This moist Lemon Bread is even better than the Starbucks lemon loaf! This lemon loaf is made with fresh lemon juice, lemon zest, and lemon extract for an extra burst of lemon flavor. This is the best lemon bread recipe ever!
When I polled my Moder Honey readers out there about lemon recipes, you definitely made it known that you want more lemon recipes. This Starbucks lemon loaf was one of the top most requested recipes so I am super excited to share this lemon bread recipe with you.
This is seriously the best lemon loaf I have ever made in my life! And I have made a lot of lemon bread in my lifetime.
Lemon Loaf Cake With Lemon Glaze
I played around with this recipe for a while and I wanted to get enough lemon flavor in the lemon loaf. So I experimented with just using freshly squeezed lemon juice and lemon zest. It had that fresh lemon flavor but it just wasn’t enough. Then, I decided to add some lemon extract and that is what put it over the top. I love the sweet tanginess of this homemade lemon bread.
To make this copycat Starbucks lemon loaf extra moist like you find at Starbucks, I wanted to use three ingredients — oil, butter, and sour cream. This is the trifecta of ingredients to make it stay extra moist and melt in your mouth.
If you have been following me for a while, you know how much I love baking homemade cakes. Many of my homemade cake recipes use instant pudding mix. I love the texture it gives to cakes and makes this lemon bread almost taste like a lemon pound cake. It also adds a touch of lemon flavor, which is what we are going for!
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This lemon glaze is made with melted butter, powdered sugar, lemon juice, and lemon extract. It is poured all over the lemon loaf. You can make it thinner or thicker depending on preference.
This Lemon Loaf with Lemon Glaze is so perfect to wrap as a gift to give to friends, new neighbors, or to make for your family.
If you want the lemon loaf to be extra bright yellow, add a few drops of yellow food coloring to the lemon loaf batter.
Easy Lemon Bread
I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!Glazed lemon loaf is what you make when you’re after something not too sweet that’s fuss-free to make. Lovely bright lemon flavour with buttery undertones, it’s a quick bread which means no yeast and easy to make. Excellent shelf life of 5 days!
Quick breads are a great option for those times when you have the urge or need to bake, but don’t have the time for more involved recipes. They’re also convenient – easy to transport and easy to serve. Slice like bread and eat on a napkin!
As for today’s lemon glazed loaf, it’s here after I responded to a question on Facebook for how to convert my simple Lemon Yogurt Cake into a loaf. “Use the recipe as is but I’d switch half the oil with melted butter to get buttery flavour into it, because it’ll be taller than the cake so there’s less frosting-to-cake ratio so you’ll want the cake to have more flavour. I’d probably dial up the lemon flavour for the same reason. And it will take longer to bake – just keep testing with a skewer!”
Lemon Loaf Cake Recipe
By the time I got to the end of the response, the “just do this” suddenly seemed a little less simple. So I decided to create and properly test it, write it up and publish it! 😂
Here’s what you need to make this. Note: Lemon extract is recommended for really good lemon flavour, but you can get away with doubling the zest instead!
For the glaze, you just need soft icing sugar / powdered sugar and lemon juice. Australia – be sure to use soft icing sugar, not pure icing sugar which will set into a hard icing, like royal icing.
Best Lemon Loaf Bake Off
I find glazes will go from seemingly too thick to way too thin with just even the barest smidge of extra liquid. So take care and be patient when mixing the glaze! I only use 3 1/2 teaspoons of lemon juice for 1 cup of icing sugar. At first it will seem like there’s nowhere near enough liquid, but be patient, keep mixing! It will turn into a thick glaze that will
“Everybody” loves the glaze but actually, there’s a good case for a no-glaze version too. No glaze means you can toast it like bread – literally, in a toaster. Then slather with butter and for a really great finishing touch, drizzle with honey.
Whichever way you go, glaze or no glaze, you can’t go wrong with this lemon loaf. It’s also one of those recipes that’s quite forgiving, so it’s a good one for those new to baking or if you have little helpers keen to get involved.
Glazed Lemon Pound Cake Loaf
And finally – this lemon loaf has an excellent shelf life. Regular readers know that I am notorious for extending the shelf life of baked goods! It used to drive me mad that people would just accept that homemade muffins would go stale overnight, and that cakes are best made on the day of serving as they lose freshness within 24 hours. Who has the time to bake fresh on the day, not to mention the disappointment of not being able to enjoy cakes for days afterwards? The reader-favourite Vanilla Cake and Cupcakes are probably the most famous examples around here – they stay fresh for 4 to 5 days which is unheard of!
As for this lemon loaf – it’s perfect for 3 days, still great 5 days later. Keep it in the fridge if it’s warm where you are, but if not, the pantry is fine.
Recipe video above. Just a lovely lemon loaf with really great lemon flavour that's fuss-free to make, easy to transport and serve. Oil and yogurt keeps the crumb moist while butter adds lovely flavour. It stays fresh for 5 days!
The Ultimate Vegan Lemon Bread!
Everybody loves the lemon glaze but it's also terrific without because you can toast it, slather with butter then drizzle with honey. SO GOOD!
Adapted from two beloved reader favourites – Lemon Yogurt Cake and Blueberry Lemon Loaf – but with better lemon flavour plus buttery flavour added (see in post for why!).
1. Self raising flour can be used instead of flour + baking powder but the cake won’t rise as well (self raising flour isn’t as good as combining flour + baking powder).
Perfectly Lemony Lemon Bread
Gluten-free – I have not tried myself but reader Julie reported great success using gluten free flour! Just sub the flour, same quantity, nothing else. See her comment on this recipe dated 12 June 2023.
2. Room temp – It’s best to have fridge-cold ingredients de-chilled so they incorporate more easily into the batter and ensures you the melted butter doesn’t solidify into lumps. Eggs can be submerged in hot water for a few minutes, yogurt can be microwaved for 15 seconds then stirred.
3. Lemon extract (natural) – This really drives home the lemon flavour. You just can’t get the same amount of lemon flavour in this cake just using fresh lemons, sadly! If you go crazy with lemon juice, it just makes it sour. Zest is where the lemon flavour is, but there’s a limit to effectiveness. For best flavour, just a little natural lemon extract.
Lemon Loaf (starbucks Copycat!)
4. Pan & lining – I just line long side and base with a single sheet. The loaf doesn’t stick to the short ends. If your pan is larger, then your loaf will just not be as tall as pictured. Cook time will be around the same, but perhaps check 5 minutes earlier.
5. Glaze – You want it as thick as possible so it’s not a really thin glaze, but a consistency so it will drip slowly down the side of the loaf and not be see through. It will go from too thick to too thin with the tiniest bit of extra liquid so start with 3 teaspoons and add 1/2 teaspoon extra lemon juice at a time until you achieve the right consistency (test down side of bowl).
Leftovers will keep for 5 days in an airtight container. I keep it in the fridge if it’s warm weather but always serve at room temperature for best flavour!
Lemon Cake Recipe
Calories: 367 cal (18%) Carbohydrates: 57 g (19%) Protein: 5 g (10%) Fat: 14 g (22%) Saturated Fat: 5 g (31%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 6 g Trans Fat: 0.3 g Cholesterol: 52 mg (17%) Sodium: 56 mg (2%) Potassium: 253 mg (7%) Fiber: 1 g (4%) Sugar: 33 g (37%) Vitamin A: 260 IU (5%) Vitamin C: 2 mg (2%) Calcium: 111 mg (11%) Iron: 2 mg (11%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!I have
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