This Lemon Loaf is made with a lemon cake topped with a lemon glaze. Try my Lemon Pound Cake for another delicious cake with a rich, lemony flavor.

Lemon Loaf Recipe (Starbucks Copycat Lemon Loaf) with Lemon Glaze

Lemon Loaf

If you are craving a refreshing piece of cake, this is the loaf to make! The cake starts with a moist lemon cake. The cake is then topped with an easy-to-make sweet lemon glaze. It is delicious with a cup of coffee or as an afternoon snack. When life gives you lemons, make a lemon loaf!

Slice of Lemon Loaf Bread

Lemon Loaf Ingredients

There are two parts to this recipe–the lemon cake and the lemon glaze.

Eggs: Room-temperature eggs will give you the best results when baking this cake.

Sour Cream: When sour cream is added to cakes, it makes them richer and adds fat for a creamier cake.

Lemon Flavor: I used the zest of a lemon, lemon juice, and lemon extract to bring out the lemon flavor in the loaf.

Flour: Use all-purpose flour in this recipe.

Pouring Lemon Glaze over Lemon Loaf

Can I use Lemon Juice from a Bottle?

You could! But since you will need the lemon for the lemon zest in this recipe anyway, I would recommend using the fresh squeezed juice of a lemon. I have found that fresh squeezed lemon juice provides amazing flavor!

Perfect Lemon Bread Recipe

How to Store Lemon Loaf

This lemon cake should be stored in an air-tight container at room temperature for 4-5 days. To freeze the loaf, place the cooled, frosted cake in the freezer for a couple of hours. Once frozen, wrap the cake first in plastic wrap. Then, wrap it in aluminum foil. Place in a freezer-safe container, labeled and dated, for up to six months.

Bit into Slice of Lemon Loaf

More Lemon Cake Recipes

5 from 4 votes

Lemon Loaf

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
This amazing Lemon Loaf is delicious Lemon cake topped with a lemon glaze.


Lemon Cake

  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 8 ounces sour cream, room temperature
  • 2 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1-2 teaspoons lemon extract
  • ½ cup vegetable oil
  • cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Lemon Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice


Lemon Cake

  • Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan.
  • In the bowl of a stand mixer with the paddle attachment, add eggs, sugar, sour cream, lemon zest, lemon juice, and lemon extract and beat until creamy. Slowly drizzle in oil.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Add flour mixture to the wet mixture and mix until just combined. (Some lumps are okay.)
  • Pour batter into the prepared loaf pan and bake 55-60 minutes or until a toothpick comes out with only a few crumbs.
  • Allow the cake to cool completely (about 30 minutes).

Lemon Glaze

  • In a medium bowl, combine the confectioners' sugar and lemon juice and whisk until smooth.
  • Pour the glaze over the cooled cake and serve.


***The ingredients in this recipe have been updated based on feedback.  The original recipe called for two full tablespoons of lemon extract.  I have changed it to TEASPOONS.
If you like a rich lemony flavor, you can still try the original 2 tablespoons.   

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe was found on Tiktok from @tasteandtraveler. She does not give credit for the recipe she shares, but it is directly from Averi Cooks, Best Lemon Loaf

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. The oil is the fat. A substitution of another fat would probably work but not just milk. Her recipes are amazing. I don’t substitute from her ingredient list.

    1. Utilizas mucha azúcar! Quedan demasiado dulces los budines!
      Además hay que pensar en la diabetes!
      Muchas 🙂 gracias!

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