Starbucks Lemon Loaf Recipe

Introduction

This Starbucks Lemon Loaf is a bright, tangy treat perfect for any time of day. Moist and flavorful, it combines fresh lemon juice and zest with a creamy lemon frosting for a delightful balance of sweet and citrus.

Ingredients

• 1 1/2 cups all-purpose flour
• 3.4 oz instant lemon pudding mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1/3 cup fresh lemon juice
• 1/2 cup vegetable oil
• 3/4 cup plain Greek yogurt
• Zest of 1 lemon
• 3 tablespoons butter (soft but not melted) for frosting
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice (for frosting)
• 1 teaspoon lemon extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Line the bottom of a 5 x 9-inch loaf pan with a piece of parchment paper traced and cut to fit. Spray the pan and parchment with non-stick baking spray and set aside.
2. Step 2: In a mixing bowl, combine the flour, lemon pudding mix, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, sugar, softened butter, vanilla extract, lemon extract, fresh lemon juice, vegetable oil, and Greek yogurt until well combined.
3. Step 3: Gradually add the dry ingredients to the wet, mixing gently and scraping down the sides as needed. Stir in the lemon zest until just combined.
4. Step 4: Pour the batter into the prepared loaf pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.
5. Step 5: Let the loaf cool in the pan for 5-10 minutes. Run a knife around the edges, then invert the loaf onto a wire rack, removing the parchment paper. Allow it to cool completely before frosting.
6. Step 6: For the frosting, beat the soft butter, lemon juice, and lemon extract together until smooth. Gradually add powdered sugar and continue beating until creamy. Spread the frosting evenly over the cooled loaf.
7. Step 7: Refrigerate the frosted loaf to allow the frosting to set before slicing. Store any leftovers in an airtight container in the refrigerator.

Tips & Variations

• Use fresh lemon juice and zest for the best bright flavor.
• For a dairy-free option, substitute the Greek yogurt with coconut yogurt and use vegan butter in the frosting.
• If you like a sweeter glaze, add a little more powdered sugar or a splash of honey to the frosting.

Storage

Store the lemon loaf in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature or warm slightly before serving for the best texture. The frosting sets better when chilled, so keep it refrigerated until ready to enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Just keep in mind the taste might be less vibrant.

Can I make this loaf ahead of time?

Yes, you can bake the loaf a day ahead and store it wrapped or in an airtight container in the refrigerator. Add the frosting just before serving for optimal freshness.

Starbucks Lemon Loaf Recipe

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4.5 from 145 reviews

This Starbucks Lemon Loaf recipe offers a moist and zesty lemon-flavored cake with a creamy lemon frosting. Perfect for a refreshing dessert or afternoon treat, the loaf combines the tanginess of fresh lemon juice and zest with the smooth richness of Greek yogurt and butter, creating a delightful balance of flavors and textures.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3.4 oz instant lemon pudding mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3 eggs
• 1 cup sugar
• 2 tablespoons butter (softened)
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 1/3 cup fresh lemon juice
• 1/2 cup vegetable oil
• 3/4 cup plain Greek yogurt
• Zest of 1 lemon

Frosting

• 3 tablespoons butter (soft but not melted)
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract

Instructions

1. Prepare the Pan: Preheat the oven to 350°F. Trace the bottom of a 5 x 9″ loaf pan onto parchment paper, cut it out, and line the pan bottom with it. Spray both the pan and parchment with non-stick baking spray to prevent sticking. Set aside.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, instant lemon pudding mix, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: Using a stand or hand mixer, beat the eggs, sugar, softened butter, vanilla extract, lemon extract, fresh lemon juice, vegetable oil, and Greek yogurt until smooth and well incorporated.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing slowly and scraping the bowl sides to ensure even incorporation. Fold in the lemon zest and mix only until just combined to avoid overmixing.
5. Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for about 55 minutes or until the center is set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool the Loaf: Let the loaf cool in the pan for 5-10 minutes. Then, run a knife around the edges to loosen it, invert the pan to remove the loaf, and peel off the parchment paper. Transfer the loaf to a wire rack and allow it to cool completely before frosting.
7. Prepare Frosting: In a mixer, beat the softened butter, lemon juice, and lemon extract until blended. Gradually add powdered sugar while mixing continuously until the frosting is smooth, creamy, and spreadable.
8. Frost and Set: Evenly spread the frosting over the cooled lemon loaf. Refrigerate the frosted loaf to allow the frosting to set completely before slicing. Store any leftovers in an airtight container in the refrigerator.

Notes

• Use fresh lemon juice and zest for the best lemon flavor.
• Do not overmix the batter once flour is added to keep the loaf tender.
• Ensure the loaf is completely cooled before frosting to prevent melting.
• Refrigerate leftover lemon loaf to maintain freshness and frosting texture.
• Substitute Greek yogurt with sour cream for a slightly different tangy flavor if desired.

Keywords: Starbucks lemon loaf, lemon cake, lemon loaf recipe, easy lemon dessert, moist lemon cake, lemon pudding mix cake