I am not much of a coffee drinker!
BUT, I am a big cake eater.
My Copycat Starbucks Lemon Loaf Cake is one of my all-time favorite cakes.
Let me give you a little behind the scenes on this cake love!
I was always taking my daughter to Starbucks and I would never purchase anything for myself.
I am not into coffee but Baby Girl loves it so I just went with it.
Then, one day I became a believer.
Baby Girl was tired of eating and drinking in my face and me giving all those coffee addicts the “side-eye” while I waited for her drink.
I remember it like it was yesterday, Baby Girl handed me a piece of lemon loaf cake and said “Ma’ eat it, it will make the wait happier!”
I reluctantly ate the cake.
I WAS HOOKED!
That cake was moist, lemony, did I mention moist!
I would say I became so addicted to eating Starbucks Lemon Loaf Cake that for about a year straight that was the only cake I would eat.
This is why I had to learn how to make it myself.
I’ve made it from scratch, I was not impressed.
Then I decided on boxed cake mix doctored up might be the key to recreating my cake fantasies.
I was correct and although I still pick up a slice from Starbucks every so often, I find that I love my copycat version just as much as the original Starbucks version.
Enjoy!
PrintCopycat Starbucks Lemon Loaf Cake
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
Ingredients
- 1 box lemon cake mix
- 1 small package jello instant lemon pudding mix
- 2 lemons, zested and juiced
- 1 stick of butter, melted
- 1 cup whole milk
- 1 1/2 teaspoons vanilla
- 2 eggs, room temperature
- 1 loaf pan
For the Lemon Glaze:
- For the Lemon Glaze:
- 2 lemons zested and juice or 4 tbsp. lemon juice + 1 tbsp. zest
- 3 1/2 cups of powdered confectioners sugar
Instructions
- Preheat oven to 325 degrees.
- In a large mixer bowl, add lemon cake mix and instant lemon pudding mix add zest from two lemons to mix and mix for about 30 seconds.
- Add lemon juice, melted butter, vanilla, milk and eggs.
- Place mixture into a greased loaf pan and bake at 325 degrees for 55-60 minutes.
- Allow cake to cool for about 5 minutes, coat lightly with lemon glaze.
- Allow cake to cool completely then coat with remaining lemon glaze.
To Prepare Lemon Glaze:
- To prepare the lemon glaze, mix lemon juice, zest and powdered sugar, whisk until smooth.
Nutrition
- Serving Size: 6
I love that cake too. I wanted to buy a whole one, but they wouldn’t sell it to me. I saw a few copycats for this cake floating around (similar to this). Some use buttermilk, some use sour cream. I don’t think I’ve seen one that starts off with a mix. I’m going to try this.
Hello Robin, I tried making it from scratch it just didn’t taste right. It was too “gourmet” when I made it from scratch, it was missing something. I find that boxed cake mix gives me a better lemony flavor. This is the closest I’ve come to Starbucks recipe. I am almost about to say it taste better than Starbucks, lol. I think I am going to pick me up a slice of Starbucks and compare them today.
Looks yummy and moist. I’ve been searching for a cake recipe that is moist and has that lemon zing. Just wondering on the measurement for the lemon juice.
Hello Sheri,
I used 2 medium lemons, juiced and zested. It should be around 4 tablespoons give or take. Fresh lemon juice is the key for the cake and the glaze. The lemon zest on the cake will become candied as the cake cools which is just yum!
Lisa
Hi Lisa,
Your pictures are over the top too! To be clear, the total number of lemons for this cake is four? Two for the cake and two for the glaze?
Thanks and can’t wait to get to the store!
Hello David, Thank you and yes, 4 lemons. Enjoy!
Since they have reduced the sizes of boxed cake mixes, I have had several FAILS with old recipes that start out with a cake mix. Would you please tell me how many ounces are in the box you use for this recipe? Thanks.
Hello Pat, here’s a link to the cake mix I used. http://www.duncanhines.com/products/cakes/signature-lemon-supreme-cake-mix/
I literally just finished making this and it is so good! I love Starbucks Lemon pound cake!!! The glaze is what really gives the cake that lemon kick! Thank you for posting this recipe!!!
Please send me the recipe to make it from scratch!
Hello Rosalinda, I will add it to my cooking list and post the recipe soon.
We made this when we were kids in a 13×9″ pan. You took the cake out poked holes all over the cake then poured the glaze over the still hot cake and the frosting soaks into it. It was a wonderful cake!!!
That sounds delicious Lani!
i can not fine the box of duncanhines lemon mix, can I use any other one, i want to do it but what can I do pleaseeee
Hello Marta, what about Betty Crocker?
This sounds wonderful, but do I still mix for 2 minutes after everything is added?
I love Starbucks lemon cake, too. Glad to have come across your recipe. Should the loaf pan be greased and floured or just greased? I appreciate you sharing the recipe. I will come back and post my comments later after baking the cake. Thank you.
Thank you Barbara!
Should the loaf pan be greased only or greased and floured?
Hello Barbara I used nonstick cooking spray for the pan that contained flour in it.
This cake is moist and great tasting. Thanks for sharing the recipe. It deserves a “5”.
I am glad you enjoyed it Barbara, it’s a family favorite!
Do you cool in the pan or out?
This was AMAZING! My whole family loved it! I made it for Easter dinner as a dessert. As long as I reference you and link it to your site, can I add this recipe to my blog? I will use my own photos.
I am glad you enjoyed it Kelly. Yes, that’s fine.
Cake looks delicious. Thanks for posting. Can you tell us what size pan you used for this? Thanks.
Hello Kathy,
Thank you, it was a standard loaf pan. 9×4
Hello…can’t wait to make this! Do you use a small box of lemon pudding or the larger size?
Hi Jessica, I use the small box! Enjoy.
i made this lemon loaf today using the Duncan Hines cake mix and loaf pan 9×5. My loaf spilled over in oven. How can I prevent this? It tasted very good.
Maybe use a little less batter next time. I use the same size loaf pan as you and it hasn’t happen to me yet! You could also use a bundt pan.
Did you use any of the recipe for the boxed mix in addition to yours? Or should I just follow your recipe and ignore the box ingredients and instructions? Thanx!
My gosh, some of you act like you’ve never cooked before.
LOL Mike!
Its three and a half cup sugar mixed with 4 tbsp lemon juice?
Also pls gv a recipe from scratch as boxed mixes and jello puddings not avail easily in my country
Correct Teresa, I normally add the sausage and chicken at the same time. LOL