Iced Lemon Loaf Cake is a copycat recipe that’s better than the original. It’s light and bright, bursting with fresh lemon flavor and is topped with a sweet vanilla frosting that takes it over the top.
If you love Starbucks but want to make it at home, try my brown sugar shaken espresso and my homemade pumpkin spice latte.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Lemon Loaf Cake Recipe is a Keeper
This copycat recipe that has that citrus kick of lemon that just wakes up your taste buds and has them begging for more!
- Easy Ingredients: This Starbucks copycat lemon loaf uses common ingredients you often have on hand.
- Family Favorite: If everyone in the family loves lemon dessert, this will be a go-to treat.
- Delicious Lemon Flavor: The bright lemon butter pound cake tastes amazing and is a hit every time.
- Consistent Results: The glazed lemon cake recipe turns out well every time you make it.
- Freezes Well: It’s great for making ahead! Allow cake to cool and freeze it for later.
How Do I Pick the Best Lemons for the Iced Lemon Cake?
Some of the best lemons are slightly squishy when squeezed, heavy for their size, and have a nice smell and color.
Ingredient Notes for Starbucks Lemon Loaf
To make this recipe, you will need just a few easy ingredients. If you don’t already have these ingredients in your kitchen, they can all easily be found at the store.
- Lemons: For this recipe, you will need both fresh lemon zest and fresh lemon juice.
- Flour: You will need all purpose flour, but feel free to use a different flour if you like.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Lemon Pound Cake
Preparing steps ahead of time can help to save you time and kitchen space when it comes to making the full recipe!
- Lemon Icing: Make the glaze in advance, store in the fridge until ready to use.
Special Equipment Needed for this Lemon Dessert
A specific piece of kitchen equipment can sometimes make all the difference in a recipe. For this one, you will need a loaf pan.
- Loaf Tin: To make this copycat Starbucks lemon loaf recipe you will need 9×5-inch loaf pan.
Pro Tip for Easy Lemon Flavor Cake
Zest: Always zest your citrus fruits before juicing them to get the most flavor.
How to Make Moist Lemon Loaf Recipe
This recipe comes together in 5 quick and easy steps. This super moist iced lemon loaf is so good, it will quickly become one of your favorite recipes!
These are the basic steps for making Iced Lemon Loaf Cake (Copycat Starbucks). Refer to the full, printable recipe card below for detailed instructions.
1. Preheat the Oven and Prepare Pan
Preheat your oven to 350℉ and lightly grease a loaf pan.
2. Prep Batter Ingredients
In a small bowl mix together flour, baking powder, lemon zest and salt. In a larger bowl, beat together the butter and sugar.
Add in eggs to the butter and sugar mixture one at a time. Once eggs are fully mixed, add in vanilla extract and lemon juice.
3. Make the Cake Batter
Add a little bit of the flour mixture to the wet ingredients, followed by a little bit of milk. Continue to add flour mixture and milk, alternating, until both are fully mixed in.
4. Bake Lemon Loaf
Add your batter into the prepared loaf pan and bake. Cake is baked after 40-50 minutes. Once your lemon bread has completed cooking, transfer to a cooling rack.
5. Make the Lemon Icing
Mix together powdered sugar, lemon juice and milk for your icing. Icing should be thick. Allow the cake to cool completely before you pour the icing on top.
How to Store, Reheat and Use Leftover Soft and Moist Lemon Loaf Cake
- Storing: Store any leftover super soft and moist lemon loaf cake in an airtight container in the fridge for a few days.
- Reheating: This cake is wonderful as is, but if you’d like to reheat you can place it in the microwave for a few seconds. Be careful as the icing may melt.
- Using Leftovers: Enjoy leftover Starbucks’ lemon loaf with other lemon desserts like Lemon Poppy Seed Scones.
Variations and Substitutions for the Best Lemon Loaf Cake
This Starbucks lemon pound cake recipe is super easy to customize! Try taking it to the next level by changing up the flavors or adding different ingredients.
