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Better Than Starbucks Lemon Loaf Recipe


Welcome to our delightful baking section! Today, we’re sharing a recipe for a Lemon Loaf that’s better than Starbucks’. This moist and flavorful loaf is bursting with lemon flavor and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, this lemon loaf is sure to be a hit. Let’s get started!



For the Lemon Loaf:

  • 1½ cups all-purpose flour
  • 1 (3.4 oz.) package instant lemon pudding mix
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • ⅓ cup fresh lemon juice
  • ½ cup vegetable oil
  • ¾ cup plain Greek yogurt
  • Zest of one lemon

For the Frosting:

  • 3 tablespoons butter, softened but not melted
  • 1½ cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract


Step 1: Prepare the Lemon Loaf Batter

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, instant lemon pudding mix, baking powder, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and softened butter together until light and fluffy. Add the vanilla extract, lemon extract, and fresh lemon juice. Mix until well combined.
  4. Add Oil and Yogurt: Gradually add the vegetable oil and plain Greek yogurt to the wet mixture, mixing until smooth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  6. Add Lemon Zest: Fold in the zest of one lemon.

Step 2: Bake the Lemon Loaf

  1. Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
  2. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Prepare the Frosting

  1. Mix Frosting Ingredients: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon extract. Beat until smooth and well combined.
  2. Adjust Consistency: If the frosting is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar.

Step 4: Frost the Lemon Loaf

  1. Apply Frosting: Once the lemon loaf is completely cooled, spread the frosting evenly over the top.
  2. Let Set: Allow the frosting to set before slicing and serving.

Step 5: Serve

  1. Slice and Enjoy: Slice the lemon loaf and serve it with a cup of coffee or tea. Enjoy the tangy, sweet lemon flavor!

Cooking Notes and Tips

  • Pudding Mix: Instant lemon pudding mix adds moisture and enhances the lemon flavor of the loaf.
  • Lemon Juice: Fresh lemon juice is recommended for the best flavor, but you can use bottled lemon juice if needed.
  • Zesting Lemons: When zesting lemons, make sure to avoid the white pith, which can be bitter.


Blueberry Lemon Loaf

Fold 1 cup of fresh or frozen blueberries into the batter for a delicious blueberry lemon combination.


Lemon Poppy Seed Loaf

Add 2 tablespoons of poppy seeds to the batter for a classic lemon poppy seed loaf.


Almond Lemon Loaf

Add 1 teaspoon of almond extract to the batter for a subtle almond flavor that pairs beautifully with the lemon.


Glazed Lemon Loaf

Double the frosting recipe and pour half over the loaf while it’s still warm, then add the rest once the loaf has cooled for an extra glazed effect.


Frequently Asked Questions (FAQs)

Can I make this loaf ahead of time?

Yes, you can bake the lemon loaf a day in advance. Store it in an airtight container at room temperature. Frost it just before serving.

How do I store leftovers?

Store any leftover lemon loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze this lemon loaf?

Yes, you can freeze the unfrosted lemon loaf. Wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.

What can I serve with this lemon loaf?

This lemon loaf is delicious on its own but pairs well with a cup of coffee, tea, or a glass of milk. It also makes a great addition to brunch spreads.

How can I make the loaf more moist?

Ensure you measure the flour correctly and do not overmix the batter. Adding Greek yogurt and vegetable oil also helps keep the loaf moist.


Better Than Starbucks Lemon Loaf is a delicious and tangy treat that’s perfect for any occasion. With its moist texture and vibrant lemon flavor, it’s sure to become a favorite. Enjoy making and sharing this delightful lemon loaf with your family and friends!