If you enjoy the Starbucks Lemon Loaf or honestly anything with lemon (or obsessed like me) you'll absolutely love this recipe. It's SO soft and bursting with lemon flavour and in my opinion, even better than Starbucks.
I posted this recipe almost 2 years ago on Instagram and it went absolutely viral. Thousands of people have tried this recipe and have given it raving reviews!
If you like this recipe, be sure to leave a review! And also check out more recipes like this Starbucks Copycat Cinnamon Coffee Cake, this flavourful citrusy Orange Loaf Cake and this Pistachio Tres Leches cake!
Jump to:
What is a lemon loaf cake?
If you have never tried this or the Starbucks one, we need to fix that ASAP! This loaf is super soft, moist, slightly dense and packed full of lemony goodness. The lemon zest, lemon juice and lemon extract, all combine forces to give you the best lemon flavour. (game time: take a shot every time you read 'lemon' in this recipe)
To add even more lemon flavour, the cake is soaked in a lemon syrup and then topped off with a bright lemon glaze. Talk about dedication!
Ingredients
- Lemons
- Granulated white sugar
- Large eggs
- Fresh lemon juice
- Lemon extract
- Neutral oil
- Plain yogurt
- All purpose flour
- Baking soda
- Baking powder
- Salt
- Powdered sugar
- Milk
Instructions
- Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper. (If using a dark pan, preheat to 325F)
- Zest the orange into the sugar and massage for a few minutes until it's light orange in colour. You can also use a food processor.
- Beat the orange zest sugar and eggs until light and airy, then mix in orange juice, orange extract, oil, and sour cream.
- Whisk flour, baking powder, and salt in a separate bowl, then fold into wet ingredients in two additions, mixing until just combined. Pour into a lined 9x5 loaf pan, add a line of butter or oil on top for the crack down the middle, and bake at 350°F for 60-70 minutes.
- While baking, make lemon simple syrup by heating lemon juice and sugar until dissolved and boiling, then remove from heat. Pour hot syrup over the hot cake and let cool.
- Make a smooth glaze with the powdered sugar and orange juice. Drizzle and spread over the cool cake and enjoy!
Substitutions
- Lemons - You can substitute any citrus fruit like limes or oranges.
- Yogurt - any yogurt like plain, Greek or even vanilla flavoured yogurt will work. You can also use sour cream as well!
- Lemon extract - If you don't have lemon extract, just add an extra tablespoon of lemon zest
Check out this orange version of the recipe!
Storage
Place in an airtight container at room temperature for up to 3-4 days or in the fridge for up to 1-2 weeks.
Tips for the best lemon loaf
- Lemon zest and sugar - To get the maximum amount of lemon flavour out of the zest, massage the sugar and zest using your fingers. You can also do this using a food processor OR I also like to use a silicone spatula and rub the sugar and zest using that. Doing this extracts the oils in the zest and makes a huge difference in terms of flavour.
- Do not over-mix - Once you add in the flour, gently mix with a whisk or a spatula. Stop mixing once it all comes together. If mixed too much, the gluten in the flour develops too much, making the baked good dense, gummy and chewy
- Making the syrup - When cooking the lemon juice and sugar into a syrup, make sure to take it off heat once it comes to a boil. If you cook it for too long, the water content will evaporate, turning it into something like candy once it cools. It won't stay a syrup and will harden once it cools.
FAQ
You can use sour cream or greek yogurt! Just substitute the same amount and continue as the recipe says.
Add an extra tablespoon of lemon zest instead of the zest!
Absolutely! Zest and juice the citrus the same way and use the same amounts!
Related
If you like this recipe, check these out!
