If you’re a fan of Starbucks’ Lemon Cake, you’ll love this homemade version. This lemon loaf is perfect for any occasion with its rich, moist texture and zesty lemon flavour. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, and line it with parchment paper, allowing some overhang for easy removal. Whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed.

In a large mixing bowl, beat the granulated sugar and eggs until well combined and slightly frothy. Slowly mix the vegetable oil (or melted butter) until fully incorporated. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.

Be careful not to overmix, as this can lead to a dense cake. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean. If the top is browning too quickly, cover it with a piece of aluminium foil halfway through baking. While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.

Adjust the consistency with more powdered sugar or lemon juice if necessary. Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the cake out and place it on a wire rack. While still warm, pour the lemon glaze over the top, allowing it to drizzle down the sides.

Let the glazed lemon cake cool completely before slicing. This Starbucks-inspired lemon loaf is perfect for breakfast, dessert, or a delightful afternoon snack. This Starbucks Lemon Cake recipe is an easy and delicious way to enjoy a bakery-style lemon loaf at home.


For the Lemon Cake:

  • 1 ½ cups (180 grams/ 6.3Oz) all-purpose flour
  • 1 cup (200 grams/ 7Oz) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup (118ml) vegetable oil
  • ⅔ cup (165ml) Greek yoghurt
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 teaspoon pure vanilla extract

For the Lemon Glaze:

  • 1 cup (115 grams/4.1Oz) powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest (finely grated)