This classic Lemon Loaf is made with a delicious lemon cake and then 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
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Lemon Loaf

If you are craving a refreshing dessert, this is the loaf to make! The Lemon Loaf starts with a moist lemon cake, which 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 loaf and the lemon glaze.

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

Sour Cream: Sour cream makes this lemon loaf recipe richer and adds fat for a creamier texture.

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 freshly squeezed juice of a lemon. I have found that fresh lemon juice provides amazing flavor!

Perfect Lemon Bread Recipe

How to Store Lemon Loaf

This lemon loaf should be stored in an air-tight container at room temperature for 4-5 days. To freeze the loaf, first, cool and frost it, and then place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap and then a layer of 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 8 votes

Lemon Loaf

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


Lemon Loaf

  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 8 ounces (about 1 cup) sour cream, room temperature
  • 2 tablespoons lemon zest, about 2 lemons
  • 1 tablespoon lemon juice
  • 1-2 teaspoons lemon extract
  • ½ cup vegetable oil
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

Lemon Glaze

  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons lemon juice


Lemon Loaf

  • 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 loaf 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 loaf 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. I didn’t have any lemon extract or sour cream so I used 3 tablespoons of lemon juice and Greek yoghurt instead. Turned out nice and lemony and very moist. Will definitely make it again.

  2. I made this recipe today and it turned out awful! I make lots of loafs like this and have never had one turn out like this! It was like a brick! I followed the recipe exactly….what a waste of ingredients and time. Most loafs have baking soda in them…..why not this one?

    1. Hi Judy- This has baking powder. I’m so sorry to say, but if your loaf turned out like a brick that was either an error in the ingredients you added or over-baking. As you can see by other comments (as well as the extensive testing I do) it is a great recipe that has worked successfully. And because I am not in your kitchen with you, I wouldn’t be able to pinpoint any potential error that was made. I would hope you are able to try again and experience just how soft, moist, and delicious this Lemon Loaf is.

  3. I made this lemon loaf just as is except substituted cottage cheese+lemon juice for sour cream because that’s what I had on hand. It turned out delicious, moist and like a pound cake consistency. I will make again.

  4. I really dont like using lemon extract. Could you just increase the amount of lemon juice or zest instead?

  5. I bake my Sweet breads in 9 by 5 pans. This recipe calls for 8 1/2 x 4 1/2 pan. Now l can’t make this lemon bread.😥😥😥😥

  6. I’ve made this Lemon Loaf several times now. ( copy cat STARBUCKS ) it turns out perfect. I’ve sprinkled blueberries and another time, raspberries. Excellent recipe.

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