Starbucks Lemon Loaf
Ingredients
Cake
- 2 tablespoon - Lemon zest
- 1 cup - Granulated sugar 200g
- 3 - Eggs
- 2 teaspoon - Lemon extract
- 2 tablespoon - Lemon juice
- ½ cup - Neutral oil (118 ml) any oil without much flavour or smell
- ¾ cup - Plain yogurt 183ml
- 1 teaspoon - Baking powder
- ¼ teaspoon - Baking soda
- ¾ teaspoon - Salt
- 1 ½ cups - AP flour 207g
Syrup
- 3 tablespoon - Lemon juice
- 2.5 tablespoon - Sugar
Icing
- ½ cup - Powdered sugar
- ½ tablespoon - Lemon juice will need more or less depending on how thick you want the glaze
Instructions
- Preheat oven to 350℉ if using light coloured pan. (If using dark pan, preheat to 325 F)
- Rub together the sugar and lemon zest (2 tablespoon comes from about 2 large lemons) for 3-5 minutes.2 tablespoon - Lemon zest, 1 cup - Granulated sugar
- Now beat together the lemony sugar and eggs together for about 2 minutes until light and airy.3 - Eggs
- Add in the lemon juice and lemon extract. Add in the oil and yogurt, mix until combined2 teaspoon - Lemon extract, 2 tablespoon - Lemon juice, ½ cup - Neutral oil (118 ml), ¾ cup - Plain yogurt
- In a small bowl whisk the flour, baking soda, baking power and salt.1 teaspoon - Baking powder, ¼ teaspoon - Baking soda, 1 ½ cups - AP flour, ¾ teaspoon - Salt
- Add ½ of the dry ingredients into the wet ingredients and incorporate it together. Add in the rest and mix until JUST combined. Do NOT over mix it.
- Bake at 350 in 9x5 loaf pan for about 50-55 minutes or until a toothpick inserted comes out clean (if you have a dark pan, bake at 325 because the pan retains more heat) it should be springy to the touch
- During this time make the lemon simple syrup by combine the two ingredients and cooking it until the sugar has dissolved and it comes to a boil. Do not cook for too long or it will become hard like candy.3 tablespoon - Lemon juice, 2.5 tablespoon - Sugar
- Take the cake out of the pan and brush liberally with lemon syrup. Do this when the cake is still warm.
- Make the icing with powdered sugar and lemon juice. Slowly add the lemon juice until it turns into a thick glaze. If it is too thin, add more powdered sugar. If it is too thick, add more lemon juice.½ cup - Powdered sugar, ½ tablespoon - Lemon juice
- Let the cake cool and pour icing and spread on it.
- Enjoy and let me know how it was by reviewing the recipe!
Fatema says
Just made this after seeing your reel on instagram, it was delicious! I loved the flavour of the lemon, texture was moist and spongey, and it was the perfect sweetness for me. It turned out just like your picture. As someone who occasionally bakes, this was super easy to follow and totally worth it! Thank you for the recipe!
Nabeah Wahab says
Hi Fatema,
Thank you so much! I'm so glad you found it easy to make and enjoyed it I really appreciate you leaving a review as well!
Abdul says
Yummy
Patrycja says
Found it thanks to your Instagram reel.
It was so delicious and easy to make though the syrup scared me a bit when I read the recipe.
Thank you for sharing!
Diane Ayala says
I have seen this recipe on your feed for a while and I finally got around to making it. Let me tell you,it did not disappoint. So light, moist and flavorful. I think one of my favorite things about your account is how you lay out your recipes. They are so simple and easy to follow. I love when you say to combine Flour, Salt and Baking Powder etc. and instead of scrolling ALLLL the way back up to the top to find out how much flour, you've put it slightly down below each instruction. Genius!! I love to bake and your recipes are my favorite to create! Keep up the good work and Thank you!!
battah says
I akshually made des before with the same exact thing but using lebaneh instead of yogurt, its always better that way. i also do no have lemon extract so both times I just added 1 tbs more of lemon zest it still tastes very lemony. first time I failed at making the syrup for some reason this time I am making it with it i haven't tried it yet but it already looks much better and softer with it.
Nabeah Wahab says
Hi Battah,
I'm happy it still turned out good and lemony without the lemon extract! I hope it also tasted better with the syrup!!
Thank you for leaving a review!
battah says
I akshually made des before with the same exact thing but using lebaneh instead of yogurt, its always better that way. i also do no have lemon extract so both times I just added 1 tbs more of lemon zest it still tastes very lemony. first time I failed at making the syrup for some reason this time I am making it with it i haven't tried it yet but it already looks much better and softer with it.
Mary says
Amazing! My 11yr old made it. Came out fluffy and delicious. Thank you.
Nabeah Wahab says
Hi Mary,
Ahh that makes me so happy! I'm glad you guys enjoyed it. Thank you for making it and leaving a review ❤️
Mary says
Amazing! My 11yr old made it. Came out fluffy and delicious. Thank you.
Allen says
Love it. The best ever made it multiple times and people always say it taste the best. Thank for the recipe. Always dropping the bombest recipes out there.