- Change Citrus: Use orange in place of lemon to make a cake is bursting with fresh orange flavor.
- Chips: Add some chocolate chips to the loaf! Try white chocolate, milk chocolate or dark chocolate.
- Berries: Add in some different berries such as raspberries or blueberries.
Copycat Starbucks Lemon Loaf Recipe FAQs
Serve with Breakfast Stuffed Bread, Vanilla Sweet Cream Cold Brew Coffee or Easy Homemade Brownies.
Yes! Store in an airtight container in the freezer for up to 3 months.
Your lemon cake may be dry if you baked it too long. If you want extra moist crumbs, add a little sour cream to the batter.
Expert Tips to Make Lemon Loaf with Lemon Icing Recipe
- Eliminate Air Bubbles: Tap the loaf pan on the counter after you have filled it with the batter to get out the air bubbles.
- Water: A pan filled with water in the oven with your cake to keep it moist.
- Sprinkle Sugar: After greasing the pan, sprinkle with a little sugar, it helps it from sticking and adds some sweetness.
- Simple Syrup: If your cake comes out a little dry, brush with a simple syrup to give it some moisture. Use lemon syrup to make the cake bursting with lemon flavor.
- Check if Done: You will know what is complete when removing a toothpick from the middle of the loaf comes clean.
- Extra Lemon: Add a teaspoon of lemon extract if you want a heightened lemon glaze.
- Topping: To top the icing, add a little sugar and lemon zest while the icing is still wet.
Iced Lemon Loaf Cake (Copycat Starbucks)
Equipment
- 9×5" loaf pan
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 1 ½ cups All-purpose flour
- 1 ½ teaspoons Baking powder
- ½ tablespoon Lemon zest
- ½ teaspoon Salt
- ½ cup Unsalted butter, room temperature
- 1 cup Sugar, granulated
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice, about ½ lemon
- ½ cup Milk
Icing
- 3 cups Powdered sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Milk
Instructions
- Preheat your oven to 350℉.
- In a small bowl mix together your flour, baking powder, lemon zest, and salt.
- In a larger bowl beat together your butter and sugar. Mix well until fully incorporated.
- Add in your eggs to your butter and sugar mixture one at a time.
- Once your eggs are fully mixed, add in your vanilla extract and lemon juice.
- Add to your large bowl a little bit of your flour mixture, followed by a little bit of milk. Continue to alternate between the flour mixture and milk until both are fully mixed in.
- Add your batter to a 9 x 5” lightly greased loaf pan.
- Place your loaf pan in the oven for about 40 to 50 minutes. Continue to check your loaf pan in the oven as oven times vary. You will know what is complete when removing a toothpick from the middle of the loaf comes clean.
- Once your loaf has completed cooking, transfer to a cooling rack.
- While you are waiting for your loaf to cool, mix together all of the ingredients for your icing. Your icing should be a thick consistency, not thin.
- Once your loaf has cooled for about 15 to 20 minutes, pour the icing over your loaf pan. If you would like more icing for the top, you can make more icing and pour over the top of your loaf.
- Slice and enjoy!
Christina’s Notes
- Eliminate Air Bubbles: Tap the loaf pan on the counter after you have filled it with the batter to get out the air bubbles.
- Water: A pan filled with water in the oven with your cake to keep it moist.
- Sprinkle Sugar: After greasing the pan, sprinkle with a little sugar, it helps it from sticking and adds some sweetness.
- Simple Syrup: If your cake comes out a little dry, brush with a simple syrup to give it some moisture. Use lemon syrup to make the cake bursting with lemon flavor.
- Check if Done: You will know what is complete when removing a toothpick from the middle of the loaf comes clean.
- Extra Lemon: Add a teaspoon of lemon extract if you want a heightened lemon glaze.
- Topping: To top the icing, add a little sugar and lemon zest while the icing is still wet.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I can’t wait to try this delicious recipe!
I’ve recently begun making banana bread and my friends and family love it! This is my chance to add another cake recipe to my growing library.
Thanks chef!
I love this cake! It’s so lemony, just the way I like it!