This Copycat Starbucks Lemon Loaf is so much better than the real thing, no more waking up early, skip the line and make this at home!
This Starbucks lemon loaf copycat, in my opinion, is better than the original! It is so simple to make and it hits the spot when you need something sweet on the go. So delicious, fresh and loaded with bright lemon flavor, this is the breakfast (or snack) of champions. Don’t forget the coffee!
While I do admit, I used to be a Starbucks enthusiast – key words: USED TO. I really only went because I was addicted to their lemon loaf. What I didn’t love? The wait!! There is always a long line in the morning at Starbucks and when I’m running late, I just don’t have the time to stop! Plus I’m not a fan of the coffee! Therefore, I decided to take matters into my own hands and make my own at home.
Ingredients
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Lemon Loaf
- Yellow Cake Mix – Any store bought variety will work.
- Lemon Pudding Mix – I used a package of non-instant pudding mix.
- Eggs – Large.
- Sour Cream – You can substitute with greek yogurt.
- Lemon Juice – Freshly squeezed. You can use store bought if that’s what you have.
- Milk – I used 2% milk.
- Vegetable Oil – Can be substituted with canola oil, melted butter, or apple sauce.
Icing
- Powdered Sugar – The same thing as icing sugar or confectioners sugar.
- Lemon Juice – I used freshly squeezed.
How to make lemon loaf
- Preheat Oven – Preheat the oven to 350°F. Grease 2 5×9-inch loaf pans.
- Mix Ingredients – To the bowl of your mixer – add the cake mix, pudding mix, eggs, sour cream, lemon juice, milk, oil and mix until combined. Pour into the prepared loaf pans.
- Bake – Transfer the loaf pans to the oven and bake for about 60 minutes or until in toothpick inserted into the center of the loaf comes out clean. Cool the bread in the pans for 20 minutes, transfer to a wire rack to cool completely.
- Make Icing – Meanwhile, whisk together the powdered sugar with the 3 tbsp of lemon juice until smooth. For a thicker icing add more powdered sugar.
- Finish & Serve – Drizzle or spoon the icing evenly over the loaf and let it stand for 30 minutes before slicing. Serve.
How to serve
After your lemon bread has been sufficiently drizzled with that luscious lemon icing, the only thing left to do is eat it! Just as you would if you were dining at Starbucks, serve it up with a nice, piping hot cup of coffee or tea and you’ve got yourself the perfect afternoon treat or grab and go breakfast!
How to store leftovers
To prolong the life of your leftover lemon bread, cover it with foil or plastic wrap (or place in plastic bag) to prevent it from drying out. Properly stored, freshly baked lemon bread will last for about 1 – 2 days at room temperature and about 3 days in the fridge.
Did you like this recipe? Try these!
- Coconut Cake
- Lemon Yogurt Cake
- Carrot Cake
- Blueberry Coffee Cake
- Zucchini Bread
- Pumpkin Bread
- Cranberry Quick Bread
Craving More? Follow Along:
Starbucks Lemon Loaf
Ingredients
Lemon Bread
- 15.25 ounce yellow cake mix (1 box)
- 4.3 ounce lemon pudding mix 1 package non-instant
- 4 large eggs
- 8 ounce sour cream
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup milk
- 1/3 cup vegetable oil
Icing
- 2 cups powdered sugar same as icing sugar or confectioners sugar
- 3 tablespoon lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F. Grease 2 5×9-inch loaf pans.
- To the bowl of your mixer add the cake mix, pudding mix, eggs, sour cream, lemon juice, milk, oil and mix until combined, about 2 minutes. Pour into the prepared loaf pans.
- Transfer the loaf pans to the oven and bake for about 60 minutes or until in toothpick inserted into the center of the loaf comes out clean.
- Cool the bread in the pans for 20 minutes then transfer to a wire rack to cool completely.
- Meanwhile, whisk together the powdered sugar with the 3 tbsp of lemon juice until smooth. For a thicker icing add more powdered sugar.
- Drizzle or spoon the icing evenly over the loaf and let it stand for 30 minutes before slicing.
Tips & Notes:
- To prolong the life of your leftover lemon bread, cover it with foil or plastic wrap (or place in plastic bag) to prevent it from drying out. Properly stored, freshly baked lemon bread will last for about 1 – 2 days at room temperature and about 3 days in the fridge.
Hi Jo, just a quick question- is there a particular reason you use a “non-instant” pudding mix vs an instant pudding mix?
Thanks!
No real particular reason, I just prefer it, but instant pudding mix works as well.