Lemon Loaf Cake (Starbucks copycat)
This one-bowl Lemon Loaf Cake is super moist, delicious, and made with just 4 simple ingredients. Bursting with bright, citrusy, lemon flavor, it’s the perfect snacking cake for any occasion.
In our house, when life gives you lemons…you turn them in something extra delicious! We are currently obsessed with making this super easy Lemon Loaf Cake that’s full of bright, lemony flavor and topped with a sweet citrus glaze. Unbelievably moist with a tender crumb, and better than any coffee shop cake you’ve had, you can make this Lemon Loaf recipe at home anytime you’d like and enjoy it all week long. My daughter loves this cake for breakfast, and it’s easy to serve on-the-go!
With simple ingredients like bright and tangy, fresh lemons and rich sweetened condensed milk, this Lemon Loaf Cake is melt-in-your-mouth baked perfection. It’s great to make in advance and the perfect snack for special brunches, easy breakfasts, a quick weekend treat, or entertaining with friends and family. The best part? It comes together in one loaf pan, so clean-up is easy breezy, lemon squeezey.
If you like this sweet treat, be sure to try these other delicious lemon recipes. This bright Lemon Blueberry Trifle is the perfect dessert and these easy Two-Ingredient Flower Lemon Tarts and adorable and super tasty.
Why You’ll Love This Recipe
- Bright, Fresh Lemon Flavor: This delicious, moist cake with a super tender crumb is bursting with fresh, sweet-citrusy flavor in every bite.
- Simple One-Loaf-Pan Recipe: With an easy method and no layering involved, this no-fuss loaf cake comes together fast, in just one pan.
- Serve Anytime: We love how versatile this loaf cake is. It’s perfect for serving at breakfast, brunch, or simply as an afternoon treat.
- Easy to Make Ahead: This is one of those recipes that actually tastes better the next day because the flavors deepen over time. Make this a day or so in advance and serve it later, whenever you’re ready.
Ingredients
- Lemon Juice & Zest: Bright and citrusy, fresh lemons are a must as the star ingredient for this cake.
- Eggs: To bind the cake batter together. Use size Large eggs.
- Sweetened Condensed Milk: For sweetness and a perfectly moist texture.
- Self-Rising Flour: Essential for the tender crumb.
Optional Lemon Glaze:
- Lemon Juice: Use fresh lemons to add a bright, tangy note to the glaze. Adjust as desired.
- Powdered Sugar: For sweetness and to help make a glaze consistency.
How To Make Lemon Loaf Cake
1. Preheat oven to 350°F and line a 9×5” loaf pan with parchment paper.
2. In a large bowl, whisk together lemon juice, lemon zest, eggs, and sweetened condensed milk until smooth. You can also adjust the amount of lemon juice and lemon zest depending on your preferences!
3. Add flour and whisk until fully combined. For any flour pockets, whisk quickly in a back-and-forth motion.
4. Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted comes out mostly clean.
5. Let the loaf cool completely in the pan. If adding icing, wait until the bread is fully cooled before drizzling on top.
For The Lemon Glaze:
1. Whisk together 2 tablespoons lemon juice with the powdered sugar.
2. Slowly add in the last 1-2 tablespoons of lemon juice until preferred consistency is reached.
Here’s a Quick Video Tutorial!
Expert Tips
- Zest Lemons Before Juicing: Use a rasp or fine grater to zest the lemons before you cut and juice them. This makes it much easier for prep.
- Don’t Over-mix Batter: Resist the urge to stir and stir! Only mix until just combined for a tender crumb. Over-mixing can lead to a dense cake.
- Poke the Warm Loaf with a Skewer: Do this before adding the glaze if you want it to really penetrate and soak into the cake.
- Let Loaf Cool Completely Before Glazing: Wait into the cake is cool, otherwise the glaze will melt off.
- Always Use Fresh Lemons: This is a must, there is no substitution for the real thing. Bottled lemon juice will not do the trick!
- Adjust the glaze consistency. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice.
Variations
- Add Poppy Seeds: Lemon-poppy is a classic combo! Add a few sprinkles into the batter for extra texture and a delicious lemon poppy seed loaf.
