Moist Lemon Loaf Cake – Starbucks Copycat
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This moist lemon loaf cake beats Starbucks – an easy, classic lemon cake made in a loaf pan with fresh lemon zest and a homemade lemon syrup. Soft, tender, and full of bright citrus flavor, it’s the perfect simple lemon drizzle cake for everyday baking.
Some cakes are just… cake. And then there’s this one. This moist lemon loaf cake is bright, buttery, and soaked with just enough lemon syrup to make every bite soft, tender, and deeply lemony without turning it into a soggy situation. If you like Starbucks Lemon Loaf Cake, you HAVE to try this recipe.
The secret to the bold flavor? We rub fresh lemon zest directly into the sugar before mixing the batter. This releases all those fragrant citrus oils and gives the cake a natural, sunshine-y aroma. Then, while the cake is still warm, we spoon over a homemade lemon syrup that soaks right in and keeps the crumb incredibly moist for days.
If you love lemon desserts, you should also try my lemon poppy seed muffins, classic lemon tart, or my lemon truffles.
This is the kind of cake you bake for guests… and then secretly hope they cancel. It is:
- Incredibly moist and tender thanks to lemon syrup
- Big fresh lemon flavor from zest and juice
- Easy one-bowl style batter
- Stays soft and moist for several days
- Better than Starbucks
Tips & Variations:
- Don’t skip rubbing the zest into the sugar — this boosts the lemon flavor naturally
- The cake tastes even better the next day
- For extra lemon intensity, add 1 extra tablespoon lemon juice to the batter
- Add poppy seeds for a lemon poppy seed loaf
- You can add blueberries
- Swap part of the lemon juice in the syrup for limoncello
- Use orange zest and juice for a citrus twist
Storage
- Room temperature: Store airtight for up to 4 days
- Refrigerator: Possible, but bring to room temp before serving
- Freezer: Slice and freeze for up to 3 months
Most often it was baked too long or didn’t get enough syrup. This cake loves moisture.
Slightly in the cake, yes. But the syrup needs sweetness to balance the lemon.
Moist Lemon Loaf Cake with Lemon Syrup
This moist lemon loaf cake is an easy, classic lemon cake made in a loaf pan with fresh lemon zest and a homemade lemon syrup. Soft, tender, and full of bright citrus flavor, it’s the perfect simple lemon drizzle cake for everyday baking.
Ingredients
For the Lemon Cake
- 2 large lemons zest + juice
- ¾ cup granulated sugar 150g
- 4 large eggs
- 1½ cups all-purpose flour 190g
- ⅓ cup cornstarch 40g
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream 120g
- ½ cup butter melted and slightly cooled (120g)
For the Lemon Syrup (25% more than classic)
- ¼ cup water 60ml
- 3½ tablespoons fresh lemon juice 50ml
- 4 tablespoons granulated sugar
Instructions
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Preheat your oven to 325°F (160°C fan). Grease and lightly flour a loaf pan.
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Wash the lemons in hot water. Finely zest them, then rub the zest into the sugar using your fingers until the sugar feels slightly damp and smells intensely lemony.
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Add the eggs to the lemon sugar and beat for 2–3 minutes until pale and slightly fluffy.
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In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
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Stir the sour cream and melted butter together.
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Add the dry ingredients and the butter mixture alternately to the egg mixture, mixing just until combined. Do not overmix.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Make the Lemon Syrup
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While the cake is baking:
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Add water, lemon juice, and sugar to a small saucepan.
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Heat gently, stirring until the sugar is fully dissolved.
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Let it simmer for 1–2 minutes, then keep warm.
Soak the Cake
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As soon as the cake comes out of the oven:
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Poke holes all over the top with a skewer or toothpick.
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Slowly spoon the warm syrup over the hot cake, a little at a time, letting it soak in before adding more.
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This step is what makes the cake incredibly moist and gives it that bakery-style texture.
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Let the cake cool completely in the pan, then remove and dust with powdered sugar or cover with a simple icing made from lemon juice and icing sugar.
