Lemon Loaf

Would you believe me if I said that this loaf has changed my life? Well, it has. It is unbelievably easy to make, and undeniably delicious to eat. It is soft and firm, tangy and sweet; it is everything.

My brother was craving lemon loaf one night, so we did what anyone would do — we went to a Starbuck’s drive through and bought a slice of lemon loaf (if you’re wondering, yes, it was awkward to only order a slice of cake at 7 p.m.). When we got home, I did the worst thing. I looked up the nutritional information of the beloved Starbuck’s pastry. I was shocked. The amount of random ingredients in a single slice was unfathomable — and so, I was determined to re-create a loaf with ingredients I could read. After exploring the web for lemon loaf recipes, I found myself on one of my favorite blogs, Avery Cooks. Her recipe hits the nail on the head, she is a baking queen, her lemon loaf recipe is heavenly.

I made this loaf twice in less than 24 hours.

Most of the ingredients required for this cake are probably in your kitchen — with just a few “fancy” ingredients.

If you love the Starbuck’s lemon loaf, then I promise you’ll love this one. It’s 100% better — for you and your tastebuds.

If I haven’t sold you on this loaf yet, then take a look at these photos and recipe steps; you’ll be surprised (and enamored).


Lemon Loaf

  • Servings: 12
  • Difficulty: Easy
  • Print



  • 3 eggs, room temperature
  • 1 cup sugar
  • 1 cup greek yogurt
  • 1/2 cup oil
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon extract
  • 1-1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  • 1 cup powdered sugar
  • 4 tablespoons lemon juice


  1. Pre-heat oven 350 degrees and line and grease loaf pan.
  2. Mix eggs, sugar, and greek yogurt; slowly add oil, continuing to mix.
  3. Mix in lemon zest and lemon extract.
  4. Add flour, baking powder, and salt; the mixture will look lumpy — this is okay, do not over mix the batter.
  5. Bake in oven for 40 minutes and then place foil over the top (to prevent further browning), then continue to bake for 10 more minutes.*
  6. Once cake is baked, allow to cool for 1 hour, and then mix together powdered sugar and lemon juice, drizzling desired glaze on top of the cake.
  7. Allow glaze to set and serve.


  • Recipe Credits: Avery Cooks
  • You may substitute the greek yogurt with sour cream, if desired.
  • Lemon extract is the best way to give the punching lemon flavor; this ingredients is absolutely necessary. It can be found at local grocery stores, such as Walmart or here.
  • The total baking time for this recipe is 50 minutes. During the last 10 minutes, cover the loaf pan with foil to help prevent further browning on the top.
  • If you have more time, I recommend allowing the cake to cool in the pan for as long as possible — and then glazing. Once you put the glaze on, cool for an hour. This will ensure that the loaf is firm and the flavors mature.

Screen Shot 2018-12-07 at 8.09.54 PM


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