Nabeah Wahab says
Hi Allen,
Thank you! That makes me so happy I really appreciate it~
Fathima says
I loved this recipe so much. My 3 year old and I made it yesterday and it's all finished.
Nabeah Wahab says
Hi Fathima,
Ahh I'm so happy you guys loved it! Thank you for trying it out!
Rama says
It's so amazing!! Thank you so much for the recipe. Best cake I ever baked
Huda says
As I'm writing this, a freshly baked cake sits on my kitchen table..
This cake has been a favorite for months: it is moist, delicious and the lemon is the star of the show, as I wanted! I don't like icings so I only make the syrup and it brings an acidic touch that I particularly appreciate. I've made this recipe several times and it is a compliment getter! Thank you so much for this great and easy recipe.
Nabeah Wahab says
Hi Huda,
Reading this made me so happy- thank you for trying out my recipe and loving it! And for leaving a review!
Ruth says
This recipe is so easy to make with few ingredients. It's all the way lemony, the crumb structure is perfect and all the way delicious. My partner and I can't have enough of it.
Mamoona Usmani says
This is literally THE BEST recipe I came across.. so lemony and delicious.. the balance of sweet and sour is just perfect.. I made it like a thousand times. Thank you for sharing.. just keep 'em coming.. much love ❤!
Mehrooz Shaikh says
Loved this!!!
Absolutely delicious recipe. If you are looking for a zesty dessert then this one is a must try. It literally comes out perfect and the ingredients are the ones available at home. Jazak'Allah Nabeah for this recipe.
Somayya says
Hey, would this recipe work in a 9x11 pyrex? I really want to try it but I don't have a loaf pan
Nabeah Wahab says
Hi Somayya,
If you have a smaller pan, it would be better in that I think. It is still doable with this pan but I think the cake might be too thin because the pan is bigger. Please keep an eye on the cake to see when it's done because the baking time will be different due to the size.
Good luck!
Aly says
my family loved it first time making it and this recipe is straightforward! lemon loaf came out good i had 4 small pans made! will make more of your recipes. keep up the good work honey! lots of love happy new year babe
Sara says
Omg this recipe is so amazing!!! I loved it so much. Thankyou so much! It was just so perfect! 🙂
Grayson says
I’m so excited to try this. Can I use butter instead of oil and how much should I use?
Nabeah Wahab says
Just use the same amount as the oil! 1/2 cup or 112grams
I hope you enjoy it!
Faiza says
Hey! If I bake it at 325, how long should I bake it for?
Arige Bakhshi-Barrera says
Best recipe everr!!! SO TASTY!!! Thank so much for sharing this gem with us. My family loved it! Can’t wait to try more of your recipes! :)))))
Faiza says
If I were to bake this on 325, how long would I bake it for?
Arthi Anbalagan says
This recipe is so easy to follow ! I used a mini loaf pan and made 4 loafs to take to work. Thank you so much for the recipe.
I couldn't get my icing to leave that sugary top layer ; I am assuming its cause I didn't let the loaf cool enough?
Rachana says
Hi Nabeah!
I've tried the lemon crinkle cookies recipe and I didn't have to worry about storing it because my family and I finished it right after it was room temp. I love this, thank you.
I wanted to know: I ended up getting cake flour (which is hard to find where I live) and was wondering if I could sub that for AP flour in this recipe! Thanks!
emma says
i just made this recipe, and it was delicious! the lemon taste is just right and it’s not too bitter, it’s moist and i would make it again!
Liv says
Literally so good I can’t stress enough how simple and effective this recipe is. I was hesitant because I’m not a fan of plain yogurt and was concerned I’d taste it but you can’t. I’m currently making it for the third time. Don’t skip the simple syrup and brush it beneath your loaf too!
Eleonora says
Honestly it's the first time I log on a website for this lol.
This is honestly one of the best recipes I've ever tried, I'm gonna it all the time
Jeane' says
This was absolutely delicious!!! I will be making this lemon loaf again. I did not have lemon extract so I subbed the extra tablespoon of zest and 6 drops of lemon oil. I also added a drop of lemon oil and a small amount of zest to the frosting, then garnished with lavender. Soooo good!
Verity says
This cake is out of this world good!! Waaaaaaaaaaay better than Starbucks!
Selvi Cibaj says
Absolutely delicious! Made it already a few times and passed it to my mum too currently waiting for the one I made with her to cool down
Sara Athar says
I made this today and it turned out so good, though i dont have enough lemons but it didn't stop me to make it
K.B. says
Absolutely wonderful. A hit with everyone that tries it!
