Recipe By SB
Published Jun 29th
Prep 15m Cook 50m Additional 50m Ready In 1h 55m
Servings 2 loaves Calories 477.4

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.

Recipe Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 2 (2.9 ounce) packages non-instant lemon pudding mix
  • ½ cup vegetable oil
  • 4 large eggs
  • 8 ounces sour cream
  • ½ cup milk
  • 6 tablespoons freshly squeezed lemon juice
  • 2 ½ cups confectioners' sugar
  • 3 tablespoons freshly squeezed lemon juice, or more to taste

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 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.
  3. 3 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.
  4. 4 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

  • Calories 477.4
  • Carbohydrate 70.8 g
  • Cholesterol 72 mg
  • Fat 20 g
  • Fiber 0.5 g
  • Protein 5 g
  • Saturated Fat 5.1 g
  • Sodium 371.9 mg
  • Sugar 49.5 g

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  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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! - Read more ...
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. This satisfied my Starbucks lemon bread craving, and my wife can't stop slicing off additional little thin slices. I am making more tonight!
  9. 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.
  10. This recipe was amazing and gone in seconds!Just like the real thing and super moist!