Copycat Starbucks Lemon Cake – More Star, Less Bucks


I don’t know about you, but my favorite Starbucks treat, by far, is the Lemon Cake. For me, no trip to Starbucks is complete without a slice of this kind of heaven. But heaven doesn’t come cheap, you know. In fact, it costs around $3.50 a slice. So imagine my excitement when I came across this Copycat Lemon Cake recipe on the boards. The photo on Pinterest looks like this:


  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs, room temp
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon extract
  • 1/3 cup lemon juice
  • 1/2 cup oil
  • zest of one lemon
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon lemon extract


  • Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
  • In a large bowl, combine flour, baking soda, baking powder and salt.
  • In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
  • Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
  • Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
  • Glaze – whisk to combine


So, we got right down to business putting all of the dry ingredients aside in a large bowl.

Then, we combined the butter, eggs, sugar, extracts, and lemon juice together in the mixer.

I think it would have been better to cream the sugar and butter together beforehand, as this method didn’t really allow for the butter to be throughly incorporated into the mix.

While The Princess mixed the dry ingredients in with that, I prepared the pan with some non-stick spray, and then, to be extra-sure that nothing stuck to the bottom of the pan, I lined it with a bit of parchment.

Once the batter was nice and smooth,

we zested one lemon into it,

and poured the batter into the pan.

We baked it for 45 minutes, but the knife didn’t come out clean, so we put it back in for another five.

And then it was ready.

After it had cooled for about an hour, we mixed the glaze by hand. This was really easy, and the ingredients were just whisked together in a large measuring cup and poured over the top of the loaf.

Very delicious. And even better the second day, once the icing had really had a chance to be absorbed into the cake. (I stored it overnight in a plastic container.)

I was a little disappointed by the height of the loaf, but I think that if I had creamed the butter and sugar first, it might have risen a little higher. We’ll see, because I will definitely be making this one again.