Easy Moist Lemon Loaf (Better than Starbucks)
Lemon Loaf Cake is a moist, soft shortcut recipe that starts with a base of cake mix. This easy recipe is bursting with lemon flavor and topped with a lemon glaze that takes it over the top!
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After I shared my Starbucks copycat Pumpkin Spice Latte recently and shared that I’m totally intimidated walking into a Starbucks I got a ton of messages and emails from readers that felt the same! I had a few people ask me if I knew a knockoff recipe for copycat Starbucks Lemon Loaf.
You ask and I answer! This lemon quick bread is fast and delicious thanks to its cake mix and pudding mix in the recipe. The result is tons of sweet, tart flavor with just 15 minutes of prep time!
Why I love this recipe
I love the soft, moist texture of this lemon loaf. It has a delicate crumb and the lemon glaze is just divine!
I also love that it takes just a few minutes of prep time so I can enjoy it any time the craving hits!
Ingredients
- butter or yellow cake mix
- instant lemon pudding
- eggs
- vegetable oil
- milk
- sour cream
- lemon juice
- powdered sugar
Step by step
- Preheat the oven and spray a loaf pan with nonstick cooking spray.
- Grab two bowls: in one whisk together the cake and pudding mixes, in the other the eggs, oil, milk, lemon juice, and sour cream.
- Pour half of the liquid mixture into the dry and stir until just blended (about 10 seconds).
- Add the remaining wet ingredients and stir until just blended, no more than 30 seconds. (Don’t overstir is the point I’m trying to make!)
- Add batter to a prepared loaf pan and bake for 45 minutes until golden brown and a toothpick inserted in the middle comes out clean.
- Allow the loaf to cool for 5 minutes. Meanwhile blend powdered sugar, milk, and lemon juice on high speed with your mixer until smooth.
- Drizzle the loaf generously with icing and allow to set a few minutes before serving.
Tips for best results
- I prefer to use fresh lemon juice for the best taste but you can use bottled lemon juice if you don’t have lemons on hand.
- Be sure not to overmix the batter, mix until just combined.
Variations
- for even more lemon taste, use lemon cake mix instead of yellow or butter
- amp up the lemon flavor by adding lemon zest to the glaze and/or batter
- bake the bread in a bundt pan by reducing the cooking time to about 40-45 minutes
- make mini loaves by reducing the cooking time to about 25 minutes
- use lemon extract instead of lemon juice in the glaze
FAQs
The reason bread sinks after baking is because it wasn’t quite fully cooked. The best way to ensure it is cooked is to use a thermometer to ensure the base of the loaf reaches 200 degrees Fahrenheit. I use this thermometer and it works great and is very affordable. (affiliate link)
Absolutely not! I actually prefer my bread unglazed while my husband likes it glazed. Make it whichever way you prefer.
Storage
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze lemon loaf whole or in slices in the freezer in a freezer bag or tightly wrapped in plastic wrap, then aluminum foil.
If you try this recipe please comment and rate it below, I love hearing from you!
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Cake Mix Lemon Loaf (Starbucks Copycat)
- Total Time: 50 minutes
- Yield: 10 1x
Description
Lemon Loaf Cake is a moist, soft shortcut recipe that starts with a base of cake mix. This easy recipe is bursting with lemon flavor and topped with a lemon glaze that takes it over the top!
Ingredients
- 1 box Golden Butter or Yellow Cake mix
- 5-ounce box instant lemon pudding
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- juice of 3 lemons (~5–6 tablespoons)
- 1 cup sour cream
- 2 cups powdered sugar
- Juice of one lemon (~1 tablespoon)
- 2 tbsp heavy cream or milk
Instructions
- Preheat oven to 350 degrees.
- Spray pans with nonstick spray-2 loaf pans or 4 mini loaf pans
- In a large bowl mix cake and pudding mixes.
- In another bowl mix eggs, oil, milk, lemon juice and sour cream until well blended.
- Add half of liquid mixture to dry ingredients and mix for 10 seconds.
- Add remaining liquid and stir until just blended-no more than 30 seconds.
- *DO NOT OVER STIR*
- Add batter to pans and bake for 25 minutes for mini loaves and 35 minutes for regular loaves. Toothpick inserted in the middle of the loaf should come out clean.
- Allow to cool for 5 minutes in the pan before cooling on wire rack.
- To make icing blend powdered cugar, heavy cream and lemon juice on high speed until smooth.
- Ice loaves and allow to set before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze lemon loaf whole or in slices in the freezer in a freezer bag or tightly wrapped in plastic wrap, then aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 23 g
- Sodium: 212 mg
- Fat: 17.6 g
- Carbohydrates: 37.3 g
- Protein: 4.9 g
- Cholesterol: 86.1 mg
Your recipe calls for a 15 oz box of pudding. I think you meant 1 5oz box. Trying this today.
You are correct, thank you for letting me know! I have corrected the recipe card
Followed recipe exactly as printed. Lemon cake mix, fresh lemon juice and lemon zest. I would not call cake dense. And I found the flavor too “eggy”
turned out great!
Looks yummy, dear! God bless you and yours. In Christ, Allen.
I hope you enjoy it Allen! ~Melissa
I LOVE the Starbucks lemon bread! If I get a pastry there, it’s almost always that! This looks divine!