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Starbucks Lemon Loaf Recipe

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4.1 from 12 reviews

This Starbucks Lemon Loaf recipe offers a moist, tangy cake with a luscious lemon glaze. Combining instant lemon pudding mix and fresh lemon juice for bright citrus flavor, the loaf is perfect for breakfast, dessert, or a sweet snack. Its creamy lemon frosting enhances every bite, making it a delightful treat reminiscent of the classic coffeehouse favorite.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 (3.4-ounce) box instant lemon pudding mix
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • ⅓ cup fresh lemon juice
  • ½ cup vegetable oil
  • ¾ cup plain Greek yogurt
  • zest of 1 lemon

Frosting

  • 3 tablespoons butter, soft but not melted
  • 1 ½ cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Line the bottom of a 5 x 9″ loaf pan with parchment paper cut to fit perfectly using a pencil trace and scissors. Spray both the pan and parchment paper with non-stick baking spray to ensure easy removal later.
  2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, instant lemon pudding mix, baking powder, baking soda, and salt. Stir them together to distribute evenly.
  3. Combine Wet Ingredients: Using a stand or hand mixer, beat together the eggs, granulated sugar, softened butter, vanilla extract, lemon extract, fresh lemon juice, vegetable oil, and plain Greek yogurt until the mixture is smooth and well integrated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing carefully and scraping down the sides of the bowl to avoid lumps. Add the fresh lemon zest last and mix until just combined to maintain a tender texture.
  5. Bake the Loaf: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for about 55 minutes or until the center is fully set and a toothpick inserted comes out clean and crumb-free.
  6. Cool the Loaf: Allow the loaf to cool in the pan for 5-10 minutes. Run a knife around the edges to loosen, then invert the loaf onto a wire rack, carefully removing the parchment paper from the bottom. Let it cool completely before frosting.
  7. Make the Frosting: In a mixer, blend the soft butter, lemon juice, and lemon extract until smooth. Gradually add powdered sugar while continuing to beat until the frosting is creamy and spreadable.
  8. Frost and Chill: Evenly spread the lemon frosting over the cooled 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

  • Ensure the butter for the frosting is soft but not melted for a creamy texture.
  • Using fresh lemon juice and zest adds vibrant lemon flavor that perfectly complements the pudding mix.
  • Do not overmix once the dry ingredients are added to keep the loaf tender and moist.
  • Let the frosting set in the refrigerator for at least 30 minutes before slicing for cleaner cuts.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Find it online: https://lauracooks.com/starbucks-lemon-loaf-recipe/