If you find yourself constantly swinging through the drive-thru just to order a slice of the famous Starbucks Iced Lemon Loaf, you are going to want to save this recipe.
This recipe was orginally published March 3, 2021 and was updated on 7/5/26 for updated tips and tricks! Enjoy!
After years of testing and tweaking, I have finally settled on the perfect homemade version. This lemon pound cake features a dense, ultra-moist, velvety crumb bursting with bright citrus flavor, all topped with that signature thick layer of sweet lemon icing. Try it yourself, and you will never need to buy a slice from the coffee shop again!
Now that everything lemon season is approaching, you might also want to try these cookie recipes. Check out our delightful recipes for Lemon Cake Mix Crinkle Cookies, Lemon Ricotta Cookies, or perhaps these Iced Lemon Biscotti which pair so well with hot coffee.
Why Make It At Home?
Besides the incredible fresh-from-the-oven taste, making this lemon loaf at home is a massive money saver. Each slice at the coffee shop is around $3.50. If you make it at home, you can bake it up for as low as $.25 per slice, or $3 per loaf!
Key Ingredients for the Perfect Crumb
To get that distinct, melt-in-your-mouth pound cake texture, you need the right balance of fats and fresh citrus.
Whole Milk: Whole milk (or 2%) provides the fat needed to keep the cake moist for days.
Room Temperature Dairy: This is non-negotiable! Your eggs, milk, and unsalted butter must be at room temperature before you start. This allows the ingredients to emulsify properly, trapping air and giving the cake a soft, velvety texture rather than a dense, gummy one.
Fresh Lemon Juice and Zest: Bottled lemon juice will not give you the bright, punchy flavor you want. You need the natural oils from the zest of a fresh lemon to truly flavor the cake and the icing.
Pro Tips for a Bakery-Style Lemon Loaf
- Do not overmix the batter: Once you add the dry ingredients and the milk, mix only until they are just combined. If you overwork the flour, the gluten will develop too much, resulting in a tough cake.
- Use the parchment paper trick: Always line your 8×5 loaf pan with a sheet of parchment paper that overhangs on the long sides. This acts as a “sling,” allowing you to easily lift the entire cake out of the pan without it breaking or sticking.
- The triple-icing method: The secret to getting that thick, opaque layer of icing on top (just like Starbucks) is patience. You will pour ⅓ of the icing over the cake, let it set for 5 minutes, and then repeat the process two more times. This builds a beautiful, thick crust of sweet lemon glaze!
Storage and Freezing
Pound cake actually tastes better on the second day as the flavors meld together, making this a fantastic make-ahead dessert.
How to store:
- Without Icing: Allow the bare loaf to cool completely (this takes a good hour since it retains heat well). If you wrap it while warm, it will sweat and lose its texture. Store in an airtight container for up to 4 days.
- With Icing: Store the iced, sliced pound cake in an airtight container at room temperature for up to 3 days.
How to freeze: Lemon pound cake is best frozen without the icing. Allow it to cool for at least 90 minutes. Wrap the loaf tightly in plastic wrap, then place it in a freezer-safe zippered bag to prevent freezer burn. It will last for up to 3 months. When you are ready to enjoy it, let it defrost at room temperature for 3-4 hours, then make the fresh icing and glaze as directed!
Pro Tips
Why did my cake sink in the middle?
The most common cause is opening the oven door too early. If you peek at the cake before the 35-minute mark, the sudden drop in temperature can cause the center to collapse. Additionally, ensure your baking powder is fresh—if it has expired, it won’t provide the lift needed for this dense batter.
Why is my cake dry?
If your cake is coming out dry, it is likely due to one of two things:
- Over-measuring flour: When measuring flour, don’t scoop directly from the bag, as this packs it down. Instead, use a spoon to fill your measuring cup and level it off with a knife.
- Overbaking: Every oven is different. Start checking your loaf with a toothpick at the 35-minute mark. If the toothpick comes out clean or with just a few moist crumbs, it is done!
Why is my loaf cracking on top?
Don’t worry—a crack in a pound cake is actually a sign of success! Because pound cake is a heavy, dense batter, it needs to expand while baking. A slight crack down the center is normal and shows that your oven temperature was correct and the cake had the proper rise.
The icing is too thin or running off the sides
This usually happens if the cake is too warm when you apply the first layer of icing. If the loaf is still hot, the icing will turn into a clear syrup and soak into the cake. Make sure the loaf has cooled for at least 30 minutes before applying your first layer of glaze. If the icing still seems too thin, simply whisk in more powdered sugar one teaspoon at a time until it reaches a thick, ribbon-like consistency.
Iced Lemon Pound Cake Loaf (Starbucks Copycat)
Equipment
- Measuring cups & spoons
- Lemon Zester
- Stand Mixer with paddle attachment
- Rubber Spatula
- parchment paper
- 8 x 5 Loaf pan
- medium bowl
- Whisk
- knife
Ingredients
- 1 cup Sugar
- ½ cup Butter softened to room temperature
- 2 large Eggs room temperature
- 1 tablespoon Lemon zest about one medium lemon
- 2 tablespoons Lemon juice
- 1½ cups Flour
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- ½ cup Milk whole, or 2% preferred, room temperature
Lemon Icing
- 1½ cups Powdered Sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
- Preheat your oven to 350°F. Line an 8×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and softened butter. Beat on medium speed for about 4 minutes until pale and fluffy.