Muskan Shaikh says
Assalamu alaikum wa rahmatullahi wa barakatuh Sis!
I made your lemon cake recipe! The measurements were accurate, sweet and sour. It was so delicious. Thanks for the easy recipe. I would like to send u pics of it
Btw it’s the only cake that i devoured aside from obvious chocolate and cheesecakes.
Thankyou so much
Sam says
This recipe makes the most gorgeous lemon loaf!! I added blueberries and it came incredible, the texture of the cake is moist and the perfect level of sweetness!
Aida says
It was amazing. I added a teaspoon of finely chopped rosemary and it intensified the flavours x10. Soo good Thank you for sharing the recipe!
Jaelle says
I loved this recipe! I’ve made it tons of times, it’s like a go to. It’s so soft and has the perfect level of sweetness.
Thank you for sharing this recipe, it’s such a gift.
Faiza says
Best lemon loaf I’ve ever made!! Usually lemon in my baking turns out quite tangy however, this was the best lemon flavour I’ve ever made!! Super light and airy! Will definitely be making again. Wasn’t able to make the glaze however the loaf was so delicious as is!!
Huzaifah Sheikh says
I tried it and it was wonderful. This is the best cake I ever had everyone loved it. Thank you so much for sharing such an delicious recipe.
Mourine says
This is the best recipe of lemon loaf. Also a little side note, if you are baking for 20 slices and dont have a big loaf pan, you can pour 4 cups of batter in bread loaf and the rest in a cake pan.
Thanks a ton Nabeah for giving us this amazing recipe!
Noorhan says
I made your lemon cake recipe and it was so good. My family and my friends loved it. Very easy and quick to make. I have made it many times. Thank you
Nabeah Wahab says
Aww thank you, I'm so happy you and your family enjoyed it so much!
Nasra says
Allahuma Barik what an amazing recipe the cake came out amazing and very delicious. It’s a hit with the whole family will definitely make it again. Thank you for creating this amazing recipe.
betül says
my family's favorite
Nabeah Wahab says
Thank you, Betül!
Nigella says
Super moist, I love making this on special occasions. Always a crowd pleaser and my favourite Lemon Loaf recipe!
Joelle says
I've been making this recipe for years and it's a hit every time <3 So moist and true lemon flavor. Better than any other lemon cake recipe out there! (Trust me, I've tried them)
Jamie says
I have tried many copycat Starbucks lemon loaf cakes, since it's my favorite but needed an alternative since not going to Starbucks anymore. And honestly this is the perfect recipe and tastes the closest to the original and even better.Thanks
Nabeah Wahab says
This makes me so happy to read, Jamie! Thank you, I'm happy you like it just as much as the OG!
Ane Line says
THE best cake. I make it with almond flour and olive oil
Nabeah Wahab says
Thank you for letting me know it works with these substitutions as well! So happy you enjoyed it!
Ruzica says
The best!!!
June says
My favorite lemon loaf!!! Thank you so much!
Wasif Hassan says
Hello, so I tried your recipe once last year, and it turned out so good I can't explain. I'm baking again today and following your recipe.
Jessica Farnworth says
I made this cake yesterday without any expectations and it was amazing!! Me and my husband have already ate the whole thing! So easy to follow also 🙂
Selma says
I can't remember how many times I've made this recipe, it has always been a success. It has become a staple in my home, and I won't be looking for other recipes. I did reduce the sugar quantity to 100g according to my preferences. It’s an amazing recipe, and I can't wait to try more!
Thank you! <3
Miriam says
I don't even know how I ended up here, but I thought this post was
good. I don't know who you are but certainly you
are going to a famous blogger if you are not already 😉 Cheers!
Rida says
BEST LEMON LOAF CAKE RECIPE EVER. My family usually do not enjoy tangy lemon flavour but they claim that this is the best cake I've made ever. Love this
Prachi Malla says
Every time I use recipe I get so many compliments
Thank you for sharing
Shakay says
Yummmh
mina says
Amazing and easy recipe! I'm not much of a baker but this turned out perfect, thanks for creating such a foolproof recipe! It wasn't too sweet either. Genuinely would not change a thing. I will say if someone is looking for an *exact* starbucks copycat, then this one is not as dense as I remember the Starbucks one being, but I honestly preferred this one as it wasn't overwhelmingly heavy or sweet.