Glazed Lemon Loaf Cake {Better Than Starbucks} Recipe

Lemon lovers, Rejoice! This recipe for an easy lemon pound cake is bathed in fresh lemon syrup while still warm and then topped with a sweet and bright citrus glaze-style icing.  No cake mix, no oil, and no lemon extract.  Only fresh lemons, butter, and simple pantry staples.

slices of Lemon pound cake with white icing

If you are like me and love the Starbucks Lemon Loaf, this homemade version is so wonderfully moist without being greasy or dense.  I have seen several copycat Starbucks lemon loaf recipes and I spent 2 years trying them and perfecting my own recipe.

This is nearly identical to the recipe for the Meyer Lemon Loaf.  I liked that recipe, but it didn’t have enough “lemony zip” for me. 

Problems and How To Prevent Them:

#1 Pound cake can be dry.  We are bathing our warm bread fresh out of the oven with homemade lemon syrup to lock in the moisture.

#2 Pound cake can be greasy or oily.  We are using a butter and sour cream combination that keeps this tender and not greasy or oily.

This makes 2 loaves and takes a bit of time.  My little sister and I turned on season 2 of Gilmore Girls and baked while we laughed.  Have you seen that show?  It is by far my favorite.

Ingredients

  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ cups sugar
  • 8 large eggs
  • ¼ cup grated lemon zest (from about 4 lemons)
  • ¼ cup fresh lemon juice
  • 2 cups (4 sticks) unsalted butter, melted and cooled to room temperature
  • ½ cup sour cream
  • 2 teaspoons pure vanilla extract
  • ⅓ cup fresh lemon juice
  • ⅓ cup sugar
  • 2 cups powdered sugar, sifted
  • 4 tablespoons fresh lemon juice
  • 2 Tbsp heavy cream

The flavors are a perfect balance between sweet and tart.  The warm bread soaked with the syrup and then topped with a lemon and powdered sugar glaze style icing is perfection.

Baking Guide

When measuring flour, use the spoon and level method.  

We are using both cake flour and all-purpose flour to keep this bread light with a tender crumb.

Using softened butter produces the most tender crumb in this pound cake

Use both baking powder and baking soda for the perfect rise.

The sour cream adds to the tangy flavor and adds to the moisture.

Fresh squeezed lemon juice and lemon zest provide a fresh lemon flavor.

8 Eggs! This makes two loaves so that is 4 eggs per loaf.

Instructions for making this easy lemon loaf cake

1.  You will whisk together all of the dry ingredients in a large bowl.

2. The wet ingredients will be added one by one and mixed well after each.

3. Use an electric mixer on medium speed to add in each of the wet ingredients. Scrape down the sides of the bowl with a rubber spatula between each addition.

4.  Pour batter into each prepared loaf pan with a cooking spray.  You will need 2 glass 9x5 loaf pans.

*After baking and while still warm but not hot, pour the lemon syrup over each loaf making sure to get to the edges of the pans as well. 

Variations

This is nearly identical to the recipe for the Meyer Lemon Loaf.  I liked that recipe, but it didn’t have enough “lemony zip” for me.  So, I found another recipe that uses regular lemons, and the measurements are a bit different.

Storage

Store the frosted loaf cake at room temperature for up to 5 days in an airtight container.

Do not store this in the fridge as that can dry it out.

Freeze this loaf unfrosted and double-wrapped in plastic wrap for up to 4 months.  Glaze the bread after it is thawed and a few hours before serving.  The glaze can be frozen on the bread but the texture changes and gets runny and sticky when it thaws.

Looking for more lemon recipes? Try these:

slices of Lemon pound cake with white icing

Glazed Lemon Loaf Cake {Better Than Starbucks} Recipe

By
Love the Starbucks Lemon Loaf? This recipe for an easy lemon pound cake is bathed in fresh lemon syrup while still warm and then topped with a sweet and bright citrus glaze-style icing. No cake mix, no oil, and no lemon extract. Only fresh lemons, butter, and simple pantry staples.

Ingredients
  

For the Lemon Loaf:

  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ cups sugar
  • 8 large eggs at room temperature
  • ¼ cup grated lemon zest from about 4 lemons
  • ¼ cup fresh lemon juice
  • 2 cups 4 sticks unsalted butter, melted, cooled to room temperature
  • ½ cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract

For the Lemon Syrup:

  • cup fresh lemon juice
  • cup sugar

For the Lemon Glaze:

  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice
  • 2 tablespoon heavy cream

Instructions
 

  1. Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9 x 5-inch loaf pans
  2. In a medium bowl, whisk together both flours, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, on low-speed combine sugar, eggs, lemon zest, and lemon juice. With the mixer still running, drizzle the butter into the bowl. Add the sour cream and vanilla and mix to combine
  4. Sprinkle in the flour mixture over the batter, one-third at a time,mixing gently on low after each addition until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
  6. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  7. *see note about removing cakes from pans
    Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the loaves. Brush each of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.
  8. To make the thick lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. Add the heavy cream and mix well. The mixture should be thick but pourable. Add up to another tablespoon of heavy cream if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Notes

*I have made this successfully by removing the cakes from the pans once cool to drizzle with syrup and glaze.  
*But I really love the results of leaving the cakes in the pans and slathering them with the lemon syrup and then putting on the glaze while still in the pan.  
Did You Make This Recipe?Share it on IG or Facebook and tag me @joyfulmomma

7 Comments

  1. Nice blog. I have tried so many recipes. I am thankful for your post. I tried Lemon Loaf last week, good in taste. But unfortunately at the time of cooking lemon juice spread on platform. I removed juice but stains was still there. Then I asked for suggestion to my carpet cleaner. He provides good grout and tile cleaning services and he gave good advice and I tried that tips and stains are completely removed .

  2. i just came across your blog and your recipes look amazing! i am especially eying this cake. i'm a sucker for anything lemon. i just subscribed to your blog and i would love a subscription back! i look forward to reading more posts from you!!

  3. I know what you mean about lemons. The day I added lemon to my pancake syrup was the greatest day ever! This loaf looks fantastic!!

  4. I hope your husband loves it. I am so glad you are finding yummy recipes to use. Enjoy your time in the kitchen 🙂

  5. Making this ASAP. My husband is a lemon-fiend.

    Also, I've only been following your blog for a few weeks but I've made several of your recipes already! I'm so grateful!

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