- Beat in the eggs one at a time, followed by the lemon juice and lemon zest.
- In a separate small bowl, whisk together the flour, salt, and baking powder. Gradually add the dry mixture to the wet batter, alternating with the milk. Once the batter just comes together, stop the mixer. Scrape the sides down with a rubber spatula and give it a final gentle fold by hand. (Do not overmix!)
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes. The top will be slightly golden brown and firm to the touch. A toothpick inserted into the center should come out clean.
- Let the loaf cool in the pan for 15 minutes. Use the parchment paper overhang to lift the loaf out of the pan, and transfer it to a wire rack to cool for an additional 15 minutes. (It will still be slightly warm when you ice it).
Icing
- While the cake cools, add the powdered sugar, lemon juice, and lemon zest to a medium bowl. Whisk until thick and pourable. Tip: If the icing is too runny, add extra powdered sugar one tablespoon at a time.
- To get a thick, bakery-style layer of icing, pour ⅓ of the icing over the top of the warm loaf and spread it slightly. Allow it to set for about 5 minutes. Repeat this process two more times with the remaining icing.
- Allow the final layer to set completely before slicing with a serrated bread knife. Enjoy!
Notes
- Storing (Without Icing): Allow the un-iced loaf to cool completely to room temperature (about 1 hour, as it retains heat well). If wrapped while warm, it will sweat and become soggy. Store in an airtight container at room temperature for up to 4 days.
- Storing (With Icing): Store the iced, sliced pound cake in an airtight container at room temperature for up to 3 days for the best taste and texture.
- Freezing Instructions: Lemon pound cake is best frozen without the icing. Let the baked loaf cool completely (at least 90 minutes). Wrap it tightly in a double layer of plastic wrap and place it in a freezer-safe zip-top bag to prevent freezer burn. Freeze for up to 3 months.
- Thawing: When ready to eat, remove the wrapped loaf from the freezer the night before and let it defrost at room temperature (this takes 3-4 hours). Once thawed, make the fresh icing and glaze the loaf as directed.
- Nutritional Disclaimer: Nutritional values may vary based on specific brands used and are meant to be a guide. Please see our site disclaimer for more details.
Looks yummy, love lemon will definitely be baking soon.
Thank you, enjoy!
As a child attending our family reunion, my aunt Nelly brought lemon bread every year and we so looked forward to it! This is her same recipe with one exception. The icing was a glaze instead created from the juice of a lemon and one half cup sugar stirred together and poured over the loaf as soon as it was taken out of the oven. I love the look of the icing in your recipe so I will be sure to try it. 🙂
I have made this Lemon Loaf this morning and all my family eats lunch every Sunday. Everyone one said this is a keeper. Only a little slice left. Thanks for sharing the recipe.
Thank you so much for letting us know! So happy you all enjoyed it!
I love the taste! Absolutely scrumptious!
Thank you, so much for stopping by! Appreciate the feedback! -Amy
made this today it is fantastic! everyone loved it!
This is delicious! I was given a bag of lemons by a neighbor and decided to try this. I doubled the recipe and made two loaves. Now I just have to find someone to give them away to because I am in danger of eating them both by myself!! It is that good!! Will definitely make it again when I am given lemons!
Could poppy seeds easily be added to the recipe?
Hello, yes you can add some! I would try one tablespoon!
How do you make it without parchment paper?
Hello,
I would just spray the pan with nonstick baking spray, or grease with shortening. Thanks for stopping by!
I used a mini bunt cake pan and had 15 minis. Baked 15 minutes and they were perfect. The book club ladies loved them and even took some home. What a hit. Thank You for a great recipe.
Wow, that is so neat! Thank you for sharing! Glad you all enjoyed!
Made this today. Looks yummy, but it’s still cooling!
The icing recipe seems like it’s missing milk in the ingredient list? It’s way too stiff otherwise. I added a few splashes of milk to mine. We shall see if that works! Was this an oversight on the recipe?
Hello, sometimes some brands of powdered sugar do not behave the same. That is all I can think of. It is supposed to be thicker, but adding a little more liquid is 100% okay!
I made this for Easter this year. I served it with strawberries and everyone loved it. The fresh lemon Zest and juice makes all the difference.
Absolutely perfectly delicious!
So addictively delicious! You need strong boundaries to make this or you will eat it all! Making for a Christmas dessert this year!
Just wondering if I could use a normal cake pan, unfortunately I do not have a bunt cake pan or loaf. If I where to make it in cake pan would you recommend changing the time.
It was the best iced lemon lif that I made. Rich and tasty.
Thank you so much for letting us know : )
I have not yet made this, but just looking at the recipe, it has the same notation in the instructions (loaf portion). What does that mean? It doesn’t make sense!
Hi, in regards to both loaf recipes sorry for your confusion. That notation was to make things crystal clear.
Beat in the eggs, lemon juice & zest (loaf portions). There is lemon juice AND zest in both the loaf and icing. That note is to let readers know in that step you are using the loaf portion measurements vs the icing–although those are divided into steps. -Amy
This is a fabulous recipe… delicious!
Just a clarification about the butter. The listed ingredients don’t specify “softened” but I assume that’s what is required. Also, “unsalted” butter is mentioned in the descriptive notes about what butter to use but not so in the ingredients. (I used salted and omitted the 1/8 tsp salt.)
Thank you.