ingredients into the wet alternating with milk until the batter is just combined.
- Pour the batter into the prepared loaf pan.
- Bake the bread for 45-60 minutes or until a toothpick inserted into the center of the moist lemon bread comes out with a few moist crumbs. Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the lemon icing.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled lemon loaf. Allow 30-45 minutes for the glaze to set, slice and enjoy.
How To Store, Freeze and Thaw
- Store leftover slices of lemon bread: Place the iced lemon loaf in an airtight container at room temperature for 3-4 days.
- Freeze the bread: Individually wrap each slice of lemon Starbucks loaf in plastic wrap. Place each wrapped slice in a ziplock bag. Store in the freezer for up to 3 months.
- Thaw the iced lemon loaf: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed and enjoy!
M’s Expert Tips
- Zest the lemons directly into the sugar: Zesting the lemon directly into the sugar catches all the citrus oils. This is where so much of the lemon fragrance and taste is!
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed lemon bread.
- Don’t overmix the lemon loaf cake batter: Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use a 8.5x4.5 loaf pan: To get more of a dome, bake this lemon loaf in a slightly smaller loaf pan. The baking time will be slightly longer than 45 minutes.
FAQ's
This can happen when the oven temperature is too high. Any easy fix is to fully preheat the oven for 30 minutes and to use an internal oven thermometer to double check the temperature on the control panel.
Keep this iced lemon loaf in an airtight container or wrapped in plastic wrap at room temperature.
Other Loaf Cake Recipes to Try
If you try this Lemon Loaf recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Happy Baking! -M
Lemon Loaf Recipe
Equipment
- 1 8.5X4.5 or 9X5 loaf pan
- 1 parchment paper
- 1 mixing bowl
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Lemon Loaf
- 1½ cups (180 g) all purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup (200 g) granulated sugar
- 2 lemons, zested
- ¼ cup (57 g) unsalted butter, room temperature
- ¼ cup (59 ml) canola oil
- 3 large eggs (US), room temperature
- ½ cup (120 g) sour cream, room temperature
- 1-2 tbsp (15-30 ml) lemon extract to taste
- ½ cup (118 ml) milk, room temperature
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2-3 tbsp (30-45 ml) lemon juice
Instructions
- Preheat the oven to 350 F (170 C). Line a 8.5x4.5 or 9x5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In another small mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand.
- In the bowl of a stand mixer fitted with whisk attachment, beat in the oil and butter together until fully combine with no visible lumps. This takes about 2-3 minutes at medium speed.
- Beat in the lemon sugar into the butter and oil mixture on medium speed until smooth and well combined. Beat in the eggs, lemon extract and sour cream until smooth and well combined.
- Mix the dry ingredients into the wet alternating with milk until the batter is just combined. Pour the lemon bread batter into the prepared loaf pan.
- Bake the bread for 45-60 minutes or until a toothpick inserted into the center of the moist lemon bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the lemon icing.
- In a mixing bowl, whisk the powdered sugar with lemon juice until well combined. Pour the glaze over the cooled lemon loaf. Allow 30-45 minutes for the glaze to set, slice and enjoy.
Leave a Reply