- Swirl in Jam: Add a bit of raspberry or blueberry jam for another layer of flavor and swirl of color.
- Make Mini Loaves: Pour the batter into mini loaf pans then bake for cute and tasty host gifts.
- Add Lemon Extract: Just a splash will give the cake an extra citrusy punch.
Storage
Store leftovers in an airtight container or wrapped tightly with plastic and foil in the fridge or at room temperature for up to 3 days. The faster you eat it, the fresher it will be!
You can freeze this loaf cake, too. Store it in an airtight container or wrapped tightly in the freezer for up 3 months. Thaw in the fridge or at room temperature before serving. We recommend freezing the loaf cake pre-glazed, if possible, and glazing right before serving for maximum flavor and texture.
Make this loaf cake up to 3 days in advance and serve when you’re ready. Store it at room temperature, wrapped tightly, in the fridge or in the freezer until you’re ready to enjoy.
FAQs
This can happen if the loaf is underbaked, or baked at too low of a temperature. Make sure your oven is set at the right temp, and set your timer! This can also happen if you don’t use self-rising flour. If you use all-purpose, you’ll need a leavening agent like baking powder or soda to help the loaf rise.
Once the cake is no longer jiggly in the center, the top is puffed and golden, and the edges are starting to pull away from the sides of the pan, the cake is done baking. You can insert a toothpick or small knife into the center of the loaf and if it comes out clean, it’s ready.
Definitely! Pour the batter into a muffin tin and bake until the tops are puffed, the edges start to pull away from the sides and an inserted toothpick in the center comes out clean.
More Easy Cake Recipes
Lemon Loaf Cake (4 ingredients)
Ingredients
- 1/4 cup 2 oz lemon juice + 2 tsp lemon zest
- 1 medium lemon
- 3 large eggs
- 1 14 oz can (397g) full-fat sweetened condensed milk
- 1 ¼ cups 156 g self-rising flour
Optional Lemon Glaze:
- 3-4 tablespoons lemon juice
- 2 cups powdered sugar also called Confectioner’s sugar
Instructions
- Preheat oven to 350°F and line a 9×5” loaf pan with parchment paper.
- In a large bowl, whisk together lemon juice, lemon zest, eggs, and sweetened condensed milk until smooth.
- Add flour and whisk until fully combined. For any flour pockets, whisk quickly in a back-and-forth motion.
- Pour batter into the prepared pan. Bake for 35–45 minutes, or until a toothpick inserted comes out mostly clean.
- Let the loaf cool completely in the pan. If adding icing, wait until the bread is fully cooled before drizzling on top.
For the Lemon Glaze:
- Whisk together 2 tablespoons lemon juice with the powdered sugar.
- Slowly add in the last 1-2 tablespoons of lemon juice until preferred consistency is reached.
Video
Notes
- Store leftovers in an airtight container or wrapped tightly with plastic and foil in the fridge or at room temperature for up to 3 days.
- You can freeze this loaf cake. Store it in an airtight container or wrapped tightly in the freezer for up 3 months. Thaw in the fridge or at room temperature before serving. We recommend freezing the loaf cake pre-glazed, if possible, and glazing right before serving for maximum flavor and texture.
- Make the loaf cake up to 3 days in advance and serve when ready. Store it at room temperature, wrapped tightly, in the fridge or in the freezer until you’re ready to enjoy.
- Zest Lemons Before Juicing: Use a rasp or fine grater to zest the lemons before you cut and juice them. This makes it much easier for prep.
- Don’t Over-mix Batter: Resist the urge to stir and stir! Only mix until just combined for a tender crumb. Over-mixing can lead to a dense cake.
- Poke the Warm Loaf with a Skewer: Do this before adding the glaze if you want it to really penetrate and soak into the cake.
- Let Loaf Cool Completely Before Glazing: Wait into the cake is cool, otherwise the glaze will melt off.
- Always Use Fresh Lemons: This is a must, there is no substitution for the real thing. Bottled lemon juice will not do the trick!
- Adjust the glaze consistency. If the glaze is too thin, add more powdered sugar. If it’s too thick, add more lemon juice.
