Starbucks Style Soft Eggless Lemon Loaf Cake Recipe

If you love lemon desserts with a bright, fresh lemon flavor, this eggless lemon loaf cake recipe is for you. Made with lemon zest, fresh lemons, and topped with a simple lemon glaze, this soft and moist eggless cake has a fluffier texture and tender, moist crumbs—just like the classic Starbucks lemon loaf, but made at home with a simple lemon icing on top.

Eggless Lemon Cake

There’s something so nostalgic about lemon desserts—they remind me of slow afternoons and quiet moments with a cup of chai. I often bake this eggless lemon loaf cake when I want something simple yet refreshing, without spending hours in the kitchen.

I’ve also found that using fresh lemons and lemon zest—not the bottled kind—makes a world of difference. The soft crumbs, fresh lemon flavor, and that light lemon glaze on top come together to create something that feels homemade in the best way, using simple ingredients you probably already have.

Ingredients

For the Cake:

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon lemon zest

Wet Ingredients

• ½ cup (120ml) oil (vegetable or melted butter)
• ¾ cup (150g) sugar
• ½ cup (120ml) yogurt (plain or Greek)
• ¼ cup (60ml) milk
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Glaze (Optional but Recommended!):

• ½ cup (60g) powdered sugar
• 4 tablespoons fresh lemon juice

Ingredient Notes:

Oil: I usually use neutral vegetable oil, which moistens the cake and keeps it soft even after refrigeration. Melted butter can be used too, but oil gives a fluffier texture in eggless cakes.

Yogurt: Acts as the egg substitute, adding moisture and helping with the soft crumb. Plain yogurt or Greek yogurt both work well. You can use 2 eggs instead of this.

Fresh lemon juice & zest: These are the stars of the recipe. Freshly squeezed lemon juice and zest give that bright, zesty flavor—don’t skip the zest, it adds so much depth!

Powdered sugar: Powdered sugar (also called icing sugar or confectioner's sugar): Sift it if needed to avoid lumps. This forms the base of the glaze

For full printable recipe instructions and ingredient quantities, scroll to the bottom of this post.

Step by Step Instructions

 1. Preheat the oven:
Preheat your oven to 175°C (350°F). Grease and line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.

2. Mix the dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Prepare the wet mixture:

In another large bowl, whisk together yogurt, sugar, oil, lemon juice, and vanilla extract until smooth and well combined (image 1).

4. Combine dry and wet ingredients:

Add the dry ingredients to the wet mixture in three batches, alternating with milk. Start and end with the dry ingredients (images 2 and 3).

With the final batch of dry ingredients, fold in the lemon zest (image 4). Mix until just combined—do not overmix.

5. Bake:

Transfer the batter into the prepared loaf pan and level the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.

7. Cool:
Allow the loaf to cool in the pan for 10–15 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely.

🍋 To Make the Lemon Glaze:

• In a small bowl, whisk together ½ cup powdered sugar and 1–2 tablespoons fresh lemon juice until smooth and pourable.
• Add 1 teaspoon of lemon juice at a time until you reach your desired consistency.
• Once the loaf has cooled, drizzle the glaze over the top and let it set before slicing.

Storage Instructions

• Room Temperature:
  Store the lemon loaf in an airtight container at room temperature for up to 2 days. If your kitchen is warm or if you’ve used a lemon syrup or glaze, it’s best to refrigerate for best results.
• Refrigerator:
  Place the cake in an airtight container and refrigerate for up to 5 days. Let it sit at room temperature for 10–15 minutes before serving so it softens.
• Freezer:
  Wrap the unglazed loaf (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature. Add glaze after thawing for the best texture.

🍋 Top Tips 

1. Use fresh lemon juice and zest – Bottled lemon juice won’t give the same bright, fresh lemon flavor. Zest adds incredible aroma and depth!
2. Don’t overmix the batter – It helps preserve this loaf's tender crumb. If using an electric mixer, stop as soon as everything comes together.
3. Use room temperature ingredients – This helps everything blend smoothly and improves texture.
4. Line your loaf pan with parchment – It makes it easier to lift the cake out without breaking it.
5. Tent with foil if needed – If the top is browning too quickly, loosely cover with foil during the last 10–15 minutes of baking.
6. Check doneness with a skewer or toothpick – It should come out clean or with just a few moist crumbs.
7. Cool completely before glazing – If the cake is warm, the glaze will melt and slide down instead of setting beautifully on top. Let the cake cool on a wire rack for the best texture of the cake.
8. Let the glaze set – Give it 10–15 minutes before slicing for a clean finish and a pretty drizzle effect.

Frequently Asked Questions

Related Recipes

1. Summer Lemon Popsicles
2. Lemon Muffins
3. Lemon Friands

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