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My husband and I always have the same order at Starbucks: one tall hot white mocha and a slice of lemon loaf. I had never tried their lemon loaf before until my husband introduced it to me, and I absolutely loved it. It was so moist and the frosting is the perfect combination of sweet and tangy!
One day this past December I was really craving it, but didn’t feel like paying for an over priced piece of cake for myself. So instead I went to Publix and for just about the same price as one slice of Starbuck’s cake, I made an entire loaf! And now, I’m sharing it with you. You’ll see, it’s just like the original. 😉 Enjoy!
Copycat Starbucks Lemon Loaf
- Recipe Type: Dessert
- Prep: 10 minutes: Bake: 55 minutes, Cool: 30 minutes, Total time: 1 hour, 35 minutes
- Serves: 10
A light, moist cake tasting just like Starbuck’s, complete with the rich frosting and all! A perfect summer treat!
- 1½ c. flour
- 1 (3.4 oz.) package, instant Lemon pudding mix
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 eggs
- 1 c. sugar
- 2 Tbsp. butter, softened
- 1 tsp. vanilla
- 2 tsp. lemon extract
- ⅓ c. fresh lemon juice
- ½ c. oil
- ¾ c. plain Greek yogurt
- zest of one lemon
- 3 Tbsp. Butter, soft but not melted
- 1½ c. powdered sugar
- 3 Tbsp. lemon juice
- 1 tsp. lemon extract
- Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (Trace the bottom of the pan on a piece of waxed paper with a pencil, and cut out with scissors.) Then spray the pan, and waxed paper with non-stick baking spray.
- In a medium sized bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredient, pausing every so often to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out dry.
- After baking, let cool in the pan for about 10 minutes. Slide a knife around the sides of the pan, and remove loaf from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
- For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf, being careful not to let it drip over the edges (I suggest frosting it on a plate, not the cooling rack). Refrigerate to let frosting set completely before slicing. Refrigerate leftovers in an airtight container.
- Make yourself a coffee, and enjoy a slice as if you were at Starbucks. 😉