Name: Lemon Bread
Yield: 10

Lemon Bread Recipe that tastes like a reliable Starbucks treat, with a moist, pound-cake style crumb, big lemon flavor, and a simple lemon glaze.

author’s note

The Secret to That Starbucks Lemon Flavor

Remember when I finally shared my Starbucks Cranberry Bliss Bars? It was more than 10 years in the making, and I was SO excited to finally put that recipe out there. Seeing all your re-creations and reading the comments made it even better.

Another long-time Starbucks copycat on my wish list has always been their lemon iced loaf. I’m not a coffee drinker, but I will never say no to their treats, muffins, and quick breads. And that lemon bread? Absolute favorite.

After lots of testing, I finally landed on the reliable copycat. It’s sweet, bright, and has that thick, pound cake-style texture I’m completely obsessed with.

And here’s the secret. A generous splash of lemon extract. I know it sounds a little wild, but trust me on this. Two tablespoons. Yes, tablespoons. It gives the bread the reliable lemon flavor.

All the ingredients in this recipe prepped out for straightforward assembly including the flour, sugar, extract, lemons, powdered sugar, baking powder, salt, yogurt, and oil.

Ingredients In My Lemon Bread Recipe

Ingredients	Helpful Tip
Lemon zest & lemon extract	Zest only the yellow outer layer since the white pith is bitter. Be sure to use a pure extract like McCormick or Watkins.
Greek yogurt	I’m obsessed with this honey vanilla Greek yogurt in this Lemon bread recipe; it adds such a nice flavor and moistness.
Eggs & oil	Room temperature ingredients help everything blend evenly and keeps the bread tender.
Flour, baking powder & salt	Whisk together well so the bread rises evenly and bakes up fluffy but dense. Make sure your baking powder is fresh!
Powdered sugar & lemon juice	Whisk slowly for a thick glaze that sets nicely on cooled bread.

The wet and dry ingredients in this lemon bread recipe whisked together in a bowl.

How To Make This Lemon Bread Recipe

Prep: Bring wet ingredients to room temperature, Heat oven, and grease pan.
Mix wet: Whisk wet ingredients until completely smooth.
Mix dry: Whisk dry ingredients together in a separate bowl.
Combine: Add wet to dry and gently mix just until a batter forms.
Bake: Pour into pan and bake until a toothpick comes out with moist crumbs.
Glaze: Whisk glaze until thick but pourable, then drizzle over cooled bread.

The batter added to a bread pan and then baked to perfection.

chelsea’s recipe tip

My Top Quick Bread Recipe Tips

Don’t overmix: Mix til just combined. Over-mixing will result in a denser loaf.
Center rack: Bake in the center of the oven on the center rack for even rise.
Tent if needed: Near end of bake time, loosely cover with foil if the top is browning too quickly.
Cool on a rack: Remove from pan so the bottom doesn’t get soggy.
Slice gently: Cool completely, then use a serrated knife with light pressure for clean slices.

Lemon bread recipe freshly cut open, showing the soft texture inside.

Storage

How To Store Leftovers

Room temp: Stays fresh for 1 to 3 days, then starts to dry out.
Fridge: Wrap slices tightly and store in an airtight container for up to 1 week.
Freezer: Slice unglazed bread and wrap each piece in plastic wrap. Place slices in a freezer bag, remove excess air, and freeze for up to 3 months.

Quick Tip

Number One Tip: Use the right size pan. This lemon bread recipe is intended for a 9×5-inch, 1-pound loaf pan. Other sizes will affect how it cooks. Here’s a reliable loaf pan.