Starbucks Lemon Loaf Cake

This Starbucks Lemon Loaf Cake is my go-to when I’m craving a citrusy treat with just the right amount of sweetness. It’s soft, moist, and packed with bright lemon flavor in every bite—just like the version I pick up at the coffee shop. But making it at home is even better, especially when I get to enjoy a thick slice with a fresh glaze on top.

Why You’ll Love This Recipe

I love this lemon loaf because it delivers the perfect balance between sweet and tangy. It has that soft, tender crumb I expect from a bakery-style cake, and the lemon glaze adds a punch of flavor that keeps things exciting. It’s a quick and simple bake that feels special enough for brunch, afternoon coffee, or a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
eggs
sour cream
vegetable oil
lemon zest
lemon juice
vanilla extract
powdered sugar (for the glaze)
milk (for the glaze)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In one bowl, I whisk together flour, baking powder, baking soda, and salt.

3. In another bowl, I beat the sugar and eggs until they’re light and fluffy. Then I add sour cream, oil, lemon zest, lemon juice, and vanilla extract, mixing until smooth.

4. I slowly add the dry ingredients to the wet mixture, stirring just until combined—being careful not to overmix.

5. I pour the batter into the loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

6. I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

7. While the cake cools, I make the glaze by whisking powdered sugar with milk and a little lemon juice until it’s thick but pourable.

8. Once the cake is fully cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

Servings: 10
Prep Time: 15 minutes
Cooking Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: Approximately 430 kcal

Variations

Sometimes I fold in fresh blueberries to add a fruity pop to each bite. If I want a slightly denser texture, I’ll swap sour cream for Greek yogurt. For extra lemon intensity, I add a touch of lemon extract to the batter or the glaze.

Storage/Reheating

I keep this lemon loaf wrapped in plastic or an airtight container at room temperature for up to 3 days. If I refrigerate it, it stays good for about a week. To reheat a slice, I pop it in the microwave for 10–15 seconds to bring back that fresh, soft texture.

FAQs

Can I freeze this lemon loaf cake?

Yes, I wrap individual slices or the whole loaf in plastic and foil, then freeze. It keeps well for up to 3 months. I thaw it overnight in the fridge or at room temperature before serving.

Why did my cake sink in the middle?

Overmixing or underbaking can cause sinking. I make sure to mix just until combined and always check doneness with a toothpick.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but in a pinch, bottled juice will work. I always try to use fresh zest, though—that’s where the real lemon punch comes from.

How do I get the glaze to set properly?

I let the cake cool completely before glazing. If the cake is too warm, the glaze melts and runs. A thicker glaze (less milk) helps it stay put.

Can I double the recipe?

Yes, I double the ingredients and use two loaf pans. I keep an eye on baking time, as larger batches sometimes take a few minutes longer.

Conclusion

This Starbucks Lemon Loaf Cake is everything I want in a simple, refreshing dessert. It’s moist, lemony, and topped with a silky glaze that makes every bite irresistible. Whether I’m making it for guests or just to treat myself, it never disappoints.