Lemon Loaf

If you’re a fan of Starbucks’ Lemon Loaf Cake, then you’ll love making it at home with our easy recipe. With just a few simple ingredients you can enjoy this moist and delicious cake anytime you want. Not only is it a crowd-pleaser, but it’s also perfect for those who love a citrusy, tangy flavor in their desserts.

Searching for even more Starbucks copycat recipes? I’ve got you! Try my Iced Vanilla Latte, Strawberry Frappuccino, and my Coconut Milk Latte!

Loaf of yellow cake with two slices on a white plate and topped with a glaze and fresh lemon slices


 

This post was originally published May 13, 2015. It has since been updated to include fresh photos and helpful tips.

Recipe Features

  • Cake Mix Hack: I love a good cake mix hack recipe, and this one lands firmly in that category. Quick, easy, and delicious!
  • Bold Lemon Flavor: With a triple dose of lemon, thanks to the cake mix, lemon zest, and juice, this cake has the perfect bold spring flavor.
  • Makes 2 Cakes: Eat one now and freeze one for later!

I LOVE the lemon loaf at Starbucks. It’s loaded with tang and has a sweetness that is unbeatable. I order it whenever I can and never ever share. It’s my guilty pleasure and I’ve been working on a copycat recipe for quite some time now.

This copycat Starbucks lemon loaf recipe has moist, dense texture and a sweet, tangy flavor with a pronounced lemon taste that all starts from a cake mix! Top that off with a sweet and tangy icing and you’ve got a lemon dessert that everyone will be fighting over!

Keep the citrus vibes vibing with this Lime Bundt Cake!

Lemon cake mix and a vanilla pudding mix sitting on a wooden cutting board with lemon slices

Lemon Loaf Cake From A Box Mix

Starting with a cake mix has so many amazing benefits. It’s time saving, you get consistent results, and is extremely convenient. Here’s what you will need to get started:

  • Cake Mix: I wanted a nice lemon flavor and started with a lemon cake mix. Any brand should work.
  • Pudding Mix: Vanilla is key here. It helps to mellow out the bold citrus while still bringing all of the flavors together.
  • Flour: In recent years, cake mixes have shrank in oz sizes. Add just a touch of flour to help stabilize the cake and give it lift.
  • Sour Cream: The tang is delightful, but it also adds moisture.
  • Oil and Milk: Both add to the moisture of the cake and help it bake to perfection.
  • Eggs: Large eggs at room temperature.
  • Lemon: Used 3 ways: as zest, juice, and in the glaze.
top down image of a loaf cake with lemon glaze and lemon slices on a white rectangle plate

Iced Lemon Loaf Recipe

You will easily fall in love with the sweet citrus flavor. Try shaking things up with another fruity favorite in this Strawberry Bread!

  1. PREP: Preheat the oven to 350 degrees. Grease the inside of two 8-1/2 x 4-1/2 x 2-1/2″ loaf pans with baking spray and set aside.
  2. MIX: Whisk together the cake mix, dry pudding mix, flour, sour cream, oil, milk, eggs, lemon juice and zest of lemon.
  3. BAKE: Divide between the two pans, about 22.9 oz each. Bake for 45-50 minutes, or until baked through and a toothpick comes out of the center clean.
  4. COOL: Remove from the oven and allow the cake to cool for 20 minutes. Carefully remove from the pan and allow to cool completely on a wire rack.
  5. GLAZE: Once the cakes have cooled completely, whisk a little powdered sugar with lemon juice. Spread over the cakes and let set for 10-20 minutes.

Helpful Tools

  • Loaf Pans: This two set of loaf pans (affiliate) is amazing for quick baking projects!
  • Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
  • Mixing Bowls: I have a nesting mixing bowl set (affiliate) that stacks beautifully. Space saving and tons of sizes included!
close up image of a lemon cake dripping with glaze and fresh lemon slices

Recipe Notes:

Can I use a yellow cake mix?

You can use other cake mix flavors, however the flavor will not be as bold. If you do switch to a classic cake flavor I suggest using a lemon jello.

Can I use a different type of citrus fruit instead of lemon?

I’ve never tried this with other fruits, but I’m sure a lime version would be delightful.

Can this be frozen?

Yes! You can bake and cool this cake completely. Wrap in plastic and transfer to a freezer safe zip top bag. Freeze for up to three months. When ready to enjoy simply let it come to room temperature and add the glaze.

How do I store the lemon cake to keep it fresh?

The best way to store this cake is in an airtight container at room temperature.

How do I know if this cake is done baking?

The best way to tell if your cake is done baking is to test the center with a toothpick. If it comes out clean when poked in the center, your cake is done baking.

slice of lemon cake with a bite sitting on a fork with lemon slices sitting off to the side.

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4.34 from 3 votes

Lemon Loaf Cake

Author Jesseca
Prep: 10 minutes
Cook: 50 minutes
Serves: 24 servings
This lemon loaf cake recipe is a moist and tangy dessert that is perfect for any occasion. Made with fresh lemon juice and zest, this cake has a bright citrus flavor that is sure to please. It's also incredibly easy to make, with simple ingredients that you probably already have in your pantry.

Ingredients
  

Lemon Pound Cake

  • 1 (15.25oz) lemon cake mix
  • 1 (3.4oz) box instant vanilla pudding
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 cup milk
  • 4 large eggs
  • 6 tablespoons lemon juice
  • zest 1 lemon

Lemon Glaze

  • 2 cups powdered sugar
  • zest 1 lemon
  • 3-4 tablespoons lemon juice

Instructions
 

Lemon Cake

  • Preheat the oven to 350 degrees. Grease the inside of two 8-1/2 x 4-1/2 x 2-1/2" loaf pans with baking spray and set aside.
  • Whisk together the cake mix, dry pudding mix, flour, sour cream, oil, milk, eggs, lemon juice and zest of lemon.
  • Divide between the two pans, about 22.9 oz each.
  • Bake for 45-50 minutes, or until baked through and a toothpick comes out of the center clean.
  • Remove from the oven and allow the cake to cool for 20 minutes. Carefully remove from the pan and allow to cool completely on a wire rack.

Lemon Glaze

  • Whisk the powdered sugar with the lemon zest and lemon juice, starting with 3 tablespoons and increasing until your desired thickness is achieved.
  • Divide the glaze evenly over the top of the cooled cakes. Allow to set for 10 minutes before serving.

Notes

I check my cakes around the 30 minute mark and cover with foil if they are already browning. 

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Dessert
Cuisine American

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4.34 from 3 votes (2 ratings without comment)

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3 Comments

  1. Marcia Chatfield says:

    4 stars
    Is this lemon loaf made with INSTANT pudding mix or the traditional Cook ‘n Serve pudding mix?

    1. Hi Marcia, that is a great question. It’s instant pudding. I’ll add that to the recipe card. Thank you for pointing that out.

  2. Yvonne [Tried and Tasty] says:

    Fantastic photos!!

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