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–+ servings
Lemon loaf cake with white icing and lemon slices on top, served on a rectangular plate with a piece cut.

Copycat Starbucks Iced Lemon Loaf Cake

When I treat myself to coffee at Starbucks, I'll often splurge on a slice of their iced lemon loaf cake. It is truly my favorite. Even though I'm a chocolate girl, I'll choose a lemon pastry when given the choice. So you can imagine how thrilled I was to discover that making a copycat version at home was easier than I realized. Read on for how you, too, can make a homemade version of the famous Starbucks iced lemon cake.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 349 kcal

Equipment

Ingredients
  

Lemon Cake Loaf

  • 1.5 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest from about 2 lemons
  • 4 eggs choose large eggs
  • 8 ounces sour cream
  • 1/2 cup fresh lemon juice
  • 1/3 cup whole milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Iced Glaze

  • 2.75 cups powdered sugar
  • 4 tablespoons lemon juice

Instructions
 

Making the Cake

  • Preheat your oven to 350 F.
  • Line your 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
  • In a large mixing bowl: Combine the sugar and lemon zest. Rub the zest into the sugar using your fingers until it becomes fragrant and slightly moist.
  • Add the eggs one at a time to the lemon-sugar mixture. Beat well after each addition until the mixture is light and fluffy.
  • Stir in the sour cream, lemon juice, milk, vegetable oil and vanilla extract until well combined.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Once your batter is made, pour it 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, about 45-60 minutes.

Making the Iced Glaze

  • Whisk together the powdered sugar and all of the lemon juice in a medium bowl. If you decide that the glaze is too thick, add more lemon juice a teaspoon at a time, whisking after each time, until the glaze is the consistency you want.
  • Once the cake is completely cool, transfer it to the plate from which you will be serving it. Then, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.

Notes

Also, don't be surprised if the outer layer of this cake looks almost orange. You have a number of ingredients in the recipe that may turn it this color. This includes the egg yolks, lemon zest, vanilla extract and lemon juice.
You have three options for storing this cake, if you are serving it right away and have leftovers.
    • Store the cake in an airtight container at room temperature for up to 2 days.
    • Refrigerate in an airtight container for up to a week.
    • Freeze the cake for up to three months. If you choose to freeze it, I would recommend slicing the cake before putting it in the freezer. Then using a freezer-safe, airtight container.
Because you're making a loaf cake, you need a loaf pan. I suggest a 9x5-inch loaf pan, which may be listed online as a bread loaf pan. You'll find that they come in glass, metal or silicone. It really is up to you which material you prefer.
This recipe calls for sour cream. However, I've found that full-fat, plain Greek yogurt is an excellent substitution if you do not have or want to use sour cream

Nutrition

Calories: 349kcalCarbohydrates: 59gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 67mgSodium: 208mgPotassium: 89mgFiber: 1gSugar: 45gVitamin A: 209IUVitamin C: 7mgCalcium: 60mgIron: 1mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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