If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!
While baking, I kept it in the oven a little longer than some of the other recipes I tried. It needed a little longer to ensure that it wouldn’t sink in the middle. Unlike other recipes I tried, I added Greek yogurt to this cake recipe, and a little more oil. With these additions, this recipe is spot-on! The ultimate moist, delicious lemon cake!
STARBUCKS LEMON LOAF RECIPE
If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 10
Calories 432 kcal
INGREDIENTS
1 1/2 cups flour
3.4 oz instant lemon pudding mix
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 cup sugar
2 tbsp butter softened
1 tsp vanilla
2 tsp lemon extract
1/3 cup fresh lemon juice
1/2 cup oil
3/4 cup plain Greek yogurt
1 lemon zest
FROSTING
3 tbsp butter soft but not melted
1 1/2 cup powdered sugar
3 tbsp lemon juice
1 tsp lemon extract
INSTRUCTIONS
Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
In a mixing 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 ingredients to the wet, stopping 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 crumb free.
After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove 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. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
