Glazed Lemon Loaf Cake Recipe
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You need this bright, cheery, and citrusy lemon loaf cake in your life! It’s a classic pound cake that’s buttery and moist, made better with fresh lemon flavor, then finished off with a dreamy sweet and tangy glaze. Bring the sunshine back to your dessert plate with this easy, from-scratch treat inspired by a Starbucks favorite.
From peppermint mocha to pumpkin and cream cheese muffins, I’ve shared quite a number of Starbucks copycat recipes with you guys. If you’re a fan of the coffee chain like me, you’ve probably tried a slice of their famous Iced Lemon Loaf.
This homemade version is better than the original. Made with freshly-grated lemon zest and fresh lemon juice, and a sweet, sugary glaze, it’s perfect for brunch, tea time, or those moments when you just need a little extra sunshine in your life.
And the best part? It’s incredibly easy to make with minimal prep, using simple ingredients you probably already have on hand. So what do you do when life gives you lemons? Make this delicious glazed lemon loaf, of course!
Why You’ll Love This Recipe
- Easy from-scratch recipe: The perfect easy recipe to try if you’ve never made cake before. Just mix, bake, glaze, and serve!
- Simple ingredients: Made with pantry staples, so you can whip it up anytime without a trip to the store.
- Homemade goodness: Enjoy a cafe-quality treat at home for a fraction of the price. Plus, nothing beats a loaf cake fresh off the oven!
- Party-perfect: A golden loaf cake with a sweet-tart lemon glaze drizzled over the top and dripping down the sides will look stunning on your party spread.
- Make-ahead friendly: Stays moist for days and tastes even better the next day, making it a great bake-ahead treat.
- All day treat: Enjoy a slice with your morning cup of coffee, afternoon tea, or as a dessert after dinner.
How to Make Lemon Loaf Cake
Make this cafe-quality glazed lemon loaf with me! This recipe requires just 10 minutes of prep, then you can leave the loaf to bake. Make the glaze while it bakes, then drizzle it all over when it’s done. The hardest part is waiting for it to cool, but the wait is totally worth it once you get a taste!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the cake:
- All-purpose flour, baking powder, and baking soda: The essentials for providing structure to the cake and for making it rise.
- Salt
- Granulated sugar
- Lemon zest: Adds a bright, citrusy aroma and flavor. I use the zest of 2 lemons.
- Eggs
- Sour cream: Makes the cake incredibly moist while adding a slight tang that complements the lemon.
- Lemon juice: Use freshly squeezed lemon juice for the best flavor. Bottled works in a pinch, but you won’t get the same freshness.
- Whole milk
- Butter: I use unsalted butter in the cake because we will be adding salt to the batter separately.
- Vanilla extract: Rounds out the flavors and enhances the sweetness.
For the glaze:
- Powdered sugar: Adds a touch of sweetness and gives the glaze a smooth consistency.
- Lemon juice: Adds the perfect amount of tangy brightness to balance the glaze.
Step-By-Step Instructions
This Starbucks copycat lemon loaf cake is as easy to make as it is refreshingly delicious! No special grocery runs needed and no special tools required. In 5 simple steps, you’ll have the best sweet and tangy treat you’ve ever tasted!
Step 1: Mix the dry ingredients
Preheat the oven to 350 F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides so you can pull it up for easy removal.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Mix the wet ingredients
In a large mixing bowl, combine the sugar and lemon zest. Massage the zest into the sugar with your fingers until the sugar becomes fragrant and slightly moist.
Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition. Continue mixing until the mixture is light and fluffy. Next, stir in the sour cream, lemon juice, milk, butter, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Take care not to overmix.
Step 3: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely.
Step 4: Make the glaze
While the cake cools, make the glaze by whisking the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if a thinner consistency is desired.
Step 5: Glaze the cake
Once the cake has fully cooled, drizzle the glaze evenly over the top, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.
