Starbucks Lemon Loaf Cake

The Starbucks lemon cake is just as easy to make as any other cake, it is super moist and lemony. You are going to love this recipe and I recommend that you try it, if you don’t like lemon,s you can make it with oranges. For this recipe, you need flour, baking powder, baking soda, softened margarine, sugar. Eggs, buttermilk or sour cream, vanilla extract, lemon extract, sugar, lemon juice.

In a medium bowl whisk together the flour, baking powder, baking soda & salt. In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes. Mix in the eggs 1 at a time and mix after each addition. Then mix in the vanilla extract, optional lemon extract, lemon zest, and lemon juice. With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the sour cream.

Turn off the mixer and scrape down the sides of the bowl to make sure everything is well mixed. Repeat the process with the rest of the flour mixture and buttermilk. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper or spray with non-stick spray. Pour the batter into the prepared pan and bake for 50-60 minutes in a preheated oven of 350F degrees.

It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking. Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

For the Lemon Icing; in a medium bowl whisk together the powdered sugar, lemon juice, and water or milk until smooth and you get the right consistency. Add in a little more powdered sugar or cream as needed. Remove the cooled loaf from the pan and drizzle or pour over top. You can cut it and eat it immediately or put it in a plastic wrap and keep it for a few days.

Ingredients;

  •  1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • zest of 1 large lemon or use 1 and 1/2 lemons if you don’t have lemon extract
  • 2 tablespoons lemon juice
  • 1/3 cup buttermilk sour cream works too

Lemon Icing;

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons cream or milk

Instructions;

  1. Preheat the oven to 350F degrees. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.
  2. In a medium bowl whisk together the flour, baking powder, baking soda & salt.
  3. In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.
  4. Mix in the eggs 1 at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest, and lemon juice.
  5. With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.
  6. Repeat the process with the rest of the flour mixture and buttermilk.
  7. Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.
  8. Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).
    Lemon Icing
  9. In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in a little more powdered sugar or cream as needed.
  10. Remove the cooled loaf from the pan and drizzle or pour over top.

IF YOU LIKE THIS RECIPE.. PLEASE, USE THE NEXT PAGE LINK BUTTON BELOW FOR MORE DELICIOUS RECIPES!


Advertisement

You May Like:  Homemade Buttery Croissants
NEXT >>