Lemon Loaf Recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You’re going to love this lemon pound cake recipe!

Prep: 10min

Total: 1h30min

Serving Size: 1

Nutrition Facts: calories 329 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1, Sodium 233 milligrams sodium, Sugar 32 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 11 grams unsaturated fat

Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• 1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
• 1/2 cup canola or vegetable oil
• 2 tablespoons lemon zest
• 1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt, or to taste
• 1 cup confectioners’ sugar
• 3 tablespoons lemon juice, or as necessary for consistency

Instruction:

1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
3. Drizzle in the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
5. Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
7. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
8. Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
9. To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
10. Evenly drizzle glaze over bread before slicing and serving.
11. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

Moist Lemon Cake Recipe

This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with lemon flavor. If you like the Starbucks Lemon Loaf then you’ll love this homemade lemon pound cake!

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 306 kcal, Carbohydrate 49 g, Protein 3 g, Fat 10 g, Saturated Fat 6 g, Cholesterol 58 mg, Sodium 144 mg, Sugar 34 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 Tbsp lemon zest
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature )
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 Tbsp lemon juice (about 1/2 lemon)
• 1/2 cup buttermilk (see below for substitution)
• 1/4 cup lemon juice (about 1 lemon)
• 3 Tbsp powdered sugar
• 1 cup powdered sugar (sifted )
• 1.5 Tbsp lemon juice
• 1 Tbsp milk

Instruction:

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch (or 8×4-inch) loaf pan.
2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
5. With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

Easy Lemon Loaf

This Easy Lemon Loaf is perfectly tangy and bursting with fresh lemon flavour!

Prep: 10min

Total: 55min

Yield: 1

Ingredients:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1 medium sized lemon zested (just the lemon zest)
• 1 medium sized lemon juiced (just the lemon juice)
• 1/4 cup sugar

Instruction:

1. Preheat your oven to 350 degrees F.
2. Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with wax paper. Set aside.
3. With a mixer cream together the butter and sugar.
4. Add in the eggs, 1 at a time.
5. In a separate bowl combine the flour, baking powder and salt.
6. Add 1/2 of the flour mix to the butter mix.
7. Then add 1/2 of the milk.
8. Add the remaining flour mix.
9. Mix in the remaining milk and lemon zest.
10. Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
11. In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
12. When the cake is done baking, take it out of the oven, and pierce holes in it with a knife – make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
13. Let sit. This cake is even better the next day.
14. Enjoy!

Super Moist And Velvety Lemon Loaf Cake

FAQ

Where does Starbucks get their lemon loaf?

Why does my lemon cake not taste like lemon?

Can you replace lemon extract with lemon juice?

How much is the lemon loaf at Starbucks?