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lemon loaf cake is moist and delicious and super easy to make!
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5 from 2 votes

Better than Starbucks Lemon Loaf Cake

I absolutely love lemon loaf cake and this one is the best one I've ever had even better than Starbucks!
Course Dessert
Cuisine American
Keyword lemon cake, lemon pound cake, starbucks lemon pound cake
Prep Time 10 minutes
Cook Time 50 minutes
Cooling 1 hour
Total Time 2 hours
Servings 8


Lemon Loaf

  • 3 large eggs
  • 1 cup white sugar
  • 1 cup sour cream (or plain yogurt)
  • 1/2 cup canola (or vegetable) oil
  • 2 tbsp lemon zest
  • 1-2 tbsp lemon EXTRACT
  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Lemon Glaze

  • 1 cup powdered sugar
  • 3 tbsp lemon juice


Lemon Loaf

  • Adjust the oven rack to lower third position and preheat oven to 350F. Spray a 9x5 in loaf pan with baking spray (with flour).
  • In a bowl, combine eggs, sugar, sour cream, canola oil, lemon zest and lemon extract.
  • In a large bowl, combine flour baking powder and salt.
  • Add the wet ingredients to the try and stir to combine.
  • Pour batter in prepared loaf pan.
  • Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.
  • Cover the loaf loosely with foil halfway through baking to prevent over browning.
  • Let cool completely before glazing.

Lemon Glaze

  • In a bowl whisk together powdered sugar and lemon juice until smooth. If glaze is too thick add more lemon juice. If too runny, add a little more powdered sugar.
  • Drizzle glaze over cooled lemon loaf before slicing.


Recipe from: Avery Cooks
Keep lemon loaf in airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
Make sure you use lemon extract not lemon juice or lemon oil! I found 2 tbsp lemon extract to give a perfect strong lemon flavor but even my lemon hating husband enjoyed it!