Starbucks Lemon Loaf is one of those treats that hits the sweet spot between indulgent and refreshing. It’s rich, buttery, and bursting with bright lemon flavor in every bite. And that glaze? Pure magic—tangy, sweet, and the perfect finishing touch.
I’ve been hooked on this iconic lemon loaf for years. So naturally, I went on a mission to recreate it at home. After testing batch after batch (and eating more lemon cake than I care to admit), I finally landed on a recipe that absolutely nails it.
It’s moist, it’s zesty, and it has that dense-yet-tender crumb we all crave. Honestly, it might just be better than the one you’d grab in the Starbucks line. Try it once, and you’ll see exactly what I mean—this one’s a keeper.
What You’ll Need
Yellow Cake Mix: Your shortcut to that soft, tender crumb. Go for the standard size — it’s the foundation of the loaf.
Instant Lemon Pudding Mix: This is the secret weapon. It deepens the lemon flavor and makes the loaf extra rich and moist.
Vegetable Oil, Sour Cream, and Milk: Together, they’re magic. Oil keeps the crumb soft, sour cream adds creaminess, and milk smooths out the batter for that perfect texture.
Eggs: They hold it all together. Four of them add structure and richness — don’t skimp here.
Fresh Lemon Juice: Nothing bottled — the real stuff makes all the difference. It brightens the batter and gives the glaze its zing.
Powdered Sugar: Whisked with lemon juice, it creates that sweet-tart glaze that cracks just a little when you slice into the loaf. Pure bliss.
How to Cook Starbucks Lemon Loaf
1. Preheat & Prep: Set your oven to 350°F. Generously grease two standard loaf pans with butter or nonstick spray, then lightly dust with flour to prevent sticking.
2. Mix the Batter: In a large mixing bowl, combine 1 box of yellow cake mix, instant lemon pudding mix, ½ cup of vegetable oil, 4 large eggs, ½ cup of sour cream, ½ cup of milk, and ¼ cup of freshly squeezed lemon juice. Mix all the ingredients until the batter becomes smooth and silky, but be careful not to overmix.
3. Fill the Pans: Divide the batter evenly between the two loaf pans. Give each a gentle tap on the counter to release any air bubbles.
4. Bake: Slide the pans into the oven and bake for about 50 minutes. You’re looking for a golden top and a toothpick that comes out clean from the center.
5. Cool Down: Let the loaves rest in their pans for 15–20 minutes. Once they’ve had time to settle, gently remove them and place on a wire rack to cool completely.
6. Lemon Glaze: While the loaves cool, whisk together powdered sugar with lemon juice in a small bowl. You want a thick but pourable consistency—adjust the juice accordingly.
7. Glaze & Serve: After the loaves have fully cooled, pour the tangy glaze over them, allowing it to gently run down the sides. Slice into thick, bakery-style pieces and enjoy with a hot cup of coffee or tea.
Tips for Success
I’ve made this lemon loaf more times than I can count, and it always turns out amazing. It’s bright, buttery, and just sweet enough—basically everything you love about the Starbucks version, only better (and fresher!).
Here are a few tried-and-true tips to make sure your lemon loaf comes out perfect every single time:
Boost the lemon love. If you’re a citrus fan like me, go ahead and swap the yellow cake mix for lemon cake mix. It enhances the tangy flavor without changing the texture or increasing the baking time. Totally worth it.
Zest is your secret weapon. Don’t skip the lemon zest! It might appear minor, but it has a significant impact. I always zest a full lemon right into the batter—the natural oils bring so much depth to that lemon flavor.
Room temperature is key. I used to be impatient and throw cold ingredients into the bowl. Big mistake. Your eggs, sour cream, and milk should all be at room temp so everything mixes evenly and your loaf turns out light and fluffy.
Switch it up with a bundt pan. Want to make it a showstopper? Bake it in a bundt pan! Just be sure to grease it like your life depends on it, and bake for around 40 minutes. It looks gorgeous with the glaze dripping down the sides.
Keep it golden, not burnt. If the top begins to brown too fast during baking, loosely tent it with foil halfway through to prevent over-browning. That way, you still get that golden crust without drying out the inside.
Let the glaze set. Really. I know the smell will make it hard to wait, but letting the glaze set for at least 30 minutes is non-negotiable. It gives you that glossy finish and clean slices—no sticky mess.
Copycat Starbucks Lemon Loaf Recipe
Ingredients
For the Cake
- 1 box (18.25 oz) yellow cake mix
- 2 small boxes (4.3 oz each) lemon pudding mix
- ½ cup vegetable oil
- 4 large eggs
- 1 cup sour cream (about 8 oz)
- ½ cup whole milk
- 6 tbsp freshly squeezed lemon juice
For the Glaze
- 2½ cups powdered sugar
- 3 tbsp freshly squeezed lemon juice (adjust for your preferred tartness)
Instructions
- Preheat your oven to 350°F and let it fully warm up before you begin. Meanwhile, lightly coat two 9x5-inch loaf pans with butter or a nonstick cooking spray.
- Prepare the Batter: In a large mixing bowl, combine the cake mix, lemon pudding, oil, eggs, sour cream, milk, and freshly squeezed lemon juice. Use a hand mixer or stand mixer on low speed and beat everything together until smooth—about 2 minutes. The batter should be thick and creamy with a bright lemony scent.
- Bake the Loaves: Divide the batter evenly between your two prepared pans. Smooth the tops with a spatula, then place them in the oven. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes rest in their pans for around 20 minutes, then gently remove them and transfer to a wire rack to cool completely. Let them cool completely before glazing.
- Prepare the Glaze: Combine powdered sugar and lemon juice in a small bowl, whisking until the mixture becomes smooth and easy to pour. If the consistency is too thick, slowly add more lemon juice, one teaspoon at a time, until it reaches the desired texture.
- Glaze and Finish: Once the loaves have fully cooled, pour the glaze over them, letting it gently cascade down the sides. Let the glaze sit and firm up for approximately 30 minutes before cutting.
