A Starbucks® favorite that you can copycat in your own kitchen. Recipe shared with me by a friend. Delicious with a cup of fresh-brewed coffee.

SB
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cake:
Icing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.

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  • Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.

  • Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

Nutrition Facts

477.4 calories; 5 g protein; 70.8 g carbohydrates; 72 mg cholesterol; 371.9 mg sodium. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2014
This is my recipe. For more lemon flavor, make the following adjustment: Use two 2.9 ounce boxes of cook-and-serve lemon pudding mix (unprepared), and swap a 16.5 ounce lemon cake mix for the yellow cake mix. It is soooo good. Read More
(91)

Most helpful critical review

Rating: 1 stars
05/26/2016
OK followed this recipe to a T...mine was not cooked in the middle after baking for a hr and 10 min...was even getting burned on top but wasn't cooked it was still raw. The edges cooked so at least I tried that part the taste was there. Also after I took it out it sunk down. Complete waste of ingredients Read More
(5)
122 Ratings
  • 5 star values: 72
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 9
Rating: 5 stars
10/07/2014
This is my recipe. For more lemon flavor, make the following adjustment: Use two 2.9 ounce boxes of cook-and-serve lemon pudding mix (unprepared), and swap a 16.5 ounce lemon cake mix for the yellow cake mix. It is soooo good. Read More
(91)
Rating: 5 stars
10/07/2014
This is my recipe. For more lemon flavor, make the following adjustment: Use two 2.9 ounce boxes of cook-and-serve lemon pudding mix (unprepared), and swap a 16.5 ounce lemon cake mix for the yellow cake mix. It is soooo good. Read More
(91)
Rating: 5 stars
02/01/2015
I used lemon flavored cake as suggested and boy was it extremely lemony. If you really love lemon, then use the lemon cake mix, otherwise stick to the yellow cake mix. I also baked it in a Bundt pan for about 43 minutes and it was very moist and delicious. Huge hit with my friends who really love intense lemon flavor. I'm not sure what other reviews are talking about when they said it was not moist or off putting. Not sure if an ingredient was left out or not. This is an outstanding copycat of Starbucks lemon bread and I will definitely make it again. Read More
(41)
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Rating: 5 stars
10/07/2014
This satisfied my Starbucks lemon bread craving and my wife can't stop slicing off additional little thin slices. I am making more tonight! Read More
(25)
Rating: 5 stars
03/17/2015
This is Very good-- I half the recipe using 1 9oz jiffy yellow cake mix and 1 box of cook and serve pudding-- I baked 45 min- let rest about 10 min and shook out of bread pan - cooled and glazed it with a mixture of about 1 cup confectionary sugar,1T. soft butter and 1T. lemon juice - and then grated fresh lemon on top- its pretty and yummy-I will be making again ..easy recipe Read More
(22)
Rating: 5 stars
03/14/2014
This recipe was amazing and gone in seconds!Just like the real thing and super moist! Read More
(14)
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Rating: 5 stars
07/29/2016
I loved it!! I've never had Starbucks Lemon Bread and after making this one I never will. I used a lemon cake mix and had to improvise since I did not have lemon pudding. I substituted Cook n Serve vanilla pudding mix and added 2 tsp lemon extract. Very moist with just the right amount of lemon flavor. Great recipe!! Read More
(14)
Rating: 5 stars
09/09/2015
I've never had the Starbucks version, but I can say this is very good! I've made it twice now (both times using lemon cake mix), once as a bundt (cook 40 minutes) and a second time as jumbo cupcakes (makes 12/cook 22 minutes). Both were very moist. I wasn't a fan of the icing using just powdered sugar and lemon juice, so I added butter as one reviewer suggested, which was thicker and so much tastier. I used 6 T. butter (room temp.), 6 T. fresh lemon juice, 6 C. powdered sugar. I also added 1-1/2 t. lemon zest (optional). If you love things lemony, you'll love this recipe. Read More
(10)
Rating: 5 stars
02/10/2016
This was amazing! And virtually identical to Starbucks lemon loaf. I accidentally used instant pudding...oops! But I added a little more liquid and it came out perfect. I brought it to work to share and it was gone in an hour! I would recommend this to anyone and will for sure be making this again! Thanks for sharing! Read More
(7)
Rating: 5 stars
01/13/2015
Followed recipe exactly but baked in a bundt pan for 40ish minutes. Turned out moist and delicious. Brought it to work for a morning meeting and cake was devoured. Definitely making again soon. Read More
(6)
Rating: 1 stars
05/26/2016
OK followed this recipe to a T...mine was not cooked in the middle after baking for a hr and 10 min...was even getting burned on top but wasn't cooked it was still raw. The edges cooked so at least I tried that part the taste was there. Also after I took it out it sunk down. Complete waste of ingredients Read More
(5)