Coffee Shop Lemon Loaf Recipe Is What to Bake This Week (8 Ingredients) by 30Seconds Food
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Have you ever bitten into a scrumptious slice of Starbucks' lemon loaf, or stared at it through the coffee shop window wishing you were biting into it? The fresh, lemony loaf cake is pretty famous, and for good reason. It's absolutely delicious! And with this shortcut copycat recipe, you can now make it at home.
This simple loaf recipe combines the flavor of lemon and the creaminess of sour cream to create an irresistible lemon bread that you'll want first thing in the morning for breakfast, throughout the day as a snack and at the end of your day for dessert. It so easy to make, yet it tastes like it's from your favorite coffee shop!
Here's what you need to make this moist lemon bread recipe: yellow cake mix, lemon pudding mix, vegetable oil, eggs, sour cream, milk and lemon juice. For the glaze, you'll need powdered sugar and more lemon juice. (Check out the health benefits of lemon.) The lemon loaf batter is baked until golden. After the bread cools, you drizzle it with the lemon glaze for an even more decadent treat.
Serve this easy bread recipe as part of an elegant brunch, or anytime you're in the mood for something special. This easy lemon cake recipe makes two loaves, so you can either share with friends and family or freeze it for later. Serve this lemon recipe for a fun breakfast on the go, without having to stop at the coffee shop!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24
Ingredients
Cake
- 18 ounces (1 box) yellow cake mix (you can use gluten-free cake mix)
- 8.6 ounces (2 boxes) cook and serve lemon pudding mix
- 1/2 cup vegetable oil
- 4 eggs
- 8 ounces sour cream
- 1/2 cup milk
- 6 tablespoons lemon juice
Glaze
- 2 1/2 cups powdered sugar
- 3 tablespoons lemon juice
Here's how to make it:
- Combine all the cake ingredients in a bowl. Mix with an electric mixer until well combined. (Instead of sour cream, you can use plain Greek yogurt. When it comes to lemon juice, fresh is always best. In a pinch, you can use bottled lemon juice. You can use regular or gluten-free cake mix.)
- Divide the batter between two buttered 9x5-inch loaf pans.
- Bake in a preheated 350-degree F oven for about 50 minutes or until a toothpick comes out clean. Remove and cool in the pans for about 10 minutes before removing to cool completely.
- To make the glaze, whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, if needed, to reach desired consistency. Pour the glaze over the cooled cakes. Garnish with lemon zest, if desired. (You can skip the lemon glaze if you prefer not to use it (but it's really delicious). You also can add some lemon zest as garnish, if desired.)
- Serve. Store the lemon loaves in airtight containers to keep them fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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