Substitutions
This lemon pound cake recipe only uses simple, easy-to-find ingredients that you may already have at home, but if not, no worries! With a few easy swaps, you can still achieve that perfect flavor and texture. Here are my recommended substitutions:
- All-purpose flour: Substitute with the same amount of gluten-free flour blend if preferred.
- Granulated sugar: Use coconut sugar for a more caramel-like depth of flavor, but note that this will slightly darken the cake.
- Sour cream: Greek yogurt is a great 1:1 substitute.
- Lemon juice: Replace with lime juice, orange juice (reduce sugar if using).
- Whole milk: Swap the whole milk for plant-based milk like nut, seed, or coconut milk if you’re looking for a dairy-free alternative.
- Butter: For a dairy-free option, use melted coconut oil or a plant-based butter substitute.
Expert Tips
- Zest first, juice later: Always zest your lemons before juicing them! It’s much easier and ensures you get every bit of that bright citrus flavor.
- Scoop and level your flour: For accurate flour measurement, use the scoop and level method. Instead of dipping the measuring cup directly into the flour, spoon it into the cup until it’s slightly overfilled. Then, take a straight edge like the back of a butter knife and gently scrape off the excess so the flour is level with the rim. This ensures you get the right amount without packing it down, which can lead to a dense, dry cake.
- Use melted butter: If you forgot to take your butter out of the fridge, you can soften butter quickly and melt it through a variety of methods like using hot water or the microwave.
- Don’t over-stir: Combining the wet and dry until just mixed will make the most light texture. Over stirring can make the batter seize and become thicker and more dense.
- Cool the cake before glazing: Make sure that the cake is completely cooled before adding the glaze – a warm cake will absorb the glaze instead of letting it beautifully drizzle over the top.
How to Store This Recipe
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze the cake for up to 3 months. Thaw at room temperature before serving.
What to Serve with Lemon Loaf Cake
Lemon loaf cake is perfect on its own, but pairing it with a few complementary items can make it even better. Serve it with a cup of Café Romano or fresh brewed tea like Earl Grey or green tea for a light, refreshing combo.
You could also offer it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a more indulgent treat. For a more refreshing twist, add some fresh summer berries to balance out the sweetness and bring a pop of color.
More Easy Cake Recipes To Try
Lemon Pound Cake (Starbucks Copycat)
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest from about 2 lemons
- 4 large eggs
- 1 cup sour cream
- ½ cup lemon juice
- ⅓ cup whole milk
- ⅓ cup butter melted
- 1 teaspoon vanilla extract
For the Glaze:
- 2 ¾ cups powdered sugar
- 4 tablespoons lemon juice
Instructions
- Preheat the oven to 350 °F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides so you can pull it up for easy removal.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the sugar and lemon zest. Massage the zest into the sugar with your fingers until the sugar becomes fragrant and slightly moist.
- Add the eggs to the lemon-sugar mixture, one at a time, beating well after each addition. Continue mixing until the mixture is light and fluffy. Stir in the sour cream, lemon juice, milk, butter, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Take care not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 20 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack. Let the cake cool completely.
- While the cake cools, make the glaze by whisking the powdered sugar and lemon juice in a medium bowl. Start with 4 tablespoons of lemon juice and add more if a thinner consistency is desired.
- Once the cake has fully cooled, drizzle the glaze evenly over the top, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing and serving.
Notes
- Always zest your lemons before juicing them! It’s much easier and ensures you get every bit of that bright citrus flavor.
- For accurate flour measurement, use the scoop and level method. (See expert tips for instructions)
- If you forgot to take your butter out of the fridge, you can soften butter quickly and melt it through a variety of methods like using hot water or the microwave.
- Combining the wet and dry until just mixed will make the most light texture. Over stirring can make the batter seize and become thicker and more dense.
- Make sure that the cake is completely cooled before adding the glaze – a warm cake will absorb the glaze instead of letting it beautifully drizzle over the top.
- If you love a more intense lemony kick, make extra glaze and pour it over once the first layer sets.
