Bright, Moist, and Just Like the Coffee Shop Favorite 🍋☕✨

Craving a slice of that iconic Starbucks Lemon Loaf Cake without leaving your kitchen? You’re in luck. This bakery-style lemon loaf is sweet, dense, ultra-moist, and bursting with citrus flavor. It’s the kind of cake you make once… and then again and again. Perfect for brunch, gifting, or pairing with your favorite latte.

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Starbucks Lemon Loaf Cake Recipe Overview

This lemon loaf is a Starbucks dupe in the best way: bright from lemon zest and juice, rich from butter and buttermilk, and finished with a tender crumb that practically melts in your mouth. And yes—it tastes even better the next day.

Flavor: Sweet, tangy, zesty, and perfectly balanced
Texture: Dense yet moist with a fine crumb
Difficulty: Easy and beginner-friendly
Best For: Brunch tables, lemon lovers, or treating yourself at home

Ingredients List

1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ tsp lemon extract (or use more zest if skipping)
Zest of 1 large lemon (or 1½ lemons if no extract)
2 tbsp fresh lemon juice
⅓ cup buttermilk (or sour cream)

Necessary Tools for Preparation

Mixing bowls
Hand or stand mixer
Zester or microplane
9×5-inch loaf pan
Rubber spatula
Wire cooling rack
Parchment paper (optional)

Step-by-Step Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease or line your loaf pan with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy (2–3 minutes).
Add Eggs and Flavorings
Beat in eggs one at a time. Add vanilla, lemon extract (if using), lemon zest, and lemon juice. Mix until well combined.
Add Buttermilk and Flour
Alternate adding the dry ingredients and buttermilk to the wet mixture in 2–3 batches. Mix gently just until combined—do not overmix.
Bake
Pour batter into prepared pan and smooth the top. Bake for 45–50 minutes or until a toothpick comes out clean. Cover loosely with foil after 30 min if browning too quickly.
Cool & Glaze (Optional)
Let cool in pan 10 minutes, then transfer to a wire rack. Once cool, drizzle with a simple lemon glaze if desired.

Tips for Perfecting the Starbucks Lemon Loaf Cake Recipe

Use room-temperature ingredients for a smooth batter.
Buttermilk gives the loaf a rich tang, but sour cream works too.
Add a lemon glaze: Mix 1 cup powdered sugar + 1–2 tbsp lemon juice.
Wrap and store overnight for even better flavor the next day!

What to Serve With It

A hot cappuccino, chai latte, or iced tea
Fresh berries or whipped cream
Pack it in a brunch box or tea party spread
Or slice it thick and toast with a pat of butter for breakfast!

Storage Instructions

Room Temp: Store tightly wrapped for 2–3 days
Fridge: Up to 5 days—bring to room temp before serving
Freezer: Wrap in plastic and foil, then freeze for up to 2 months

General Information

Occasions: Afternoon tea, bake sales, spring brunches
Great For: Coffee shop lovers, lemon fans, easy gifting
Bonus: You can double the recipe for a crowd or slice and freeze!

FAQ

Can I use sour cream instead of buttermilk?
Yes—sour cream adds richness and similar moisture.

Do I have to use lemon extract?
Nope! Just double the lemon zest for a natural citrus boost.

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend, and check for doneness around 40–45 minutes.

How do I know it’s done?
The top should spring back, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Conclusion Starbucks Lemon Loaf Cake

This Starbucks Lemon Loaf Cake is the real deal—sweet, tangy, perfectly moist, and made with real lemon flavor in every bite. You don’t need a barista to enjoy a slice… just your oven and this recipe.

Tried it? Share your slice with us on Pinterest @poulefrecipe and show off your lemon loaf!

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